MAKEB'S BAGELS
4352 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 561-242-2700
Last inspected Aug 12, 2026 · 13 visits since September 2023
MAY 25
JUL 25
DEC 25
APR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 49 points better than where it started.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container with cream cheese jalapeño mix with date 09/27/24.inside meat display
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039357 | Apr 1, 2026 | Jun 24, 2026 | $600 |
| 2--2025033357 | Mar 24, 2025 | May 14, 2025 | $800 |
| 2--2024070957 | Oct 4, 2024 | Jan 9, 2025 | $600 |
| 2--2023056284 | Sep 21, 2023 | Oct 26, 2023 | $400 |
| 2--2022016394 | Mar 14, 2022 | Apr 26, 2022 | $200 |
Inspection history
13 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leaving kitchen area going to the customer bathroom, then re-entry the kitchen area, proceeded to enter walk in cooler and grabbed waters without washing hands first. Employee washed hands
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. For Asiago bagels, jalapeño bagels, butter, cooked eggs, cooked ham, cooked sausage. Per operator products stored for approximately 3 hours. Operator filled out time log for items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk in cooler #2 Deep containers with Cooked potatoes at 9:28am(65F cooling) since 8am at 9:54am same temperature. At this current cooling rate product will not cool to 41F within 6 hours. Operator moved to walk in freezer
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 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 grabbed salt shaker on top of low boy cooler by stove; no handwash Employee washed hands and operator sanitized equipment
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched their face to scratch their nose then touched cooler door handle; no handwash Operator washed hands and sanitized cooler door handle
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 for butter, milk, creamer as per operator stored since 6:00am Operator time marked products
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. Advised operator to get employee trained
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 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 handled cheese, cooked, cooked sausage and cooked eggs without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over pickles. Operator moved raw shell eggs.
Hand wash sink used for purposes other than handwashing. Cook line hand wash sink used to dump liquid from 1/3 pan. Advised employee to proper hand washing sink use.
No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 touched face and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
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. At cook line; cooked potatoes no time mark. Operator stated held using time as a public health control for less than 2 hours, applied time mark
Jul 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority4 Intermediate0 Basic
Show 11 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 two times than moved to prepared food with out washing hands first. Employee washed hands
Employee handled soiled towel to clean cutting board with food Debra than moved to prepared food with out washing hands first. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer, Raw burgers over French fries Walk in freezer Raw burgers over cooked cut deli meats. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Deli cooler Raw smoke cold salmon cream cheese stored over ham Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler Cream cheese 44-45F cold holding Deli cooler Butter 67-70F cold holding Per operator products not prepared or portioned today. Stored for approximately 2 hours. Operator removed overstocked cream cheese and moved butter to time control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on shelves on top of flat top grill, Grill Sausage 92f hot holding, per operator product stored for approximately 1 hour. Operator moved items to time control
Toxic substance/chemical improperly stored. Powered soap stored over food cans in back kitchen area. Operator moved
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Sliced tomatoes 50F cooling at 10:15; since 8am, at 10:40am same. Flip top cooler Sliced tomatoes 46F cooling at 10am, ambient cooling since 8am, at 10:30am same. At this current cooling rate products will not reach 41F within 4 hours. Operator moved to walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed can opener to be wash, rinse and sanitize
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink Operator provided
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3/25
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then changed gloves and proceeded to handle clean equipment without washing hands. Advised operator of proper handwashing. Employee washed hands, changed gloves.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At kitchen, wiping cloth Quaternary sanitizer 0ppm. Operator changed solution. Quaternary 200 ppm.
Oct 8, 2024□ 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 ▾
Ice buildup in walk-in freezer.
