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Bagels/Pretzels · New York City, NY

Tal Bagels

357 1 Avenue

Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗

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Violations cited

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Cycle Inspection / Initial Inspection

Sep 14, 2026

Violations cited

Official score: 20 · Understand this area’s scale

4 recorded violations

criticalCode 04NPests

Official wording

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
criticalCode 06DContamination

Official wording

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 08APests

Official wording

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
criticalCode 06FCleaning and sanitizing

Official wording

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Sep 14, 2026 · Original Source

Cycle Inspection / Re-inspection

Aug 19, 2025

A Grade

Official score: 7 · Understand this area’s scale

1 recorded violation

criticalCode 04NPests

Official wording

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from NYC Department of Health and Mental Hygiene, Aug 19, 2025 · Original Source

Cycle Inspection / Initial Inspection

Jul 9, 2025

Violations cited

Official score: 42 · Understand this area’s scale

6 recorded violations

criticalCode 02BFood temperature

Official wording

Hot TCS food item not held at or above 140 °F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 03IFood source and labeling

Official wording

Juice packaged on premises with no or incomplete label, no warning statement

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
criticalCode 05EEquipment and utensils

Official wording

Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 10EFood temperature

Official wording

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 06CContamination

Official wording

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 06FCleaning and sanitizing

Official wording

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Jul 9, 2025 · Original Source

Cycle Inspection / Initial Inspection

Nov 1, 2023

A Grade

Official score: 8 · Understand this area’s scale

1 recorded violation

criticalCode 06CContamination

Official wording

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Nov 1, 2023 · Original Source

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