BAGEL BREAK DELI
2395 SE OCEAN BLVD, Stuart FL 34996 · 772-600-5860
Last inspected Aug 24, 2026 · 17 visits since July 2023
JUN 25
NOV 25
FEB 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 fly flying around in kitchen landing on pouring lid of ketchup squeeze bottle.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027360 | Feb 24, 2026 | Jul 27, 2026 | $1,640 |
| 2--2026045059 | Jun 22, 2026 | Jul 20, 2026 | $800 |
| 2--2026002548 | Nov 3, 2025 | Jan 26, 2026 | $600 |
| 2--2025054187 | Jun 25, 2025 | Aug 25, 2025 | $1,200 |
| 2--2024031128 | May 8, 2024 | Jun 17, 2024 | $200 |
Inspection history
17 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects found. At kitchen/ prep approximately 4 small flying insects landing on walls.
Rodent activity present as evidenced by rodent droppings found. At back exit hallway - approximately 5 rodent droppings on the floor - operator removed and sanitized the area.
Dead rodent present. At back door exit hallway - approximately 1 dead rodent on floor between wall and plywood- operator removed and sanitized the area.
Insect control device installed over food preparation area.
Jun 23, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found At back dishwashing area- approximately 10 small flying insects landing on wall and clean dishes. At back dry storage/ prep area - approximately 25 small flying insects landing on containers of food and single service articles on the dry storage shelving. At prep area near walk in cooler- approximately 8 small flying insects landing on walls. At front counter/ coffee/ bagel station- approximately 12 small flying insects landing on counter and adjacent walls
Jun 22, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found At back dishwashing area- approximately 10 small flying insects landing on wall and clean dishes. At back dry storage/ prep area - approximately 25 small flying insects landing on containers of food and single service articles on the dry storage shelving. At prep area near walk in cooler- approximately 8 small flying insects landing on walls. At front counter/ coffee/ bagel station- approximately 12 small flying insects landing on counter and adjacent walls
Handwash sink used for purposes other than handwashing. At front counter handwash sink- employee preparing food inside handwash sink- educated operator - employee removed.
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Tony no manager training.
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/
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority4 Intermediate1 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. At dry storage shelf- one dented can of gravy - see stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
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. At front counter- employee handled soiled mug in handwashing sink- then engaged in handling single service utensils without washing their hands. - educated operator- employee washed their hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area - employee touched their face than washed their hands for approximately 2 seconds before putting on gloves and preparing food for order.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At cookline reach in cooler - two cracked shell eggs- see stop sale.
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 reach in cooler - milk 55F- cold holding, creamer 55F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- sliced cheese 56-60F- cold holding- food not prepared or portioned today- food stacked above fill lined food out of temperature for 1.5 hours- operator placed to quick chill in freezer. At front counter reach in cooler - milk 55F- cold holding, creamer 55F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Handwash sink used for purposes other than handwashing. At front counter handwashing sink - soiled coffee mug inside sink- operator removed.
Manager or person in charge lacking proof of food manager certification. Tony no manager training.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Nova lox omelet with no indication that product is served raw or undercooked.
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/
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep counter and wall - operator removed.
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, Mac sauce dated 10/20. See stop sale.
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. At cook line, Employee touched trash can then put on gloves and proceeded to prepare food without washing hands. Advised operator of proper hand washing. Operator washed hands, changed gloves.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Mac sauce dated 10/20. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, portioned cups of macaroni salad (53F -Cold Holding); coleslaw (53F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated items held in unit over 4 hours, operator discarded items.
Handwash sink used for purposes other than handwashing. Hand washing sinks used for other purposes as evident by food-Potatoes inside sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls stored on shelf not inverted.
Cleaned and sanitized equipment or utensils not properly stored. Clean storage bins stored on floor in dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee personal belongings stored on counter with condiments for customers. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Clean bowls improperly stored, wet nesting.
Food stored on floor. At kitchen, bins of bagels stored on floor. Operator moved bagels to shelf.
Jun 25, 2025Call Back - Admin. 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 ▾
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.
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.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 10 high priority.
10 High priority0 Intermediate0 Basic
Show 10 findings ▾
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.
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.
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.
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.
Live, small flying insects found. 1 fly flying around in kitchen landing on pouring lid of ketchup squeeze bottle.
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.
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.
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.
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.
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).
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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/
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/
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. At kitchen, Dented can of olives. See stop sale.
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.
May 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
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.
Toxic substance/chemical improperly stored. Observed Glass cleaner over napkins by front counter. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom.
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (quartenary 0ppm) Operator corrected to 400ppm quartenary sanitizer
Jul 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.