DirtyFLRestaurant Inspection Data

BAGEL TIME CAFE

2478 N SR 7

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/31/2025

  • 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. Provided employee health agreement employee filled out on site Corrected On-Site - From follow-up inspection 2025-01-31: Observed at callback same **Time Extended**

Inspection Date: 1/30/2025

Inspection Date: 10/22/2024

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at kitchen employee hand sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Kitchen sugar and flour containers not labled
  • 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. Operator cracked raw shell egg then changed gloved without first washing hands. Reviewed proper handwashing procedures with operator. Oper washed hands Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw liquid eggs over raw beef inside kitchen fliptop cooler two door unit. Operator properly separated Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold with food debris

Inspection Date: 6/27/2024

Inspection #: Visit ID: 8703851

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris buildup in kitchen microwave
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue buildup behind nozzles at front soda machine
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can household pesticide stored with chemicals by triple sink. Manager discarded Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. White upright freezer. Raw beef over RTE biscuits. Manager rearranged Corrected On-Site
  • 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. Kitchen Food warmer, at 11:00am corn beef (127F- reheating from 8:30am), pastrami (123F- reheating from 8:30am). Both items wrapped in foil and placed in oven to rapid reheat to 165F **Corrective Action Taken**
  • 53B-14-5: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.

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8562276

  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor area under prep tables along wall in kitchen. Warning - From follow-up inspection 2023-12-01: Observed at callback inspection same. Floor cleaned but food buildup along edge of wall against cove molding under kitchen prep tables.**Time Extended** **Time Extended**

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8438236

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles on both kitchen fliptops have food debris / soil buildup. Warning
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on top of paper towel dispenser in kitchen. Employee removed and cleaned dispenser. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottles in pass through window from kitchen to front counter and on dry goods shelf in middle of kitchen. 2) Employee covered beverages on front counter by small steam well. Employee discarded beverages. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor area under prep tables along wall in kitchen. Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Water pitchers at front counter located directly under paper towel dispenser exposed to water dripping from hands. Employee removed pitchers and replaced with clean located away from dispenser. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Containers of utensils in standing water in kitchen large fliptop upper section. Employee dumped water and replaced utensils. Corrected On-Site Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Chocking poster printed and provided. Corrected On-Site Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes in kitchen. Warning
  • 08B-12-5:Basic - Stored food not covered. Uncovered bowl of cooked potatoes in kitchen reach in cooler. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes by service window not in sanitizer bucket. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of artificial butter on cook line not marked. 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 on cook line multiple times cracked raw shell eggs and changed gloves without washing hands before changing gloves. Reviewed proper procedures for hand washing after handling raw items. **Corrective Action Taken** Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left kitchen, returned, put on gloves, and began to prepare orders without washing hands first. Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee not rubbing hands for proper amount of time before putting on new gloves. Reviewed proper time required with employee. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw bagel for separate order after cracking raw shell eggs. Reviewed proper handwash procedures with employee. Warning
  • 12A-29-4: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. Dishwasher handling clean dishware and equipment from dish machine without first washing hands and changing gloves after washing and rinsing at triple sink. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen large fliptop bottom cooler, container of smoked salmon cream cheese above containers of ready to eat prepared salads. Manager moved smoked salmon to bottom of cooler. 2) In kitchen reach in freezer, open case raw pork sausage on top of case of fully cooked sausage. Employee rearranged items to properly separate. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach observed going under large fliptop unit in kitchen. Unable to locate and kill. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese, sausage links, and sausage patties under time control not discarded at 11:30am time limit. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen small fliptop, sliced cheese (42-51F - Cold Holding). Per employee in unit less than 2 hrs. Cheese over stacked above chill line. Overstacked portion removed back to lower cooler to rechill. Corrected On-Site Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cream cheese, sausage links, and sausage patties under time control not discarded at 11:30am time limit. Employee began discarding at 12:00pm. Corrected On-Site Warning
  • 03E-04-5:High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. In kitchen steak box, corned beef at 10:55am (118F - Reheating) to 136F. Per employee placed in unit at 8:00am. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading greater than 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Small wet/dry vacuum blocking access to kitchen handsink. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items listed on menu not marked to indicate as raw item. Employee began to mark necessary items. **Corrective Action Taken** Warning
  • 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 Maria Do Carmo Nusinov PIC - Rafaela 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. No proof of signature for employee that has not yet completed food handler training. Bulletin provided. **Corrective Action Taken** Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. 1) Paper towel dispenser at kitchen hand sink not working; unable to dispense manually. 2) Paper towel dispenser at front counter very difficult to operate manually. Employee removed paper towels from both dispensers to allow use. Corrected On-Site Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory notice not printed on menues. Employee printed advisory and began to apply to menues. **Corrective Action Taken** Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of pancake batter in reach in cooler not date marked. Per employee prepared more than 24 hrs ago. Warning

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8345310

  • 29-08-4:Basic - Plumbing system in disrepair. Observed at cook line hand wash sink
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above blueberries in 1 door cook line flip top. Operator reorganized Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used as dump sink as evidenced by ice in hand wash sink. Discussed with operator
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for warewashing machine
  • 53B-14-5: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. 1 expired