BAGEL BOYZ
5430 MILITARY TRL, Jupiter FL 33458 · 561.346.7985
Last inspected Jun 30, 2026 · 11 visits since July 2023
NOV 24
FEB 25
AUG 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live flies at cook line; some landing on packaged bread, on make table; cutting board; 1 live fly at front counter/ expo window 2 live flies by three compartment sink next to bagel prep area;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024050118 | Jul 30, 2024 | Oct 10, 2024 | $800 |
| 2--2023043773 | Jul 27, 2023 | Sep 7, 2023 | $800 |
| 2--2023016609 | Mar 8, 2023 | Apr 19, 2023 | $200 |
Inspection history
11 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety butter blend at front counter identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 3 hours ago. Operator time marked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and Half 51F, Milk 50F, at front counter for less than 3 hours. Operator moved all items to walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Supernova on menu identified with an asterisk, but no consumer advisory to refer to. Operator placed a consumer advisory with an asterisk under menu at front counter.
Floor soiled/has accumulation of debris under cornmeal and flour container.
Show the remaining 3 findings ▾
Floor tiles missing and/or in disrepair on front of oven.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop burried in whole wheat flour. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris and dust, flour, sunflower and brown sugar containers.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Cook touched pooled eggs and then handled clean spice shaker without washing hands. Cook went to wash his hands.
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 and the time removed from temperature was 2 hours ago for egg whites and liquid eggs on cook line. Operator put a time mark on items.
Bowl or other container with no handle used to dispense salt in dry storage area. Operator removed.
Flour storage container/container lid broken in dry storage area.
In-use scoop in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on top of reach in freezer and container lids of flour, seeds and whole wheat flour.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks and ground beef over fully cooked pork at reach in freezer by cook line. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top cooler: jalapeño herb butter (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Observed double panned in cooler. Operator removed extra pan.
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on cutting board by front line flip top cooler.
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/ 5+ food handling employees on during course of inspection. Food manager not present during course of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator serves raw smoked salmon. Operator printed and posted consumer advisory.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Advised operator to ensure all chemicals are labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves over back prep table have an accumulation of oil residue and dust.
Time/temperature control for safety food thawed in an improper manner. Steaks thawing in pan by bagel oven, bacon thawing on top of floor mixer by hand wash sink. Operator moved to walk in cooler.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Lox mixed with cream cheese over shredded cheese at reach in cooler by back door, raw bacon over blueberry gumbits at walk in cooler, raw shaved beef not in commercial packaging over fully cooked sausage at reach in freezer. Operator stored all products properly.
Handwash sink used for purposes other than handwashing. Food storage container in hand wash sink by triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by entrance to kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by floor mixer.
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack over prep table heavily soiled with dust and oil like residue.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef and raw chicken not in commercial packaging over French fries at tall reach in freezer. Educated operator on proper storage procedures.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw shaved beef at tall reach in freezer, both products not in commercial packaging.
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. No time stamp: Asiago bagels, dairy creamers, raw shell eggs, pasteurized liquid whole eggs, pasteurized liquid egg whites. Per operator, all products out of temperature for approximately 3 hours. Time stamp placed for remaining 1 hour.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink by back door.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. commercially made sweet potato purée (70F - Cooling) at 9:25; cooling since 9:15 - 69F at 9:45 Observed at tall stainless reach in cooler by back door. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Supernova sandwich contains smoked salmon no indicator for raw animal protein on menu board. Operator updated menu board.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For commercially made alcohol based sanitizer. Per operator, used to sanitize cutting boards. Advised operator to use quaternary sanitizer for food contact surfaces which is already used at triple sink for sanitizing utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack over prep table heavily soiled with dust and oil like residue.
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Employee drank from a bottle of water unscrewed lid drank and screwed lid back on. Employee touched rim of the bottle where his lips had been and then engaged in food preparation, portioning dough without washing hands. Employee went to wash his hands.
Non-food grade towel used as liner for boiled eggs container. Operator removed cloth.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored in the same container with pastrami and turkey, in reach in cooler across back entrance to kitchen. All items commercially packaged and unopened
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52F, eggs were cracked yesterday and held in walk in cooler over night. Eggs were placed on ice at cook line 1/2 an hour ago. There is not sufficient ice in container to keep eggs cold. Operator added ice.
