STRATHMORE BAGEL & DELI

Name: STRATHMORE BAGEL & DELI
Address: 4095 SR 7 STE N, LAKE WORTH, FL, 33467, US
Rating: 0

4095 SR 7 STE N, LAKE WORTH, FL 33467

License #6013736

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 16, 2026 · 11 findings · 6 critical

Routine - Food

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Quick take

STRATHMORE BAGEL & DELI in LAKE WORTH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 18 times from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, inspectors documented 102 total violations — 61 critical, 22 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 16, 2026

The latest inspection on June 16, 2026 shows 11 observation rows: 6 critical, 4 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

94%

Inspector notes

102

Coverage note

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STRATHMORE BAGEL & DELI 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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
[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(s) touched hair/face(s) while scratching/wiping with hand(s) then continued to handle clean equipment, clean utensils and prepared/served food for/to customers without washing hands. Operator discussed with employees who then washed hands.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). No chemical dispensing container attached to dispenser. Operator replaced chemical dispensing container, remade to quaternary 200ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat cream sauce. Operator moved raw bacon to bottom shelf.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cream sauce prepared onsite/date marked/held under refrigeration since 6/8. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; cream cheese (46F - Cold Holding); boiled eggs (49F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled/in cooler(s) for less than 2 hours, removed overfilled portion/added ice from/to items.
[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 (TPHC) has no time marking. At front counter/front line; Asiago cheese bagels/cut lettuce held using time as a public health control no time mark. Operator stated items removed from temperature control less than 2 hours prior, applied time marking.
[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. At front counter top reach-in cooler; milk no date mark. Operator stated opened yesterday morning (26-28 hours prior), applied appropriate date mark.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu board offers "Nova Lox (smoked salmon) served raw, not identified as being raw. Operator added asterisk next to item and next to consumer advisory.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Advised Operator to acquire required measuring device.
[31B-03-4] No soap provided at front line hand wash sink. Operator provided soap.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. In kitchen approximately 1 dead roach on top of ice machine, discussed with operator who cleaned and sanitized area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands employee removed and handled clean and sanitized dishes from dish machine, discussed with operator who educated employee and washed hands.
[35A-02-7] Live, small flying insects found Approximately 3 small live flying insects landing and crawling on pastries in display case at front counter. See stop sale. At front counter approximately 3 small live flying insects on receipt tickets. Approximately 4 small live flying insects landing on microwave and open box of single service paper liners. Approximately 1 small live flying insect on clean plate above flip top cooler. Approximately 3 small live flying insects on crash cart used for dirty dishes at entrances to kitchen. Approximately 1 small live flying insect on gas pipe at dish washing area. Approximately 20 small live flying insects on dirty mops and mop sink at entry way to walk in cooler. Approximately 9 small live flying insects on sealed boxes of single service items in front of walk in cooler. Discussed with operator to eliminate all flying insects and clean and sanitize areas.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct to 200ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw bacon stored above milk. Discussed with operator who corrected storage of products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 3 small live flying insects landing and crawling on pastries in display case at front counter. See stop sale.
[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. Walk in cooler #3; cooked pulled chicken (49F - Cold Holding); cooked tuna (51F - Cold Holding); cooked pasta (49F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 12 hours, discussed with operator see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler #3; cooked pulled chicken (49F - Cold Holding); cooked tuna (51F - Cold Holding); cooked pasta (49F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 12 hours, discussed with operator see stop sale.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk in cooler by canned food: boiled potatoes (46F at 9:42am / 49F at 11:00am- heated Cooling) as per operator since 7:00am At Walk in cooler by canned food: shredded chicken (46F at 9:55am - Heated Cooling) as per operator since last night ; The products never cooled down to 41F within a total of 6 hours See stop sale
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans of sweet potato, 1 can of Applesauce, one can of Tomato sauce, and one can of Carrots heavily rusted and dented see stop sale
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs then grabbed clean fliptop door; no handwash Chef washed their hands
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef grabbed glove off the floor then grabbed clean fryer basket; no handwash Chef washed their hands
[35A-02-7] Live, small flying insects found 2 live small flying insects by cook line landing on the basket used to store bagels and on the walls 1 live small flying insects at front line landing on wrapping for food 1 live small flying insect at dry storage landing on wall Advised operator to remove and sanitize equipment
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at the time of inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler by canned food: cracked raw shell eggs stored over cooked potatoes Raw cold smoked salmon stored over sauces Operator stored properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese opened on 1/18/26 see stop sale
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler at cook line: raw shell eggs (65F - Cold Holding) As per operator stored since 7:00am Over stacked in flip top cooler Operator moved to reach in cooler to quick chill
[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 41 degrees Fahrenheit within 6 hours. At Walk in cooler by canned food: boiled potatoes (46F at 9:42am / 49F at 11:00am- heated Cooling) as per operator since 7:00am At Walk in cooler by canned food: shredded chicken (46F at 9:55am - Heated Cooling) as per operator since last night ; The products never cooled down to 41F within a total of 6 hours See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler by canned food: pooled eggs from cracked raw shell eggs (50F at 10:00am / same at 11:00am - Cooling) as per operator since 7:00am ; The product never cooled down to 41F within a total of 4 hours See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front display case: cream cheese with strawberries (50F - Cold Holding) as per operator stored overnight At flip top cooler by cook line: sliced cheese (46F - Cold Holding) as per operator stored overnight Not prepped or portioned today At walk in cooler: tuna salad (50F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front display case: cream cheese with strawberries (50F - Cold Holding) as per operator stored overnight At flip top cooler by cook line: sliced cheese (46F - Cold Holding) as per operator stored overnight Not prepped or portioned today At walk in cooler: tuna salad (50F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale
[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. At walk in cooler by canned food: pooled eggs from cracked raw shell eggs (50F at 10:00am / same at 11:00am - Cooling) as per operator since 7:00am ; The product never cooled down to 41F within a total of 4 hours See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot Box at front line: cooked brisket (127F - Hot Holding); cooked corn beef (119F - Hot Holding) as per operator since 2 hours ago Operator moved product to cook line to reheat to 165F
[41-10-4] Toxic substance/chemical improperly stored. WD-40 stored over prep table Operator stored properly
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna salad (50F at 10:23am / same at 11:00am- Cooling) as per operator since 2 hours ago At the current rate of cooling the product will not reach 41F within a total of 4 hours Operator moved to reach in cooler to quick chill
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Products containing Nova not identify raw on menu such as Nova Benedict, Nova, Nova cream cheese Advised operator to mark products on menu
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for portioned butter by toaster, half and half creamer in ice bath, and butter by toaster at front line Email form to operator

