Bagel Time Cafe
Last inspected: Jan 30, 2026
58
Score
Across the available record, Bagel Time Cafe has 11 inspections on file, the first dated 2022. The most recent visit was on Jan 30, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
By comparison, the average Margate facility scores 80, putting Bagel Time Cafe on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over ready to eat frozen foods, raw steak not in original packaging. Operator removed and stored in meat freezer **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw steak over raw shrimp in reach in freezer, raw steak not in original packaging. Operator removed and stored properly inside meat freezer **Corrected On-Site**
08A-17-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator sells smoked salmon. Menu does not include any indication on what items may or may not be raw
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. As per operator, does not currently have thermometer
05-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep counter next to meat slicer machine in kitchen
40-06-5
58
Sep 4, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed salmon in left flip top cooler opened 9/1/2025 not date marked. Operator date marked salmon **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in kitchen hand sink
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on right flip top cooler cutting board
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food debris in kitchen
36-27-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in left flip top cooler **Repeat Violation**
29-49-6
Basic - Food stored on floor. Container of potatoes on floor in kitchen. Operator elevated **Corrected On-Site**
08B-38-4
67
Jan 31, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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 employee health agreement employee filled out on site **Corrected On-Site** - From follow-up inspection 2025-01-31: Observed at callback same **Time Extended**
11-26-1
90
Jan 30, 2025
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (50F - Hot Holding); tomato bisque (51F - Hot Holding); chili (101F - Hot Holding). Per operator item in unit less than four hours. Observed unit not functioning properly. Operator placed items on stove top to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid egg over biscuits in reach in cooler. Operator properly separated **Corrected On-Site**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. House hold pesticide stored with other chemicals Indians washing area. Operator discarded **Corrected On-Site**
41-05-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen cracked raw shell eggs than began working with clean equipment without first changing gloves and washing hands. Reviewed proper hand washing procedures with employee. Employee washed hands then put on new gloves **Repeat Violation** **Admin Complaint**
12A-27-4
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 employee health agreement employee filled out on site **Corrected On-Site**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water container 44F. Operator placed counter on grill to warm to 135F **Corrective Action Taken**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in two door left flip top cooler
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Sugar containers in kitchen not labeled
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front ice bin contains mold like substance
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on prep table. Operator removed **Corrected On-Site**
12B-07-4
39
Oct 22, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell egg then changed gloved without first washing hands. Reviewed proper handwashing procedures with operator. Oper washed hands **Corrected On-Site**
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw liquid eggs over raw beef inside kitchen fliptop cooler two door unit. Operator properly separated **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold with food debris
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Kitchen sugar and flour containers not labled
02D-01-5
Basic - Floor area(s) covered with standing water. Observed at kitchen employee hand sink
36-22-4
52
Jun 27, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can household pesticide stored with chemicals by triple sink. Manager discarded **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. White upright freezer. Raw beef over RTE biscuits. Manager rearranged **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen Food warmer, at 11:00am corn beef (127F- reheating from 8:30am), pastrami (123F- reheating from 8:30am). Both items wrapped in foil and placed in oven to rapid reheat to 165F **Corrective Action Taken**
03E-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue buildup behind nozzles at front soda machine
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris buildup in kitchen microwave
22-08-4
52
Dec 1, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor area under prep tables along wall in kitchen. **Warning** - From follow-up inspection 2023-12-01: Observed at callback inspection same. Floor cleaned but food buildup along edge of wall against cove molding under kitchen prep tables.**Time Extended** **Time Extended**
36-01-4
95
Nov 30, 2023
Routine - Food
12 critical violations. 8 major violations. 11 minor violations.
