BROOKLYN WATER BAGEL

Name: BROOKLYN WATER BAGEL
Address: 9859 LAKE WORTH RD STE 27, LAKE WORTH, FL, 33467, US
Rating: 84.7

9859 LAKE WORTH RD STE 27, LAKE WORTH, FL 33467

License #6020802

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BROOKLYN WATER BAGEL in LAKE WORTH currently holds an InspectFL Health Score of 84.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 20 total violations — 9 critical, 3 major, 8 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*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.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen area sitting on top of oven, Hash browns 73F hot holding , per operator stored for approximately 2 hours. Operator decided to moved to time control and marked item for the 2. Hours remaining
[11-27-4] 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. Emailed to operator
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink . Operator uses Quaternary, she provided chlorine. Not able to provide test strips
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm Operator corrected to 200 ppm
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Baker cook was handling bagels , managed asked employee to removed personal back pack stored above food and to wash hands afterwards, employee did not wash hands and continued to make bagels. Employee washed hands after manager approached him again
[08B-17-4] Inside walk in cooler Unwashed fruits/vegetables ( tomatoes and onions)stored with ready-to-eat food.( deli meats, cut watermelon) Advised operator to stored ready to eat products above unwashed produce
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw cold smoke salmon stored above containers with ice coffee cubes. Operator stored properly

Warning Issued
[11-27-4] 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. Discussed with operator and emailed copy of clean up poster.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled single service soufflé cups of portioned cream cheese, discussed with operator employee washed hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above microwaves in kitchen used to store sealed boxed goods has surface soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
[36-12-4] Floors not constructed to be easily cleanable. Inside kitchen in front of bagel oven floors no longer cleanable as grout in between tiles is missing with food debris in between tiles, discussed with operator to repair tile grout.
[41-07-4] Container of medicine improperly stored. In kitchen food preparation table bottle of medication stored next to single service straws, discussed with operator who corrected storage of products.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler all shelves rusted and pitted, discussed with operator to repair or replace.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler portioned cream cheese (51F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale. In reach in cooler at Make line cooked sausage (51F - Cold Holding); sliced ham (52F - Cold Holding); sliced American cheese (52F - Cold Holding); sliced Swiss cheese (50F - Cold Holding); strawberry cream cheese (47F - Cold Holding); nova salmon (53F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked mushrooms (56F - Cold Holding) per operator product not portioned or prepared and held in cooler for less than 3 hours, discussed with operator who moved products to walk in to chill.
[01B-02-5] 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. In reach in cooler portioned cream cheese (51F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In top of reach in cooler raw salmon stored above liquid pasteurized eggs in bottom of reach in cooler with no complete physical barrier between top and bottom, discussed with operator who corrected storage of products.

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