Cafe Such a Bagel
Last inspected: Oct 2, 2025
74
Score
The health department has logged four inspections at Cafe Such a Bagel, the earliest from 2025. On Oct 2, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
“Non-food contact surfaces clean” comes up most often, recorded four times in the inspection record.
Restaurants in Smithfield average 78, so Cafe Such a Bagel trails the local norm. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 2, 2025
Re-Inspection
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk and cream in thermos dispensers observed held at 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the front service area.
4-903.11(A)
Equipment or utensils not air-dried before storage
Inspector notes: Employee observed drying food container with a towel. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit (especially the lid), cream cheese unit, and blender base have an accumulation of food residue, and other debris.
4-602.13
74
Sep 18, 2025
Environmental Complaint
3 critical violations. 3 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves. Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Hot or cold food held at improper temperature
Inspector notes: Cut tomatoes and cheese observed held at 48-57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was placed in refrigerator.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-101.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer is to be cleaned and sanitized before use.
4-601.11(A)
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Liquid observed in stacked bowls on clean storage rack.
4-901.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
37
Feb 19, 2025
Re-Inspection
3 minor violations. 1 corrected on site.
View 3 violations
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. PIC has signed up 2 staff members to take a food safety course.
2-102.12(A)
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Dishes were observed drying on top of large plastic lids on the drying rack with water accumulating on the lids. Dishes must be allowed to air dry properly.
4-901.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the storage racks in the kitchen area have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
86
Feb 5, 2025
Routine
1 critical violation. 4 major violations. 13 minor violations. 5 corrected on site.
View 18 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Ice was observed in an ice maker with debris. PIC discarded ice.
3-101.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned & sanitized, and bagged ice was provided.
4-601.11(A)
Physical facilities installed, maintained, & clean
Inspector notes: Establishment does not currently have a variance for specialty bagels being left out at room temperature. Such bagels include pizza (tomato sauce, cheese, peperoni), triple cheese, jalapeno cheddar, and spinach. Establishment may apply for time for a public health, hold bagels under refrigeration, or test their specialty bagels by a food authority proving these bagels are shelf stable.
8-103.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Bagels packaged in the food establishment, and sold as self service, are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name and address. PIC moved the bagged bagels behind the counter.
3-602.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors (including the floors in the walk-in freezer) throughout the facility, and air vent fan in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut tomatoes were observed held at between 46-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC disposed of tomatoes.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The pass through service window in between the kitchen and service linen are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Some ceiling tiles in the toilet/mop room observed in poor repair, stained with previous water damage. The physical facilities must be maintained in good repair.
6-501.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Single-use articles reused
(corrected on site)
Inspector notes: Per interview, single use containers are reused to store food product. PIC discarded containers.
4-502.13
Food-contact surfaces: cleaned and sanitized
Inspector notes: Wood is used in the construction of a shelf between the prep unit and prep table in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not corrosion-resistant or cleanable
(corrected on site)
Inspector notes: Linens are used to line the clean storage rack. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: The following items were not in good repair: -slicer, taken out of service by PIC, -air curtains in the walk-in cooler, -wood bagel boards (with splintering).
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: -mixers, -dry ingredient storage bins, -prep units, -safe used as a table for the mixer, -utensil drawer, -cleaned containers (sticker residue), -rolling racks.
4-602.13
Personal cleanliness
Inspector notes: The door to the kitchen toilet room is not self-closing.
6-501.19
30
Frequently Asked Questions
When was Cafe Such a Bagel last inspected?
The most recent health inspection at Cafe Such a Bagel on file is from Oct 2, 2025. The public record contains four inspections in total.
What is the most common violation at Cafe Such a Bagel?
Across the inspection record, “non-food contact surfaces clean” has been cited four times, more than any other issue at Cafe Such a Bagel.
How does Cafe Such a Bagel compare to other restaurants in Smithfield?
Cafe Such a Bagel most recently scored 74 out of 100, which is lower than the Smithfield average of 78.
Has Cafe Such a Bagel's inspection record improved over time?
Yes. Recent inspections at Cafe Such a Bagel have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Such a Bagel means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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