THE BAGEL BARN CAFE & DELI

Name: THE BAGEL BARN CAFE & DELI
Address: 103 N RIDGEWOOD AVE, EDGEWATER, FL, 32132, US
Rating: 14.2

103 N RIDGEWOOD AVE, EDGEWATER, FL 32132

License #7407244

☕ Café/Breakfast ℹ️

14.2 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2025 · 11 findings · 3 critical

Routine - Food

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Highest-priority rows.

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Usually lower-risk context.

Quick take

THE BAGEL BARN CAFE & DELI in EDGEWATER currently holds an InspectFL Health Score of 14.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 23, 2025. Across those visits, inspectors documented 113 total violations — 38 critical, 27 major, 48 minor.

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Record snapshot

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The latest inspection on September 23, 2025 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

113

Coverage note

Inspector notes linked where available

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THE BAGEL BARN CAFE & 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: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[36-73-4] Floor soiled/has accumulation of debris. Corner of kitchen and behind ovens in the back room
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Glass sliding door freezer on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover small walk in cooler Top of ovens
[25-05-4] Single-service articles improperly stored. - Cases of Togo containers in outdoor storage shed evidence of boxes previously being wet - case of forks on the floor in the closet.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blueberry cream cheese 9/14 Scallion 9/8 and 9/13 Jalepeno 9/13 Blueberry portions 9/13 and 9/16 Jalapeño portions 9/16
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front right display case of self service portions Cole slaw 45F. Operator discarded. Other temps 42-43F. Door of reach in cooler holding cream 49F in coffee area,
[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 as required, hash browns, sausage, potatoes, butter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cream cheese mixer guard and underside
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Fern, Joe, other employees over 60 days

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Ice scoop
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell on prep table next to reach in cooler
[36-73-4] Floor soiled/has accumulation of debris. Behind ovens
[36-24-5] Hole in or other damage to wall. Hole and damage to smooth surface, behind 3 compartment sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler gaskets and surround, left cookline - back of shelf below burner - top back of ovens - small walk in cooler bottom shelving crevices and fan covers
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw bacon over ready to eat walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork roll 6/7 Roast beef 6/6, Liverwurst 6/2 Corned beef 6/7 Chicken salad dated both 6/6 and 6/8
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 48F, sliced cheese 47F, 46F, and 48F, deli meat 45-65F, shredded cheese 48F, in left reach in cooler cookline. Some stocked prior to inspection, some in and out of cooler - Butter 74F advised to use time as a public health control - Tuna salad bottom right triple Kool It cooler 44-45F - Cole slaw right side of display case 44F. Operator moved to center area. - Cheese bagels room advised to use temperature time as a public health control
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98F, hash browns 78F, potatoes 84F Advised to use time as a public health control . Operator time marked
[41-10-4] Toxic substance/chemical improperly stored. Stainless steel cleaner on reach in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Interior top ice machine - stained with black substance, wooded boards on speed rack in front of ovens - Guard for mixer
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rose, Joe, Colby

Disposition: Met Inspection Standards
[35A-12-4] Mosquitoes breeding in standing water. In a bucket in exterior storage area
[36-27-5] Wall soiled with black mold like substance, above three compartment sink in back area.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Corrected to 200 ppm quat
[12A-18-4] Employee did not dry hands after handwashing.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad 3/1, Cole slaw 2/28, scallion cream cheese 3/1
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various cheese bagels room temp 64F. Advised to use time as a public health control
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 73F Home fries 91F Hash browns 84F Ajus 118F Advised to use time as a public health control . Operator time marked
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave in back area - corrected on site Wooden dough boards soiled/stained with black mold like substance Underside of mixer head
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nianette
[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. Nianette. Provided form in Spanish.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance