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left by back door, returned,put on gloves starting to prepared food with out washing hands. 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 washed hands
Employee( cashier) with wound on finger without a single-use glove over an impermeable cover such as a bandage is handling food, clean equipment or utensils, or unwrapped single-service items. Operator spoke with employee. Employee cover hand with gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw cold smoke salmon over bagels. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Display meat cooler. Raw shell eggs over ham Flip top cooler. Raw cold smoke salmon over cut onions. Walk in cooler Raw cold smoke salmon with ham Same container both wrap. Operator stored properly all products
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container with cream cheese jalapeño mix with date 09/27/24.inside meat display
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. Flip top cooler. cut lettuce 49F cold holding per operator product store since yesterday. Per operator product not prepared or portioned today., stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. cut lettuce 49F cold holding per operator product store since yesterday. Per operator product not prepared or portioned today., stop sale display cooler ham 50F cold holding Under flat top grill,; turret slice (52F - Cold Holding); cooked sausage (52F - Cold Holding); ham slice and diced (52F - Cold Holding); cheese (52F - Cold Holding); chicken cooked (52F - Cold Holding); reach in under order monitor, cheese (50F - Cold Holding). Per operator all products not prepared or portioned today. Per operator all products stored for approximately 2 hours. Operator moved some of the products to the freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen area. Steam table Cooked potatoes 111F hot holding. Per operator product stored for approximately 2 hours. Operator reheated to 167F
Handwash sink not accessible for employee use at all times. On kitchen area, Metal sponge stored inside. Operator removed
Spray bottle containing toxic substance not labeled. Degreaser not labeled on kitchen area. Operator labeled
Ice buildup in walk-in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary
Jun 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside walk in cooler Cooked chicken at 9:22am (71F - Cooling); since 7am. Per operator product cooling for longer than 2 hours. See stop sale
Employee handled soiled back door handle and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Nonfood-grade bags( garbage bag)used in direct contact with food.(ice for drinks) Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries. Operator stored property
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. Flip top cooler 1; cream cheese (51F - Cold Holding); Sliced Turkey (49F - Cold Holding); Cooked Beef (49F - Cold Holding); Cheese (49F - Cold Holding) Per operator all products stored since yesterday. Per operator not prepared or portioned today. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside walk in cooler Cooked chicken at 9:22am (71F - Cooling); since 7am. Per operator product cooling for longer than 2 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler 1; cream cheese (51F - Cold Holding); Sliced Turkey (49F - Cold Holding); Cooked Beef (49F - Cold Holding); Cheese (49F - Cold Holding) Per operator all products stored since yesterday. Per operator not prepared or portioned today. See stop sale Sliced Tomatoes (51F - Cold Holding); Cream Cheese (49F - Cold Holding) Per operator products stored for approximately 2 hours. Per operator items not prepared or portioned today. Operator moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Spray bottle containing toxic substance ( bleach)not labeled. Operator labeled
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. At dry storage area; 1 #10 size can red peppers and 1 4.16 lb can of tuna dented. See Stop Sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee handled raw shell egg and then handled ready to eat bagel without changing gloves or washing hands. Discussed with employee, employee washed hands and changed gloves.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make top cooler; raw smoked salmon stored in top drawer over ready to eat cream cheese, no separation between drawers. Operator moved salmon to bottom drawer.
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. At front line; Asiago bagels, no time mark. Operator stated being held 10 min, placed appropriate time mark.
Toxic substance/chemical improperly stored. At front counter; hand sanitizer stored on shelf over single service sugar/sweetener packets. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked chicken (54F - Cooling 9:50am/54F - Cooling 10:09am). Operator stated chicken cooked at 7:30am, being held individually wrapped in plastic inside pan with tight fitting lid. At this rate chicken will not reach 41F within a total of 6 hours. Operator moved chicken to freezer.
Handwash sink used for purposes other than handwashing. At bagel prep area; hand wash sink used to store cleaning pad. Operator removed.
Food stored in a prohibited area. At front counter; syrup bottles stored under hand wash sink drain line. Operator removed.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (71-74F - Cooling)at 10:10 am to 47 F at 10:30 since 7:00 am; in walk-in cooler; as per operator food cooked in the morning; wrapped in seram wrapping and stored in walk-in cooler to cool down; food never reached 70 F within 2 hours. See Stop Sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cream cheese in walk-in cooler Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (71-74F - Cooling)at 10:10 am to 47 F at 10:30 since 7:00 am; in walk-in cooler; as per operator food cooked in the morning; wrapped in seram wrapping and stored in walk-in cooler to cool down; food never reached 70 F within 2 hours. See Stop Sale
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 - cooked eggs and cooked sausage Pattie's at the flat top; as per operator food cooked 10 minutes prior; time marked;
Food stored on floor- case of muffins in walk-in freezer; operator stored properly
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored and touching corn meat and flour at bagel make line; Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers- water bottle at inside cooler at front counter Operator discarded
Single-service articles improperly stored. Plastic forks stored under the pipe at coffee station at the front counter Operator stored properly
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of green peppers stored above cream cheese container in walk-in cooler; operator stored properly
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); at front counter; operator fixed solution to 200 ppm
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.