Bagel Host Too
4121 NW 88 Ave, Sunrise, FL 33351 · Permanent Food Service · License 1624729
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection5 high priority (fixed on the spot), 3 intermediate, 6 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at 8:56 a.m., dice cooked potatoes cold held at 55°F on cook line. Per operator, potatoes transfer from walk in cooler at 8:00 a.m. Operator removed item to reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at 8:51a.m., sausages and hash browns hot held at 110-115°F . Per operator, both items reheat at 8:00 a.m. Advance operator to reheat both items to 165°F. Operator reheat both items to 172-176°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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
Fixed on the spot
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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: 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.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of black mold like substances buildup on can opener blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed several uncovered containers with cooked potatoes and matzo balls stored in walk in cooler.
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.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-Observed heavy ice buildup in chest freezer.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor in kitchen.
Operator removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of brown like substances buildup on can opener holster.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.