DirtyFLRestaurant Inspection Data

THE BAGEL CLUB MIAMI

THE BAGEL CLUB MIAMI has 7 health inspections on file for its MIAMI location, with an overall rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 7 reports on file

Northeast 3 Avenue
Florida, 33030
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

11/17/2025· 3mo ago

Visit ID: 13463519

Met Inspection Standards

2 high, 1 int, 1 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee bottles of water front counter area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

7/24/2025· 7mo ago

Visit ID: 13463106

Met Inspection Standards

1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Repeat Violation - From follow-up inspection 2025-07-24: Still observed no handwashing sign provided at a hand sink kitchen. **Time Extended**

7/16/2025· 7mo ago

Visit ID: 10942907

Follow-up Inspection Required

1 high, 6 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located next to coffee machine front counter area. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed kitchen Hand wash sink is disconnected from the pipe no drain line no running water.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash front counter area. Operator removed. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area.
  • 53B-01-5: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. Miguel Rojas.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen. Operator provided. Corrected On-Site

2/28/2025· 1y ago

1 high, 1 int, 3 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Front counter area. Operator stored properly during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located front counter area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over liquid pasteurized eggs. Manager store properly. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed spray bottle of bleach inside hand wash sink kitchen. Manager removed. Corrected On-Site Repeat Violation

7/30/2024· 1y 7mo ago

6 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Front counter area. Operated stored properly during inspection. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal and plastic container inside hand wash sink located kitchen and front counter area. Operated removed during inspection. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Miguel, Manuel.
  • 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. Provide form during inspection.

1/29/2024· 2y 1mo ago

Visit ID: 8551023

Met Inspection Standards

7 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Located front counter area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom and kitchen.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area and kitchen. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen. Operator provided. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Provided during inspection. **Corrective Action Taken**

11/13/2023· 2y 4mo ago

Visit ID: 8547397

Met Inspection Standards

2 int

  • 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. Provided during inspection.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.

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Last Enriched At: 5/14/2025
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