PALM BEACH BAGEL
1200 YAMATO RD C1, Boca Raton FL 33431 · 5619988868
Last inspected Mar 31, 2026 · 13 visits since September 2023
SEP 24
FEB 25
SEP 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At front counter-bagel prep area- approximately 25 small flying insects - landing on wall above prep counter and on boxes of single service containers and napkins. At back kitchen/ cook line area approximately 5 small flying insects landing on wall as prep counters and dry storage shelves. At dining room area approximately 10 small flying insects landing on walls above dinning tables.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006063 | Nov 13, 2025 | Jun 2, 2026 | $400 |
| 2--2026013639 | Feb 18, 2026 | Mar 19, 2026 | $800 |
| 2--2025066692 | Sep 8, 2025 | Dec 10, 2025 | $400 |
| 2--2022028386 | Apr 27, 2022 | Jun 29, 2022 | $160 |
| 2--2016054627 | Nov 10, 2016 | Feb 13, 2017 | $400 |
Inspection history
13 visits, newest first
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found. Approximately 5 live, small flying insects behind front counter flying around/landing on assorted flat bagels on top of display case. See Stop Sale. Approximately 20 live, small flying insects on wall behind front counter over flip top cooler and food preparation areas. Approximately 10 live small flying insects flying around counter side flip top cooler lid. Approximately 4 live small flying insects in kitchen on wall behind mop sink. Approximately 1 live, small flying insect in kitchen on wall behind knife holder. Advised Operator to eliminate live, small flying insects, clean sanitize areas.
Feb 18, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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 touched visibly soiled wiping cloth, touched garbage can and then handled clean equipment, clean utensils, clean plates and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects found. Approximately 5 live, small flying insects behind front counter flying around/landing on assorted flat bagels on top of display case. See Stop Sale. Approximately 20 live, small flying insects on wall behind front counter over flip top cooler and food preparation areas. Approximately 10 live small flying insects flying around counter side flip top cooler lid. Approximately 4 live small flying insects in kitchen on wall behind mop sink. Approximately 1 live, small flying insect in kitchen on wall behind knife holder. Advised Operator to eliminate live, small flying insects, clean sanitize areas.
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. At Counter side flip top; cooked peppers (63F - Cold Holding); boiled eggs (63F - Cold Holding); cut lettuce (63F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Counter side flip top; cooked peppers (63F - Cold Holding); boiled eggs (63F - Cold Holding); cut lettuce (63F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pan on flat top; cooked sausage (117F - Hot Holding). Operator stated sausage reheated prior to being held in pan on flat top for less than 1 hour, moved to be reheated to 165F and held at 135F or above.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line; cut tomatoes (65F - Ambient Cooling 7:45/65F 8:25);cooked garbanzo beans (65F - Ambient Cooling 7:45/65F 8:25). Operator stated tomatoes cut and can of cooked garbanzo beans opened 30 minutes prior, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling.
Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed soiled wiping cloth.
Jan 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main flip top cooler raw salmon stored over pickles. Operator stored raw salmon properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles 60F stored on front counter under no temperature control. Per operator food held out of temperature for less than four hours. Operator placed into walk in cooler to quick chill. Observed at main flip top cooler at front counter butter chips (42-45F); Per operator food held out of temperature for less than four hours. Observed food stored past the fill line. Operator placed below flip top cooler. Observed flip top cooler in kitchen; American cheese (53F);. Per operator food held out of temperature for less than four hours. Observed food stored past the fill line. Operator placed below flip top cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Matza balls 91F stored on front counter under no temperature control. Per operator food held out of unit less than four hours. Operator mover to steam table to reheat to 165F or higher.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm); operator remade to Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Observed a spoon stored in handwashing sink at front counter. Operator removed.
Ceiling tile missing at front station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with food debris or dust or mold-like substance at front station.
Cutting board has cut marks and is no longer cleanable throughout front station and in kitchen.
Employee with no hair restraint while engaging in food preparation. Observed employee at front station engaging in food preparation with no hair restraint. Observed employee in kitchen engaging in food preparation with no hair restraint. Discussed with operator employees wore hair restraints.
Ice buildup in reach-in freezer in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line.
