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Jumbo Bagel: health inspection history

696 3 Avenue, New York City, NY 10017

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.

Address: 696 3 Avenue, New York City, NY 10017
Borough: Manhattan
Cuisine (as listed): Bagels/Pretzels
Most recent grade: Grade A issued Apr 14, 2026
Latest inspection: Apr 14, 2026 (Cycle Inspection / Re-inspection)
Records shown: 5 inspections, Jan 22, 2025 to Apr 14, 2026

Across these 5 inspection records, the health department cited 22 violations, of which 16 were flagged critical. The score behind its most recent letter grade was 5 points. Among 309 graded restaurants in ZIP 10017, the median score behind the latest grade is 11 points. In New York City, lower scores are better.

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Inspection history

Apr 14, 2026 Cycle Inspection / Re-inspection

Score: 5Grade: Grade AViolations were cited in the following area(s).

06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Feb 6, 2026 Cycle Inspection / Initial Inspection

Score: 39Violations were cited in the following area(s).

06CCritical 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.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02GCritical 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.
04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
02BCritical Hot TCS food item not held at or above 140 °F.
06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Oct 24, 2025 Cycle Inspection / Re-inspection

Score: 23Grade: Grade BViolations were cited in the following area(s).

09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
10FNot critical 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.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
02GCritical 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.

Sep 10, 2025 Cycle Inspection / Initial Inspection

Score: 37Violations were cited in the following area(s).

10FNot critical 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.
02BCritical Hot TCS food item not held at or above 140 °F.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
06CCritical 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.
02GCritical 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.
04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04NCritical 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.
04LCritical Evidence of mice or live mice in establishment's food or non-food areas.

Jan 22, 2025 Pre-permit (Non-operational) / Initial Inspection

Score: 12Violations were cited in the following area(s).

06CCritical 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.
10FNot critical 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.

Nearby

See all inspected establishments in ZIP 10017 or the New York City overview.

Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.