Bagel King Lake Mary
Last inspected: Apr 3, 2024
61
Score
Going back to 2023, Bagel King Lake Mary has four inspections in the public record. The latest inspection on file is from Apr 3, 2024. The medium risk tier sits in the middle: not spotless, but not alarming either. The most recent inspection at Bagel King Lake Mary is from Apr 3, 2024, and nothing newer appears in the public record.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 14 violations before that.
Across the inspection history, “no handwashing sign provided at a hand sink used” is the issue that surfaces most often, recorded three times.
That's lower than the typical Lake Mary restaurant, which scores around 79. The inspection history reads as standard for a restaurant of this size.
4
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 3, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream cheeses
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn beef hash 75° cold hold sitting on the side of the grill
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham , turkey in the line drawers
02C-02-5
Intermediate - No soap provided at handwash sink. Dish hand sink
31B-03-4
Basic - Floors not maintained smooth and durable. At the mop sink a hole is in the concrete floor.
36-11-4
Basic - Light not functioning. In the kitchen
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish hand sink
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. Cups stored on the floor in the kitchen
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen
36-02-5
Basic - Dish washer is supplied with pot and pan soda , heavy foam
16-05-4
43
May 15, 2023
Routine - Food
6 critical violations. 9 major violations. 3 minor violations.
View 18 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Employee not aware of the parasite destruction letter **Warning**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over deli meat **Warning**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the grill drawers 2 ea **Warning**
01B-14-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs at 51° **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (51F); creamers (51F - Cold Holding); ambient temperature (51F - ambient ); potatoes (52F - Cold Holding); ham (50F - Cold Holding); beef (50F - Cold Holding); milk (50F - Hot Holding) Drawers ; potatoes (50F - Cold Holding); sausage patty (50F - Cold Holding); pastrami (50F - Cold Holding) Make cooler ; cream cheese (50F - Cold Holding); egg salad (50F - Cold Holding) ambient temperature 47° **Warning**
03A-02-5
Intermediate - 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. Provided form to the operator. Please print and make available for the employees **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand sink at the frontb **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at the dish washing area is not operating **Warning**
31A-04-4
Intermediate - 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. Provided form to the operator **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at the front **Warning**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of potatoes not labled, **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the front **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at the dish awasher **Warning**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
36-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket at 0 ppm , sanitizer is empty at the 3 compartment sink **Warning**
21-08-4
14
Jan 31, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.in the kitchen concrete floor is worn - From follow-up inspection 2022-11-28: **Time Extended** - From follow-up inspection 2023-01-31: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Light not functioning.. kitchen - From follow-up inspection 2022-11-28: **Time Extended** - From follow-up inspection 2023-01-31: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the wearwash hand sink - From follow-up inspection 2022-11-28: **Time Extended** - From follow-up inspection 2023-01-31: **Time Extended**
31B-04-4
86
Frequently Asked Questions
When was Bagel King Lake Mary last inspected?
The most recent health inspection at Bagel King Lake Mary on file is from Apr 3, 2024. The public record contains four inspections in total.
What is the most common violation at Bagel King Lake Mary?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at Bagel King Lake Mary.
How does Bagel King Lake Mary compare to other restaurants in Lake Mary?
Bagel King Lake Mary most recently scored 61 out of 100, which is lower than the Lake Mary average of 79.
Has Bagel King Lake Mary's inspection record improved over time?
Yes. Recent inspections at Bagel King Lake Mary have averaged around four violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bagel King Lake Mary means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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