PARKLAND BAGELS

Name: PARKLAND BAGELS
Address: 7111 W ST RD 7, PARKLAND, FL, 33076, US
Rating: 20.3

7111 W ST RD 7, PARKLAND, FL 33076

License #1623404

☕ Café/Breakfast ℹ️

20.3 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 15 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

PARKLAND BAGELS in PARKLAND currently holds an InspectFL Health Score of 20.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 72 total violations — 17 critical, 20 major, 35 minor.

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The latest inspection on October 1, 2026 shows 15 observation rows: 2 critical, 5 major, and 8 minor.

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Inspector notes

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PARKLAND BAGELS 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed buffet ham 33F defrosting on a cart . Operator placed in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Atosa reach in cooler smoked salmon stored over a container of tuna salad. Operator stored correctly.
[02D-01-5] Working containers of food Sugar removed from original container not identified by common name on shelf underneath prep table
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter next to microwave blocked by a fan and garbage can.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink.
[31B-03-4] No soap provided at handwash sink. Next to three compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink
[36-01-4] Floor not cleaned when the least amount of food is exposed. Back kitchen by convection oven.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees
[08B-38-4] Food stored on floor. Raw shell eggs stored on floor underneath walk-in cooler shelves. Box of cream cheese stored on walk-in cooler floor. Case of plastic water bottles stored on the floor hallway outside mens restroom.
[25-05-4] Single-service articles improperly stored. Observed boxes of single serve containers stored on the floor outside womens restroom.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle stored in Atosa reach in cooler next to container of tuna salad.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed matzoh balls in Atosa reach in cooler. Per operator prepared 09/29
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in handwashing sink by three compartment sink.
[12A-19-4] Employee washed hands with cold water. Observed employee turn on and off cold water faucet to wash hands.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. In the walk in cooler, one case of raw shell eggs stored on floor. In the kitchen, two cases of fryer oil stored on floor.
[42-03-5] 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. In the cook line, stored hammer, tweezers and screwdriver over the food preparation area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed fruit stored over the cooked bacon.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[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 no hands washed properly after cracked raw shells eggs. After that, she touch a bagel sandwich.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw bacon over the ready to eat food (cooked pastrami). In the walk in cooler, raw salmon over the ready to eat food (sandwiches).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overfilled container with cooked chicken (43-47F - Cold Holding) at the salad bar. Operator removed the excess.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the cook line, pooled eggs (62F - Cooling) at 9:50 since 2 hours ago, rechecked (at 10:30 am 64F). Food out of refrigerator for 2:30 hours. Operator decided to put in the walk in cooler to chill quickly. The reach in cooler in the kitchen: chicken salad (55F - Cooling) at 9:15am since 30 minutes ago, rechecked (at 10:45 am 51F). Operator decided split the salad in two lower containers to chill quickly .

Disposition: Met Inspection Standards
[14-01-5] 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.
[36-06-4] 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.
[24-26-4] 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.
[12B-07-4] 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.
[12A-18-4] 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.
[53B-15-4] 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.
[12A-10-4] 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.
[13-03-4] Observed: Employee with no hair restraint while engaging in food preparation. Front counter grill station- observed cook wearing no hair restraint.
[31A-09-4] Observed: Handwash sink not accessible for employee use at all times. Main kitchen at exit door- observed container be stored in hand washing sink.
[14-69-4] Observed: Ice buildup in deep freezer and/or walk-in freezer. Main kitchen- observed ice buildup in deep freezers.
[10-07-4] 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.
[05-08-4] Observed: No probe thermometer provided to measure temperature of food products.
[14-31-5] 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.
[08A-05-6] 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.
[24-18-4] Observed: Silverware/utensils stored upright with the food-contact surface up. Observed in main kitchen at prep table. Employee stored utensils properly.
[01B-02-5] 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
[03A-02-5] 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.
[42-01-4] 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.
[21-09-4] 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.