Bagels and Noodles
Last inspected: Jan 6, 2026
50
Score
Bagels and Noodles has been inspected 10 times since 2022. The latest inspection on file is from Jan 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around 10 violations compared to roughly 17 violations earlier on.
“Food-contact surface soiled with food debris” comes up most often, recorded six times in the inspection record.
By comparison, the average Gainesville facility scores 75, putting Bagels and Noodles on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Jul 9, 2025
Food-Licensing Inspection
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
32
Mar 27, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on kitchen prep table across from reach-in freezer: bean sprouts (58F - Cold Holding). Manager stated sprouts placed on table one hour prior to temperature being taken. Manager placed sprouts in reach-in freezer to reduce the temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over chocolate chips and cheese in reach-in cooler next to cook line grill. Manager moved chocolate chips and eggs from underneath eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Container of oat milk stored in cook line reach-in cooler without date mark. Manager stated oat milk opened two days earlier. **Repeat Violation**
02C-03-5
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. No written procedure available. Inspector provided operator with written procedure.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Microwave on shelf in prep area. Ice bin and deflector plate inside of dining room ice room. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked shrimp stored in storage area reach-in cooler dated 3/18. Manager stated shrimp placed in freezer the day it was made and removed from freezer on 3/26. **Repeat Violation**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach water stored behind front counter.
41-17-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots stored outside of back door.
24-24-4
Basic - Floor tiles missing and/or in disrepair. Floor tile in cooler storage room in disrepair.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water, 90F. Manager removed spoon and returned spoon to dish area to be washed, rinsed and sanitized. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of dining room soda machine. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Stored food not covered. Imitation Krab and dough balls stored in storage room reach-in freezer.
08B-12-5
Basic - Waste line passing through ice machine or ice bin. Waste line for dining room soda machine passes through ice in ice bin below soda machine. **Repeat Violation**
29-15-4
30
Oct 8, 2024
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses X4 (44F - Cold Holding); cream cheese (46F - Cold Holding) items in top portion of cooler on front line, operator added ice to items, other items were 41F or below. Tempted items at 42F. half half cream (50F - Cold Holding) item in reach in cooler at front counter, server stated during lunch rush item is out of cooler constantly, item was discarded due to no date mark. **Corrected On-Site**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw shrimp in wok no glove change touched reach in cooler door handle and continued cooking other foods.
12A-09-4
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 chicken over raw beef in white chest rid by ice machine, neither food items are in original packaging.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in same container as cooked deli ham in reach in cooler on cooks line, manager moved eggs. **Corrected On-Site**
08A-05-6
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. Half and half cream in reach in cooler behind front counter. Milk in reach in cooler in storage room. Manager nor employee knows when items were opened, see stop sale.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler on cooks line. Interior oven soiled. Interior deflector plate of ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple dishes and utensils in Handwash sink by step down to kitchen, manager moved items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom. Missing Handwash sign at sink by back door in kitchen. Operator replaced items. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham marked 9/18 and shrimp 9/30, manager stated they were prepped those days then placed in freezer held frozen, items were placed in cooler 1 day prior to inspection.
02C-08-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Large cooking pots storage on shelf outside back door. **Repeat Violation**
24-24-4
Basic - Dead roaches on premises. 3 dead roaches in cabinets upstairs in storage room with soda hookups. Operator cleaned.**Repeat Violation** **Corrected On-Site**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked next to drink machine in dining area. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large white chest freezer upstairs.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven on cooks line. Chest reach in freezer gaskets soiled on freezers by ice machine and upstairs in the storage areas. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. White Togo boxes on floor in side fridge storage room. Operator placed up off of floor. **Corrected On-Site**
25-05-4
Basic - Waste line passing through ice machine or ice bin. Ice bin in dining room on the back wall the soda drain line passes through ice bin.
29-15-4
23
Nov 13, 2023
Routine - Food
3 critical violations. 2 major violations. 18 minor violations.
View 23 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm, operator changed chemical bucket and retested at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Food with mold-like growth. See stop sale. 1 tomato in reach in cooler on cooks line.
01B-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door across from shelf.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from cooks line and storage area with multiple reach in coolers present, verified on onbase the approved plans has Handwash sinks in those areas. **Warning**
31A-04-4
Basic - Standing water in bottom of reach-in-cooler. In prep area.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water nozzle backsplash on soda machine. Reach in cooler gaskets soiled in prep area. Interior reach in freezer in office near doorway. Interior reach in freezer door on unit in side storage room next to wall. Backside of fan in side storage room. Hood filters above stoves.
23-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under dish machine pipe, under reach in cooler wheel in prep area, and wooden pieces on floor in side storage room.
14-47-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in storage room with soda boxes/hookups no shield.
38-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of ice scoop touching ice in drink machine ice bin.
10-01-5
Basic - Food stored on floor. Red food coloring on floor to entrance from dining to kitchen. Employee placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near drink machine at server alley.
24-08-4
Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine.
16-21-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table on cooks line.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to cooking equipment on cooks line.
