BAGEL REST & MORE

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Front counter server prepares drinks, and plates and serves oatmeal and grits. No hand washing sink available. Advised operator of hand washing requirements. Warning - From follow-up inspection 2025-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw, not identified as being raw. Advised operator to identify as raw. Warning - From follow-up inspection 2025-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-10-21: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then prepared food without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Nonfood-grade (thank you)bags used in direct contact with cut lettuce. Operator removed from bag Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. At reach in cooler. Raw salmon over unwashed tomatoes. Operator moved salmon to bottom shelf. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in kitchen on floor. 1 rodent dropping inside clean cutlery storage on prep table. Approximately 25 rodent droppings on floor in area between dining room and kitchen, no complete separation from kitchen. Advised operator to remove droppings, clean and sanitize area. Warning

High Priority - Server handled soiled dishes/utensils while removing from tables, took customers orders/payment and then picked up plated food/served food/prepared food/beverages without washing hands. Discussed with server who then washed hands. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pooled raw shell eggs (47F - Cooling) 9:30/61F 10:50 since 7:00 At this rate will not reach 41F, operator discarded Operator discarded Corrected On-Site Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Front counter server prepares drinks, and plates and serves oatmeal and grits. No hand washing sink available. Advised operator of hand washing requirements. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both restrooms hand washing sinks removed. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw, not identified as being raw. Advised operator to identify as raw. Warning

Intermediate - No paper towels or mechanical hand drying device provided at only hand wash sink in entire establishment. Operator provided paper towels. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed all restrooms, no plans submitted or approved? Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs in cooler no date mark, operator didn't know when they were cooked and discarded. Corrected On-Site Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - A minimum of one bathroom facility is not available for public use. Both toilets and hand washing sinks removed from all restrooms inside establishment. Warning

Basic - Bathroom not conveniently located and accessible to employees. Toilets and hand washing sinks have been removed from all bathrooms inside establishment Warning

Basic - Dead roaches on premises. 2 dead roaches on floor between dining room and kitchen. Advised operator to remove clean and sanitize area. Warning

Basic - Floor heavily soiled/has heavy accumulation of debris, throughout kitchen under cooking equipment, under prep equipment. Warning

Basic - No toilet provided in establishment. Both toilets removed. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); Advised operator to correct to 100 ppm Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked eggs then proceeded to handle bagel bread without washing hands. Advised operator who washed hands Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At Cookline; Employee used bare hands to handle ready to eat (bagel bread) Advised operator who washed hands and put gloves on Corrected On-Site Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach in Cooler; Turkey slices in direct contact with non food grade bags Advised operator who removed Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Standing Glass Cooler; Raw bacon over pasteurized eggs Advised operator who then removed Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Reach in Cooler; pancake batter with eggs (46F - Cooling)since 6:30@9:57am, 2nd temperature 47F at 10:15am. At this current rate food will not get to the temperature of 41F or below within four hours. Advised operator who moved to quick chill Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No reminder for bagel with nova cream relax spread, bagel with Lox spread and eggs Benedict Warning

Basic - Bathroom facility in disrepair. Male water tank leaking Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen ceiling tiles Warning

Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen floors Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At Reach in Standing Cooler; Unwashed produce tomatoes over ready to eat pancake batter Advised operator who removed Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator of establishment stepping into kitchen to help chef with out washing hands first. Educated operator on proper hand washing procedures.

High Priority - 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. Observed chef washing hands on 3 compartment sink by inserting his hands on washed side then on rinse side followed by putting gloves , then touching clean spatula, bread warmer. Educated employee on proper hand washing procedures. Employee washed hands Corrective Action Taken

High Priority - Food with mold-like growth. Observed a container with blue cheese with mold inside double door tall reach in cooler on cook line. See stop sale. Operator discarded.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed staff using 3 compartment sink with out setting up sanitation side. Staff washed and rinse food containers followed by storage with out sanitation.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed a container with cream cheese and smoked salmon stored inside tall reach in cooler on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with French toast batter made with raw eggs stored above a container with bread. Observed a container with raw smoked salmon and cream cheese stored above a container with butter packets. All products where inside tall reach in cooler double door on kitchen area, Observed a container with raw shell eggs stored above a container with bread inside one door tall reach in cooler on kitchen area. Operator stored properly all products Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee dropping dirty dishes at 3 compartment sink followed by grabbing food from expo window to sell to customers. Educated employee on proper hand washing procedures Server washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with cooked potatoes (45°F - Cold Holding); liquid eggs (48°F - Cold Holding)inside tall reach in cooler by stovetop. Observed a container with feta cheese (48°F - Cold Holding)inside double door reach in cooler on cook line. Per operator products stored for approximately one hour. Operator closed reach in cooler door. Corrective Action Taken

High Priority - 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 a container with raw shell eggs stored at room temperature on cook line with no time marked. Per operator product stored for 30 minutes. Operator time marked Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with partially cooked bacon (80°F - Hot Holding)seating on top of broken flip top cooler on cook line. Per operator product stored for approximately one hour. Operator moved bacon to flat top grill for reheating. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed chef washing hands on 3 compartment sink by inserting his hands on washed side then on rinse side . Educated employee on proper hand washing procedures. Employee washed hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour container on kitchen area

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon with cream cheese.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next 3 compartment sink. Operator provided Corrected On-Site

Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with cooked potatoes stored inside tall reach in cooler on cook line with no date marked. Per operator product prepared and stored for longer than 24 hours,

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.throughout the restaurant

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored above to go cups on kitchen area

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing containers only on wash and rinse side no sanitation

Basic - Equipment in poor repair. Flip top cooler across from flat top grill is broken and use as storage

Basic - Floor not cleaned when the least amount of food is exposed. All around the perimeter walls on kitchen area.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat top grill. Shelf under prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues across from stovetop.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a container with unwashed lemons stored above a container with bread inside tall reach in cooler on cook line. Operator stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm on front counter area.

Basic - Working containers of food removed from original container not identified by common name. Flour under prep table next to one door tall reach in cooler.