Bagel Tree Restaurant
6580 W Atlantic Ave, Delray Beach, FL 33446 · Permanent Food Service · License 6005863
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection6 high priority (5 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-25
- Safety score75
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 visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 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.
Time/temperature control for safety food cold held at greater than 41°F. In SERVER STATION LOWBOY - matzah ball soup (47°F - Cold Holding); cooked noodles (46°F - Cold Holding). Per manager not prepared or portioned today and in unit more than 4 hours. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In Atosa reach in cooler at cookline, single order raw tilapia still in vacuum packaging. Per manager thawed more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In SERVER STATION LOWBOY - matzah ball soup (47°F - Cold Holding); cooked noodles (46°F - Cold Holding). Per manager not prepared or portioned today and in unit more than 4 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
1) In 3 door reach in freezer, portioned raw liver over bagged breads and ice cream. Manager rearranged to properly separate. 2) In Frigidaire reach in freezer, raw portioned pork chops above cooked crab meat mix. Manager rearranged for proper separation.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Splitter with attached hoses behind cookline missing vacuum breakers.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Threaded faucets at outside mop sink both missing vacuum breakers.
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.
Eggs benedict plates and nova lox items on menu not listed as being a raw/undercooked item. Employee began marking menus during inspection.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
1) In 3 door reach in freezer, cooked half chickens and meatloaf missing date marks from preparation. Per manager, prepared 2 days ago and manager added date marks. 2) In Atosa reach in cooler by cookline, roasted half chicken missing date marks. Per manager, prepared 2 days ago and manager added date mark.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. In Atosa reach in cooler at cookline, single order raw tilapia still in vacuum packaging. Per manager thawed more than 4 hours.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil in standing water 107°F on stovetop. Manager dumped water.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets of fliptop units at cook line damaged.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.