PARKLAND BAGELS
7111 W ST RD 7 · PARKLAND · Broward County · FL 33076
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-18-4High Priority – Observed: Employee dried hands on clothes/apron/soiled towel after washing. Main kitchen prep- observed employee grab soiled wiping cloth, place in dirty linen basket and continue to prepare ready to eat pasta without washing hands. Explain to employee about proper hand washing procedures. **Corrective Action Taken** Priority: High Priority
12A-10-4High Priority – Observed: 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. Front counter deli station- observed employee fist bump customer with bare hands, put on gloves without washing hands. Operator stopped employee and had employee properly wash hands. **Corrective Action Taken** Priority: High Priority
14-31-5High Priority – Observed: Nonfood-grade bags used in direct contact with food. Main kitchen walk in cooler- observed has brown potatoes being stored inside thank you grocery bag. Operator put hash brown potatoes in mixing bowl. Priority: High Priority
08A-05-6High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- observed raw shell eggs being stored over ready to eat sliced ham and cooked sausage. Operator stored eggs properly. **Corrected On-Site** Priority: High Priority
01B-02-5High Priority – Observed: 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. Front counter salad bar cold holding unit- observed cut lettuce 54 degrees F. Operator stated lettuce have been in cold holding unit since yesterday. See Stop Sale Priority: High Priority
03A-02-5High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter salad bar cold holding unit- observed cut lettuce 54 degrees F. Operator stated lettuce have been in cold holding unit since yesterday. See Stop Sale. Front counter Display cooler- observed cooked breaded chicken breast 44-45 degrees F. Operator placed cooked chicken cooling on top of cold holding chicken from yesterday. Operator placed cold holding chicken in freezer for quick chill. Priority: High Priority
Intermediate 3
53B-15-4Intermediate – Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Front grill station- line cook stated she did not know internal cooking temperature for chicken. Provided employee with temperature cooking chart. **Corrective Action Taken** Priority: Intermediate
31A-09-4Intermediate – Observed: Handwash sink not accessible for employee use at all times. Main kitchen at exit door- observed container be stored in hand washing sink. Priority: Intermediate
05-08-4Intermediate – Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
Basic 10
14-01-5Basic – Observed: Bowl or other container with no handle used to dispense food. Main kitchen prep table across from oven- observed mixing bowl inside container of ready to eat potato hash. Operator removed mixing bowl. **Corrected On-Site** Priority: Basic
36-06-4Basic – Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen prep table across from oven- observed soiled cardboard on the floor. Priority: Basic
24-26-4Basic – Observed: Clean equipment/utensils not stored at least 6 inches above the floor. Main kitchen underneath oven- observed clean pots being stored on the floor. Priority: Basic
12B-07-4Basic – Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter salad station- observed employee bottle of water on prep counter. Employee removed bottle of water. **Corrected On-Site** Priority: Basic
13-03-4Basic – Observed: Employee with no hair restraint while engaging in food preparation. Front counter grill station- observed cook wearing no hair restraint. Priority: Basic
14-69-4Basic – Observed: Ice buildup in deep freezer and/or walk-in freezer. Main kitchen- observed ice buildup in deep freezers. Priority: Basic
10-07-4Basic – Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter salad station- service utensil being stored inside standing water. Operator discarded water. **Corrected On-Site** Priority: Basic
24-18-4Basic – Observed: Silverware/utensils stored upright with the food-contact surface up. Observed in main kitchen at prep table. Employee stored utensils properly. **Corrected On-Site** Priority: Basic
42-01-4Basic – Observed: Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting in mop bucket. Operator stored mop inverted to dry. **Corrected On-Site** Priority: Basic
21-09-4Basic – Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping cloths on prep tables and cutting boards throughout entire kitchen. Priority: Basic
Inspector observations synchronized from DBPR on October 22, 2026 12:58 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.