The Bagel Barn Cafe and Deli

103 N Ridgewood Ave, Edgewater, FL 32132 · Permanent Food Service · License 7407244

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
4 high priority (no follow-up needed), 2 intermediate, 6 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Oct12026

Routine inspection

12 violations found

First visitOct 1, 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.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Spinach dated 9/24 - on 8th day
- Code 03, Food out of temperature: 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 as required.
  Eggs, hash browns, home fries, butter packets
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Outside back door
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  In the outdoor storage shed, chemical storage over containers of oil.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Light buildup interior top of microwave Large prep table mounted cutting board stained, grooves between cutting board and prep table visibly soiled
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Brother
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw chicken left at room temperature
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Chest freezer on cookline
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Top of machine
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Less than 150 ppm quat corrected to 200 ppm quat
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Light buildup mixer guard and top of mixer where head attaches
- Code 35, Insects, rodents, pests and animals: Mosquitoes breeding in standing water.
  In outdoor unused, uncovered, water softener.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.