BAGEL TIME CAFE
2478 N SR 7, Margate FL 33063
Last inspected Aug 12, 2026 · 11 visits since July 2023
OCT 24
JAN 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach observed going under large fliptop unit in kitchen. Unable to locate and kill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018022885 | Apr 3, 2018 | May 22, 2018 | $400 |
Inspection history
11 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Food stored on floor. Case of plastic bottled water on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup inside Fagor reach in freezer in kitchen.
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority2 Intermediate3 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed, rinsed, and loaded dishware into dish machine and returned to cookline to prepare food items without washing hands and putting on gloves. Reviewed proper handwashing with manager to translate to employee and employee washed hands.
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 for order and continued handling other utensils and plates without first washing hands and putting on gloves. Reviewed with manager to translate proper handwashing procedures to employee. Employee washed hands.
Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on towel when returning to cookline after washing, rinsing, and loading dishmachine with dirty dishware. Reviewed with manager to translate proper procedures for handwashing and using paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Fagor reach in freezer, open box of raw burgers above portioned ham. Employee rearranged to properly separate.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In kitchen Avantco reach in cooler, two containers of prepared whipped cream date marked 7-30. Manager discarded containers.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table in kitchen, under no temperature or time control, raw shell eggs (77F - Ambient). Per employee removed from cooler around 8:00am. Employee moved eggs back to reach in cooler to rechill.
Stop Sale issued due to food not being in a wholesome, sound condition. In kitchen Avantco reach in cooler, two containers of prepared whipped cream date marked 7-30. Manager discarded containers.
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. 1) In kitchen True reach in cooler, block cheddar cheese (48F - Cold Holding); sliced mozzarella (49F - Cold Holding); block mozzarella 51F - Cold Holding); butter (51F - Cold Holding); liquid egg whites (50F - Cold Holding; grits (47F - Cold Holding); raw shell eggs (50-52F Ambient). Per manager, none prepared or portioned today and all in unit more than 4 hours. See stop sale. 2) In kitchen fliptop UPPER - sliced mozzarella (51F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cole slaw (50F - Cold Holding) LOWER - grits (49F - Cold Holding); cut romaine (48F - Cold Holding); sauerkraut (49F - Cold Holding). Per manager items not prepared or portioned today and in unit more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen True reach in cooler, block cheddar cheese (48F - Cold Holding); sliced mozzarella (49F - Cold Holding); block mozzarella 51F - Cold Holding); butter (51F - Cold Holding); liquid egg whites (50F - Cold Holding; grits (47F - Cold Holding); raw shell eggs (50-52F Ambient). Per manager, none prepared or portioned today and all in unit more than 4 hours. See stop sale. 2) In kitchen fliptop UPPER - sliced mozzarella (51F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cole slaw (50F - Cold Holding) LOWER - grits (49F - Cold Holding); cut romaine (48F - Cold Holding); sauerkraut (49F - Cold Holding). Per manager items not prepared or portioned today and in unit more than 4 hours. See stop sale. 3) On kitchen prep table, under no temperature or time control, butter (68F - Cold Holding). Per employee removed from cooler around 8:00am. Employee moved butter back to reach in cooler to rechill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox and nova items on menu not marked to indicate as raw product. Employees marked items during inspection.
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 missing signed reporting agreement. Form printed, read, and signed during inspection.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Evidenced by open top coffee cup on prep table to left of kitchen fliptop unit. Employee covered and removed cup.
Food stored on floor. Case of plastic bottled water on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup inside Fagor reach in freezer in kitchen.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over ready to eat frozen foods, raw steak not in original packaging. Operator removed and stored in meat freezer
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. Raw steak over raw shrimp in reach in freezer, raw steak not in original packaging. Operator removed and stored properly inside meat freezer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator sells smoked salmon. Menu does not include any indication on what items may or may not be raw
No probe thermometer provided to measure temperature of food products. As per operator, does not currently have thermometer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep counter next to meat slicer machine in kitchen
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed salmon in left flip top cooler opened 9/1/2025 not date marked. Operator date marked salmon
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in kitchen hand sink
Food stored on floor. Container of potatoes on floor in kitchen. Operator elevated
Standing water in bottom of reach-in-cooler. Standing water in left flip top cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food debris in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on right flip top cooler cutting board
Jan 31, 2025□ Call Back - CompliedComplaint Investigation
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. Provided employee health agreement employee filled out on site
Jan 30, 2025Administrative complaint recommendedComplaint Investigation
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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen cracked raw shell eggs than began working with clean equipment without first changing gloves and washing hands. Reviewed proper hand washing procedures with employee. Employee washed hands then put on new gloves
Pesticide/insecticide labeled for household use only present in establishment. House hold pesticide stored with other chemicals Indians washing area. Operator discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid egg over biscuits in reach in cooler. Operator properly separated
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (50F - Hot Holding); tomato bisque (51F - Hot Holding); chili (101F - Hot Holding). Per operator item in unit less than four hours. Observed unit not functioning properly. Operator placed items on stove top to reheat to 165F
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. Provided employee health agreement employee filled out on site
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front ice bin contains mold like substance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on prep table. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water container 44F. Operator placed counter on grill to warm to 135F
Standing water in bottom of reach-in-cooler. Standing water in two door left flip top cooler
Working containers of food removed from original container not identified by common name. Sugar containers in kitchen not labeled
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell egg then changed gloved without first washing hands. Reviewed proper handwashing procedures with operator. Oper washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw liquid eggs over raw beef inside kitchen fliptop cooler two door unit. Operator properly separated
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold with food debris
Floor area(s) covered with standing water. Observed at kitchen employee hand sink
Working containers of food removed from original container not identified by common name. Kitchen sugar and flour containers not labled
Jun 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can household pesticide stored with chemicals by triple sink. Manager discarded
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. White upright freezer. Raw beef over RTE biscuits. Manager rearranged
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen Food warmer, at 11:00am corn beef (127F- reheating from 8:30am), pastrami (123F- reheating from 8:30am). Both items wrapped in foil and placed in oven to rapid reheat to 165F
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris buildup in kitchen microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue buildup behind nozzles at front soda machine
Dec 1, 2023□ 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 ▾
Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor area under prep tables along wall in kitchen.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 12 high priority.
