Bagels and
6613 W Boynton Beach Blvd, Boynton Beach, FL 33437 · Permanent Food Service · License 6010948
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 Oct 28 routine inspection3 high priority (fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 2 repeats), 9 basic (1 repeat)-32
- Administrative complaint on Oct 28Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line, sliced tomatoes (55°F - Cold Holding), not prepared or portioned today. Item stored in bin with melted ice. Operator stated item held for approximately 2 hours. Advised operator of cold holding parameters. Operator placed item in ice bath to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter, oatmeal (126°F - Hot Holding); grits (124°F - Hot Holding); (124°F). Operator stated item held out of temperature for approximately 1 hour. Advised operator to reheat items to 165°F. Operator turn up heat on unit to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At front counter, employee touched hair, then proceeded to put gloves on and touch clean utensils without washing hands. Advised operator of proper hand washing. Operator washed hands.
Fixed on the spot
Intermediate4
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 reach in cooler and walk in cooler, ready to eat foods prepared on site and held over 24 hours not properly date marked. Advised operator of proper date marking.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At expo line, hand wash sink used for other purposes as evident by brush inside sink. Operator removed brush.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At designated hand wash sink, no paper towels. Operator provided paper towels.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
At designated hand wash sink, no hand soap. Operator provided soap.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
At kitchen low boy cooler, ready to eat foods stored uncovered.
Unwashed fruits/vegetables stored with ready-to-eat food.
At front counter reach in cooler, unwashed produce-Strawberries stored over ready to eat sauces. Operator corrected.
Fixed on the spot
Food stored on floor.
At kitchen, foods stored on floor.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At kitchen, employee beverage stored on food prep machine. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Throughout kitchen, cutting boards with deep grooves no longer cleanable.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At kitchen, bins containing food-poppy seeds, sesame seeds, salt, soiled with food debris, grease, and dust.
Buildup of food debris/soil residue on equipment door handles.
At kitchen, refrigerator door handles soiled with food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At kitchen, Standing water in bottom of reach in cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Throughout kitchen, designated hand sinks, no hand wash signs.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.