Bagels With Deli
1732 S Federal Hwy Ste 286, Delray Beach, FL 33483 · Permanent Food Service · License 6021213
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....slice chicken 44°F in salad cooler at front line .
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection5 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 12, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells at cook line .
Employee discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....slice chicken 44°F in salad cooler at front line .
Food not prepped or portioned today , food being held less than 4 hours. Employee removed food to deeper container .
Fixed on the spotRepeat violation
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 ...cheeses , shell eggs at front cook line .
Manager time marked,
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F...spoons , spatulas, tongs with moist food in dirty water .
Utensil not sink in water . Employee removed .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food...stored chicken directly in thank you bags at walk in cooler .
Manager removed.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... broccoli kale salad 50°F, quinoa 70°F in deli case to serve customer, per manager food was prepared an hour ago , took another temperature about after 45 minutes broccoli,kale salad 48°F, quinoa 67°F .
Manager time marked food to serve to customers.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food...cookies , bagel chips .
Code 14, Food-contact surfaces designed and maintained: other container with no handle used to dispense food in grilled onion in reach in cooler .
Manager discarded
Fixed on the spot
Earlier inspections 1
B83Routine inspection5 violations, 3 high priority No follow-up needed
- First visitSep 22, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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...cream cheese 47°F in deli reach in cooler at front line . Food not prepped or portioned today , manager not determined how long food being out of temperature. Stop sale issued. Manager discarded food. ... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter at cook line
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cream cheese 47°F in deli reach in cooler at front line .
Food not prepped or portioned today , manager not determined how long food being out of temperature. Stop sale issued. Manager discarded food.
Fixed on the spotRepeat violation
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Butter at cook line . See stop sale issued . Manager discarded butter .
Fixed on the spot
Intermediate2
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...chicken breast cooked day before yesterday at walk in cooler .
Employee date marked.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...con beef hash opened 2/ 3 days ago at walk in cooler .
Manager date marked.
Fixed on the spot
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.