BAGELS R US #3
4146 SOUTH 3RD STREET, Jacksonville Beach FL 32250 · 904-439-0039
Last inspected Aug 20, 2026 · 18 visits since October 2023
JUN 25
OCT 25
JAN 26
JUN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near entrance of kitchen.
★ 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 |
|---|---|---|---|
| 5--2023017738 | Dec 6, 2022 | Apr 19, 2023 | $400 |
Inspection history
18 visits, newest first
Aug 20, 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 priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Operating with an expired Division of Hotels and Restaurants license. Observed Establishment observed preparing, serving, or selling food to customers with an expired license.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without proof of certified food manager.
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed Establishment observed preparing, serving, or selling food to customers with an expired license.
Stop Sale issued due to food originating from an unapproved source. Observed establishment receiving TCS foods from an unapproved source. House made bagels, Plain Cream cheese,Cinnamon Rolls,Bacon cheddar cream cheese, Scallion cream Jalapeño cream cheese,Dill cream cheese, Garlic herb cream cheese, lox cream cheese,Olive Pimento cheese,Veggie cream cheese,Apple Cream cheese,Raisin cream cheese. Observed establishment receiving TCS foods from an unapproved source. Plain Cream cheese,Cinnamon Rolls,Bacon cheddar cream cheese, Scallion cream Jalapeño cream cheese,Dill cream cheese, Garlic herb cream cheese, lox cream cheese,Olive Pimento cheese,Veggie cream cheese,Apple Cream cheese,Raisin cream cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front Display cooler Strawberry cream cheese (55F-57F - Cold Holding); Jalapeño cream cheese (55F-57F - Cold Holding); Scallion cream cheese (55F-57F - Cold Holding); Raisin walnut cream cheese (55F-57F - Cold Holding) Garlic herb cream cheese (56F-59F). Display cooler has an ambient temperature of 52F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed area around soda nozzle rusty, and mold like substance.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without proof of certified food manager.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee without proof of employee training employed over 60 days.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents and tiles on cook line dusty.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door.
Aug 19, 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 priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in display cooler cut tomatoes (62F - Cold Holding); Strawberry cream cheese (55F-57F - Cold Holding); Jalapeño cream cheese (55F-57F - Cold Holding); Scallion cream cheese (55F-57F - Cold Holding); Raisin walnut cream cheese (55F-57F - Cold Holding). Employee stated all product comes from stand alone cooler and placed in front display cooler in am around 7am. Cooler has an ambient temperature of 55F. Employee removed all cream cheese from front display cooler and placed in a different cooler at 42F and below. Observed in reach in cooler in kitchen area with Lox (52F-55F - Cold Holding). Lox in pan was filled to lip of pan. Employee removed excess lox from pan and placed in stand alone cooler. Observed Sliced cheese (62F - Cold Holding) in pan on prep area near grill. Sliced cheese was over filled in pan. Employee removed excess cheese and placed in reach in cooler.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without certified food manager.
Jun 25, 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 priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in display cooler cut tomatoes (62F - Cold Holding); Strawberry cream cheese (55F-57F - Cold Holding); Jalapeño cream cheese (55F-57F - Cold Holding); Scallion cream cheese (55F-57F - Cold Holding); Raisin walnut cream cheese (55F-57F - Cold Holding). Employee stated all product comes from stand alone cooler and placed in front display cooler in am around 7am. Cooler has an ambient temperature of 55F. Employee removed all cream cheese from front display cooler and placed in a different cooler at 42F and below. Observed in reach in cooler in kitchen area with Lox (52F-55F - Cold Holding). Lox in pan was filled to lip of pan. Employee removed excess lox from pan and placed in stand alone cooler. Observed Sliced cheese (62F - Cold Holding) in pan on prep area near grill. Sliced cheese was over filled in pan. Employee removed excess cheese and placed in reach in cooler.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without certified food manager.
Jun 23, 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 priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in display cooler cut tomatoes (62F - Cold Holding); Strawberry cream cheese (55F-57F - Cold Holding); Jalapeño cream cheese (55F-57F - Cold Holding); Scallion cream cheese (55F-57F - Cold Holding); Raisin walnut cream cheese (55F-57F - Cold Holding). Employee stated all product comes from stand alone cooler and placed in front display cooler in am around 7am. Cooler has an ambient temperature of 55F. Employee removed all cream cheese from front display cooler and placed in a different cooler at 42F and below. Observed in reach in cooler in kitchen area with Lox (52F-55F - Cold Holding). Lox in pan was filled to lip of pan. Employee removed excess lox from pan and placed in stand alone cooler. Observed Sliced cheese (62F - Cold Holding) in pan on prep area near grill. Sliced cheese was over filled in pan. Employee removed excess cheese and placed in reach in cooler.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without certified food manager.
Jun 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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 and proceeded to handle equipment without removing gloves and washing hands. Employee removed gloves and washed hands.
Operating with an expired Division of Hotels and Restaurants license. Observed Establishment observed preparing, serving, or selling food to customers with an expired license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in display cooler cut tomatoes (62F - Cold Holding); Strawberry cream cheese (55F-57F - Cold Holding); Jalapeño cream cheese (55F-57F - Cold Holding); Scallion cream cheese (55F-57F - Cold Holding); Raisin walnut cream cheese (55F-57F - Cold Holding). Employee stated all product comes from stand alone cooler and placed in front display cooler in am around 7am. Cooler has an ambient temperature of 55F. Employee removed all cream cheese from front display cooler and placed in a different cooler at 42F and below. Observed in reach in cooler in kitchen area with Lox (52F-55F - Cold Holding). Lox in pan was filled to lip of pan. Employee removed excess lox from pan and placed in stand alone cooler. Observed Sliced cheese (62F - Cold Holding) in pan on prep area near grill. Sliced cheese was over filled in pan. Employee removed excess cheese and placed in reach in cooler.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without certified food manager.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees employed over 60 days without required state approved employee training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Observed deeply grooved cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to food being prepared. Employee removed and stored properly.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door.
