BAGEL BROTHERS OF NEW YORK INC

Name: BAGEL BROTHERS OF NEW YORK INC
Address: 10802 SW TRADITION PKWY, PORT ST LUCIE, FL, 34987, US
Rating: 36.2

10802 SW TRADITION PKWY, PORT ST LUCIE, FL 34987

License #6605190

☕ Café/Breakfast ℹ️

36.2 Grade F / 100

Failing Health Score

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Latest inspection

June 11, 2026 · 10 findings · 3 critical

Routine - Food

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Quick take

BAGEL BROTHERS OF NEW YORK INC in PORT ST LUCIE currently holds an InspectFL Health Score of 36.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 11, 2026. Across those visits, inspectors documented 80 total violations — 17 critical, 25 major, 38 minor.

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The latest inspection on June 11, 2026 shows 10 observation rows: 3 critical, 4 major, and 3 minor.

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BAGEL BROTHERS OF NEW YORK INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Deli front counter.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Variety of Cream cheese and soups at self service counter.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker. Cook removed.
[35A-02-7] 1 Live, small flying insects found in kitchen area. No contact with food contact surfaces. Advised staff to try to remove.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked blueberries topping on cinnamon bun 67F cold holding. Placed on time. Self service cooler - Cream cheese plain 49F cold holding, cream cheese veggie 49F cold holding, cream cheese scallion 49F cold holding. Per employee, items put out at cooler 8am. Advised to place in cooler to rapid chill. Recheck cream cheese 42F cold holding.
[03F-02-5] 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. Cooked blueberries topping on cinnamon bun 67F cold holding. Went over TCS with manager and decided to place on time. Time ends at 12 pm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half. Dated for yesterday.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken tightly covered in walk in cooler cooling. Education provided/ reminded. Removed.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All new and past 60 day employees signed.
[53B-13-5] 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. Barbara B.

Disposition: Warning Issued
[35A-03-4] 1 Dead roaches on premises. Next to front counter milk cooler. Employee removed.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front counter prep area.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on single serve items on shelf. Manager removed.
[08B-38-4] Food stored on floor. Cream cheese on walk in cooler. Manager removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching dry seasoning onion. Owner removed.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cream cheese and soup for self service counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Split pea soup. Manager discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44F cold holding, potato salad 45F cold holding, chicken salad 44F cold holding, salmon 42F cold holding, cream cheese 44F cold holding. Working front counter cooler. Employees going in and out of cooler for breakfast rush. Per owner, items were in temp. To go cooler - split pea soup 56F cold holding. Manager discarded.
[03F-02-5] 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 cheese bagels
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Owner Removed splitter.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For Barbara, Isabella, and Thomas. Signed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to Owner. And emailed.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks line. Ambient thermometer reads 50F. Manager has called to get serviced. Grill cooler and deli cooler, ambient thermometer reads 40F. AC technician arrived during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On deli line.
[36-01-4] Floor not cleaned when the least amount of food is exposed. On deli and on Cooks line. Employee sweep floor on deli line.
[10-20-4] In-use tongs stored on equipment door handle between uses. On stove handle. Employee removed.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tomato soup and chicken soup.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At deli cooler.
[22-41-4] 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. Reran 3x times. Found at 0 ppm each time. Please set up 3-compartment sink.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies flying in kitchen area. 8 live flies near dish machine. Informed staff. Manager has called pest control.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes 55F cold holding, French toast mix 55F cold holding, cut tomatoes 50F cold holding, pico 50F cold holding, pork cooked 50F cold holding, liquid egg whites 60F cold holding. Grill cooler cooked chicken 57F cold holding, cooked vegetables 50F cold holding. Deli cooler Salmon 45F cold holding, chicken salad 47F cold holding, tuna 47F cold holding, tuna with vegetables 50F cold holding, chicken noodle soup 47F cold holding
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 55F cold holding, French toast mix 55F cold holding, cut tomatoes 50F cold holding, pico 50F cold holding, pork cooked 50F cold holding, liquid egg whites 60F cold holding. Grill cooler cooked chicken 57F cold holding, cooked vegetables 50F cold holding. Deli cooler Salmon 45F cold holding, chicken salad 47F cold holding, tuna 47F cold holding, tuna with vegetables 50F cold holding, chicken noodle soup 47F cold holding All items stored in reach in cooler overnight. Staff will discard.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Papers towels in hand washing sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. A.K, I.M., S.P. Inspector provided one printed copy. Employee and Manager signed. Manager will make copies of form for other new staff members to sign.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and pico not date marked.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. In kitchen and breakfast line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On plastic containers in storage area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handel in powder sugar.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In deli/sandwich area.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Available ado on line still has sticker on.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet towel in prep area. Recommend to place in bucket with water and change every 4 hours.
[02D-01-5] Working containers of food removed from original container not identified by common name. No label on bulk items.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cooking with raw eggs.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flys by storage areas 2 flys in dinning area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese shredded 45f cold holding
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties 97f hot holding, manager is adding to time plan
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Vaughn B 6-6-18.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Floor not clean in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Shrimp in hand washing sink in kitchen and coffee beans in sink coffee station
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[53B-01-5] 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.
[02D-06-5] Packaged food has no English labeling. food in walk in cream cheese.