The Original Brooklyn Water Bagel Company

201 N US 1 Ste C5, Jupiter, FL 33477 · Permanent Food Service · License 6020764

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 30 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 complaint inspection
2 high priority (fixed by the Jul 30 follow-up), 1 intermediate, 5 basic
-14
Safety score86

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

Inspection history

1 inspection · 2 visits

Jul292026

Complaint inspection

8 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- 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 grab-n-go display cooler scallion cream cheese (51°F - Cold Holding); milk (50°F - Cold Holding); salmon (50°F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, discussed with operator see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In grab-n-go display cooler scallion cream cheese (51°F - Cold Holding); milk (50°F - Cold Holding); salmon (50°F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, discussed with operator see stop sale.
Intermediate1
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed copy of clean up poster to operator.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Reach in cooler door gaskets at cook line soiled with accumulation of residues, discussed with operator to clean and sanitize.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 1 dead roach on floor at bagel prep station, discussed with operator who clean and sanitized area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen ceiling tile vents and tiles soiled with heavy black grease/dust buildup up, discussed with operator to clean and sanitize.
  Floor soiled/has accumulation of debris.
  Walk in cooler and freezer floors soiled with accumulation of soil residues, discussed with operator clean and sanitize areas.
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.
Stop sale: An order that the food can’t be sold or served.