Disposition: Warning Issued
[14-45-4] Cardboard boxes re- used to store clean lids and screens
[08B-42-4] Food stored outside. Plastic oil containers in open storage area
[14-11-5] Lid to plastic container holding salt in the back prep area cracked and broken along lid.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer guard - unsealed wooden surfaces in walk in cooler soiled with visible mold like substance - under the grill
[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 putting away dishes touched her face and hair and then continued to put away dishware
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad made in house 11/12 Ham 11/12
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 4 next to fryer on the back of the prep table . Pest control services every Friday. No other evidence of rodent activity. Employee cleaned and sanitised area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half near front walk in cooler door 46F operator relocated.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2nd exterior hose
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped several employee beverages into cookline handsink
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shawn
[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. New employee on duty, no food handler training
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance under slicer Purple substance outside mop sink

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle provided to dispense food. - powdered sugar
[12B-07-4] Employee beverage containers on a food preparation table or over/next to clean equipment/utensils.
[08B-38-4] Food stored on floor. - boxed oil jugs in outdoor storage area corrected on site - Container of oil in front of cookline handsink
[36-24-5] Hole in or other damage to wall. - near back door
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer at cookline
[10-08-5] Ice scoop handle in contact with ice. - ice machine at front counter
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - shelf under sandwich press - exterior of white food buckets
[24-17-4] Silverware/utensils dried with a towel/cloth.
[25-05-4] Single-service articles improperly stored. -cases of food handling gloves on the floor at cookline
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - leaf blower stored in boxed oil jugs. Back area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. - at cookline
[21-38-4] Wiping cloth sanitizing solution stored on the floor. - under table near cash register by window
[02D-01-5] Working containers of food removed from original container not identified by common name. - flour, cornmeal
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee changed gloves after cracking raw eggs but did not wash hands. Handled cooked egg after changing gloves.
[08A-04-5] Raw animal food stored over or with unwashed produce. - raw ground beef over unwashed produce, front walk in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked peppers/sausage made on 04/09, dated through 04/17;
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - slaw prepped 04/08/2024 - Italian pasta salad prepped 04/08/2024; - red potato salad, blueberry and strawberry cream cheese prepped 04/05/2024
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordons cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - au jus, 109F, sausage 74F, 3.75 hours at 10:45 am. Operator discarded at 11 am.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox on Scoops to go menu
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees
[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.
[41-17-4] Spray bottles containing toxic substances not labeled.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Plastic oil container in front of cookline handsink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mold like substance on wooden walk in cooler shelving - lids to cans bottom right storage
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. - Salt in plastic container in prep room - flour in gallon peppercini container on cookline
[12A-07-5] Employee failed to wash hands as required. - when changing gloves when switching from cracking raw shell eggs and handling - after cracking raw shell eggs and then putting sliced cheese on wrap Discussed with employee
[22-50-4] Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dip washed, rinsed, and sanitized for less than a second each at three compartment sink. Discussed with employee who returned items to sanitizer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Several kinds of sliced cheese, ham, turkey, tuna salad 44-47F in cooler next to register. - butter 78F and 81F sitting out for no more than 2 hours per manager. Advised to use time as a public health control - in large walk in cooler, sliced meats and sliced cheese 44-45F, dairy 46F next to door overnight. advised to store at back of cooler near fans - milk, half and half, heavy cream 46F on bottom shelf of coffee bar cooler
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to storing in customer self service area. Chicken salad 50F made and portioned day of inspection. Operator returned to walk in cooler
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs in homemade marinara 129-153F heating in steam table from 6 or 7 am per employee (2.5-3.5 hours)
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Assembled baked eggplant. Eggplant cooked and cooled previous day. Trays assembled 4-5 hours prior per manager 50F in the middle.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 92F and 86F, hash browns 79F, potatoes 97F. Sitting out on cookline for 2.5 hours per manager. advised to time mark and use time as a public health control
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Oven interiors
[31A-11-4] Handwash sink used for purposes other than handwashing. Cookline handsink used to rinse spatula
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Next to back door, clear substance in spray bottle