Bagel Rest & More
5770 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6013632
What drove the grade
Time/temperature control for safety food (raw shell eggs) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at only hand wash sink for establishment (excluding bathroom hand washing sinks).
Hand washing sink at cook line no paper towel provided, discussed with operator who provided paper towels.
Fixed on the spot
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food (raw shell eggs) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Operator stated removed from temperature control 2 hours prior, applied appropriate time marking.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee waitressing handling menus, taking customer payment and making change then continued preparing beverages and serving plated food to customers without washing hands. Operator discussed with employee who then washed hands at only appropriate hand washing sink located in kitchen next to triple sink.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Menu offers "Nova" & "Lox" (raw salmon), served raw, not identified as being raw on menu. Advised Operator to add an asterisk on menu next to items and add a corresponding asterisk next to consumer advisory.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At Single glass door reach in cooler; cooked sausage with potatoes (49°F - Cooling 9:20/49°F 10:10); portioned plastic wrapped cheese (49°F - Ambient Cooling 9:25/48°F 10:10). Operator stated cheese portioned and sausage with potatoes cooked 2 hours prior to first temperature, at this rate portioned cheese will not reach 41°F within 4 hours and cooked sausage with potatoes will not reach 41°F within a total of 6 hours, moved to double glass door reach in cooler to facilitate faster cooling.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at only hand wash sink for establishment (excluding bathroom hand washing sinks).
Operator provided paper towels.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.