BAGEL STOP NSB

Name: BAGEL STOP NSB
Address: 636 E 3RD AVE UNIT 9, NEW SMYRNA BEACH, FL, 32169, US
Rating: 67.1

636 E 3RD AVE UNIT 9, NEW SMYRNA BEACH, FL 32169

License #7407935

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

BAGEL STOP NSB in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, DBPR recorded 31 total findings; InspectFL has detailed violation rows for 29 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 4, 2026 shows 6 observation rows: 1 critical, 3 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on take out menu there no identifying Build your MEC Bagal #2 Egg: Scrambled, over easy, medium, Hard
[14-11-5] Equipment in poor repair. 2 door reach in cooler goor handle is missing
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to 3 compartment sink
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cooking line crack raw shell eggs with gloves on. Then continue to proceed cooking. Without properly taking off the gloves and properly washing hands.
[50-09-4] Current Hotel and Restaurant license not displayed. License is current but still has 4/1/2026 still posted
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink next to 3 compartment sink had a kitchen item store in the sink. Operator removed items removed item from the sink.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Case of oil
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey opened 10/6; cooked potatoes 10/6
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat
[25-05-4] Single-service articles improperly stored. Cases of cups on the floor under the counter
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 47-52F, no lid, next to grill. Advised to cover and keep lid closed. Other items 39-42F - right side of triple cooler top and bottom holding cream cheese blends 46-50F
[41-17-4] Spray bottle containing toxic substance not labeled.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150 ppm quat. Dispensing at that concentration
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Issued to operator and posted
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table
[33-19-4] Garbage on the ground and/or pad around dumpster. Dumpster over storm drain; overfilled so that lid does not close; several pieces trash on the ground around and on storm drain
[11-26-1] 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. No employees over 60 days, no food handler training available
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. butter and sausage Emailed to manager
[02D-03-4] 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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse