How many inspections has Bagelicious Deli and Bakery in Ocala had?

Bagelicious Deli and Bakery in Ocala has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bagelicious Deli and Bakery in Ocala find?

Bagelicious Deli and Bakery in Ocala was most recently inspected by FDACS on February 12, 2026 (Met Sanitation Inspection Requirements).

Has Bagelicious Deli and Bakery in Ocala had any stop-sale or stop-use orders?

Yes, Bagelicious Deli and Bakery in Ocala has 9 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

What are the most common violations at Bagelicious Deli and Bakery in Ocala?

The most frequently cited FDACS violations at Bagelicious Deli and Bakery in Ocala are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.

Does Bagelicious Deli and Bakery in Ocala have any repeat violations?

Yes, Bagelicious Deli and Bakery in Ocala has had the following violations cited on multiple FDACS inspections: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.

Bagelicious Deli and Bakery in Ocala

Name: Bagelicious Deli and Bakery in Ocala Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2459 Sw 27th Ave, Ocala, FL 34471

Marion County · Retail Bakery w/FS · FDACS
Owner: Bagelicious Deli and Bakery INC
FDACS Estab #: 283547

Overview

Bagelicious Deli and Bakery in Ocala, FL has 4 FDACS food safety inspections on record with 56 violations and 9 stop-sale or stop-use enforcement actions.

4FDACS Insp.

56Violations

9Stop-Sale Orders

Last inspected FDACS: February 12, 2026

Bagelicious Deli and Bakery in Ocala: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 3 inspections

Feb 12, 2026 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Cook Line: Employee cooking foods on grill entered back prep area to obtain clean utensils and returned to work in clam shell cooler without changing gloves and washing hands. COS: Manager provided guidance to employees and gloves were changed and hands washed. Y x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Walk In Cooler: Cartons of raw egg whites stored over containers of opened cooked on site home fries on lower shelf. COS: Egg white cartons were relocated for proper separation. Y x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Prep Room: Can opener blade connected to table near swinging door has a build up of old food debris. COS: Can opener was removed and was washed, rinsed, and sanitized before the end of inspection. Y x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Prep Area: Food contact surface conveyor belt on bagel forming machine has a build up of food debris on outer edges. COS: Belt was washed, rinsed, and sanitized before the end of inspection.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Cook Line: Previously prepared onsite cream cheese that was placed in the functioning front clam shell cooler from the functioning prep area reach in cooler at 10:00AM had an internal temperature of 50 degrees F at 11:50AM. COS: Cream cheese was relocated to be rapidly cooled. Y x Print Date: 2/13/2026 Page 1 of 3 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf Observation: Prep Area: Plastic wrapped commercially processed ham steaks and bag containing cubed ham contain a prep date of 02/03, but do not include the freeze/thaw/discard date to accurately determine the seven day date marking in the reach in cooler. COS: Proper date marking was applied to hams. Y x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Walk In Cooler: Two metal pans of prepared on site hash brown casserole and one pan of prepared on site beefy mac and cheese that were prepared over 24 hours prior do not contain a date marking system on rolling racks and shelf in walk in cooler. COS: Proper date marking was applied to all pans. Y x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does have written procedures in regards to clean up of vomitus or diarrhea event in food establishment, but it is missing the following items: Segregation of the affected area; Use of personal protective equipment. COS: Manager updated written procedures before the end of inspection.

Good Retail Practice Violations

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Prep Room: Can opener connected to table near swinging door is creating residual metal fragments behind blade.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Prep Room: The guard to the stand mixer has a build up of food debris. Rolling racks have a build up of debris on pan holders. Underside of exterior body plate on deli slicer has a build up of food debris. Reach in prep cooler has a build up of debris on metal piece in center. Back Room: An accumulation of old food debris on shelf under stainless steel prep table.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Back Room: No backflow prevention device on threaded faucets with hoses attached near warewashing sink and near large oven.

