BAGELS & CO

Name: BAGELS & CO
Address: 21 SW 7 ST, FORT LAUDERDALE, FL, 33301, US
Rating: 60.4

21 SW 7 ST, FORT LAUDERDALE, FL 33301

License #1613013

☕ Café/Breakfast ℹ️

60.4 Grade F / 100

Failing Health Score

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Latest inspection

June 25, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BAGELS & CO in FORT LAUDERDALE currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 65 total violations — 14 critical, 18 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 25, 2024

The latest inspection on June 25, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

BAGELS & CO 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
[14-01-5] Bowl or other container with no handle used to dispense food. In the bin of seeds, a pint container was stored inside and used to dispensing the food. The container was removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. On the low oven next to the grill. The handle wash cleaned during the inspection
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the front counter and cook line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at the front counter. The solution was corrected to 200ppm quaternary
[21-38-4] Wiping cloth sanitizing solution stored on the floor. The solutions were moved to tables to be stored properly

Disposition: Warning Issued
[36-34-5] AC vents in dining room soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bulk garlic. Operator removed.
[36-36-4] Hole in ceiling next to grill.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator stored properly.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then changed gloves and handled ready to eat bacon from bulk container without washing hands. Reviewed proper procedures and cook washed hands.
[35A-02-7] Live, small flying insects found 2 live small flying insects at cookline. Operator began exterminating and removing during inspection. Did not observe any flying insects land on food or food contact surfaces.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - display case - cannoli (50-52F); jalioeno cheddar cream cheese (50F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
[08A-05-6] Walk in cooler - Raw shell eggs stored over ready-to-eat applesauce and puréed fruit. Operator stored all items properly.
[31B-03-4] No soap provided at handwash sink. By triple sink. Operator replaced.
[35A-01-4] Nonservice animals in the food establishment or on premises. Non service dog. Customer left.
[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.

Disposition: Warning Issued
[10-08-5] Ice scoop handle in contact with ice. Main ice unit - operator stored properly.
[36-24-5] Hole in or other damage to wall- next to office .
[32-04-4] Bathroom located inside establishment not completely enclosed with self-closing door-mens rest room .
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line , tongs hanging on stove .Observed two employees brush against utensil . Operator removed.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Right side cook line flip top. Operator removed .
[25-05-4] Single-service articles improperly stored. Reams of paper bags stored on floor in dry storage area next to office .
[08A-05-6] Cook line left side flip top -Raw shell eggs stored over ready-to-eat fish salad. Operator stored items properly
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Front counter display case // Asiago bagel (75F - Cooling ); cheddar habanero (76F - Cooling ) Per operator items were baked this morning at 6 am . See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Front counter display case // Asiago bagel (75F - Cooling ); cheddar habanero (76F - Cooling ) Per operator items were baked this morning at 6 am. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left side flip top cooler -strawberry cream cheese (55F - Cold Holding); left side flip top bottom -cannoli (55F - Cold Holding); blue berry (50F - Cold Holding).Per operator items held in the unit for approximately one hour . No items prepped or portioned today. Operator removed to freezer for quick chill .
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. front cooler//; jalapeño cream cheese (45F - Cooling) per operator cooling 1.5 hours at 10:45 am-at 11:15 45F:Honey nut cream cheese (47F - Cooling) per operator cooling 1.5 hours at 10:45 am-at 11:15 48F At this rate proper cooling will not occur . Operator moved items to freezer to continue ambient cooling .
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in utility sink . Reviewed proper hand washing procedure and employee wash hands in approved hand wash sink .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By triple sink . Operator replaced .

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Under shelving in walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - quaternary 400ppm.
[12A-10-4] 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. Employee with gloves - took off gloves and scratched head - put on new gloves without washing hands. Reviewed proper hand washing and employee washed hands and put on new gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers - cheese (47-52F); cooked chicken (44-46F); raw turkey bacon (50F). Per operator items held in unit almost 4 hours. No items prepped or portioned today. Operator moved items to freezer to quick chill.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - cheese (45-50F) per operator received approximately 2 hour ago, 20 minutes later 45-50F; cream (45-50F) per operator received approximately 2 hour ago, 20 minutes later 45-50F. At this rate, proper cooling will not occur. Operator moved items to freezer to quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Items in cookline hand sink - bottle and wet paper towels. Operator removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The Classic - with raw smoked salmon; specialty cream cheese with raw smoked salmon.
[53A-05-6] 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/ CFM arrived during inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
[31B-03-4] No soap provided at handwash sink. By triple sink. Operator replaced.
[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.