Boca Bagel Bar
177 S.E. Mizner Blvd Ste 36, Boca Raton, FL 33432 · Permanent Food Service · License 6021687
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection5 high priority (4 fixed on the spot, 3 repeats), 2 intermediate (fixed on the spot), 1 basic-29
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler; cooked chicken (45°F - Cold Holding). At front counter display cooler; cooked potato cake (45°F - Cold Holding).
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At flip top reach in cooler; raw shell eggs stored over cooked chicken. Operator moved raw shell eggs below cooked chicken.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At walk-in cooler; raw chicken stored over raw pork bacon. Operator moved raw chicken below raw pork bacon.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched visibly soiled wiping cloth then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non- food grade (shopping bags with white painted lettering) bags used in direct contact with food (washed cilantro/washed cut onions).
Operator removed from bags.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At front counter display cooler; cooked potato salad (45°F - Ambient Cooling 10:30/45°F 11:00); cooked pasta salad (45°F - Ambient Cooling 10:30/45°F 11:00). Operator stated items portioned at 7:30, at this rate will not reach 41°F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present and engaged in food preparation/handling no certified food service manager present, Manager arrived during inspection.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Visibly soiled dry wiping cloth in use on cook line cutting board.
Operator removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.