PARKLAND BAGELS
7111 W ST RD 7
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bags of onions on floor in walk in cooler. Manager picked up bags. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed knives Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no no bell, and it has a splitter on the hose Bibb, with no hose Bibb vacuum breaker
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in back prep room garbage can blocking the handwashing sink. Employee moved garbage can. Corrected On-Site
Food safety inspection conducted on 2/3/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. In the back kitchen, 3 boxes of fryer oil were stored on the floor. The boxes were moved to the shelf. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top cooler, smoked salmon was stored behind the shredded cheese. The items were switched. Corrected On-Site
Food safety inspection conducted on 8/22/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 12/15/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. In the walk in cooler, one case of raw shell eggs stored on floor. In the kitchen, two cases of fryer oil stored on floor.
- 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. In the cook line, stored hammer, tweezers and screwdriver over the food preparation area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed fruit stored over the cooked bacon.
- 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues.
- 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 no hands washed properly after cracked raw shells eggs. After that, she touch a bagel sandwich.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw bacon over the ready to eat food (cooked pastrami). In the walk in cooler, raw salmon over the ready to eat food (sandwiches). Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overfilled container with cooked chicken (43-47F - Cold Holding) at the salad bar. Operator removed the excess. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the cook line, pooled eggs (62F - Cooling) at 9:50 since 2 hours ago, rechecked (at 10:30 am 64F). Food out of refrigerator for 2:30 hours. Operator decided to put in the walk in cooler to chill quickly. The reach in cooler in the kitchen: chicken salad (55F - Cooling) at 9:15am since 30 minutes ago, rechecked (at 10:45 am 51F). Operator decided split the salad in two lower containers to chill quickly . **Corrective Action Taken**
Food safety inspection conducted on 12/15/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 9/13/2023
High Priority
6
Intermediate
3
Basic
10
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Main kitchen prep table across from oven- observed mixing bowl inside container of ready to eat potato hash. Operator removed mixing bowl. Corrected On-Site Priority: Basic
- 36-06-4:Basic - Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen prep table across from oven- observed soiled cardboard on the floor. Priority: Basic
- 24-26-4:Basic - Observed: Clean equipment/utensils not stored at least 6 inches above the floor. Main kitchen underneath oven- observed clean pots being stored on the floor. Priority: Basic
- 12B-07-4:Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter salad station- observed employee bottle of water on prep counter. Employee removed bottle of water. Corrected On-Site Priority: Basic
- 12A-18-4:High Priority - Observed: Employee dried hands on clothes/apron/soiled towel after washing. Main kitchen prep- observed employee grab soiled wiping cloth, place in dirty linen basket and continue to prepare ready to eat pasta without washing hands. Explain to employee about proper hand washing procedures. **Corrective Action Taken** Priority: High Priority
- 53B-15-4:Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Front grill station- line cook stated she did not know internal cooking temperature for chicken. Provided employee with temperature cooking chart. **Corrective Action Taken** Priority: Intermediate
- 12A-10-4:High Priority - Observed: 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. Front counter deli station- observed employee fist bump customer with bare hands, put on gloves without washing hands. Operator stopped employee and had employee properly wash hands. **Corrective Action Taken** Priority: High Priority
- 13-03-4:Basic - Observed: Employee with no hair restraint while engaging in food preparation. Front counter grill station- observed cook wearing no hair restraint. Priority: Basic
- 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Main kitchen at exit door- observed container be stored in hand washing sink. Priority: Intermediate
- 14-69-4:Basic - Observed: Ice buildup in deep freezer and/or walk-in freezer. Main kitchen- observed ice buildup in deep freezers. Priority: Basic
- 10-07-4:Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter salad station- service utensil being stored inside standing water. Operator discarded water. Corrected On-Site Priority: Basic
- 05-08-4:Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
- 14-31-5:High Priority - Observed: Nonfood-grade bags used in direct contact with food. Main kitchen walk in cooler- observed has brown potatoes being stored inside thank you grocery bag. Operator put hash brown potatoes in mixing bowl. Priority: High Priority
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- observed raw shell eggs being stored over ready to eat sliced ham and cooked sausage. Operator stored eggs properly. Corrected On-Site Priority: High Priority
- 24-18-4:Basic - Observed: Silverware/utensils stored upright with the food-contact surface up. Observed in main kitchen at prep table. Employee stored utensils properly. Corrected On-Site Priority: Basic
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter salad bar cold holding unit- observed cut lettuce 54 degrees F. Operator stated lettuce have been in cold holding unit since yesterday. See Stop Sale Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter salad bar cold holding unit- observed cut lettuce 54 degrees F. Operator stated lettuce have been in cold holding unit since yesterday. See Stop Sale. Front counter Display cooler- observed cooked breaded chicken breast 44-45 degrees F. Operator placed cooked chicken cooling on top of cold holding chicken from yesterday. Operator placed cold holding chicken in freezer for quick chill. Priority: High Priority
- 42-01-4:Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting in mop bucket. Operator stored mop inverted to dry. Corrected On-Site Priority: Basic
- 21-09-4:Basic - Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping cloths on prep tables and cutting boards throughout entire kitchen. Priority: Basic
Food safety inspection conducted on 9/13/2023 revealed 19 total violations (6 high priority, 3 intermediate, 10 basic).