Jan 28, 2026 — Re-Inspection Required· 16 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Cook Line: Employee wearing single use gloves while preparing food, left the front area and entered through swinging door in rear, returned with cambro of food and began processing food without changing gloves. Employee preparing sandwiches with single use gloved hands, entered the prep room and obtained panned food from reach in cooler, returned to cook line and continued processing food without changing gloves. COS: Manager directed employees to wash hands and don new gloves before continuing tasks.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)Repeat

Prep Area: Food contact surface burlap conveyor belt on bagel making machine has been in use for several days without being washed, rinsed, and sanitized, leading to a build up of old food debris. COS: New burlap conveyor belt was installed before the end of inspection.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Cook Line: In use bagel slicing machine has a build up of old food debris on the slide and blade. COS: Manager washed, rinsed, and sanitized machine before the end of inspection.

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Prep Area: Bag of turkey that was sliced at 6:30AM had an internal temperature of 48 degrees F at 11:45AM in the functioning reach in cooler. COS: Sliced turkey was voluntarily discarded. See Stop Sale Order and Release. Bag of previously cooked on site chicken that was diced at 9:00AM had an internal temperature of 46 degrees F at 1:30PM inside the functioning reach in cooler. COS: Diced chicken was voluntarily discarded. See Stop Sale Order and Release.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Cook Line: Previously prepared onsite cream cheese that was placed in the functioning front clam shell cooler from the functioning prep area reach in cooler at 11:30AM had an internal temperature of 52 degrees F at 1:00PM. COS: Cream cheese was relocated to be rapidly cooled. Y x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Walk In Cooler: Bucket containing prepared onsite bleu cheese dressing is incorrectly date marked with 10/10 and correct preparation date could not be determined. COS: Bleu cheese dressing was voluntarily discarded. See Stop Sale Order and Release. Y x

Walk In Cooler: Bucket containing prepared onsite tomato bisque made the morning of 01/27/26 contains no date marking system. COS: Bisque was properly date marked. Plastic cambro containing sliced tomatoes contain no date marking system. Exact date of preparation could not be determined, but were within the past seven days. COS: Sliced tomatoes were voluntarily discarded. See Stop Sale Order and Release. Cook Line: Prepared onsite chicken salad and tuna salad in cambros in the clam shell cooler do not contain a date marking system. COS: Date marking was added to cambros of deli salads. Y x

3-501.17(C) Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or portion that is subsequently combined with additional ingredients or portions of food not date marked to retain the date marking of the earliest-prepared or first-prepared ingredient. 3-501.17(C) PfPf

Walk In Cooler: Cambro containing prepared onsite chicken salad has an incorrect datemarking of 1/26/26. Chicken was cooked in house on 01/23/26. COS: Correct date was applied to chicken salad. Cambro containing prepared onsite potato salad has an incorrect date marking of 01/28/26. Potatoes were cooked in house the morning of 01/27/26. COS: Correct date marking was appled to potato salad. Y x

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Cook Line: Establishment does not have written procedures for time/temperature control for safety foods at the grill line using time as a public health control. COS: Establishment provided written procedures before the end of inspection.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Cook Line: Soiled scooping utensil stored in basin of handwashing sink opposite the grill. COS: Utensil was removed to provide access to handwashing sink. Employee began dumping bucket of sanitizer solution in handwashing sink opposite the grill. COS: Employee was stopped and directed to use correct sink.

Good Retail Practice Violations

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Back Room: Rodent droppings found on overturned bucket in corner behind CO2 canisters between shelving units, on bottom shelf and under shelving unit behind large oven. COS: All areas were washed, rinsed, and sanitized before the end of inspection. See Stop Use Order and Release. Prep Room: Evidence of rodent dropping under metal shelving containing bags of flower next to white freezer. COS: Area was washed, rinsed, and sanitized before the end of inspection. See Stop Use Order and Release. Y x

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Back Room: Knife with debris stored wedged in between metal crevice near opening to large oven. COS: Knife was removed to be washed, rinsed, and sanitized.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Back room: Large amount of carbon buildup on pans and muffin baking pans stored on shelf above prep table.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Walk In Cooler: Rolling racks have a build up of debris on pan holders. Prep Room: The part that connects to the mixing tool on the stand mixer has a build up of old food debris. Buildup of debris on the non food contract portion of the bagel forming machine to include the dough basket, the gears, and the metal underside. Buildup of food debris on bottom shelves of the prep tables in area. Back Room: An accumulation of old food debris on shelf under stainless steel prep table. Back Room: Metal shelving unit above prep table has a build up of debris.