Jan 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon in Stand alone cooler over drinks. Manager removed and stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed sliced turkey dated 1-16-2026. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in display cooler upfront JALAPEÑO CREAM CHEESE (53F-57F - Cold Holding); Apple Cinnamon cream cheese (53F-57F); Vegetable cream cheese (53F-57F - Cold Holding); Scallion cream cheese (53F-57F - Cold Holding); Garlic cream cheese (53F-57F - Cold Holding); Strawberry cream cheese (53F-57F - Cold Holding); Raisin and walnut cream cheese (53F-57F - Cold Holding). Cooler has an ambient temperature of 53F. Employee stated the cream cheese was placed in cooler in morning around 7am. Manager placed Cream cheese in another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sausage (90F-110F - Hot Holding) under heat lamp in kitchen. Employee stated he made earlier that morning around 9am. Employee reheated to 165F.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee employed over 60 days without food training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Observed deeply grooved cutting board on cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at the bottom of exterior door of kitchen.
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored. Observed bottle of Advil stored on top of microwave. Employee removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table next to grill Sliced cheese (56F - Cold Holding). Employee removed and placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp Sausage (104F - Hot Holding). Employee reheated to 165F.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees who have worked over 60 days without proof of employee food training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents dusty throughout kitchen.
Cloth used as a food-contact surface. Observed multiple cloth towels used under raw shell eggs, in use knives. Employee removed and stored properly.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door.
No copy of latest inspection report available. Observed establishment without most recent inspection.
No handwashing sign provided at a hand sink used by food employees. Observed employee handwashing sign covered not visible located on cook line. Inspector will provide copy of hand washing sign.
Jun 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2025.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 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. Observed in front counter reach in cooler cream cheese garlic and herb (46F - Cold Holding); Cut tomatoes (46F - Cold Holding); Sliced cheese (47F - Cold Holding). Employee removed items and placed in bottom of cooler. Cooler has ambient temperature of 40F
Jan 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed employee anti acid medication stored over ready to eat food served to the public. Employee removed and stored in personal vehicle.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front counter reach in cooler cream cheese garlic and herb (46F - Cold Holding); Cut tomatoes (46F - Cold Holding); Sliced cheese (47F - Cold Holding). Employee removed items and placed in bottom of cooler. Cooler has ambient temperature of 40F
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 raw shell eggs held on time control without time mark. Employee stated eggs were placed out about 2 hours prior. Employee placed time mark on eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash browns under grill at 88F. Employee placed hash browns in reach in cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of required state approved employee training for 2 employees that have been employed over 60 days.
In-use wet wiping cloth/towel used under cutting board. Observed in use wet wiping cloth under cutting board located in kitchen. Employee will remove wiping cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near entrance of kitchen.
Pesticide/insecticide labeled for household use only present in establishment. Observed household pesticide Raid under 3 compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front display cooler Raisin walnut cream cheese (51F - Cold Holding); Strawberry cream cheese (51F - Cold Holding); Scallion cream cheese (52F - Cold Holding); Garlic and herb (52F - Cold Holding); Cinnamon cream cheese (51F - Cold Holding). Cooler has an ambient temperature of 47F. Manager will relocate items to different flip top cooler.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of required state approved employee training for 2 employees that have been employed over 60 days.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank next to soda rack not adequately secured.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.
Food stored on floor. Observed case of soda stored on floor in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reachin cooler door gasket soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee drink in stand alone freezer.
Time/temperature control for safety food thawed in an improper manner. Observed frozen deli meats in 3 compartment sink to thaw. Inspector spoke to manager regarding proper thawing for frozen food. Manager removed and stored deli meats in stand alone cooler.
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority9 Intermediate6 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham in reach in cooler at 48F. Observed sliced pork at 51F in reach in cooler.
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 Raw shell eggs on counter without a time mark. Employee stated they use a timer but was not correct for the 4 hour hold time. Employee will place time mark near raw shell eggs when pulled from cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector provided copy of Big 6 Foodborne illnesses.
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. Observed 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. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station in dining area soiled around nozzles also rust buildup.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed No certified food manager for establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test kit when using sanitizer at three-compartment sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided copy of Time As A Public Health Control. Employee will complete during inspection.
Person in charge unable to answer basic questions about allergens. Observed Person in charge unable to answer basic questions about allergens. Inspector will provide copy of Eight food allergens.
Spray bottle containing toxic substance not labeled. Observed multiple Spray bottles containing toxic substance not labeled located in back room.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in back room near soda boxes not adequately secured.
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. Observed Employee drinking from an unenclosed beverage container in a food preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside at bottom of door.
No copy of latest inspection report available. Observed No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill soiled. Observed reach in cooler door gaskets soiled.
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 10 findings ▾
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. No time mark on three trays of raw shell eggs on counter with no time mark. Placed about 1 hr before. Marked by manager
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Patties in steam table at 80°, 82°, 85° placed about 45 mins ago. Reheated to 160-170° by manager.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creme cheese in Reach in cooler not date marked. Placed few days ago. Marked by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by rear kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers
Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tank by rear shelf.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dusty by rear prep line. Ceiling vents with black like substance. Rear kitchen.
Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible )
Food stored in a location that is exposed to splash/dust. Sliced cheese under towel dispenser. Prep line. Moved by manager.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 LP tanks inside building by prep line. (See notes. )
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.