DirtyFLRestaurant Inspection Data

THE BAGEL BARN CAFE & DELI

103 Ridgewood Avenue
Florida, 32132
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10725721

  • 35A-12-4:Basic - Mosquitoes breeding in standing water. In a bucket in exterior storage area
  • 36-27-5:Basic - Wall soiled with black mold like substance, above three compartment sink in back area.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Corrected to 200 ppm quat Corrected On-Site
  • 12A-18-4:High Priority - Employee did not dry hands after handwashing.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad 3/1, Cole slaw 2/28, scallion cream cheese 3/1
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various cheese bagels room temp 64F. Advised to use time as a public health control
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 73F Home fries 91F Hash browns 84F Ajus 118F Advised to use time as a public health control . Operator time marked **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave in back area - corrected on site Wooden dough boards soiled/stained with black mold like substance Underside of mixer head - corrected on site
  • 53B-02-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Nianette
  • 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. Nianette. Provided form in Spanish.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance

Inspection Date: 11/21/2024

Inspection #: Visit ID: 10725228

  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard boxes re- used to store clean lids and screens Warning - From follow-up inspection 2024-11-21: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer guard - unsealed wooden surfaces in walk in cooler soiled with visible mold like substance - under the grill Warning - From follow-up inspection 2024-11-21: Under grill, left side **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Shawn Warning - From follow-up inspection 2024-11-21: Shawn **Time Extended**

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8733888

  • 14-45-4:Basic - Cardboard boxes re- used to store clean lids and screens Warning
  • 08B-42-4:Basic - Food stored outside. Plastic oil containers in open storage area Warning
  • 14-11-5:Basic - Lid to plastic container holding salt in the back prep area cracked and broken along lid. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer guard - unsealed wooden surfaces in walk in cooler soiled with visible mold like substance - under the grill Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee putting away dishes touched her face and hair and then continued to put away dishware Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad made in house 11/12 Ham 11/12 Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 4 next to fryer on the back of the prep table . Pest control services every Friday. No other evidence of rodent activity. Employee cleaned and sanitised area. Corrected On-Site Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half near front walk in cooler door 46F operator relocated. **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2nd exterior hose Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped several employee beverages into cookline handsink Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53B-02-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Shawn Warning
  • 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. New employee on duty, no food handler training Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance under slicer Purple substance outside mop sink Repeat Violation Warning

Inspection Date: 6/14/2024

Inspection #: Visit ID: 8654338

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen Warning - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-14: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-14: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door. Repeat Violation Warning - From follow-up inspection 2024-04-16: Walk in cooler holding cheese blocks 39F, deli meat portions 41F, 42F, sliced Swiss 42F, butter 43F Coffee station cooler milk 43F, cream 42F Time marking on sausage; Prepped salad 45F in display case. Scheduled to be serviced per operator. Deli meat and sliced cheese over fill line 48-53F. Filled previous evening. **Time Extended** - From follow-up inspection 2024-06-14: Togo salads 54-58F. In unit almost 6 hours Left cookline cooler Bain Marie cheese 60-61F, deli meat 57-59F. Less than 4 hours per operator Right cookline cooler Bain Marie cheese 47-51F less than 4 hours per operator. Whole milk, cream, half and half, 47F, whole milk also 46F, and skim milk 44F next to walk in cooler door. less than 4 hours next to door. Admin Complaint

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8653456

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - near back door Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - shelf under sandwich press - exterior of white food buckets Warning - From follow-up inspection 2024-04-16: shelf under sandwich press **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. -cases of food handling gloves on the floor at cookline Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - slaw prepped 04/08/2024 - Italian pasta salad prepped 04/08/2024; - red potato salad, blueberry and strawberry cream cheese prepped 04/05/2024 Warning - From follow-up inspection 2024-04-16: Pasta 4/9 **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door. Repeat Violation Warning - From follow-up inspection 2024-04-16: Walk in cooler holding cheese blocks 39F, deli meat portions 41F, 42F, sliced Swiss 42F, butter 43F Coffee station cooler milk 43F, cream 42F Time marking on sausage; Prepped salad 45F in display case. Scheduled to be serviced per operator. Deli meat and sliced cheese over fill line 48-53F. Filled previous evening. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox on Scoops to go menu Warning - From follow-up inspection 2024-04-16: **Time Extended**

