BAGEL HOST TOO
4121 NW 88 AVE, Sunrise FL 33351
Last inspected Jul 14, 2026 · 11 visits since October 2023
OCT 24
MAR 25
AUG 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returned from outside and immediately start touching clean plates at dishwashing machine before first wash his hands. After brief education, employee then wash his hands.
Raw animal food stored in same container as ready-to-eat food. Observed raw beef and flour stored in same container inside walk in cooler. Operator removed flour.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over cooked turkey in reach in cooler. Operator relocate raw burger patties to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 8:56 a.m., dice cooked potatoes cold held at 55F on cook line. Per operator, potatoes transfer from walk in cooler at 8:00 a.m. Operator removed item to reach in cooler.
Show the remaining 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 8:51a.m., sausages and hash browns hot held at 110-115F. Per operator, both items reheat at 8:00 a.m. Advance operator to reheat both items to 165F. Operator reheat both items to 172-176F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked potatoes stored in walk in cooler. Per operator, potatoes cooked more than 24 hours ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substances buildup inside ice machine.
Food stored on floor. -Observed cases with drinks and drinking water stored on dry storage floor. -Observed bag with salt stored on dry storage floor. -Observed containers with cooking oil stored on kitchen floor. -Observed various food items stored on walk in cooler floor.
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup in chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
Stored food not covered. -Observed several uncovered containers with cooked potatoes and matzo balls stored in walk in cooler.
Wiping cloth sanitizing solution stored on the floor in kitchen. Operator removed and stored properly.
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yazmin L Sanabria Aug 13 2018 (National Registry)
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack two shell eggs on grill then immediately plated another order of food without washing hands or changing gloves
Operating with an expired Division of Hotels and Restaurants license.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yazmin L Sanabria Aug 13 2018 (National Registry)
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking from a plastic water bottle in kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm).
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 raw shell eggs with shell broken at cook line. See stop sale
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed upon arrival inside the kitchen, operator on phone call with gloved hand in direct contact with phone. Operator then plated a ready to eat burrito with the same gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill top; cooked sausage (122F - Hot Holding). Observed food stored on metal grate hovering slightly above grill. As per operator sausage kept warm there until they have an order and is dropped in fryer to reheat. Had operator add sausage to Time as public health chart.
Handwash sink used for purposes other than handwashing. Observed operator use hand wash sink to put water in a small mixing bowl
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed raid bug spray on top shelf of dry storage goods
Food stored on floor. Box of oil stored directly on floor next to chest freezer
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. Observed small to go containers at cooler by cashier counter. Food items have all basic information except for the package date. Observed food items sold with a best by date
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling above flip top
Employee eating in a food preparation or other restricted area. Employee eating in back prep area in kitchen
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM (0ppm - Chlorine)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shell eggs over canned drinks and beer in 2 door cooler. Operator removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked 2 dozen eggs to put in a food grade container, immediately prepared another plate of food for another customer with no glove change or handwash
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled
Handwash sink not accessible for employee use at all times. Trash can blocking hand wash sink next to dish washer. Operator moved
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling above flip top
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at cook line. Operator inverted
Employee eating in a food preparation or other restricted area. Employee eating in back prep area in kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs kept in 2 door cooler with other ingredients meant for customers. Operator removed
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. In Kitchen Blocked by trash can. Operator relocated
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in grill/cooking area. Operator refilled
In-use ice scoop stored on soiled surface between uses. In direct contact with surface of the ice machine
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. Operator made yesterday, operator marked the correct date.
Feb 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs, dried hands on towel, no hand wash. Instructed cooked to remove gloves and wash hands. Chef washed hands.
Employee dried hands on clothes/apron/soiled towel after washing. After handling shell eggs, cooked dried hands on towels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Self served cooler: variety cream cheese 41-46 F. In unit less than 4 hours. Observed over stacked. Operator moved foods out of temperature to walk in cooler to quick chill. Food not prep today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cream cheese 66F at 9:15 (ambient cooling since 7am) to 63F at 10am. Cooling at ambient temperature on ice. Ice level low. Operator will keep time. Time marked 8am-12pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Stove: cooked pork links 130F (hot holding) 2) soups : lentil soup 109:F, split peas 112 F. In unit less than 4hours. Operator reheated to 167F.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensil in dirty water on prep table by waffle station at 84F. Operator removed water and stored dry.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 10 high priority.
10 High priority4 Intermediate5 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back storage area by triple sink, boiled potatoes 77F @ 9:35am (prepared cooling minimum 2.5 hrs). Per employee cooked and removed from line at approximately 6:00-6:30am. Potatoes moved to walk in cooler to rapid chill to 70F.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell eggs for order and proceeded to continue prepared and handling plates for multiple orders without washing hands and changing gloves. Reviewed proper handwash procedures with employee and manager.
Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled towel.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and then handled clean dishware without first washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiping hands on soiled dry cloth tucked into apron.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container with open package of smoked salmon above containers of portioned cole slaw, bottled sauces, and containers of soup. Salmon moved to lower shelf of cooler to properly separate items.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, container of matzah soup dated 10-18. See stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table by griddle, eggs (80F -Ambient). Employee pulled from cooler less than 30 minutes. Eggs placed in reach in cooler to chill. Recommended using Time as Public Health Control. Form Provided.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, container of matzah soup dated 10-18.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table beside griddle, pooled liquid eggs (59F - Cold Holding). Per employee pulled from cooler approximately less than 1 hr. Employee moved eggs to cooler to rechill. Recommended to use Time as Public Health Control. Form provided.
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. Bulletin printed and provided.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and smoked salmon items on menu not labeled as to being raw/undercooked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC Yasmin Restrepo
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading over 220F in boiling water.
Employee eating in a food preparation or other restricted area. Employee eating and drinking in dish pit area. Employee moved out of kitchen / dish area.
In-use tongs stored on equipment door handle between uses. On cookline, tongs on oven door handle.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by waffle maker.
Soiled dry wiping cloth in use. 1) Soiled wiping cloth on end of cutting board at kitchen fliptop. 2) Employee on cookline has soiled wiping cloth tucked into apron.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on side of griddle.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.