1 box of shell eggs stored on floor in walk in cooler. Operator placed eggs on a shelf.
Buildup of food debris/soil residue on equipment door handles of drawers under small grill in prep area. Hot holding unit next to hand sink at front entrance to kitchen soiled with debris. Stand up freezer left side soiled with food debris.
Food storage container for corn meal cracked or broken.
Water leaking from faucet at hand sink in prep area.
Working containers of salt removed from original container not identified by common name in prep area. Operator labeled.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon behind cheese in flip top cooler at cook line. Cook reversed.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen and in prep area. Operator provided.
Water leaking from faucet at hand sink in prep area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 100ppm.
Aug 17, 2023Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left work station to bring foods from walk- in cooler returned to cook line put gloves on without washing hands; operator educated; employee continued working with foods without washing hands and changing gloves
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live flies at cook line; some landing on packaged bread, on make table; cutting board; 1 live fly at front counter/ expo window 2 live flies by three compartment sink next to bagel prep area;
No chemical test kit provided when using sanitizer at three-compartment sink/ or wiping cloths.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 16, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left work station to bring foods from walk- in cooler returned to cook line put gloves on without washing hands; operator educated; employee continued working with foods without washing hands and changing gloves
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live flies at cook line; some landing on packaged bread, on make table; cutting board; 1 live fly at front counter/ expo window 2 live flies by three compartment sink next to bagel prep area;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lox container stored on top of diced peppers and onions in make table at cook line Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (45F - Cold Holding); scallion cream cheese (46F - Cold Holding); vegetable cream cheese (46F - Cold Holding) in make table at front counter; as per operator food prepared yesterday and cooler set up at 6 am; as per operator foods out of temperature for approximately 1 hour; operator placed foods on 4 hour plan; pastrami (50F - Cold Holding); in reach in cooler at the back of the kitchen; as per operator food not prepared or portioned today; food left outside at cook line; food out of temperature for approximately 1 hour; food moved to reach in cooler during inspection;
Toxic substance/chemical improperly stored. Winded stored next to paper napkins to be used by customers at front counter Operator stored property
No chemical test kit provided when using sanitizer at three-compartment sink/ or wiping cloths.
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/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- coffee cup and open bottle of water next to brown carry out bags at front counter; drinks removed
Employee drinking in a food preparation area at food expo line; educated
Employee personal food not properly identified and segregated from food to be served to the public- bananas on flip top cooler with packages of bread to be served to customers; Educated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of flip top cooler at cook line
Food stored on floor- case of raw shell eggs at cook line Operator stored properly
Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Employee removed dirty food containers from three compartment sink and stored cooked quinoa inside compartment; educated and advised to clean before prepping foods;
Time/temperature control for safety food thawed in an improper manner. Two cases of bacon thawing on plastic bucket at cook line; operator moved to walk-in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator fixed to 100 ppm;
Jul 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Cook dried gloved hands on soiled towel after cracking raw shell eggs and proceeded to prep other foods; Manager educated; employee washed hands and changed gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lox stored above sliced tomatoes and white fish salad in second flop top at cook line; Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (76F - Cold Holding); at cook line; raw shell eggs not listed on TPHC form; as per operator food outside since 6:00 am; manager added food on the form; liquid eggs (61F - Cold Holding) on the floor at cook line; as per operator food brought outside to be used as back up; food out of temperature for approximately 30 minutes; bucket moved back in the walk-in
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- liquid eggs at cook line; the form didn't specify how the time will be tracked; as per operator food outside since 6:00 am; as per operator establishment uses specific time windows like 6:00-10:00 and 10:00-2:00; Operator marked in the form and instructed cook to discard food at 10:00 am.
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. Emailed poster
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- when using quaternary solution
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. Emailed form;
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table at cook line; Operator removed
Employee drinking in a food preparation or other restricted area- at bagel make line Manager educated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on top of flip top cooler at cook line; Manager educated and stored properly
Employee with no hair restraint while engaging in food preparation. Operator provided hairnet
Food stored on floor- bag of onions by back door; liquid eggs at cook line and walk-in cooler Operator stored properly
Soiled dry wiping cloth in use - at cook line; Operator set up quaternary sanitizer bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator replaced with quaternary solution;
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.