12 High priority8 Intermediate11 Basic
Show 31 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line multiple times cracked raw shell eggs and changed gloves without washing hands before changing gloves. Reviewed proper procedures for hand washing after handling raw items.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left kitchen, returned, put on gloves, and began to prepare orders without washing hands first.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee not rubbing hands for proper amount of time before putting on new gloves. Reviewed proper time required with employee.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw bagel for separate order after cracking raw shell eggs. Reviewed proper handwash procedures with employee.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware and equipment from dish machine without first washing hands and changing gloves after washing and rinsing at triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen large fliptop bottom cooler, container of smoked salmon cream cheese above containers of ready to eat prepared salads. Manager moved smoked salmon to bottom of cooler. 2) In kitchen reach in freezer, open case raw pork sausage on top of case of fully cooked sausage. Employee rearranged items to properly separate.
Roach activity present as evidenced by live roaches found. One live roach observed going under large fliptop unit in kitchen. Unable to locate and kill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese, sausage links, and sausage patties under time control not discarded at 11:30am time limit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen small fliptop, sliced cheese (42-51F - Cold Holding). Per employee in unit less than 2 hrs. Cheese over stacked above chill line. Overstacked portion removed back to lower cooler to rechill.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cream cheese, sausage links, and sausage patties under time control not discarded at 11:30am time limit. Employee began discarding at 12:00pm.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. In kitchen steak box, corned beef at 10:55am (118F - Reheating) to 136F. Per employee placed in unit at 8:00am.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading greater than 200ppm chlorine. Employee remade to proper 100ppm.
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. Bulletin printed and provided.
Handwash sink not accessible for employee use at all times. Small wet/dry vacuum blocking access to kitchen handsink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items listed on menu not marked to indicate as raw item. Employee began to mark necessary items.
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/ CFM Maria Do Carmo Nusinov PIC - Rafaela
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. No proof of signature for employee that has not yet completed food handler training. Bulletin provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. 1) Paper towel dispenser at kitchen hand sink not working; unable to dispense manually. 2) Paper towel dispenser at front counter very difficult to operate manually. Employee removed paper towels from both dispensers to allow use.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory notice not printed on menues. Employee printed advisory and began to apply to menues.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of pancake batter in reach in cooler not date marked. Per employee prepared more than 24 hrs ago.
Buildup of food debris/soil residue on equipment door handles. Handles on both kitchen fliptops have food debris / soil buildup.
Dead roaches on premises. One dead roach on top of paper towel dispenser in kitchen. Employee removed and cleaned dispenser.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottles in pass through window from kitchen to front counter and on dry goods shelf in middle of kitchen. 2) Employee covered beverages on front counter by small steam well. Employee discarded beverages.
Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor area under prep tables along wall in kitchen.
Food stored in a location that is exposed to splash/dust. Water pitchers at front counter located directly under paper towel dispenser exposed to water dripping from hands. Employee removed pitchers and replaced with clean located away from dispenser.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Containers of utensils in standing water in kitchen large fliptop upper section. Employee dumped water and replaced utensils.
No Heimlich maneuver/choking sign posted. Chocking poster printed and provided.
Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes in kitchen.
Stored food not covered. Uncovered bowl of cooked potatoes in kitchen reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes by service window not in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Squeeze bottles of artificial butter on cook line not marked.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above blueberries in 1 door cook line flip top. Operator reorganized
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used as dump sink as evidenced by ice in hand wash sink. Discussed with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for warewashing machine
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. 1 expired
Plumbing system in disrepair. Observed at cook line hand wash sink
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.