Sep 9, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Sep 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved dirty dishes to dishwasher then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At front counter area employee washed hands for 5-8 seconds before engaging in food preparation- educated operator - employee washed hands properly.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line are employee received reserved food from dining room to be reheated. Employee used spatula to re-handle food and proceeded to plate other food for order without sanitizing spatula.Educated operator employee moved spatula to dish washer to be sanitized.
Live, small flying insects found At front counter-bagel prep area- approximately 25 small flying insects - landing on wall above prep counter and on boxes of single service containers and napkins. At back kitchen/ cook line area approximately 5 small flying insects landing on wall as prep counters and dry storage shelves. At dining room area approximately 10 small flying insects landing on walls above dinning tables.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler shell eggs were placed above cooked potatoes- operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees In the reach in cooler at front counter 48F butter whipped 10:05 (51F - Cold Holding) 10:55 48F. Food not prepared or portioned today. Brought from the fridge at approximately 9:00 am.Operator placed ice to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken started reheating at 9:40 at the front counter steam table.At 10:01 chicken reached 108F. 2nd temperature at 11:20 128F.Reheated in the stove/ oven.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 ppm)- corrected to 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu all items nova/ smoked salmon with no indication that animals are raw or undercooked.
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/
Bowl with no handle used to dispense chicken seasoning.
Employee with no hair restraint while engaging in food preparation.
In-use utensil not stored at 135F. Temperature recorded at 70F.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary missing
Bowl or other container with no handle used to dispense food. Using a plate to scoop up home fries instead of spoon or scoop.
Buildup of food debris/soil residue on equipment door handles. Door handles on reach in cooler at cook line with buildup of old food debris
Food not stored at least 6 inches off of the floor. Cases of eggs on the floor in walk in cooler. Employee picked up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Gatorade next to customers food. Chef discarded bottle
Standing water in bottom of reach-in-cooler at the cook line A flip top two door cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on the cook line not washed and with stickers. Chef removed stickers and washed before cutting.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate9 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of mandarin oranges. Operator discarded item.
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. Observed dishwashing machine chlorine at less than 50ppm. Operator setup triple sink at least 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee grab trash can, then grabbed bowl used for raw eggs, then grabbed clean plate to place omelette on plate for customer, did not change gloves or wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon in cream cheese spread stored over ready to eat milk and yogurt. Operator properly stored item.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed butter prepped 7:00 (10:00-60F - Cooling-50F at 10:50). Improper cooler method will not make 41F within 4hours operator placed in freezer. Operator discarded item before 4 hours of cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (110F - Hot Holding) at food warming rack at grill item cooked approximately 1 hour and 30 mins. Operator placed on grill (Reheating -197F).
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at grill soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored upright at rack above triple sink, operator properly stored items.
Cutting board has cut marks and is no longer cleanable. Observed soiled cutting boarded at front counter unable to remove stains.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack in kitchen. Operator separated food storage containers to properly air dry.
Food stored on floor. Observed bagel chips stored on floor at entrance to kitchen. Operator properly stored item.
Soiled dry wiping cloth in use. Observed soiled wiping cloth on cutting board. Operated properly stored item.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce at walking cooler stored over reach to eat sandwiches. Operator properly stored.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish washing machine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket less than 50ppm. Operator prepared sanitizer bucket at 50ppm.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- Observed raw beef being stored over cooked chicken. Operator stored TCS food properly.
Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at dish machine- observed hand washing sink being blocked by crate and bucket. Operator removed items.
Cutting board has cut marks and is no longer cleanable. Observed at front counter next to slicer.
Reuse of single-service or single-use articles. Front counter cold holding unita¿¿ observed 2 ounce Togo container being stored in feta cheese for reuse. Employee removed container.
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at oven- observed hand washing sink being blocked by crate and bucket.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter ice machine on right side of interior.
Cutting board has cut marks and is no longer cleanable. Front counter cold holding unit- observed cutting board with cut marks.
Employee with no hair restraint while engaging in food preparation. Front counter cold holding unit- observed employee preparing foods with no hair restraint.
In-use tongs stored on equipment door handle between uses. Main kitchen hand washing sink at oven- observed tongs hanging on pipe above hand washing sink.
Single-service articles improperly stored. Front counter cold holding unit- observed Togo containers being stored on top of cut lettuce. Operator removed Togo containers.
Soiled dry wiping cloth in use. Front counter prep table- observed soiled wiping cloths on prep table at slicer. Operator removed wiping cloths.
Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting in mop 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.