BAGEL BREAK
3187 NW FEDERAL HWY, Jensen Beach FL 34957 · 561.762.8378
Last inspected Aug 18, 2026 · 10 visits since August 2023
JUL 24
JAN 25
JUL 25
NOV 25
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects flying around dish pit and back dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024047384 | Jul 17, 2024 | Aug 22, 2024 | $400 |
| 2--2023071855 | Dec 4, 2023 | Jan 23, 2024 | $1,200 |
Inspection history
10 visits, newest first
Aug 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (90F - Hot Holding); cooked potatoes (100F - Hot Holding) Sitting off heat at stove top on cook line Per chef potatoes out of temperature for approximately 1 hour Operator placed food on time stamp for remaining
Old labels stuck to food containers after cleaning.
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer to 300 ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (90F - Hot Holding); cooked potatoes (100F - Hot Holding) Sitting off heat at stove top on cook line Per chef potatoes out of temperature for approximately 1 hour Operator placed food on time stamp for remaining
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator made fresh solution to 300 ppm
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed napkins stored inside hand wash sink at dish pit prep areas.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator copy of document.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked chicken thawing inside walk in cooler with no date marking of prep, frozen or thaw date. Operator placed proper date marking on chicken.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken with no date marking thawing inside inside walk in cooler. Per operator, items made on 10/31 and frozen on the same day. Operator placed proper date marking and thaw tracking.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
No handwashing sign provided at a hand sink used by food employees.
Old labels stuck to food containers after cleaning.
Styrofoam Bowl with no handle used to dispense sugar at back dry storage closet.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handling dirty dishes then proceeding to handle and prep food with clean food equipment without washing hands. Employees washed hands
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. Macaroni salad at 46F Egg salad 46F Cold holding, per operator, items not prepared or portioned today. Items placed in reach in cooler the night before, items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad at 46F Egg salad 46F Cold holding, per operator, items not prepared or portioned today. Items placed in reach in cooler the night before, items out of temperature for more than 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed multiple soiled cloth rags stored inside hand wash sink and on top of hand wash faucet handles. Observed food debris on bottom of hand wash sink. Operator removed
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/ Austin Gillis 12-14-2022 not present at time of inspection, observed 4 or more employees engaged in food preparation/handling
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board on floor of dish pit.
Old labels stuck to food containers after cleaning at dry storage shelf
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile leaking in dry storage area.
Exterior door has a gap at the threshold that opens to the outside.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects flying around dish pit and back dry storage area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table pot in prep area- observed sausage gravy at 112F- hot holding. Per manager, items turned in low heat for approximately 1 hour. Operator turned in medium heat to reheat.
Handwash sink used for purposes other than handwashing. Observed plastic lids and dish rags inside hand wash sink in Belvedere kitchen. Manager removed.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile leaking in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on front counter next to single service cups. Employee removed.
Exterior door has a gap at the threshold that opens to the outside.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. At front counter glass display case, cut melon cups (47F - Cold Holding) Not prepared or portioned today. Operator stated item held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass display case, cut melon cups (47F - Cold Holding) Not prepared or portioned today. Operator stated item held overnight. See stop sale.
Dec 6, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handled clean spatula to flip bacon with no hand wash. Advised employee to remove gloves, wash hands and put gloves back on after handling raw animal products.
Operating with an expired Division of Hotels and Restaurants license. License expired as of 12/1/23
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw nova lox over blueberries not in commercial packaging reach in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon and raw salmon over cheeses, walk in cooler. Operator stored properly.
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 (45F - Cold Holding); steak (45F - Cold Holding); egg batter (45F - Cold Holding); pancake batter (buttermilk)(45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. 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 control cannot be determined. See stop sale. Observed Asiago bagels with no time mark. Per operator, out of temperature for more than 4 hours. Operator discarded product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding); steak (45F - Cold Holding); egg batter (45F - Cold Holding); pancake batter (buttermilk) (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Sliced ham (cold holding- 48F) Cooked mushrooms (cold holding 44F) raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, moved from drawer reach in cooler to flip top cooler. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Advised operator to time stamp all products requiring temperature control.
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 control cannot be determined. See stop sale. Observed Asiago bagels with no time mark. Per operator, out of temperature for more than 4 hours. Operator discarded product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (104F - Hot Holding) Observed in metal pan resting between flat top grills. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control. Advised operator to place time stamp.
Toxic substance/chemical improperly stored. Observed All purpose cleaner in spray bottle over plastic food containers at storage shelf in back kitchen. Operator stored properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed No star indicating raw product for nova lox cream cheese spread used for bagels on menu board or printed menu.
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.
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 0ppm.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked potatoes walk in cooler. Operator stored properly.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 Can of tuna and 1 can sausage gravy dented to the seam.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle cooked bagel. Per operator, bagel was being used to complete an order and not going to be cooked any further. Educated employee on proper hand washing procedures when handling raw shell eggs.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak over English muffins reach in freezer by dry storage. Steak not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter stored over cooked potatoes at reach in cooler by cook line, Smoked salmon over Parmesan cheese at walk in cooler. Operator stored properly.
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. diced sausage (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held since 8/21/23. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced sausage (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held since 8/21/23. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by bagel maker: sliced ham (51F - Cooling) at 10:35 since 8:00 - 51F at 10:55; diced tomatoes (46F - Cooling) at 10:35 since 8:00 - 46F at 10:55 Observed covered containers of sliced ham and diced tomatoes. At current rate of cooling product will not reach 41F within 4 hours. Operator removed covers from containers and moved to walk in cooler to properly cool products.
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 at 0ppm. Advised operator to set up three compartment sink for sanitizing.
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.