DirtyFLRestaurant Inspection Data

BAGEL BREAK DELI

2395 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10866581

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the flip top cooler at front counter: sliced tomatoes (52F - Cold Holding); diced tomatoes (49F - Cold Holding); chicken salad (51F - Cold Holding); tuna salad (50F - Cold Holding); cut lettuce (52F - Cold Holding); pasta salad (49F - Cold Holding); salad with diced tomatoes (48F - Cold Holding) As per operator, all items stored over night in unit. Not prepped or portioned today. See stop sale. At flip top cooler at cook line: sliced ham (52F - Cold Holding) As per chef, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. At front counter: butter packets with milk (72F - Cold Holding) As per operator, stored since 2.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. At flip top cooler at the front counter: Cut water melon in fruit cups (47F - Cold Holding); Potato salad (46F - Cold Holding); Coleslaw (48F - Cold Holding); Green Olive cream cheese (47F - Cold Holding); Plain cream cheese (46F - Cold Holding); Jalapeño cream cheese (48F - Cold Holding); Walnut raisin cream cheese; (46F - Cold Holding); Strawberry cream cheese (45F - Cold Holding); Veggie cream cheese (46F - Cold Holding); Green onion cream cheese (47F - Cold Holding) As per operator, stored in unit 3.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2025-06-25: At flip top cooler at the front counter stored on ice: Lox cream cheese (45F - Cold Holding); Green onion and cream cheese (46F - Cold Holding) Operator placed to quick chill. Admin Complaint **Corrective Action Taken**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked eggs (95F - Hot Holding); cooked potatoes (119F - Hot Holding) As per operator, items stored approximately 1 hour. Advised operator to reheat to 165F. Warning - From follow-up inspection 2025-06-25: At flat top grill: cooked potatoes (120F - Hot Holding) As per operator, items stored approximately 30 mins. Operator placed to reheat to 165F. Admin Complaint **Corrective Action Taken**

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10863059

  • 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. Observed chef cracked raw shelled eggs then handled retrieved sliced cheese from pan of cheese touching multiple slices of cheese; no hand wash. See stop sale for cheese slices. Repeat Violation Admin Complaint
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then handled clean utensil at flat top grill; no hand wash. Chef washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Observed chef touched glasses on face then prepared eggs on flat top grill; no hand wash. Chef washed hands. Corrected On-Site Warning
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled retrieved sliced cheese from pan of cheese touching multiple slices of cheese; no hand wash. See stop sale for cheese slices. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 1 fly flying around in kitchen landing on pouring lid of ketchup squeeze bottle. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler near cook line: Observed bowl with raw shelled eggs stored on top of pan with precooked sausage. Chef stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - 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. At flip top cooler: sliced tomatoes (52F - Cold Holding); diced tomatoes (49F - Cold Holding); chicken salad (51F - Cold Holding); tuna salad (50F - Cold Holding); cut lettuce (52F - Cold Holding); pasta salad (49F - Cold Holding); salad with diced tomatoes (48F - Cold Holding) As per operator, all items stored over night in unit. Not prepped or portioned today. See stop sale. At flip top cooler at cook line: sliced ham (52F - Cold Holding) As per chef, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the flip top cooler at front counter: sliced tomatoes (52F - Cold Holding); diced tomatoes (49F - Cold Holding); chicken salad (51F - Cold Holding); tuna salad (50F - Cold Holding); cut lettuce (52F - Cold Holding); pasta salad (49F - Cold Holding); salad with diced tomatoes (48F - Cold Holding) As per operator, all items stored over night in unit. Not prepped or portioned today. See stop sale. At flip top cooler at cook line: sliced ham (52F - Cold Holding) As per chef, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. At front counter: butter packets with milk (72F - Cold Holding) As per operator, stored since 2.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. At flip top cooler at the front counter: Cut water melon in fruit cups (47F - Cold Holding); Potato salad (46F - Cold Holding); Coleslaw (48F - Cold Holding); Green Olive cream cheese (47F - Cold Holding); Plain cream cheese (46F - Cold Holding); Jalapeño cream cheese (48F - Cold Holding); Walnut raisin cream cheese; (46F - Cold Holding); Strawberry cream cheese (45F - Cold Holding); Veggie cream cheese (46F - Cold Holding); Green onion cream cheese (47F - Cold Holding) As per operator, stored in unit 3.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked eggs (95F - Hot Holding); cooked potatoes (119F - Hot Holding) As per operator, items stored approximately 1 hour. Advised operator to reheat to 165F. Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to change to Sanitizer Bucket (Chlorine 100ppm). Warning

Inspection Date: 12/27/2024

Inspection #: Visit ID: 8879720

  • 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 cracked raw shell eggs then proceeded to grab clean plate without washing hands. Advised operator of proper handwashing. Employee washed hands, changed gloves. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled clothing then proceeded to touch ready to eat bagel and clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter flip top cooler, coleslaw (49F - Cold Holding), not prepared or portioned today. Pan overfilled. Operator stated product out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into reach in cooler for quick chill. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  • 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/

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8879262

  • N/A:No Violations Were Observed

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8718755

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher is not working properly. Advised operator to set up 3 compartment sink to wash, rinse, and sanitize all dishes. Operator set up 3 compartment sink. **Corrective Action Taken** Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At kitchen, Dented can of olives. See stop sale. Warning

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8452949

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Mixing bowls stored on rusty storage shelf, plastic containers on rusty storage shelf in kitchen area.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (quartenary 0ppm) Operator corrected to 400ppm quartenary sanitizer Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked salmon over pickles at front line reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (45F - Cold Holding) egg salad (44F - Cold Holding) Observed at front counter reach in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Observed cooler door being left slightly cracked open. Advised operator to ensure staff members are fully closing all cooler doors. Operator properly closed cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Glass cleaner over napkins by front counter. Operator stored properly. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom. Corrected On-Site

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8452540

  • N/A:No Violations Were Observed

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8340493

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dish machine chlorine sanitizer not functioning properly, 0 ppm. Operator set up three compartment sink for sanitizing, chlorine sanitizer. **Corrective Action Taken**
  • 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. Observed employee Cracking raw shell eggs then plated eggs without hand washing. Educated operator on proper hand washing procedures.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over cooked ham flip top cooler at cook line. Observed Smoked salmon over cream cheese flip top cooler front customer area. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked potatoes dated 7/17/23 at reach in cooler at cook line. Operator discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (76F - Cold Holding) Observed butter pats on counter in plastic container near front customer line. Operator states out of temperature for 30 minutes. Operator decided to use time as public health control. Operator placed time stamp for remaining 3.5 hours. Sent time control document to operator. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (123F - Hot Holding) Observed cooked eggs being held on flat top grill in a pan of water at 123F. Employee states out of temperature for approximately 1 hour. Employee put back on flat top grill and brought eggs to 165F+ for immediate service. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of chemical test kit for dish machine chlorine sanitizer.