Back Room: No backflow prevention device on threaded faucets with hoses attached near warewashing sink and near large oven.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Prep room: Buildup of debris on walls and on floors under equipment. Back room: Buildup of debris on walls and on floors under equipment throughout area.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and disposition.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: .

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control

Jan 13, 2026 — Re-Inspection Required· 17 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food establishment must develop and implement a pest management control program.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Walk in cooler: Cooked chicken, cold holding on speed rack, stored without a cover. Bagels on speed rack stored without a cover. Prepared soup in 5 gallon buckets stored without a cover.

Cook line: Knives and cutting boards, contacting time/temperature controlled for safety foods, in use for over 4 hours. COS: Discussed with person in charge and proper cleaning frequency was implemented. Y x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Prep Room: Liquid egg and cracked raw shell egg mixture sitting on top of reach in cooler found at 71 degrees F. COS item placed back into reach in cooler to cool to 41 within 4 hours. Cook line: Liquid egg and cracked raw shell egg mixture sitting on top of reach in cooler found at 82 degrees F. COS: item voluntarily discarded. Cooked onions found with an internal temperature of 71 degrees F , mushrooms found with an internal temperature of 73 degrees F and green peppers found with an internal temperature of 72 degrees F in metal pans next to flattop grill. Items are identified on time as a public health paperwork but per employee that system is not currently in use. COS: Items voluntarily discarded, new items placed on ice for temperature control. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Prep room: Flats of raw shell eggs stored on top of reach in cooler at room temperature. Ambient air reading of 84 degrees F. COS: items placed back into refrigeration at an ambient air temperature of 45 degrees below.Cook line: Raw shell eggs stored in metal pan next to flattop grill at room temperature. COS: items placed back into refrigeration at an ambient air temperature of 45 degrees F. x

Cook line: Date marking for macaroni and cheese not properly date marked. Mac and cheese, prepared on site, held at refrigerated temperatures before freezing not marked with a thawing date. Item under 7 days total time. COS: item labeled correctly during inspection.Walk in cooler: Soups, cooked chicken and beef not properly date marked. Items under 7 days since preparation. COS items labeled correctly during inspection. x

Establishment unable to provide a complete plan written plan for the clean up of vomit or diarrheal events.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Back room: Grease gun stored on top of covered powdered food product on shelf near bagel oven. COS item moved during inspection. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Prep room: employee drink on top of chest freezer next to prep table with slicer. COS item moved by end of inspection. Employee observed placing food in mouth in front of prep table.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Cook line: employees leaving area with soiled dishes, returning to area, changing gloves but not washing hands. COS: Discussed proper hand washing with a person in charge, item addressed. x

Prep room: Hand washing sink blocked by two buckets on floor and large lexan of sliced bagels stored on top. COS: products were moved during inspection.

Good Retail Practice Violations

Prep room: Rodent droppings and nesting materials found inside black storage drawers containing unused and extra items. Rodent droppings found on floor in corner, under shelving and storage container. Rodent droppings found on storage shelving. All evidence observed in back corner of room, along the wall, on the right side of the building when facing the rear of the building. Back room: Rodent droppings found on shelving, inside boxes of paperwork and unused equipment. Storage shelving is along wall, behind bagel oven and around corner. Area is immediately to the right when entering area from prep room.COS: Items were removed from areas, shelving was moved and both areas were cleaned during inspection. x

Cook line: knife/scraper stored in crevice between equipment at the end of the reach in cooler. Back room: Wooden paddles stored on top of soiled oven.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Retail: coffee filters stored unprotected on top of coffee area. Back room: Coffee filters stored unprotected on shelf above prep area.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Back room: Buildup of food residue debris on shelf under prep table in area where granulated garlic containers are stored.Prep room: Buildup of mold like substance on gaskets, around door frame and inside the storage reach in cooler near entrance to area. Buildup of debris inside and edges on the non food contract portion of the bagel forming machine. Buildup of food debris on bottom shelves on the prep table in area. Walk in cooler: Buildup of debris on wire rack storage shelving inside walk in cooler.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Back room: Large amount of carbon buildup of pans and muffin baking pans stored on shelf above prep area.