View 31 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line multiple times cracked raw shell eggs and changed gloves without washing hands before changing gloves. Reviewed proper procedures for hand washing after handling raw items. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cream cheese, sausage links, and sausage patties under time control not discarded at 11:30am time limit. Employee began discarding at 12:00pm. **Corrected On-Site** **Warning**
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen small fliptop, sliced cheese (42-51F - Cold Holding). Per employee in unit less than 2 hrs. Cheese over stacked above chill line. Overstacked portion removed back to lower cooler to rechill. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese, sausage links, and sausage patties under time control not discarded at 11:30am time limit. **Warning**
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading greater than 200ppm chlorine. Employee remade to proper 100ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. In kitchen steak box, corned beef at 10:55am (118F - Reheating) to 136F. Per employee placed in unit at 8:00am. **Warning**
03E-04-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach observed going under large fliptop unit in kitchen. Unable to locate and kill. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen large fliptop bottom cooler, container of smoked salmon cream cheese above containers of ready to eat prepared salads. Manager moved smoked salmon to bottom of cooler. 2) In kitchen reach in freezer, open case raw pork sausage on top of case of fully cooked sausage. Employee rearranged items to properly separate. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware and equipment from dish machine without first washing hands and changing gloves after washing and rinsing at triple sink. **Warning**
12A-29-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw bagel for separate order after cracking raw shell eggs. Reviewed proper handwash procedures with employee. **Warning**
12A-12-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee not rubbing hands for proper amount of time before putting on new gloves. Reviewed proper time required with employee. **Warning**
12A-17-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left kitchen, returned, put on gloves, and began to prepare orders without washing hands first. **Warning**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of pancake batter in reach in cooler not date marked. Per employee prepared more than 24 hrs ago. **Warning**
02C-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. Bulletin printed and provided. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Small wet/dry vacuum blocking access to kitchen handsink. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items listed on menu not marked to indicate as raw item. Employee began to mark necessary items. **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Maria Do Carmo Nusinov PIC - Rafaela **Warning**
53A-05-6
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. No proof of signature for employee that has not yet completed food handler training. Bulletin provided. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. 1) Paper towel dispenser at kitchen hand sink not working; unable to dispense manually. 2) Paper towel dispenser at front counter very difficult to operate manually. Employee removed paper towels from both dispensers to allow use. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory notice not printed on menues. Employee printed advisory and began to apply to menues. **Corrective Action Taken** **Warning**
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on both kitchen fliptops have food debris / soil buildup. **Warning**
23-24-4
Basic - Dead roaches on premises. One dead roach on top of paper towel dispenser in kitchen. Employee removed and cleaned dispenser. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottles in pass through window from kitchen to front counter and on dry goods shelf in middle of kitchen. 2) Employee covered beverages on front counter by small steam well. Employee discarded beverages. **Warning**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor area under prep tables along wall in kitchen. **Warning**
36-01-4
Basic - Food stored in a location that is exposed to splash/dust. Water pitchers at front counter located directly under paper towel dispenser exposed to water dripping from hands. Employee removed pitchers and replaced with clean located away from dispenser. **Corrected On-Site** **Warning**
08B-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Containers of utensils in standing water in kitchen large fliptop upper section. Employee dumped water and replaced utensils. **Corrected On-Site** **Warning**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Chocking poster printed and provided. **Corrected On-Site** **Warning**
51-13-4
Basic - Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes in kitchen. **Warning**
21-10-4
Basic - Stored food not covered. Uncovered bowl of cooked potatoes in kitchen reach in cooler. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes by service window not in sanitizer bucket. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of artificial butter on cook line not marked. **Warning**
02D-01-5
4
Jul 6, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above blueberries in 1 door cook line flip top. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used as dump sink as evidenced by ice in hand wash sink. Discussed with operator
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for warewashing machine
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired
53B-14-5
Basic - Plumbing system in disrepair. Observed at cook line hand wash sink
29-08-4
61
Feb 9, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
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. A poster has been given to the operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of soiled residue buildup on can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at wait station used as dump sink, evidence by waste ice found inside.
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Cutting board on cookline has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table in kitchen.
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue on shelves in Traulsen refrigerator. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at dishwashing area soiled with accumulation of old food residue. **Repeat Violation**
36-27-5
55
Oct 19, 2022
Routine - Food
6 minor violations.
View 6 violations
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
64
Frequently Asked Questions
When was Bagel Time Cafe last inspected?
The most recent health inspection at Bagel Time Cafe on file is from Jan 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bagel Time Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Bagel Time Cafe.
How does Bagel Time Cafe compare to other restaurants in Margate?
Bagel Time Cafe most recently scored 58 out of 100, which is lower than the Margate average of 80.
Has Bagel Time Cafe's inspection record improved over time?
Yes. Recent inspections at Bagel Time Cafe have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bagel Time Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bagel Time Cafe inspected?
Based on the inspection history on file, Bagel Time Cafe is inspected around three times per year on average.
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