Bagel Stop Nsb
636 E 3rd Ave Unit 9, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407935
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 5 intermediate, 6 basic-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 9, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Veggie cream cheese 8/26 Portioned cream cheese for self service 9/2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Time as a public health control does not specific items held under time control. Both "specific time frame" and "time marked on the food container" are marked but no time frame is provided and no time mark is present for butter at room temp. Employee added time marked
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Burn spray and tape next to slicer
Fixed on the spot
Underneath the mop sink outside the back door, insecticide bag chewed through in multiple areas and spilled onto the ground next to it
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Almond milk, oat milk
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee on duty who has been on and off employed at location, no food handler training
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer Interior top ice machine
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Credit card fee not on the menu, small sign by register
Basic6
Code 02, Labeling, date marking and consumer advisory: 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.
Address missing
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of oil in front of handsink
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 ppm. Operator changed out solution and 200 ppm quat was reached
Fixed on the spot
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Mop sink
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Fanny pack on case of pancake mix, jacket on Togo containers
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.