Long Island Bagel & Deli
21667 SR 7, Boca Raton, FL 33428 · Permanent Food Service · License 6010067
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 Nov 5 complaint inspection6 high priority (fixed by the Nov 6 follow-up, 3 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)-47
- Administrative complaint on Nov 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment has no test strip at time of inspection. Time extended violations are subject to Administrative Complaint if not complied with by next routine inspection
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
Based on previous inspection conducted on 9-29-2026, call back in place till 11-28-2026 till 11-28-29 . Time extended violations are subject to Administrative Complaint if not complied with by next routine inspection.
More time given
- First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at Flip top cooler front #2 smoked salmon (59°F - Cold Holding); sable fish (58°F - Cold Holding); smoked salmon (65°F - Cold Holding). Items stored in cooler approximately 24hrs. See stop sale Observed in kitchen prep table pasta cooling since 11:45am (145°F - Cooling) 1:52pm 129°F. Item didn't not cooled properly at required 2 hours window. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Glass refrigerator ; feta cheese (45°F - Cold Holding); sliced cheese (55°F - Cold Holding); breaded chicken (55°F - Cold Holding)-; sausages (47°F - Cold Holding); raw pulled eggs (63°F - Cold Holding) Observed at Flip top cooler front #2; lettuce (65°F - Cold Holding); sliced cheese (54°F - Cold Holding); potatoe salad (50°F - Cold Holding); lox (58°F - Cold Holding); smoked salmon (59°F - Cold Holding); sable fish (58°F - Cold Holding); smoked salmon (65°F - Cold Holding); chicken salad (55°F - Cold Holding); Cole slaw 51 (55°F - Cold Holding); macaroni salad (55°F - Cold Holding); macaroni salad (55°F) Smoked salmon, sable fish, salmon lox stored in refrigerator approximately 24 hours .See stop sale !
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed in kitchen prep table pasta cooling since 11:45am (145°F - Cooling) 1:52pm 129°F. Item didn't not cooled properly at required 2 hours window. See stop sale
Repeat violationAdministrative complaint
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Observed employee remove butter packets and creamer packets from dining room and put it back in cooler with rest of butter and creamer
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwashing machine 0ppm chlorine , bucket of sanitizer empty. Operator change bucket 100ppm
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed in kitchen employee eye drops stored on top of pancake flour. Employee removed
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in kitchen prep table pasta cooling since 11:45am (145°F - Cooling) 1:52pm 129°F. Item didn't not cooled properly at required 2 hours window. See stop sale
Repeat violationAdministrative complaint
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed in hand sink towels. Operator removed
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in kitchen buckets of pickles stored on floor
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed at prep table employee water bottle next to sliced bread
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in kitchen in sugar bin a container with no handle used to dispense. Operator removed
Fixed on the spot
Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware outdoors.
Repeat violationAdministrative complaint
Equipment and utensils not properly air-dried - wet nesting.
Observed at dishwashing station several metal pans wet nesting
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed in coffee station area multiple coffee filters not inverted
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed in kitchen hand washing sink, slow draining
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Observed employee glasses on top of pancake flour. Employee removed
Fixed on the spot
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee glasses and eye drops of top of pancake flour. Employee removed
Earlier inspections 1
F26Routine inspection20 violations, 11 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitSep 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
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.
Fixed on the spot
- First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter glass reach in cooler - butter (55°F)- cold holding ; milk (46°F)- cold holding; chocolate milk (48°F)-cold holding- food not prepared or portioned today - food out of temperature for two hours- operator placed to quick chill. At display cooler by front counter- scallion cream cheese (46°F) cold holding; macaroni salad (45°F) cold holding ; egg salad (46°F) cold holding ; smoked salmon (45°F) cold holding; lock cream cheese (45°F) cold holding; tuna (46°F) cold holding; cooked fish (43°F); fish salad (45°F) cold holding- food not prepared or portioned today - cooler door left open as per operator- food out of temperature for 3 hours- operator placed to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Observed employee bring back butter chips and creamers from dinning room tables and reserve to new guests- educated operator- operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at walk in cooler- raw shell eggs stored over cooked white fish - operator removed and stored properly. At display cooler - raw smoked salmon cream cheese stored over pasta salad - operator removed and stored properly. At front counter reach in cooler raw smoked salmon cream cheese stored over cookies- operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed at server station- employee handled soiled dish of creamers and butter than proceeded to handle clean utensils and prepare order without washing their hands - educated operator-employee washed their hands properly.
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 at dishwashing area- employee handle dirty dishes, then proceeded to handle clean dishes without washing their hands-educated operator-employee wash their hands properly.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed at Cook line area- employee cracked raw shell eggs, then proceeded to wash their hands for approximately four seconds before handling, clean equipment and preparing food-educated operator-employee wash their hands properly,
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed at server station area - employee touched their face that proceeded to handle a clean equipment without washing their hands-educated operator- employee washed their hands properly.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed at server station-employee grabbed creamer packet off the floor then proceeded to prepare food for order without properly, washing their hands- educated operator- employee washed their hands properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
At cook line area near the hand sink - approximately one live roach on the floor - operator killed, removed, and sanitized the area.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At cook line area -bottle of hand sanitizer stored over prep table - operator removed. At dishwashing area - bottle of hand sanitizer stored over dish machine- operator removed. At dry storage shelf by cook line - container of soap stored over container of sugar - operator removed and stored properly.
Fixed on the spot
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Quaternary 400ppm)
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk in cooler - coleslaw prepared on Saturday, September 26- no date mark- operator date marked.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At Glass refrigerator ; corned beef hash (46°F) at 10:25 to 55°F at 11:20 (cooling since 8:30) pancake batter 58°F at 10:25 to 58°F at 11:20 (cooling since 8:30) cut tomatoes (45°F) at 10:20 to 55°F at 11:20 (cooling since 8:30), sliced cheese (45-54°F) at 10:25 am to 55°F at 11:20( cooling since 8:30)- food covered and refrigerator door left open- at current cooling parameters food will not reach to 41°F- operator placed food to quick chill.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Donna Jackson 09/16/21 - 09/16/26 expired
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed at glass reach in cooler-employee open bottle of water inside cooler over food used for the restaurant- operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed soiled wiping cloth store on prep counters-operator removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal pans wet nesting at dishwashing area.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed-at back cook line/ prep area behind double oven on the floor - two roach traps with approximately 3 dead roaches - operator discarded.
Administrative complaint
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 purse, phone over pancake batter in kitchen area. In front area observed on top of reach cooler employee purse.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.