BAGEL HOST TOO
4121 NW 88 AVE · SUNRISE · Broward County · FL 33351
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 10
03D-01-5High 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-27-4High 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-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled towel. **Warning**
12A-13-4High 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-28-4High 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-05-6High 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-01-5High 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-03-5High 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-13-4High 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-02-5High 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**
Intermediate 4
11-27-4Intermediate – 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-01-5Intermediate – 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-05-6Intermediate – 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**
05-06-4Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading over 220F in boiling water. **Warning**
Basic 5
12B-02-4Basic – 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**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On cookline, tongs on oven door handle. **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by waffle maker. **Warning**
21-10-4Basic – 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**
21-09-4Basic – 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**
Inspector observations synchronized from DBPR on October 19, 2026 2:28 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.