H&H Bagels

2200 Glades Rd #102A, Boca Raton, FL 33431 · Permanent Food Service · License 6023042

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Jul 25, 2026

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
8 high priority (6 fixed by the Jul 25 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 6 basic (1 repeat)
-37
Administrative complaint on Jul 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score51

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul242026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitJul 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 8 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At walk in cooler: house made plain cream cheese (52°F at 9:55am; 48°F at 10:15am- Cooling) As per operator, cooling since 6am. Product did not cool to 41°F in a total of 4 hours. Product stored in a deep tightly covered tub. See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cream cheeses; milk and creamers time marked 6am-10am Observed that time mark was changed to 10am-2pm but as per operator, food items were not discarded/ changed. See stop sale for items.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At walk in cooler: house made plain cream cheese (52°F at 9:55am; 48°F at 10:15am- Cooling) As per operator, cooling since 6am. Product did not cool to 41°F in a total of 4 hours. Product stored in a deep tightly covered tub. See stop sale.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed at front counter: Butter time marked 10am- 2pm at 9:30am. Operator corrected time mark.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  Cream cheeses; milk and creamers time marked 6am-10am Observed that time mark was changed to 10am-2pm but as per operator, food items were not discarded/ changed. See stop sale for items.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee handle metal bowl soiled with raw shelled eggs then handled clean utensils at grill; no hand wash. Employee washed hands.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employees touch clothes then touch clean prep counter; no hand wash. Advised employees to wash hands.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  At cook line: Windex stored next to salt. Advised operator to fix.
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At walk in cooler: house made plain cream cheese (52°F at 9:55am; 48°F at 10:15am- Cooling) As per operator, cooling since 6am. Product did not cool to 41°F in a total of 4 hours. Product stored in a deep tightly covered tub. See stop sale. At front counter: pooled eggs (49°F at 9:30am; 52°F at 10:09am- Cooling) As per operator cooling since 30 mins. At current rate of cooling, product will not cool to 41°F in a total of 4 hours. Advised operator to quick chill.
  Repeat violationAdministrative complaint
Basic6
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  At walk in cooler: Several unwashed produce such as tomatoes, stored over several tubs of cream cheese.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Observed single-service portioned cup lids stored in such a way that upon retrieving paper towel and soap to wash hands, the portioned cup lids stored in open pan, are prone to contamination.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cellphone stored on front counter prep table and back prep table.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Operator provided.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.