BAGELS &
6556 HYPOLUXO RD, Lake Worth FL 33467 · 561.963.3500
Last inspected May 4, 2026 · 13 visits since July 2023
JAN 25
APR 25
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One flying insect landing on table used to store clean dishes by dishwashing area One flying insect landing on clean containers by dishwashing area Advised operator to remove flies and sanitize equipment
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031086 | Mar 4, 2026 | Jun 3, 2026 | $800 |
| 2--2025037390 | Mar 31, 2025 | Jun 2, 2025 | $200 |
| 2--2017032752 | Jun 27, 2017 | Aug 17, 2017 | $400 |
| 2--2017029540 | Jun 9, 2017 | Jul 17, 2017 | $400 |
Inspection history
13 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova spread, Nova or Lox Benedict, Matzo Brie with Nova and Onions, Nova Delight, Side Orders Nova, and Lox - contains raw foods not identified raw on menu Advised operator to identify products on menu with an Asterisk
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 findings ▾
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) Advised operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left from the office handling phone then put gloves on to work on the line handling bagels; no handwash Employee 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. Employee picked up bucket from the floor then grabbed tray of bagels and clean strainer; no handwash Employees washed hands
Live, small flying insects found One flying insect landing on table used to store clean dishes by dishwashing area One flying insect landing on clean containers by dishwashing area Advised operator to remove flies and sanitize equipment
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk in freezer raw beef stored over raisins - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At Front display case raw lox stored over cheese and nova with cream cheese stored over vegetable cream cheese At walk in cooler liquid eggs made from raw shell eggs stored over cooked potatoes Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: milk (47F - Cold Holding) as per operator stored since 2 hours ago fliptop cooler by coffe station: butter (65F - Cold Holding) as per operator stored since an hour ago; Stored above other products in flip top cooler Not prepped or portioned today Operator moved into reach in cooler to quick chill
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 to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Display case: cream cheese scallion (46F at 10:25am / 45F at 11:30am - Cooling) as per operator an hour ago; cream cheese with nova (46F at 10:25am / same at 11:30am - Cooling) as per operator since an hour ago At the current rate of cooling the products will not cool down to 41F within a total of 4 hours Operator moved products to walk in cooler
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova spread, Nova or Lox Benedict, Matzo Brie with Nova and Onions, Nova Delight, Side Orders Nova, and Lox - contains raw foods not identified raw on menu Advised operator to identify products on menu with an Asterisk
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator
Bowl or other container with no handle used to dispense food. Bowls used as scoopers in flour Advised operator to use a scooper with a handle to dispense flour
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Advised operator to invert clean pots
Interior of oven/microwave has accumulation of black substance/grease/food debris. Advised operator to clean
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over chocolate in bagel and produce walk-in cooler; Raw smoked salmon over onions in walk-in cooler All stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (49F - Cold Holding)at front counter; food in ice; ice bath not properly set; food out of temperature for approximately 1 hour; ice bath redone;
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 - sliced tomatoes at expo line; raw shell eggs and pooled eggs at cook line; Food marked 8:30 am;
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm) fixed to 100 ppm
No soap provided at handwash sink at front counter Provided
Accumulation of lime scale on the inside of the dishmachine.
Opened employee beverage container in a cold holding unit with food to be served to customers- Gatorade at cook line cooler; removed
Wall soiled with accumulated grease, food debris, and mold like substance by dishwasher
Jun 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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) discussed with operator who primed machine Dishwasher corrected to (Chlorine 100ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking beverage did not wash hands before handling clean and sanitized dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above portioned butter, discussed with operator who corrected storage. In walk in cooler raw ground beef stored above container of cream cheese mix, discussed with operator who corrected storage.
Clean utensils stored between equipment and wall. Discussed with operator who removed knives.
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, discussed with operator who educated employee.
Apr 30, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 onto stove and without washing hands employee handled clean spatula to handle cooked foods like sausage. Discussed with operator employee washed hands and put on gloves.
Apr 29, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 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 onto stove and without washing hands employee handled clean spatula to handle cooked foods like sausage. Discussed with operator employee washed hands and put on gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter wiped face with hands and without washing hands employee handled clean and sanitized utensils. Discussed with operator who had employee wash hand and clean and sanitize utensils.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in kitchen handled cooked bacon with bare hands placing it on a plate as a server took plate away to be served to customer. discussed bare hand contact with operator who educated employee, employee washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored on metal wire shelf above bucket of cream cheese. Discussed storage with operator who moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in display cooler plain cream cheese (45F - Cold Holding); chive cream cheese (45F - Cold Holding); chicken salad (46F - Cold Holding); pasta salad (46F - Cold Holding); potato salad (47F - Cold Holding); salmon (47F - Cold Holding) per operator products not portioned or prepared today and stored in cooler overnight, operator states cooler may have been left open during rush. Rechecked temperature of products after 30 minutes and products all 43F or Below.
Mar 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of flip top cooler at expo station butter (78F - Cold Holding) per operator product not portioned or prepared today and left out for approximately 1 hour. Operator placed butter back into flip top cooler to cool down.
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
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 filled water pitcher at hand washing sink and set pitcher down on table after dried her hands on shirt then proceeded to put lid on pitcher. Discussion with operator employee washed her hands.
Pesticide/insecticide labeled for household use only present in establishment. In kitchen on ice machine bottle of raid roach killer. Discussed with operator who removed.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw hamburger patties stored above cooked sausage links and raw fish stored over bread. Operator corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of flip top cooler at expo station butter (78F - Cold Holding) per operator product not portioned or prepared today and left out for approximately 1 hour. Operator placed butter back into flip top cooler to cool down.
Toxic substance/chemical improperly stored. In kitchen can of raid bug roach killer stored on top of ice machine. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler diced ham (47F - Cooling) at 9:00 since 6:30 to 50F at 9:35 at this current rate of cooling product will not reach 41F within 4 hours. Operator placed product in ice bath.
Handwash sink used for purposes other than handwashing. At expo line employee used hand wash sink to fill water pitcher for customers. Discussed with operator who educated employee.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu sliced Lox ( cold smoked salmon )not identified as a raw product. Discussed with operator to add asterisks next to items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen at cook line hand washing sink heavily soiled with grease and food debris. Discussed with operator to have cleaned and sanitized.
Outer openings not protected with self-closing doors. In kitchen back door held open by wood block and screen door does not self close and left open discussed with operator who closed screen door.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observe cook with out hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe dust on wall behind Flip top refrigerator at cook line.
Oct 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...smoke salmon stored above cream cheese in reach in cooler at front line and walk in cooler, removed to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Tuna salad 47°, chicken salad 48°, cream cheese 48°, pasta salad 48°, egg salad 48° in daily case at front line being held less than 4 hours. Operator adjusted thermostat..butter 76°, single serve butter 51° in flip top reach in cooler server station, per employee food being held less than 4 hours. Advise employee discarded butter....Smoke salmon 45°, feta cheese 45°, boiled eggs 45°, mozzaballs 44° in walk in cooler. Take ambient temperature 45°. Operator stated that keep opening door made temperature high.
Handwash sink used for purposes other than handwashing....scoop in handwashing sink at front line, operator moved.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit...28° calibrated.
Bowl or other container with no handle used to dispense food...small container in cream sauce at front line. Operator moved
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on top of deli counter. Operator removed.
Employee with no hair restraint while engaging in food preparation. Multiple male employees behind deli counter with no hair restraints.
In-use knife/knives stored in cracks between pieces of equipment on Deli counter station. Operator removed, cleaned and sanitized.
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.