GOLDBERGS DELI AND BAGEL OF FORT LAUDERDALE LLC

Name: GOLDBERGS DELI AND BAGEL OF FORT LAUDERDALE LLC
Address: 2701 E OAKLAND PARK BLVD, FORT LAUDERDALE, FL, 33308, US
Rating: 0

2701 E OAKLAND PARK BLVD, FORT LAUDERDALE, FL 33308

License #1622067

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 11 findings · 1 critical

Routine - Food (follow-up)

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Quick take

GOLDBERGS DELI AND BAGEL OF FORT LAUDERDALE LLC in FORT LAUDERDALE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 95 total violations — 17 critical, 32 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 27, 2025

The latest inspection on October 30, 2026 shows 11 observation rows: 1 critical, 6 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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GOLDBERGS DELI AND BAGEL OF FORT LAUDERDALE LLC has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Call Back - Admin. complaint recommended
[08A-05-6] In walk-in cooler raw smoked salmon stored over ready to eat gravy and tuna salad. Operator corrected storage.
[11-26-1] 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. Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
[14-09-4] At cook line and front line cutting boards have cut marks and are no longer cleanable.
[31B-02-4] Hand sink to left of cook line ovens no paper towels or mechanical hand drying device provided at handwash sink.
[36-34-5] At cool line ceiling tiles above stove area accumulated food debris, grease, dust, or mold-like substance.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front line grab and go area, multiple grab and go items (cinnamon roll, cream cheese, cookies) missing identification and date packaged.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Floor Plan does not match plans on OnBase. One approved cookline hand sink being used as prep sink. Hand sink by triple sink removed. Triple sink by walk in cooler removed.
[31B-04-4] Hand sink to left of cook line ovens no handwashing sign provided at a hand sink used by food employees.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon and poached eggs on digital menu. Poached eggs on hard copy menu. Discussed menu updating with operator.
[31B-03-4] Hand sink to left of cook line ovens no soap provided at handwash sink.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line stove area cooked sausage (109F - Hot Holding) being held on a shelf. Discussed with operator proper hot holding. Operator placed on stove to reheat.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw smoked salmon stored over ready to eat cooked brisket. Operator corrected storage.
[11-26-1] 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. Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
[12A-20-4] Cook washed hands in handwashing sink next to cook line with no soap. Reviewed proper handwashing and cook washed his hand with soap.
[14-09-4] At cook line and front line cutting boards have cut marks and are no longer cleanable.
[14-01-5] Bowl or other container with no handle used to dispense food. At cook line, salsa with soufflé cup with no handle being used to dispense. Operator removed the cup.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At cook line prep area magnetic knife rack visibly soiled.
[25-06-4] At cook line single-service clam shell containers store on cook line shelf visibly soiled with dust and debris. Operator discarded.
[31B-02-4] Hand sink to left of cook line ovens no paper towels or mechanical hand drying device provided at handwash sink.
[41-07-4] Container of medicine improperly stored. Prep area on shelf above prep table, various medication being stored. Operator removed items.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] At dishwashing area spray bottle containing toxic substance not labeled. Operator voluntarily discarded.
[10-01-5] At cook line - in-use utensil in bulk dry beef base stored with handle in product. Operator corrected storage.
[40-06-5] At cook line employee phone and keys stored above a food preparation area. Operator corrected storage.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Two door cooler by cook line - white fish salad date marked 10/20/2026 and salsa date marked 10/19/2026. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line - flip top - Ham (57F - Cold Holding); Turkey Sausage (54F - Cold Holding) per operator not prepared or portioned today, observed them both filled above the line. Operator removed the excess and moved items to reach in cooler to quick chill. -Corrective Action Taken- At cook line same flip top, lower cabinet - Corn beef hash (44-50F - Cold Holding); Cheese Squares (50F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. At front line, low boy by window: ; Cream cheese cups (47-48F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front line grab and go area, multiple grab and go items (cinnamon roll, cream cheese, cookies) missing identification and date packaged.
[12A-27-4] Cooked cracked raw shell eggs and then handled clean plate for another order without washing hands. Reviewed proper handwashing, cooked washed hands.
[31B-04-4] Hand sink to left of cook line ovens no handwashing sign provided at a hand sink used by food employees.
[31B-03-4] Hand sink to left of cook line ovens no soap provided at handwash sink.
[36-34-5] At cool line ceiling tiles above stove area accumulated food debris, grease, dust, or mold-like substance.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top - Pooled raw shell eggs ambient cooling approximately 3 hours at 9:30am (47-48F - Cooling) at 9:50am 48-52F. Operator placed item in the freezer for quick 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. At cook line same flip top, lower cabinet - Corn beef hash (44-50F - Cold Holding); Cheese Squares (50F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. At front line, low boy by window: ; Cream cheese cups (47-48F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Floor Plan does not match plans on OnBase. One approved cookline hand sink being used as prep sink. Hand sink by triple sink removed. Triple sink by walk in cooler removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon and poached eggs on digital menu. Poached eggs on hard copy menu. Discussed menu updating with operator.

Disposition: Warning Issued
[22-20-5] Accumulation of mold-like substance in the interior of the ice bin lip, operator cleaned and sanitized during inspection.
[23-24-4] Buildup of food debris on equipment door handles. -microwave in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable at cooks line.
[12B-01-4] Employee eating while preparing food. -Front line employee eating piece of meat while slicing meats for customers orders.
[13-01-4] Employee with soiled apron. At cookline and front line.
[35B-02-4] Insect control device installed over wait station coffee area.
[22-08-4] Interior of microwave has accumulation of grease at cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler units, gaskets.
[33-16-4] Open dumpster lid, operator closed.
[25-05-4] Single-service articles improperly stored. -Back bagel room/ storage area; cases of to go cups stored on floor.
[21-10-4] Two Soiled dry wiping cloth in use at cookline,operator replaced.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Employee cracked raw shell eggs with gloved hands then grabbed blanched fries from container without removing gloves and washing hands first. Reviewed hand washing with employee, employee removed gloves washed hands and put on new gloves.
[08A-04-5] Raw animal food stored over or with unwashed produce. Walk in cooler; raw shell eggs stored over unwashed avocados. Operator stored properly.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. cook line hash browns, and expo station butter.