BAGEL OASIS

Order for delivery

Inspection history

1. Oct 22, 2025

   A
   2 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

2. Jul 22, 2025

   ✕
   5 violations

   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Live roaches in facility's food or non-food area.
   • Critical:Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
   • Critical:Juice packaged on premises with no or incomplete label, no warning statement
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

3. Oct 20, 2023

   A
   3 violations

   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.

4. Jan 31, 2023

   ✕
   4 violations

   • Critical:Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.