Westside Bagels
Last inspected: Apr 13, 2026
52
Score
Public records show nine inspections at Westside Bagels stretching back to 2022. The most recent report on file is from Apr 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up three times.
The city-wide average sits at 72, which Westside Bagels' 52 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler chicken soup 108F@ 1:35 cooling since 1:00 rechecked chicken soup 101F@2:05 at this rate the item will not cool to 70F within 2 hours. Operator placed in walk-in freezer to quickly chill. **Corrective Action Taken**
03D-01-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs and then handled clean plate without washing hands. Discussed proper hand washing with operator.
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in front counter display observed raw smoked salmon stored over RTE pastrami and corned beef. Operator stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket stored in handwashing sink on cook line.
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. At front counter 2 employees
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Cook line floor
36-01-4
52
Jan 27, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
67
Oct 1, 2025
Routine - Food
1 critical violation. 4 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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
70
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table in kitchen - turkey sausage (114F - Hot Holding); oatmeal (101F - Hot Holding) as per operator items held out of temperature for approximately 2 hours. Operator turned up the temperature. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink next to expo window used for dumping, evident by pile of ice in sink.
31A-11-4
Basic - Stored food not covered. Observed near expo window - container of tea not covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen and deli station.
21-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored directly on preparation table in front of expo window. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation duties with bracelet on wrist. Employee removed item. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaged in food manipulation duties without hair restraint. Operator provided item to employees. **Corrected On-Site**
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed on shelf above prepping table at back - containers of seeds not labeled with common name.
02D-01-5
Basic - Food stored on floor. Observed 6 containers of soup cooling directly on the floor in front of main grill.
08B-38-4
55
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
43
Feb 19, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked noodles (78F - Hot Holding), per manager food hot held less than two hours, observed food stored on triple panel, employee removed to single panel and reheated on microwave **Corrective Action Taken**
03B-01-6
Intermediate - 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 emailed to operator **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Deli station-sink blocked by a garbage can, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
16-37-1
Basic - Ice scoop handle in contact with ice. Ice bin in rear kitchen, employee removed to be wash. **Corrective Action Taken**
10-08-5
61
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
74
Apr 5, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed chicken noodles soups at 44 degrees Fahrenheit cooling in walk-in cooler. Soups date marked 4/4/2023. Cooling from yesterday. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken noodles soups at 44 degrees Fahrenheit cooling in walk-in cooler. Soups date marked 4/4/2023. Cooling from yesterday
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 8:30 a.m. , pancake batter cold held at 44F, pooled eggs 45 degrees Fahrenheit. Per operator, items transfer to cookline 30 minutes prior to the inspection. Operator placed on ice bath for quick chill. At 9:10 a.m. pancake batter temps at 41F and pooled eggs at 42°F. **Corrected On-Site**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed chicken noodles soups cooling in deep 4 gallons containers in walk-in cooler.
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with at chemical storage shelf. Operator label. **Corrected On-Site**
41-17-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed female employee engaging in food preparation with ineffective hair restraint.
13-02-4
50
Dec 19, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack shell eggs then handle Ready to eat toasted bagel.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, case of raw chicken on top of a case of rte juice. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris. Observed can opener with build up on blade area. Operator removed to dishroom to be cleaned and sanitized. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hws by dishroom with a bucket in it. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
61
Frequently Asked Questions
When was Westside Bagels last inspected?
The most recent health inspection at Westside Bagels on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Westside Bagels?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Westside Bagels.
How does Westside Bagels compare to other restaurants in Weston?
Westside Bagels most recently scored 52 out of 100, which is lower than the Weston average of 72.
Has Westside Bagels' inspection record improved over time?
Yes. Recent inspections at Westside Bagels have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Westside Bagels means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Westside Bagels inspected?
Based on the inspection history on file, Westside Bagels is inspected around three times per year on average.
Nearby Restaurants