DirtyFLRestaurant Inspection Data

WESTSIDE BAGELS

WESTSIDE BAGELS maintains a 2.1/5 food safety rating based on 6 health department inspections in WESTON. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

2310 WESTON RD STE A

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13537153

Met Inspection Standards

1 high, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at front counter accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lowboy on cook line interior/shelves have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Lower flip top cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front counter display case deli turkey (45-47F - Cold Holding) per operator held out of temperature approximately 15 minutes. Operator placed in walk-in cooler to quickly chill. Observed at bagel station cream cheese (55F - Cold Holding) stored on top of a container of ice per operator held out of temperature approximately 15 minutes. Operator placed in walk-in cooler to chill. **Corrective Action Taken**

10/1/2025· 5mo ago

Visit ID: 10882978

Follow-up Inspection Required

1 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dishwasher area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at multiple flip top cooler through out establishment.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink in kitchen. Operator provided sign. Corrected On-Site
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single use cups stored next to handwashing sink at expo area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot-holding unit at front counter - corn beef (131-136F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned up temperature. Observed on shelf above grill - hash brown (118F - Hot Holding) as per operator item held out of temperature for approximately 15 minutes. Employee placed item on grill. **Corrective Action Taken** Repeat Violation Admin Complaint

1/10/2025· 1y 2mo ago

1 high, 1 int, 7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored directly on preparation table in front of expo window. Operator stored correctly. Corrected On-Site Repeat Violation Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation duties with bracelet on wrist. Employee removed item. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaged in food manipulation duties without hair restraint. Operator provided item to employees. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed 6 containers of soup cooling directly on the floor in front of main grill.
  • 08B-12-5:Basic - Stored food not covered. Observed near expo window - container of tea not covered.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen and deli station.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed on shelf above prepping table at back - containers of seeds not labeled with common name.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table in kitchen - turkey sausage (114F - Hot Holding); oatmeal (101F - Hot Holding) as per operator items held out of temperature for approximately 2 hours. Operator turned up the temperature. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink next to expo window used for dumping, evident by pile of ice in sink.

7/18/2024· 1y 7mo ago

2 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine. Employee cleaned. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at prepping table at back - Personal drink.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed at dishwasher - employee drinking a cup of coffee
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at prepping table at back - purse and jacket stored on dry goods rack at back. Operator removed and stored properly. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at ice chest by expo window. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at table by grill - Pack of sausages thawing at room temperature. Operator placed item in cooler for proper thawing. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Observed at dishwasher drain.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at kitchen.
  • 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. Observed at flip top cooler - container of pooled eggs (47F - Cold Holding). Additionally Pancake batter (56F - Cold Holding). As per operator all items not portioned or prepared today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - container of pooled eggs (47F - Cold Holding). Additionally Pancake batter (56F - Cold Holding). As per operator all items not portioned or prepared today items held overnight . See stop sale.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at back prepping table. Spray bottle not properly labeled.

2/19/2024· 2y ago

Visit ID: 8481579

Met Inspection Standards

1 high, 3 int, 1 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice bin in rear kitchen, employee removed to be wash. **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 noodles (78F - Hot Holding), per manager food hot held less than two hours, observed food stored on triple panel, employee removed to single panel and reheated on microwave **Corrective Action Taken**
  • 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. Poster emailed to operator **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Deli station-sink blocked by a garbage can, employee removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips

8/23/2023· 2y 6mo ago

Visit ID: 8383313

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table by cookline - operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter by cookline-Raw shell eggs 50-52F- cold holding- food not prepared or portioned today- food out of temperature for 15 minutes- operator placed in reach in cooler to quick chill. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cookline- handwash sink with bucket inside- operator removed. Corrected On-Site