DirtyFLRestaurant Inspection Data

BRONX BAGEL & DELI

With 9 documented inspections, BRONX BAGEL & DELI in DEERFIELD BEACH has achieved a 1.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

230 South Powerline Road
Deerfield Beach, Florida, 33442
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 9 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13628838

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop. Chef discarded bowl. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by front counter not secured.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pastries at front counter self serve not labeled either proper labeling
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at front counter handwashing sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar containers not labeled . By dough mixing machine
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. matzah balls (120F - Hot Holding). Manager reheated to 193°f
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

1/13/2026· 1mo ago

Visit ID: 13507393

Met Inspection Standards

3 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using bowls as scoops for sugar and flour. Manager removed bowls. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by front counter door are not secured to anything
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open cup of coffee on prep table in kitchen. Cook discarded cup of coffee Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case of eggs at cook line floor. Cook picked up case. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at front counter , restrooms and kitchen handwashing sinks.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar containers not labeled
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25 License expired less than sixty days Called on the phone Confirmation number 257556075. Uploaded and it shows paid Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line at ham (47F - Cold Holding); cut tomatoes (47F - Cold Holding),
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pastrami (109F - Hot Holding); corn beef (111F - Hot Holding) at hot holding at front counter. Manager took items to kitchen to reheat. pastrami (172F - Reheating); corn beef (177F - Reheating) Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no aper towels at handwashing sink in kitchen
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

8/28/2025· 6mo ago

Visit ID: 10928193

Met Inspection Standards

2 high, 1 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks by front counter not secured
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use Utensils in standing water water at front counter, manager removed water and utensils. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in units in kitchen
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at the handwashing sinks in the restroom, at the front counter and cook line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados with stickers on at cook station, remaining avocados were washed and stickers removed before cutting and cut ones were discarded. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers with salt or sugar were not labeled in mixing room. Cook labeled container Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner in the pizza station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Proofing Walk-in was at Noodles; (49F - Cold Holding) chicken soup ; (48F - Cold Holding), manager said they just put in , that is the proofing cooler for dough, moved items to front counter cooler.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

1/9/2025· 1y 2mo ago

Visit ID: 8890640

Met Inspection Standards

1 high, 2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls being used to scoop flour, Manager discarded bowls. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Box of chicken on the floor in walk-in cooler, Chef picked up box. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler by cook line has rusted shelves
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired less than sixty days
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

9/16/2024· 1y 5mo ago

Visit ID: 8772468

Met Inspection Standards

2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowls. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks not secured by front counter next to hot water heater.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth removed from cutting board on cook line. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Manager labeled sugar Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at front counter by slicing Machine

6/14/2024· 1y 9mo ago

Visit ID: 8693955

Follow-up Inspection Required

2 high, 5 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen across from grill. - From follow-up inspection 2024-06-14: Same **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen area. - From follow-up inspection 2024-06-14: Same **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed at bread making area bucket of sugar stored directly on floor. Additionally at walk in cooler - bucket with cream stored directly on floor. Advised operator to store 6 inches from floor. - From follow-up inspection 2024-06-14: Observed bucket of cream on floor in walk in cooler.**Time Extended** **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at self service freezer - Soup made in house with out label. Educated operator on minimum labeling standards - From follow-up inspection 2024-06-14: Same **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed behind displace case. Handwashing sink without draining pipe. - From follow-up inspection 2024-06-14: Same **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed at walk in cooler bucket of chicken soup (45F - Cooling) @11am since 6/12. At current rate of cooling product did not reach 41F within 6 hours. Per operator product cooling less than 24 hours. See stop sale. - From follow-up inspection 2024-06-14: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 48F cooling - at 9:19am since 6/13. See stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed at walk in cooler bucket of chicken soup (45F - Cooling) @11am since 6/12. At current rate of cooling product did not reach 41F within 6 hours. Per operator product cooling less than 24 hours. See stop sale. - From follow-up inspection 2024-06-14: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 48F cooling - at 9:19am since 6/13. See stop sale. Admin Complaint

6/13/2024· 1y 9mo ago

Visit ID: 8693665

Follow-up Inspection Required

6 high, 3 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to mop sink area Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen across from grill.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at back area, Employee food and drink on prepping table. Employee removed and stored properly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area on drying rack. Employee stored properly Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen area.
  • 08B-38-4:Basic - Food stored on floor. Observed at bread making area bucket of sugar stored directly on floor. Additionally at walk in cooler - bucket with cream stored directly on floor. Advised operator to store 6 inches from floor.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at self service freezer - Soup made in house with out label. Educated operator on minimum labeling standards
  • 29-08-4:Basic - Plumbing system in disrepair. Observed behind displace case. Handwashing sink without draining pipe.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed at walk in cooler bucket of chicken soup (45F - Cooling) @11am since 6/12. At current rate of cooling product did not reach 41F within 6 hours. Per operator product cooling less than 24 hours. See stop sale.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at back prepping area 5 smalls flying insects additionally 1 small flying insect near display case.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/1/23 Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler across the grill - raw shell eggs stored over chocolate chips and blue berries. Operator stored properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed at walk in cooler bucket of chicken soup (45F - Cooling) @11am since 6/12. At current rate of cooling product did not reach 41F within 6 hours. Per operator product cooling less than 24 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill no flame - matza ball (101F - Hot Holding) per operator, out of temperature for approximately 30 minutes, operator began to reheat item to 165F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at display case- roast beef 45F @10:10 - Cooling since 8am - 46F @11:45) ; egg salad 54F @10:10 - Cooling since 8am - 48F @11:45) at current rate of cooling product will not reach 41F within 4 hours. Advised operator to place items in walk in cooler to quick chill.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sink across from grill. Operator provided paper towelsRepeat Violation Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed on cook line sprayer filled with degreaser without proper label

10/26/2023· 2y 4mo ago

Visit ID: 8440787

Met Inspection Standards

2 high, 3 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler at whitefish salad ; (45F - Cold Holding); coleslaw (45F - Cold Holding), manager moved items to working cooler and called for maintenance
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned hot water on Corrected On-Site

7/10/2023· 2y 8mo ago

Visit ID: 8371796

Met Inspection Standards

1 high, 3 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at slide top customer self service reach in freezer in dining room
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris. Observed on wall in bagel prep area
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands/changing gloves. Observed employee rack raw shell eggs then proceed to handle plates, ready to eat food without changing gloves, discussed with employee, employee changed gloves
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Iced tea nozzles soiled
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection Corrected On-Site