Way Beyond Bagels

9858 Clint Moore Rd Ste 122, Boca Raton, FL 33496 · Permanent Food Service · License 6019272

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 20 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
5 high priority (2 fixed by the Aug 20 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 3 basic
-27
Administrative complaint on Aug 19, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score61

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 20, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Operator began updating menu.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Most removed.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 5 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority5
- 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 cold held at greater than 41°F. Main walk in - smoked salmon (49-50°F); cream cheese (48-50°F); hard boiled eggs (49°F); tuna (49°F); white fish (48-49°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Main walk in - smoked salmon (49-50°F); cream cheese (48-50°F); hard boiled eggs (49°F); tuna (49°F); white fish (48-49°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Bagel walk in - raw shell eggs stored over ready to eat prepared potatoes. Operator stored all items properly.
  Fixed on the spot
- 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.
  Front counter employee picked up item from floor then touched bagel for customer order without first washing hands. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook cracked shell eggs, changed gloves and touched ready to eat food without first washing hands. Reviewed proper procedures and cook washed hands.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Raw fish items. Reviewed menu updating with operator.
  Repeat violation
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Raw fish, eggs any style. Provided consumer advisory to operator.
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Several food handling employees without hair protection. Reviewed proper procedures with operator.
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Storage area shelving. Operator began removing during inspection.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under dunnage rack by back door.
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.