The Original Brooklyn Water Bagel Company
14451 S Military Trl, Delray Beach, FL 33484 · Permanent Food Service · License 6020273
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 Aug 12 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-21
- Safety score79
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 visitAug 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 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. ..butter at prep station. ...Time/temperature control for safety food cold held at greater than 41°F....chicken salad 45°F-47°F, tuna salad 46°F, egg salad 45°F-48°F, white fish salad 47°F in grabbed and go reach in cooler at front line . Food not prepped or portioned today, food being held more than 4 hours .
Shell eggs in use or stored with cracks or broken shells. .
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....chicken salad 45°F-47°F, tuna salad 46°F, egg salad 45°F-48°F, white fish salad 47°F in grabbed and go reach in cooler at front line .
Food not prepped or portioned today, food being held more than 4 hours . Stop sale issue . Manager discarded food.
Fixed on the spot
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 and the time removed from temperature control cannot be determined. ..butter at prep station.
See stop sale. Manager discarded butter .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....smoked salmon above cream cheese , carrots , lettuce at walk in cooler .
Manager properly stored
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food...employee employee handled broken reach in cooler door and changing gloves to prep sandwich.
Employee washed hands after discussion.
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...ambient cooling with covered almond cream cheese 48°F in reach in cooler .
Took another temperature after 40 minutes, temperature is 46°F . Manager uncovered and replace food coldest area at walk in cooler.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation....avocado with stickers stored next to cream cheese, tuna salad at reach in cooler at kitchen.
Manager washed
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.