BAGEL BARN CAFE AND DELI
103 N RIDGEWOOD AVE, Edgewater FL 32132 · 386-426-2263
Last inspected Jun 4, 2026 · 17 visits since August 2023
JUN 25
SEP 25
JAN 26
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 4 next to fryer on the back of the prep table. Pest control services every Friday. No other evidence of rodent activity. Employee cleaned and sanitised area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025003628 | Nov 20, 2024 | Jun 16, 2025 | $400 |
| 4--2024047576 | Jun 14, 2024 | Feb 13, 2025 | $400 |
| 4--2022030438 | Apr 25, 2022 | Jul 20, 2022 | $600 |
Inspection history
17 visits, newest first
Jun 4, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of eggs over cases of cream cheese, large walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese out during rush and returned to cooler per operator 48-56F, in a plastic third pan with a plastic screen between cheese and container - open deli case for self service, chicken salad 47F (on top of other containers) and 44F (in the front) overnight in cooler. See stop sale. - whole pieces of deli meat turkey, beef deli meat, bottom left in deli display case 47F overnight
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer in the cookline
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers, both walk in coolers - Mixer guard - Underneath burner in the back room - ledges in outdoor storage area
Jun 1, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of eggs over cases of cream cheese, large walk in cooler
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. - Sliced cheese out during rush and returned to cooler per operator 48-56F, in a plastic third pan with a plastic screen between cheese and container - open deli case for self service, chicken salad 47F (on top of other containers) and 44F (in the front) overnight in cooler. See stop sale. - whole pieces of deli meat turkey, beef deli meat, bottom left in deli display case 47F overnight
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
Spray bottle containing toxic substance not labeled. Light pink coloured substance on the chemical shelf next to the sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer in the cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers, both walk in coolers - Mixer guard - Underneath burner in the back room - ledges in outdoor storage area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Coffee bar 0 ppm
Mar 30, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of eggs over cases of cream cheese, large walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blueberry cream cheese 3/23, chive 3/21, strawberry 3/23, cinnamon 3/22, rice 3/14, pasta 3/19
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. - Sliced cheese out during rush and returned to cooler per operator 48-56F, in a plastic third pan with a plastic screen between cheese and container - open deli case for self service, chicken salad 47F (on top of other containers) and 44F (in the front) overnight in cooler. See stop sale. - whole pieces of deli meat turkey, beef deli meat, bottom left in deli display case 47F overnight
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott
On the displayed menu board, raw/undercooked animal food offered and establishment has no written consumer advisory. Items have * symbol but no corresponding advisory.
Spray bottle containing toxic substance not labeled. Light pink coloured substance on the chemical shelf next to the sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer in the cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers, both walk in coolers - Mixer guard - Underneath burner in the back room - ledges in outdoor storage area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Coffee bar 0 ppm
Working containers of food removed from original container not identified by common name. What appears to be salt in a black seed container.