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table across from reach in cooler on cooks line.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink employee drink next to clean utensils on prep table in prep room. Employee moved. **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. 3 in office and 6 in dry storage rooms upstairs. Operator cleaned areas and discarded bugs. **Corrected On-Site**
35A-03-4
Basic - Stored food not covered. Pot of soup in chest reach in freezer in storage room upstairs no cover. Employee covered. **Corrected On-Site**
08B-12-5
Basic - 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. Hammer tool stored on top of jug of cooking oil in prep area.
42-03-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Shelf of pots and pans stored outside back door covered with curtain.
24-24-4
Basic - Cardboard used to line nonfood-contact shelves. Shelf holding grill the cardboard is heavily soiled with old food debris and grease.
14-45-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in msg container in office. Operator removed. **Corrected On-Site**
14-01-5
21
Jul 6, 2023
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. batter (94F - Cold Holding); egg wash (94F - Cold Holding); beef hash (86F - Cold Holding) items out longer than 4 hours. rice 4 hours (79F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts 2 hours (84F - Cold Holding); placed back in reach in cooler. batter (94F - Cold Holding); egg wash (94F - Cold Holding); beef hash (86F - Cold Holding) items out of cooler longer than 4 hours. See stop sale. tofu (64F - Cold Holding) item in top of cooler over cabbage, operator placed tofu in its own container down below. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In outside hallway across from mop sink.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Spray chemical over microwave in middle kitchen. Green poison bait bag on shelf with food upstairs, operator moved to the floor. **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 4 hours (79F - Cooling) see stop sale.
03D-01-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator changed bucket then tested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pepsi nozzle soiled on drink machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped bean sprouts water out in Handwash sink.
31A-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near flat top grill.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. By the front counter. Operator printed and posted. **Corrected On-Site**
31B-04-4
Basic - Equipment in poor repair. Plastic containers with red lids one is cracked holding food inside cooler. Reach in freezer gasket torn.
14-11-5
23
Oct 21, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Aug 2, 2022
Complaint Full
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then handled ready to eat vegetables without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began preparing food without washing hands. Manager had employee wash hands and put on gloves. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to oven: cheddar cheese (47F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 15 rodent droppings on floor next to dish machine. Observed 18 rodent droppings on floor next to water heater. Observed 2 rodent droppings on floor next to cook line oven. Observed one rodent dropping on floor next to reach-in freezer in upstairs dry storage. Observe five rodent droppings in corner of upstairs office across from reach -in freezer. **Warning**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot water nozzle of coffee machine. Cutting boards stored in prep area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in kitchen hand washing sink. Employee removed steel wool. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for dish machine. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens restroom. Employee provided hand towels. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table. Employee removed drinks. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to restaurant, rodent droppings observed.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor behind grill greasy. Floors behind reach-in freezers and reach-in coolers. **Repeat Violation**
36-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Manager removed ice scoop and returned it to the dish area. **Corrective Action Taken**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle on cook line stored in 85F water. Employee placed container on stove and turned on heat, 144F. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill greasy. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored in prep area.
16-46-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank stored upstairs.
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Shelves beneath cook line grill.
14-45-4
23
Jul 25, 2022
Complaint Full
No violations found.
100
Jul 5, 2022
Complaint Partial
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Container of gas stored underneath shelf of dry goods in kitchen. Manager moved container to closet outside. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler in storage area in back of kitchen: cheese (46,45,47,46F - Cold Holding); sausage casserole (47,48,46,45,46F - Cold Holding). Manager stated items held in cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler in storage area in back of kitchen: cheese (46,45,47,46F - Cold Holding); sausage casserole (47,48,46,45,46F - Cold Holding). Manager stated items held in cooler overnight. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature of cooler in storage area in back of kitchen, 54F. Manager stated eggs were placed in cooler at 8:00 am, manager moved eggs to another cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and put on gloves and began handling food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler across from grill. Hot water nozzle of coffee machine in dining room.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in kitchen hand washing sink. Manager removed steel wool. **Corrected On-Site**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler in dry storage area at back of kitchen.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored underneath front counter with single service jellies. Manager moved purse to area where personal items are stored. **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor greasy beneath and and on the sides of the grill.
36-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle stored on cook line, water 106F. Manager removed ladle from cook line. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill greasy. Top of coffee machine in dining room.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler in salad prep area across from dish area.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. We towel stored on reach-in cooler across from grill. Manager placed towel in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer on cook line, 0 ppm. Manager changed water, 75 ppm. **Corrected On-Site**
21-07-4
22
Frequently Asked Questions
When was Bagels and Noodles last inspected?
The most recent health inspection at Bagels and Noodles on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bagels and Noodles?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Bagels and Noodles.
How does Bagels and Noodles compare to other restaurants in Gainesville?
Bagels and Noodles most recently scored 50 out of 100, which is lower than the Gainesville average of 75.
Has Bagels and Noodles' inspection record improved over time?
Yes. Recent inspections at Bagels and Noodles have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bagels and Noodles means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bagels and Noodles inspected?
Based on the inspection history on file, Bagels and Noodles is inspected around three times per year on average.
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