Back room: Threaded faucets with hose attached do not have a backflow prevention device.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Prep room: Buildup of debris on floors under equipment. Back room: Buildup of debris on floors under equipment. Buildup of debris on walls behind prep area.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

Jan 8, 2024 — Met Inspection Requirements· 13 violations· Met Requirements

Inspector: SCOTT MINICH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Processing - Commercial can opener blade surfaces were observed to not be cleaned at a frequency to prevent the accumulation of dark residue.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

No verifiable manner available to ensure employees have been informed of their responsibility to report foodborne illness symptoms, diagnosis or exposure. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Food Service - Containers of sliced corned beef and pastrami stored in a reach-in cooler were observed to contain illegible date markings. COS. Slicing dates identified by staff and marked accordingly during inspection. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Processing - A bucket containing chlorine sanitizer solution was observed to not be labeled to identify its contents. COS. Labeled during inspection.

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Food Service - Wet wiping cloths were observed stored in two buckets of chlorine sanitizer solution which registered in excess of 200 ppm when tested. COS. Wiping cloth buckets emptied and refilled with chlorine sanitizer solution of proper potency during inspection. x Print Date: 1/8/2024 Page 1 of 4

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Back Room - Large multi-gallon containers of soup were observed cooling in the walk-in cooler at a rate which would not meet cooling time/temperature parameters. COS. Large containers of soup portioned into multiple smaller shallow containers to allow for more effective cooling during inspection.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food Service - Squirt bottles and seasoning containers were observed to not contain labels to identify their contents. Processing - Bulk storage containers of baking ingredients were observed to not contain labels to identify their contents.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Processing - A case of corn starch was observed stored directly on the floor.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Service - Multiple employees were observed processing exposed foods without wearing effective facial hair restraints.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Processing - Scoops were observed stored between uses inside of containers of salt and sugar with their handles in direct contact with food. COS. Relocated during inspection.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Processing - Multiple clean spatulas and whisks were observed stored in a container not inverted so that only their handles are touched. COS. Relocated during inspection.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Food Service - Flat top grill hood vent surfaces were observed to not be cleaned at a frequency to prevent the accumulation of grease residue.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Processing - Multiple floor tiles were observed to be damaged. Back Room - Women's restroom ceiling tiles were observed to be water damaged.

Bagelicious Deli and Bakery in Ocala: Stop-Sale & Stop-Use Orders (9)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Bagelicious Deli and Bakery in Ocala
Date	Order Type	Product	Brand/Lot	Reason
Jan 28, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Jan 28, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Jan 28, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…
Jan 28, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo…
Jan 28, 2026	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Jan 13, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Jan 13, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Jan 13, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Jan 13, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Bagelicious Deli and Bakery in Ocala: Frequently Asked Questions

When was Bagelicious Deli and Bakery in Ocala last inspected?: Bagelicious Deli and Bakery in Ocala was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 12, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Bagelicious Deli and Bakery in Ocala had?: Bagelicious Deli and Bakery in Ocala has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bagelicious Deli and Bakery in Ocala find?: Bagelicious Deli and Bakery in Ocala was most recently inspected by FDACS on February 12, 2026 (Met Sanitation Inspection Requirements).
Has Bagelicious Deli and Bakery in Ocala had any stop-sale or stop-use orders?: Yes, Bagelicious Deli and Bakery in Ocala has 9 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Bagelicious Deli and Bakery in Ocala?: The most frequently cited FDACS violations at Bagelicious Deli and Bakery in Ocala are: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
Does Bagelicious Deli and Bakery in Ocala have any repeat violations?: Yes, Bagelicious Deli and Bakery in Ocala has had the following violations cited on multiple FDACS inspections: 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C); 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.