GRAMPA'S BAGEL BAKERY & DELI
17 SW 1 ST, Dania Beach FL 33004 · 954-923-2163
Last inspected Aug 26, 2026 · 12 visits since August 2023
SEP 24
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired dec 1 2024. Operator renewed license during inspection. Confirmation number 246058491
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025065430 | Aug 6, 2025 | Oct 6, 2025 | $400 |
| 2--2025036674 | Mar 27, 2025 | Jun 5, 2025 | $200 |
| 2--2018029586 | May 25, 2018 | Nov 8, 2018 | $1,000 |
| 2--2018035501 | Jun 8, 2018 | Nov 8, 2018 | $1,000 |
| 2--2017051911 | Oct 18, 2017 | Dec 5, 2017 | $1,320 |
| 2--2017043917 | Aug 16, 2017 | Sep 28, 2017 | $400 |
| 2--2016038567 | Aug 11, 2016 | Sep 22, 2016 | $200 |
Inspection history
12 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. In dishwashing area, no paper towels provided on immediate area. Paper towel machine broken.
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.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. Manager in charge Brooke Nedelcovych can not show proof of food manager certification. No other manager certification.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator can not locate written plan. Emailed hangout to manager.
Buildup of food debris/soil residue on equipment door handles. On hot cook line, reach in cooler doors soiled.
Carbon dioxide/helium tanks not adequately secured. In dry storage, co2 tanks not secured. Manager secured tanks.
Oct 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority5 Intermediate6 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked home fried potatoes (46F -Cooling ). Per operator items cooling since 08-03.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked home fried potatoes (46F -Cooling ). Per operator items cooling since 08-03.
Employee dried hands on clothes/apron/soiled towel after washing. Employee and dry hands with wet wiping cloth on prep table.
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 pick up food from floor, placed on garbage trash, then changed gloves to continue working in cook line. After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Employee washed hands with no soap. Employee washed hands without soap after using cell phone. Educated employee on proper hand washing procedure. Employee 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. Cook line one door cooler -Cooked meat loaf (64F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line one door cooler -Cooked meat loaf (64F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night. See Stop sale.
Employee washed hands in a sink other than an approved handwash sink. Employee used two compartment Prep sink to wash hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed home fries potatoes stored in a large plastic container and covered.
Handwash sink not accessible for employee use at all times. At dish washing area hand wash sink blocked with bags o potatoes. Employee removed.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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. 6 employees without proof of training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At coffee area ice machine interior has build up of mold like substance. Operator cleaned during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee cell phone stored on top food preparation area. 2. Employee hand bag stored on-top of dish washing drain board. 3. Employee book bag stored in dry storage area next to condiments. Operator removed all items and stored in designated area.
Food not stored at least 6 inches off of the floor. 1. At cook line bucket of onions 2. In walk in freezer box of cheese 3. Dry storage area bottle of oil in plastic bottle. 4. Single service storage room two boxes of plastic cups and lids. Operator removed and stored items correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line Utensils in standing water at 110F. Operator removed utensils from water.
Opened employee beverage container in a cold holding unit with food to be served to customers. In kitchen 3 door cooler employee beverage stored with food items. Employee removed.
Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. At outside mop sink area no back flow connecting the hose.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin contains mold like substance
Equipment in poor repair. 1. Gasket torn wall in freezer 2. Gasket torn on true cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease
Ripped/worn tin foil used as shelf cover. Tin foil ripped on prep area shelving
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority3 Intermediate18 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Dented can of country sausage gravy. See stop sale
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw chill eggs, touched a clean plate then changed gloves without first washing hands. Operator washed hands then put on gloves
Operating with an expired Division of Hotels and Restaurants license. License expired dec 1 2024. Operator renewed license during inspection. Confirmation number 246058491
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. True cooler; milk (51F- cold holding ); creamers (51F - Cold Holding). Per operator milk and creamer pulled from walk in cooler less than four hours. Operator placed milk and creamer back in walk in cooler to quick chill. Items not prepared or portioned today 2. Front counter wait station; butter packets (72F - Cold Holding). Per operator items out of temperature for less than four hours. Operator placed item on ice to quick chill. Observed butter packets held under no temperature control for food safety. Item not prepared or portioned today.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand wash sink. Operator provided
No soap provided at handwash sink. No soap provided in kitchen hand sink. Operator provided
Non-pitting surface rust on food-contact equipment. Shelves in storage area rust pitted
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin contains mold like substance
Bowl or other container with no handle used to dispense food. 10 ounce cup used at scoop in sugar container.
Carbon dioxide/helium tanks not adequately secured. Co2 tank at storage area not secured. Operator secured
Current Hotel and Restaurant license not displayed.
