BROOKLYN WATER BAGEL

Name: BROOKLYN WATER BAGEL
Address: 9859 LAKE WORTH RD STE 27, LAKE WORTH, FL, 33467, US
Rating: 67.6

9859 LAKE WORTH RD STE 27, LAKE WORTH, FL 33467

License #6020802

☕ Café/Breakfast ℹ️

67.6 Grade F / 100

Failing Health Score

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Latest inspection

January 26, 2026 · 9 findings · 5 critical

Routine - Food

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Quick take

BROOKLYN WATER BAGEL in LAKE WORTH currently holds an InspectFL Health Score of 67.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 41 total violations — 20 critical, 6 major, 15 minor.

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The latest inspection on January 26, 2026 shows 9 observation rows: 5 critical, 2 major, and 2 minor.

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Inspector notes

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BROOKLYN WATER BAGEL 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
[08B-17-4] Inside walk in cooler Unwashed fruits/vegetables ( tomatoes and onions)stored with ready-to-eat food.( deli meats, cut watermelon) Advised operator to stored ready to eat products above unwashed produce
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
[12A-28-4] Employee touched soiled towel and then engaged in food preparation without washing hands. Advised operator on proper use of towels and storage. Employee washed hands
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm Operator corrected to 200 ppm
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw cold smoke salmon stored above containers with ice coffee cubes. Operator stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Baker cook was handling bagels , managed asked employee to removed personal back pack stored above food and to wash hands afterwards, employee did not wash hands and continued to make bagels. Employee washed hands after manager approached him again
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen area sitting on top of oven, Hash browns 73F hot holding , per operator stored for approximately 2 hours. Operator decided to moved to time control and marked item for the 2. Hours remaining
[11-27-4] 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. Emailed to operator
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink . Operator uses Quaternary, she provided chlorine. Not able to provide test strips

Disposition: Warning Issued
[36-12-4] Floors not constructed to be easily cleanable. Inside kitchen in front of bagel oven floors no longer cleanable as grout in between tiles is missing with food debris in between tiles, discussed with operator to repair tile grout.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above microwaves in kitchen used to store sealed boxed goods has surface soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler all shelves rusted and pitted, discussed with operator to repair or replace.
[41-07-4] Container of medicine improperly stored. In kitchen food preparation table bottle of medication stored next to single service straws, discussed with operator who corrected storage of products.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled single service soufflé cups of portioned cream cheese, discussed with operator employee washed hands.
[08A-13-5] 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. In top of reach in cooler raw salmon stored above liquid pasteurized eggs in bottom of reach in cooler with no complete physical barrier between top and bottom, discussed with operator who corrected storage of products.
[01B-02-5] 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. In reach in cooler portioned cream cheese (51F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler portioned cream cheese (51F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale. In reach in cooler at Make line cooked sausage (51F - Cold Holding); sliced ham (52F - Cold Holding); sliced American cheese (52F - Cold Holding); sliced Swiss cheese (50F - Cold Holding); strawberry cream cheese (47F - Cold Holding); nova salmon (53F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked mushrooms (56F - Cold Holding) per operator product not portioned or prepared and held in cooler for less than 3 hours, discussed with operator who moved products to walk in to chill.
[11-27-4] 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. Discussed with operator and emailed copy of clean up poster.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on top of single service items box at prep station;
[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 everything bagel seasoning at bagel station Stored properly
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line heavily soiled
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal food container, placed it in the microwave and started working with food without changing gloves; advised to change gloves and wash hands;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding); sliced ham (50F - Cold Holding); in top cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food containers heavenly lined up with deli paper blocking the cold source and food overstocked; smaller portions made and advised to remove deli papers;
[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- Asiago bagels and butter at cook line; foods on TPHC since 6:30; advised to time track;
[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. Some employee have copies from an original certificate - operator unable to provide original documents for some employees

Disposition: Met Inspection Standards
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above corn muffins batter at reach in cooler 5 . Properly stored at time of inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....nova cream cheese was prep 10/20/23 at walk in cooler. Stop sale issue . Manager discarded food .
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....nova cream cheese was prep 10/20/23 at walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... 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. Butter in sandwich line being held more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....slice cheese 48° over storing in the container at flip top reach in cooler at sandwich station being held less than 4 hours . Employee moved to bottom acceptable.
[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. Butter in sandwich line being held more than 4 hours. See stop sale. Employee discarded food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... portion chive cream cheese , plain cream cheese , tuna salad , egg salad was prep Friday 10/27/23 in reach in cooler #5 . Employee date marked.