PARKLAND BAGELS
7111 W ST RD 7, Parkland FL 33076
Last inspected Mar 23, 2026 · 8 visits since September 2023
FEB 25
MAY 25
JUN 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter deli station- observed employee fist bump customer with bare hands, put on gloves without washing hands. Operator stopped employee and had employee properly wash hands. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017013177 | Mar 13, 2017 | Jul 11, 2017 | $900 |
| 2--2015041268 | Aug 13, 2015 | Nov 6, 2015 | $200 |
Inspection history
8 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 changed gloves then handled single serve items. Employee washed hands
Nonfood-grade bags used in direct contact with food. Observed unwashed mushrooms stored in contact with a thank you t shirt bag in walk-in cooler.
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. Observed raw shell eggs top stored over sliced cheeses stored in lower flip top.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Show the remaining 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed wiping cloth stored inside hand washing sink next to three compartment sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Operator replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler matzoh balls, chicken salad,tuna salad, prepared 03/21 not date marked.
Raw fruits/vegetables not washed prior to preparation. Observed in flip top cooler cut avocado with label still attached.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (49F - Cooling at 9:25 for 1 hour, 49F at 9:50) in deep covered bin in walk in cooler. Operator removed top to increase cooling rate.
No paper towels or mechanical hand drying device provided at handwash sink in back prep area and right of cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade tuna salad not date marked in prep area reach in cooler. Per employee, item was prepared more than 24 hours ago.
Floor tiles missing and/or in disrepair surrounding drain in front of triple sink.
Food stored on floor. Cases of plastic bottled water stored on floor in dry storage area.
Single-service articles improperly stored. Boxes of single service items stored on floor across from women's restroom.
Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit door blocked by ladder and boxes of single service items.
Jun 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink by back door used to store plastic containers. Operator removed.
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.
Food stored on floor. Bag of carrots stored on floor across from walk in cooler door. Operator moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Utility line right of cook line hood heavily soiled with grease.
May 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink by back prep area.
Ready-to-eat, time/temperature control for safety food including tuna salad, chicken salad, cooked noodles prepared onsite and held more than 24 hours not properly date marked in prep area reach in cooler.
No handwashing sign provided at a hand sink used by food employees at front cook line area.
Unwrapped single-service knifes at customer self service area not presented so that only the handles are touched. Operator reorganized.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no no bell, and it has a splitter on the hose Bibb, with no hose Bibb vacuum breaker
Handwash sink not accessible for employee use at all times. Handwashing sink in back prep room garbage can blocking the handwashing sink. Employee moved garbage can.
Food not stored at least 6 inches off of the floor. Bags of onions on floor in walk in cooler. Manager picked up bags.
In-use knife/knives stored in cracks between pieces of equipment. Manager removed knives
No handwashing sign provided at a hand sink used by food employees.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top cooler, smoked salmon was stored behind the shredded cheese. The items were switched.
Food stored on floor. In the back kitchen, 3 boxes of fryer oil were stored on the floor. The boxes were moved to the shelf.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee no hands washed properly after cracked raw shells eggs. After that, she touch a bagel sandwich.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw bacon over the ready to eat food (cooked pastrami). In the walk in cooler, raw salmon over the ready to eat food (sandwiches).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overfilled container with cooked chicken (43-47F - Cold Holding) at the salad bar. Operator removed the excess.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the cook line, pooled eggs (62F - Cooling) at 9:50 since 2 hours ago, rechecked (at 10:30 am 64F). Food out of refrigerator for 2:30 hours. Operator decided to put in the walk in cooler to chill quickly. The reach in cooler in the kitchen: chicken salad (55F - Cooling) at 9:15am since 30 minutes ago, rechecked (at 10:45 am 51F). Operator decided split the salad in two lower containers to chill quickly.
Food stored on floor. In the walk in cooler, one case of raw shell eggs stored on floor. In the kitchen, two cases of fryer oil stored on floor.
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. In the cook line, stored hammer, tweezers and screwdriver over the food preparation area.
Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed fruit stored over the cooked bacon.
Walk in cooler interior/shelves have accumulation of soil residues.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Observed: Employee dried hands on clothes/apron/soiled towel after washing. Main kitchen prep- observed employee grab soiled wiping cloth, place in dirty linen basket and continue to prepare ready to eat pasta without washing hands. Explain to employee about proper hand washing procedures. Priority: High Priority
Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter deli station- observed employee fist bump customer with bare hands, put on gloves without washing hands. Operator stopped employee and had employee properly wash hands. Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Main kitchen walk in cooler- observed has brown potatoes being stored inside thank you grocery bag. Operator put hash brown potatoes in mixing bowl. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- observed raw shell eggs being stored over ready to eat sliced ham and cooked sausage. Operator stored eggs properly. Priority: High Priority
Observed: 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. Front counter salad bar cold holding unit- observed cut lettuce 54 degrees F. Operator stated lettuce have been in cold holding unit since yesterday. See Stop Sale Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter salad bar cold holding unit- observed cut lettuce 54 degrees F. Operator stated lettuce have been in cold holding unit since yesterday. See Stop Sale. Front counter Display cooler- observed cooked breaded chicken breast 44-45 degrees F. Operator placed cooked chicken cooling on top of cold holding chicken from yesterday. Operator placed cold holding chicken in freezer for quick chill. Priority: High Priority
Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Front grill station- line cook stated she did not know internal cooking temperature for chicken. Provided employee with temperature cooking chart. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Main kitchen at exit door- observed container be stored in hand washing sink. Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Main kitchen prep table across from oven- observed mixing bowl inside container of ready to eat potato hash. Operator removed mixing bowl. Priority: Basic
Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen prep table across from oven- observed soiled cardboard on the floor. Priority: Basic
Observed: Clean equipment/utensils not stored at least 6 inches above the floor. Main kitchen underneath oven- observed clean pots being stored on the floor. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter salad station- observed employee bottle of water on prep counter. Employee removed bottle of water. Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Front counter grill station- observed cook wearing no hair restraint. Priority: Basic
Observed: Ice buildup in deep freezer and/or walk-in freezer. Main kitchen- observed ice buildup in deep freezers. Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter salad station- service utensil being stored inside standing water. Operator discarded water. Priority: Basic
Observed: Silverware/utensils stored upright with the food-contact surface up. Observed in main kitchen at prep table. Employee stored utensils properly. Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting in mop bucket. Operator stored mop inverted to dry. Priority: Basic
Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping cloths on prep tables and cutting boards throughout entire kitchen. Priority: Basic
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.