What is New York Bagel's health inspection score?

New York Bagel has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New York Bagel last inspected?

New York Bagel was last inspected on January 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New York Bagel have?

New York Bagel has 28 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New York Bagel safe to eat at?

New York Bagel has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does New York Bagel serve?

New York Bagel serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

New York Bagel

Name: New York Bagel
Address: 33 MAIN STREET, Cortland, 13045
Rating: 79

33 MAIN STREET, Cortland

Last Inspected: 1/30/2026

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0Good

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Jan 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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33 MAIN STREET, Cortland, FL 13045

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Violation Timeline

Sep 2023

1 inspections

1 high priority

7 basic

Sep

May 2024

1 inspections

5 basic

Mar 2025

1 inspections

1 high priority

8 basic

Mar

Jan 2026

1 inspections

6 basic

Inspection History

4 records on file

4 Inspection

Jan 26

Inspection InspectionLatest

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−12 pts

Mar 25

Inspection Inspection

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (8)

−16 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−26 pts

May 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−10 pts

Sep 23

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (7)

−14 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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