55 Water Street
Brooklyn, NY 11201
(917) 743-7388
Current Inspection Grade: A
At A Glance
Ess -a- Bagel has an average score of 14 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Ess -a- Bagel consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
12/19/2022 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
06/02/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
05/18/2022 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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