Bagel Bistro

173 N. US Highway 1, Tequesta, FL 33469 · Permanent Food Service · License 6020330

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 20 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
2 high priority (1 fixed by the Aug 20 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic
-16
Safety score84

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
  Food stored on floor.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Flip top refrigerator ; sliced tomatoes, egg salad , , tuna salad (45°F - Cold Holding) on left side of unit. Operator called for service, and placed ice on top of food .
  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.
  Observed home fries potatoes at cook line not time marked . Operator marked 8:30
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  I) observed ice machine mold-like substance or slime..
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed at Counter hand sink.. Operator placed soap at sink
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed berries above cooked vegetables in walkin refrigerator.
  Food stored on floor.
  Observed plastic container of cream cheese on floor in walk-in refrigerator .
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observe utensil in water at 77 degrees.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl in the granola container.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed above LBC OVEN .
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.