DirtyFLRestaurant Inspection Data

BAGEL HOST TOO

4121 NW 88 AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10806870

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling above flip top Warning - From follow-up inspection 2025-03-28: Observed same **Time Extended**
  • 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating in back prep area in kitchen Warning - From follow-up inspection 2025-03-28: Observed employee eating at triple sink area **Time Extended**

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8992622

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling above flip top Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at cook line. Operator inverted Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in back prep area in kitchen Warning
  • 08B-49-4:Basic - 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 Corrected On-Site Warning
  • 22-41-4:High Priority - 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) Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Warning
  • 12A-09-4:High Priority - 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 Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand wash sink next to dish washer. Operator moved Corrected On-Site Repeat Violation Warning

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8740025

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. In direct contact with surface of the ice machine
  • 02D-03-4:Basic - 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. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In Kitchen Blocked by trash can. Operator relocated Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in grill/cooking area. Operator refilled Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8539380

  • 10-01-5:Basic - 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. Corrected On-Site
  • 12A-27-4:High Priority - 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 . Corrected On-Site Repeat Violation Admin Complaint
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. After handling shell eggs, cooked dried hands on towels. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - 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 . Corrected On-Site
  • 03B-01-6:High Priority - 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. Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8538850

  • N/A:No Violations Were Observed

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8361477

  • 12B-02-4:Basic - 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. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cookline, tongs on oven door handle. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by waffle maker. Warning
  • 21-10-4:Basic - 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. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on side of griddle. Warning
  • 03D-01-5:High Priority - 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. **Corrective Action Taken** Warning
  • 12A-27-4:High Priority - 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. Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled towel. Warning
  • 12A-13-4:High Priority - 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. Warning
  • 12A-28-4:High Priority - 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. Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Warning
  • 02C-01-5:High Priority - 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. Warning
  • 03A-03-5:High Priority - 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. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, container of matzah soup dated 10-18. Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 11-27-4:Intermediate - 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. Corrected On-Site Warning
  • 02B-01-5:Intermediate - 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. Warning
  • 53A-05-6:Intermediate - 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 Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading over 220F in boiling water. Warning