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Low boy reach in cooler at front counter door handles amend gaskets soiled, discussed with operator to clean and sanitize.
[08B-50-4] Fish bait stored with food. In walk in freezer frozen fish bait for aquarium stored above food products in walk in, discussed with operator who removed product.
[36-73-4] Floor soiled/has accumulation of debris. Inside walk in cooler floor soiled with food debris, discussed with operator to clean and sanitize.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues. All walk in cooler shelves have accumulation of soil residues, discussed with operator to clean and sanitize.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who replaced supply and corrected to Sanitizer Bucket (Quaternary 200ppm)
[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 touched face and after handled clean and sanitized dishes without washing hands, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes in sink and after without washing hands handled clean and sanitized dishes in dish machine, discussed with operator 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. Triple Sink (Quaternary 0ppm) discussed with operator who replaced supply and corrected to Triple Sink (Quaternary 200ppm)
[41-10-4] Toxic substance/chemical improperly stored. In dish washing area bottle of degreaser stored above stacks of clean and sanitized dishes, discussed with operator who removed bottle.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink at server expo station in kitchen, discussed with operator who provided paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. In dish washing area unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. In kitchen at cook line low boy reach in cooler not working and being used as storage. No food products stored.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler mushroom soup (46F - Cooling) per operator product prepared yesterday and held in the cooler overnight product never reached 41F within 6 hours see stop sale.
[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 touched face and without washing hands employee grabbed clean and sanitized plate to put on storage rack. Discussed with operator who had employee wash hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and placed in dishwasher and without washing hands began to handle cleaned sanitized dishes. Discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found 5 live flies at front counter hand washing sink landing on single service papers to grab bagels and walls. Discussed with operator who killed, cleaned and sanitized area. 5 live flies In bagel prep area by bagel dough roller landing on walls. Discussed with operator to kill clean and sanitize. 7 live flies in kitchen next to walk in cooler landing on walls and sealed boxes of single service items. Discussed with operator to kill, clean and sanitize areas. 5 live flies in kitchen landing on walls near expo station. Discussed with operator to kill, clean and sanitize areas.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over diced tomatoes and cooked sausage. Container of sliced raw salmon stored over scallions. Operator corrected storage.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in kitchen walking on walls and sealed behind bagel rack. Operator killed roach cleaned and sanitized area.
[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 41 degrees Fahrenheit within 6 hours. In walk in cooler mushroom soup (46F - Cooling) per operator product prepared yesterday and held in the cooler overnight product never reached 41F within 6 hours see stop sale.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen sanitizer bucket of quaternary 400+ppm operator corrected to 200ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. In expo area near cook line hand washing sink used to dump ice. Discussed with operator who cleaned sink.
[31B-03-4] No soap provided at handwash sink. At hand washing sink in dishwashing area no soap dispenser or soap provided. Operator provided with soap bottle.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. One dead roach behind front counter on shelves with clean plates over make top cooler. 2 dead roaches in kitchen inside drawers under flat top with commercially packaged cheese stored. Advised operator to remove roaches and to clean and sanitize areas.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on visibly soiled wiping cloth after removing from back pocket and then handled ready to eat food while putting on plate without washing hands. Discussed with operator employee washed hands.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Advised Operator to manually sanitize dishes in triple sink until machine repaired and able to sanitize properly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. approximately 30 live small flying insects behind front counter landing on clean plates, packaged bread, cutting boards used to prepare food, display cases. approximately 50 live flying insects in kitchen bagel preparation area on walls by bagel roller and speed racks. Approximately 100+ live flying insects in kitchen dry storage area outside of walk in cooler flying around landing on walls and boxes Advised operator to eliminate flies and to clean and sanitize all areas.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Located in walk in cooler raw salmon stored over butter. Discussed with operator who moved salmon to bottom shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Waitress handled soiled plates while removing from table and then handled clean plates of food from serving window to take to customers table without washing hands. Operator discussed with employee who then washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter turkey (53F - Cold Holding) per operator product not portioned or prepared today stored in reach in cooler 2 hours. Discussed with operator who moved product to freezer to chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen hand washing sink used to store dirty dishes; operator removed
[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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At handwashing sink in kitchen next to dishwashing area. Operator replaced batteries.