SCHMEAR BAGELS COMPANY, LLC

Name: SCHMEAR BAGELS COMPANY, LLC
Address: 10645 WILES RD, CORAL SPRINGS, FL, 33076, US
Rating: 91.5

10645 WILES RD, CORAL SPRINGS, FL 33076

License #1625438

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SCHMEAR BAGELS COMPANY, LLC in CORAL SPRINGS currently holds an InspectFL Health Score of 91.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 4, 2025. Across those visits, inspectors documented 19 total violations — 3 critical, 6 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 4, 2025 shows 10 observation rows: 1 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surface of flour working container soiled with dirt/food debris.
[31B-03-4] No soap provided at handwash sink at back prep area handwashing sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2025. Operator renewed license while conducting inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Working container of flour not labeled at flour storage area.
[08B-38-4] Food stored on floor. Bags of potatoes stored on floor left of cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer spray at expo line. Operator labeled.
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of food debris on floor of walk in cooler. Floor drain at front kitchen prep area soiled.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of small flying insects on sticky bug trap attached to container storage rack. Operator discarded trap.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on bagel boards in bagel prep area. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front or back handwashing sink.

Disposition: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at triple sink or cook line prep areas.
[36-22-4] Floor area(s) covered with standing water surrounding bagel kettle.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed celery stored over containers of ready to eat peppers
[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. French toast batter (51F - Cold Holding); shredded cheese (51F - Cold Holding) not prepared or portioned today held for more than four hours overnight in cook line flip top cooler per operator. Operator discarded.
[02B-02-5] Raw/undercooked animal food including sunny side up eggs offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed form for operator. Operator posted.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter (51F - Cold Holding); shredded cheese (51F - Cold Holding) not prepared or portioned today held for more than four hours overnight in cook line flip top cooler per operator. Operator discarded. All other TCS items in cooler were moved from walk in cooler less than three hours ago. Operator moved items to separate cooler. See stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces and handles of bagel topping working containers soiled with food debris build up.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink by triple sink used to store aprons. Operator removed.
[08B-38-4] Food stored on floor. Case of bottled apple juice stored on floor on walk in cooler underneath storage rack. Operator moved.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse