Bagels With Deli

3335 Northlake Blvd Ste 9, Palm Beach Gardens, FL 33403 · Permanent Food Service · License 6023127

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 8 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
7 high priority (3 fixed by the Oct 8 follow-up, 4 fixed on the spot), 2 intermediate, 1 basic
-28
Administrative complaint on Aug 6, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score60

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

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 7 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority7
- 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. cut lettuce (64-61°F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41°F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sausage (50°F - Cold Holding); ham (50°F - Cold Holding); in cooler at cook line ; foods overstocked; food out of temperature for approximately 2 hours; placed in ice;
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  cut lettuce (64-61°F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41°F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale
  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
  Asiago bagels - since 12:00 pm Operator added time
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Spatulas at steam table at front counter ; removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee moved garbage can with gloved hands and continued to work with foods without changing gloves and washing hands first; operator educated and employee washed hands;
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Operator updated during the inspection
  Fixed on the spotAdministrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. cut lettuce (64-61°F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41°F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator presented photo copies ; no original certificates;
Basic1
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce above cooked turkey in walk-in cooler; stored properly
  Fixed on the spot
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.
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.