Palm Beach Bagel
Last inspected: Mar 31, 2026
100
Score
Public records show 15 inspections at Palm Beach Bagel stretching back to 2022. The most recent report on file is from Mar 31, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
The city-wide average for Boca Raton sits at 74, putting Palm Beach Bagel on the better side of that line. Overall, the inspection record reads well.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
No violations found.
100
Feb 19, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2026-02-19: Approximately 5 live, small flying insects inside bagel display at front counter no bagels stored. Approximately 5 live, small flying insects flying around front counter landing on shelves/bags. Advised Operator to eliminate live, small flying insects., clean/sanitize areas. **Admin Complaint**
35A-02-7
86
Feb 18, 2026
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - 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. **Warning**
12A-29-4
High Priority - 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. **Warning**
35A-02-7
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed soiled wiping cloth. **Corrected On-Site** **Warning**
21-10-4
41
Jan 12, 2026
Routine - Food
No violations found.
100
Nov 13, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon stored in handwashing sink at front counter. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Ceiling tile missing at front station. **Warning**
36-36-4
Basic - 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. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable throughout front station and in kitchen. **Warning**
14-09-4
Basic - 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. **Corrected On-Site** **Warning**
13-03-4
Basic - Ice buildup in reach-in freezer in kitchen. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line. **Warning**
23-03-4
37
Sep 9, 2025
Routine - Food
No violations found.
100
Sep 8, 2025
Routine - Food
8 critical violations. 2 major violations. 3 minor violations.
View 13 violations
High Priority - 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.
12A-13-4
High Priority - 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.
12A-17-4
High Priority - 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. **Corrected On-Site**
22-45-4
High Priority - 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.
35A-02-7
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03E-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 ppm)- corrected to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - 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.
02B-01-5
Intermediate - 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/
53A-05-6
Basic - Bowl with no handle used to dispense chicken seasoning. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil not stored at 135F. Temperature recorded at 70F. **Corrective Action Taken**
22-15-5
21
Feb 13, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
67
Sep 18, 2024
Routine - Food
6 critical violations. 9 minor violations.
View 15 violations
High Priority - 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. **Corrected On-Site**
03D-07-5
High Priority - 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). **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of mandarin oranges. Operator discarded item.
01B-01-4
High Priority - 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. **Corrective Action Taken**
22-41-4
High Priority - 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.
12A-07-5
High Priority - 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. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - 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. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed soiled cutting boarded at front counter unable to remove stains. **Repeat Violation**
14-09-4
Basic - 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. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Observed bagel chips stored on floor at entrance to kitchen. Operator properly stored item. **Corrected On-Site**
08B-38-4
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth on cutting board. Operated properly stored item. **Corrected On-Site**
21-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce at walking cooler stored over reach to eat sandwiches. Operator properly stored. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish washing machine.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket less than 50ppm. Operator prepared sanitizer bucket at 50ppm. **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at grill soiled.
36-34-5
26
Jan 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter next to slicer.
14-09-4
Basic - 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. **Corrected On-Site**
25-32-4
70
Dec 12, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - 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.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Front counter cold holding unit- observed cutting board with cut marks.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Front counter cold holding unit- observed employee preparing foods with no hair restraint.
13-03-4
Basic - 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.
10-20-4
Basic - Single-service articles improperly stored. Front counter cold holding unit- observed Togo containers being stored on top of cut lettuce. Operator removed Togo containers. **Corrected On-Site**
25-05-4
Basic - Soiled dry wiping cloth in use. Front counter prep table- observed soiled wiping cloths on prep table at slicer. Operator removed wiping cloths. **Corrected On-Site**
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting in mop sink.
42-01-4
52
Jun 1, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Feb 21, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Manager posted sign **Corrected On-Site**
31B-04-4
82
Sep 14, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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/
53A-05-6
Basic - Food stored on floor.bag of raw onions and raw carrots on the floor in the kitchen, chef picked up **Corrected On-Site**
08B-38-4
86
Frequently Asked Questions
When was Palm Beach Bagel last inspected?
The most recent health inspection at Palm Beach Bagel on file is from Mar 31, 2026. The public record contains 15 inspections in total.
What is the most common violation at Palm Beach Bagel?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Palm Beach Bagel.
How does Palm Beach Bagel compare to other restaurants in Boca Raton?
Palm Beach Bagel most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Palm Beach Bagel's inspection record improved over time?
Results have been roughly steady. Inspections at Palm Beach Bagel have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Palm Beach Bagel means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Palm Beach Bagel inspected?
Based on the inspection history on file, Palm Beach Bagel is inspected around four times per year on average.
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