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8549554

  • 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - powdered sugar Warning
  • 12B-07-4:Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Warning
  • 08B-38-4:Basic - Food stored on floor. - boxed oil jugs in outdoor storage area corrected on site - Container of oil in front of cookline handsink **Corrective Action Taken** Repeat Violation Warning
  • 36-24-5:Basic - Hole in or other damage to wall. - near back door Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer at cookline Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. - ice machine at front counter Warning
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - shelf under sandwich press - exterior of white food buckets Warning
  • 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -cases of food handling gloves on the floor at cookline Warning
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - leaf blower stored in boxed oil jugs. Back area. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. - at cookline Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. - under table near cash register by window Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - flour, cornmeal Warning
  • 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. Employee changed gloves after cracking raw eggs but did not wash hands. Handled cooked egg after changing gloves. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw ground beef over unwashed produce, front walk in cooler Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked peppers/sausage made on 04/09, dated through 04/17; Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - slaw prepped 04/08/2024 - Italian pasta salad prepped 04/08/2024; - red potato salad, blueberry and strawberry cream cheese prepped 04/05/2024 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door. Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - au jus, 109F, sausage 74F, 3.75 hours at 10:45 am. Operator discarded at 11 am. Repeat Violation Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox on Scoops to go menu Warning
  • 53B-02-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Some employees Warning
  • 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. Warning
  • 41-17-4:Intermediate - Spray bottles containing toxic substances not labeled. Corrected On-Site Repeat Violation Warning

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8549108

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Several kinds of sliced cheese, ham, turkey, tuna salad 44-47F in cooler next to register. - butter 78F and 81F sitting out for no more than 2 hours per manager. Advised to use time as a public health control - in large walk in cooler, sliced meats and sliced cheese 44-45F, dairy 46F next to door overnight. advised to store at back of cooler near fans - milk, half and half, heavy cream 46F on bottom shelf of coffee bar cooler Repeat Violation Warning - From follow-up inspection 2023-11-13: Walk in cooler deli meats and cheese 41-42F. Coffee bar milk 42F cream 42F Cooler next to back register: bottom left deli meat 45-46F, middle underneath cheese and deli meat 42F and 43F, bottom right tuna salad 44-45F, chicken salad 44F. On top deli meats and cheeses and sliced tomatoes 43-45F. No items prepped day of callback per operator; items in cooler overnight. Admin Complaint
  • 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to storing in customer self service area. Chicken salad 50F made and portioned day of inspection. Operator returned to walk in cooler Warning - From follow-up inspection 2023-11-13: Cole slaw made day of callback inspection 54F. Operator returned to walk in cooler **Time Extended** **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven interiors Warning - From follow-up inspection 2023-11-13: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-13: Employees without food handler training available **Time Extended**

Inspection Date: 11/9/2023

Inspection #: Visit ID: 8355504

  • 08B-38-4:Basic - Food stored on floor. Plastic oil container in front of cookline handsink Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mold like substance on wooden walk in cooler shelving - lids to cans bottom right storage Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - Salt in plastic container in prep room - flour in gallon peppercini container on cookline Warning
  • 12A-07-5:High Priority - Employee failed to wash hands as required. - when changing gloves when switching from cracking raw shell eggs and handling - after cracking raw shell eggs and then putting sliced cheese on wrap Discussed with employee Warning
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dip washed, rinsed, and sanitized for less than a second each at three compartment sink. Discussed with employee who returned items to sanitizer Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Several kinds of sliced cheese, ham, turkey, tuna salad 44-47F in cooler next to register. - butter 78F and 81F sitting out for no more than 2 hours per manager. Advised to use time as a public health control - in large walk in cooler, sliced meats and sliced cheese 44-45F, dairy 46F next to door overnight. advised to store at back of cooler near fans - milk, half and half, heavy cream 46F on bottom shelf of coffee bar cooler Repeat Violation Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to storing in customer self service area. Chicken salad 50F made and portioned day of inspection. Operator returned to walk in cooler Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs in homemade marinara 129-153F heating in steam table from 6 or 7 am per employee (2.5-3.5 hours) Repeat Violation Warning
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Assembled baked eggplant. Eggplant cooked and cooled previous day. Trays assembled 4-5 hours prior per manager 50F in the middle. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 92F and 86F, hash browns 79F, potatoes 97F. Sitting out on cookline for 2.5 hours per manager. advised to time mark and use time as a public health control Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven interiors Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline handsink used to rinse spatula Warning
  • 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Next to back door, clear substance in spray bottle Warning

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8309125

  • 11-26-1:Intermediate - - From initial inspection : 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. New employees and cashier Warning - From follow-up inspection 2023-06-06: **Time Extended** - From follow-up inspection 2023-08-07: **Time Extended**