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. Employee drinks on prep table in kitchen. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with food items
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator in prep area prepping food with bracelet band. Operator removed
Equipment in poor repair. 1. Gasket torn wall in freezer 2. Gasket torn on true cooler
Floor area(s) covered with standing water. Standing water observed at kitchen hand sink
Food stored on floor. Box of lettuce stored on floor in back storage area
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at prep area hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in true cooler not separate from food items. Operator removed
Ripped/worn tin foil used as shelf cover. Tin foil ripped on prep area shelving
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance equipment stored over food products on prep area shelf. Operator removed equipment
Water draining onto floor surface. Observed at kitchen hand sink
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Operator removed and stored properly
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on kitchen prep table. Operator removed
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cut lettuce inside reach in cooler in cook line. Operator moved raw fish to lower shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line; ham (50F cold holding), Cooked mushrooms (64F cold holding )Lower reach in cooler; assorted cheese (60F - Cold Holding); raw salmon (50F - Cold Holding); raw beef burger patties (46F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. Foods not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line; pork sausages (123F - Hot Holding) held inside fryer basket over fryer less than 2 hours ago. Operator moved to flat grill to be reheated to 165F or above.
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.
Cardboard used to line food-contact shelves inside walk in cooler.
Clean plates not stored inverted or in a protected manner in coffee station. Operator inverted
Employee with no beard guard/restraint while engaging in food preparation.
Ripped/worn tin foil used as shelf cover in cook line.
Standing water in bottom of reach-in-cooler in cook line.
Standing water or very slow draining water in handwash sink in cook line.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. top shelve- potato salad (46F - Cold Holding); pickle herrings (46F - Cold Holding)-per employee stored overnight. See stop sale. -eggs salad (45F - Cold Holding); portioned smoke salmon (45F - Cold Holding); cranberry chicken salad (45F), per employee held less than 4 hours, ice added for a quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dishwasher machine.
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs, then grabbed clean p,ate to serve hash browns for a different client, using same gloves, after instructed, employee washed hands and put in new pair of gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers boxes over loafs of hot dogs buns. Employee placed on top shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -Employee touched dirty box of has browns, then continue to work on cook line with same gloves, not hand wash, after instructed, employee discarded gloves and washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potato salad (46F - Cold Holding); pickle herrings (46F - Cold Holding), per employee food held overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. top shelve- potato salad (46F - Cold Holding); pickle herrings (46F - Cold Holding)-per employee stored overnight. See stop sale. -eggs salad (45F - Cold Holding); portioned smoke salmon (45F - Cold Holding); cranberry chicken salad (45F), per employee held less than 4 hours, ice added for a 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. Poster provided.
Food-contact surface soiled with food debris, mold-like substance or slime. Head of dough mixer machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dishwasher machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Self service refrigerator-Front counter- portioned assorted cream cheese.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda drink on prep table, employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Two cell phones next to clean dishes piles in service window. -two cell phones on prep table in rear kitchen -one portable speaker device on prep table. Employee removed all.
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack.
Food stored on floor. Several containers of cooking oil and baking toppings stored on floor around kitchen area.
In-use tongs stored on equipment door handle between uses. Two tongs on stove handle, employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cashew seeds container- plastic cup, employee removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Rear kitchen- two compartments.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cream cheese, fish salad, scallops salad.split pea soup and mushroom soup.-customer self service display. Whoopi pies.
No handwashing sign provided at a hand sink used by food employees. In rear kitchen next to prep station.
Single-service articles not stored inverted or protected from contamination. Coffee station- two piles of plastic cups, Employee inverted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm.
Oct 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs and continued cooking and preparing plates without hand washing at the cookline.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks and gloves without washing hands at the cookline.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Nova salmon stored over cucumbers reach in cooler at the salad prep station. 2.Nova salmon stored above rye pastramin in the walk in cooler. 3. Raw shell eggs over container of cooked bacon in the walk in cooler. Operator reorganized.
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. 1.No time markings on the raw shell eggs or pooled Liquid egg at the cookline. Items on time control per operator since 9am. 2.No time mark on the butter next to the bread slicer in the deli. Items on time control per operator since 8am.
Toxic substance/chemical improperly stored. Observed burn spray stored with clean utensils in the deli. Operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets in deli area measured 500 ppm. Operator corrected to 200ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and smoked salmon not marked as item needing consumer advisory.
No soap provided at handwash sink.
Ceiling tile missing. Missing ceiling tiles in the cook line and prep areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks, purse, and employee items stored above clean food utensils in dish area.
Equipment in poor repair. Torn gaskets at the reach in cooler in deli area and reach in cooler opposite ice machine.
Food stored on floor. Box of fryer oil on the floor near hand sink near kitchen prep area.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Knife handles in contact with cornmeal in containers on prep table in the bagel area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under the grills at the cookline. Observed on the reach in cooler top underneath bread slicers in deli.
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.