Feb 9, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blueberry cream cheese 12/27 Cinnamon cream cheese 12/30
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter packets. Emailed new time as a public health control form to operator
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door, where hose is attached
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some of the cream cheese blends
Ice buildup in reach-in freezer and/or walk-in freezer. Small freezer in front of cookline handsink
No conspicuously located ambient air temperature thermometer in holding unit. Under counter cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler fan cover soiled with dust and plywood/wood shelving soiled with mold like substance - wooden ledges in single service storage area shed attached to building - underside of countertop mixer guard
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blueberry cream cheese 9/14 Scallion 9/8 and 9/13 Jalepeno 9/13 Blueberry portions 9/13 and 9/16 Jalapeño portions 9/16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front right display case of self service portions Cole slaw 45F. Operator discarded. Other temps 42-43F. Door of reach in cooler holding cream 49F in coffee area,
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required, hash browns, sausage, potatoes, butter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cream cheese mixer guard and underside
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Fern, Joe, other employees over 60 days
Accumulation of debris on exterior of warewashing machine. Top of machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor soiled/has accumulation of debris. Corner of kitchen and behind ovens in the back room
Ice buildup in reach-in freezer and/or walk-in freezer. Glass sliding door freezer on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover small walk in cooler Top of ovens
Single-service articles improperly stored. - Cases of Togo containers in outdoor storage shed evidence of boxes previously being wet - case of forks on the floor in the closet.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior top ice machine - stained with black substance, wooded boards on speed rack in front of ovens - Guard for mixer corrected on site.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rose, Joe, Colby
Floor soiled/has accumulation of debris. Behind ovens
Hole in or other damage to wall. Hole and damage to smooth surface, behind 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler gaskets and surround, left cookline - back of shelf below burner - top back of ovens - small walk in cooler bottom shelving crevices and fan covers
Jun 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw bacon over ready to eat walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork roll 6/7 Roast beef 6/6, Liverwurst 6/2 Corned beef 6/7 Chicken salad dated both 6/6 and 6/8
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 48F, sliced cheese 47F, 46F, and 48F, deli meat 45-65F, shredded cheese 48F, in left reach in cooler cookline. Some stocked prior to inspection, some in and out of cooler - Butter 74F advised to use time as a public health control - Tuna salad bottom right triple Kool It cooler 44-45F - Cole slaw right side of display case 44F. Operator moved to center area. - Cheese bagels room advised to use temperature time as a public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98F, hash browns 78F, potatoes 84F Advised to use time as a public health control. Operator time marked
Toxic substance/chemical improperly stored. Stainless steel cleaner on reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior top ice machine - stained with black substance, wooded boards on speed rack in front of ovens - Guard for mixer corrected on site.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rose, Joe, Colby
Bowl or other container with no handle used to dispense food. Ice scoop
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell on prep table next to reach in cooler
Floor soiled/has accumulation of debris. Behind ovens
Hole in or other damage to wall. Hole and damage to smooth surface, behind 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler gaskets and surround, left cookline - back of shelf below burner - top back of ovens - small walk in cooler bottom shelving crevices and fan covers
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee did not dry hands after handwashing.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad 3/1, Cole slaw 2/28, scallion cream cheese 3/1
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various cheese bagels room temp 64F. Advised to use time as a public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 73F Home fries 91F Hash browns 84F Ajus 118F Advised to use time as a public health control. Operator time marked
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave in back area - corrected on site Wooden dough boards soiled/stained with black mold like substance Underside of mixer head - corrected on site
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nianette
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. Nianette. Provided form in Spanish.
Spray bottle containing toxic substance not labeled. Blue substance
Mosquitoes breeding in standing water. In a bucket in exterior storage area
Wall soiled with black mold like substance, above three compartment sink in back area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Corrected to 200 ppm quat
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shawn
Cardboard boxes re- used to store clean lids and screens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer guard - unsealed wooden surfaces in walk in cooler soiled with visible mold like substance - under the grill
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
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. Employee putting away dishes touched her face and hair and then continued to put away dishware
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad made in house 11/12 Ham 11/12
Rodent activity present as evidenced by rodent droppings found. 4 next to fryer on the back of the prep table. Pest control services every Friday. No other evidence of rodent activity. Employee cleaned and sanitised area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half near front walk in cooler door 46F operator relocated.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2nd exterior hose
Handwash sink used for purposes other than handwashing. Employee dumped several employee beverages into cookline handsink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shawn
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. New employee on duty, no food handler training
Spray bottle containing toxic substance not labeled. Blue substance under slicer Purple substance outside mop sink
Cardboard boxes re- used to store clean lids and screens
Food stored outside. Plastic oil containers in open storage area
Lid to plastic container holding salt in the back prep area cracked and broken along lid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer guard - unsealed wooden surfaces in walk in cooler soiled with visible mold like substance - under the grill
Jun 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door.
Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen
Apr 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - slaw prepped 04/08/2024 - Italian pasta salad prepped 04/08/2024; - red potato salad, blueberry and strawberry cream cheese prepped 04/05/2024
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. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox on Scoops to go menu
Hole in or other damage to wall. - near back door
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - shelf under sandwich press - exterior of white food buckets
Single-service articles improperly stored. -cases of food handling gloves on the floor at cookline
Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority4 Intermediate15 Basic
Show 26 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee changed gloves after cracking raw eggs but did not wash hands. Handled cooked egg after changing gloves.
Raw animal food stored over or with unwashed produce. - raw ground beef over unwashed produce, front walk in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked peppers/sausage made on 04/09, dated through 04/17;
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - slaw prepped 04/08/2024 - Italian pasta salad prepped 04/08/2024; - red potato salad, blueberry and strawberry cream cheese prepped 04/05/2024
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. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - au jus, 109F, sausage 74F, 3.75 hours at 10:45 am. Operator discarded at 11 am.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox on Scoops to go menu
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees
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.
Spray bottles containing toxic substances not labeled.
Bowl or other container with no handle provided to dispense food. - powdered sugar
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. - boxed oil jugs in outdoor storage area corrected on site - Container of oil in front of cookline handsink
Hole in or other damage to wall. - near back door
Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer at cookline
Ice scoop handle in contact with ice. - ice machine at front counter
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - shelf under sandwich press - exterior of white food buckets
Silverware/utensils dried with a towel/cloth.
Single-service articles improperly stored. -cases of food handling gloves on the floor at cookline
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. - leaf blower stored in boxed oil jugs. Back area.
Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. - at cookline
Wiping cloth sanitizing solution stored on the floor. - under table near cash register by window
Working containers of food removed from original container not identified by common name. - flour, cornmeal
Nov 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Several kinds of sliced cheese, ham, turkey, tuna salad 44-47F in cooler next to register. - butter 78F and 81F sitting out for no more than 2 hours per manager. Advised to use time as a public health control - in large walk in cooler, sliced meats and sliced cheese 44-45F, dairy 46F next to door overnight. advised to store at back of cooler near fans - milk, half and half, heavy cream 46F on bottom shelf of coffee bar cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to storing in customer self service area. Chicken salad 50F made and portioned day of inspection. Operator returned to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Oven interiors
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.
Nov 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority4 Intermediate4 Basic
Show 15 findings ▾
Employee failed to wash hands as required. - when changing gloves when switching from cracking raw shell eggs and handling - after cracking raw shell eggs and then putting sliced cheese on wrap Discussed with employee
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dip washed, rinsed, and sanitized for less than a second each at three compartment sink. Discussed with employee who returned items to sanitizer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Several kinds of sliced cheese, ham, turkey, tuna salad 44-47F in cooler next to register. - butter 78F and 81F sitting out for no more than 2 hours per manager. Advised to use time as a public health control - in large walk in cooler, sliced meats and sliced cheese 44-45F, dairy 46F next to door overnight. advised to store at back of cooler near fans - milk, half and half, heavy cream 46F on bottom shelf of coffee bar cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to storing in customer self service area. Chicken salad 50F made and portioned day of inspection. Operator returned to walk in cooler
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs in homemade marinara 129-153F heating in steam table from 6 or 7 am per employee (2.5-3.5 hours)
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Assembled baked eggplant. Eggplant cooked and cooled previous day. Trays assembled 4-5 hours prior per manager 50F in the middle.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 92F and 86F, hash browns 79F, potatoes 97F. Sitting out on cookline for 2.5 hours per manager. advised to time mark and use time as a public health control
Food-contact surface soiled with food debris, mold-like substance or slime. Oven interiors
Handwash sink used for purposes other than handwashing. Cookline handsink used to rinse spatula
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.
Spray bottle containing toxic substance not labeled. Next to back door, clear substance in spray bottle
Food stored on floor. Plastic oil container in front of cookline handsink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mold like substance on wooden walk in cooler shelving - lids to cans bottom right storage
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. - Salt in plastic container in prep room - flour in gallon peppercini container on cookline
Aug 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. New employees and cashier
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.