Bagel Host Too
Last inspected: Mar 4, 2026
100
Score
Inspectors have visited Bagel Host Too 12 times, with records going back to 2022. The most recent visit was on Mar 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
Among Sunrise restaurants, the typical score is 78; Bagel Host Too is comfortably above that bar. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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) **Warning** - From follow-up inspection 2025-12-18: Observed same **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-12-18: Observed same **Time Extended**
53B-14-5
82
Dec 8, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
47
Aug 21, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Mar 28, 2025
Routine - Food
2 minor violations.
View 2 violations
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**
36-34-5
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**
12B-02-4
90
Mar 26, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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**
12A-09-4
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**
08A-05-6
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**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled **Warning**
22-02-4
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**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling above flip top **Warning**
36-34-5
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**
24-05-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in back prep area in kitchen **Warning**
12B-02-4
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**
08B-49-4
43
Oct 1, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. In Kitchen Blocked by trash can. Operator relocated **Corrected On-Site**
31A-09-4
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**
31B-02-4
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**
02D-03-4
Basic - In-use ice scoop stored on soiled surface between uses. In direct contact with surface of the ice machine
10-12-5
74
Feb 5, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
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**
03D-06-5
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**
03B-01-6
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-27-4
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**
12A-18-4
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**
03A-02-5
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**
10-01-5
45
Dec 20, 2023
Routine - Food
No violations found.
100
Oct 30, 2023
Routine - Food
10 critical violations. 4 major violations. 5 minor violations.
View 19 violations
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**
03D-01-5
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-27-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled towel. **Warning**
12A-18-4
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-13-4
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**
12A-28-4
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**
08A-05-6
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**
02C-01-5
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**
03A-03-5
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**
01B-13-4
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**
03A-02-5
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**
11-27-4
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**
02B-01-5
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**
53A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading over 220F in boiling water. **Warning**
05-06-4
Basic - In-use tongs stored on equipment door handle between uses. On cookline, tongs on oven door handle. **Warning**
10-20-4
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**
21-10-4
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**
12B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by waffle maker. **Warning**
21-04-4
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**
21-09-4
12
Feb 7, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over Mac and cheese and raw beef. Operator removed and stored correctly **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Operator cleaned and sanitized can opener **Corrected On-Site**
22-02-4
Intermediate - Observed Spray bottle containing toxic substance not labeled. Operator labeled bleach **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
67
Sep 13, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener, reach in gaskets at cook line, walk-in cooler door and reach in cooler doors with build up food residue. - From follow-up inspection 2022-09-13: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-09-13: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build on in hailer reach in freezer in kitchen area next to employee hand washing sink. - From follow-up inspection 2022-09-13: **Time Extended**
14-69-4
78
Frequently Asked Questions
When was Bagel Host Too last inspected?
The most recent health inspection at Bagel Host Too on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bagel Host Too?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Bagel Host Too.
How does Bagel Host Too compare to other restaurants in Sunrise?
Bagel Host Too most recently scored 100 out of 100, which is higher than the Sunrise average of 78.
Has Bagel Host Too's inspection record improved over time?
Yes. Recent inspections at Bagel Host Too have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Bagel Host Too means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bagel Host Too inspected?
Based on the inspection history on file, Bagel Host Too is inspected around three times per year on average.
Nearby Restaurants