What is Bagel Express Iii's health inspection score?

Bagel Express Iii has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bagel Express Iii last inspected?

Bagel Express Iii was last inspected on February 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bagel Express Iii have?

Bagel Express Iii has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bagel Express Iii safe to eat at?

Bagel Express Iii has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bagel Express Iii serve?

Bagel Express Iii serves Bagels/Pretzels cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bagel Express Iii

Name: Bagel Express Iii
Address: 340 3 AVENUE, Manhattan, 10010
Rating: 63

340 3 AVENUE, Manhattan

Last Inspected: 2/6/2026

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0Fair

Bagels/Pretzels•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 33% of bagels/pretzels restaurants

Improving

4 inspections

Last: Feb 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+28 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 44/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (63/100) which is computed during our regular data sync.

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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340 3 AVENUE, Manhattan, NY 10010

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Violation Timeline

Apr 2025

1 inspections

2 high priority

3 intermediate

Apr

Aug 2025

1 inspections

6 high priority

4 intermediate

Dec 2025

1 inspections

3 high priority

2 intermediate

Dec

Feb 2026

1 inspections

1 high priority

3 intermediate

Inspection History

4 records on file

2 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection

Feb 26

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (3)

−15 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10FNon-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.−5
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
06CFood, 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.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Aug 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

6 High4 Med

10 total5 risk factors

0/100inspection score

−80 pts

High Priority (6)

−60 pts

06CFood, 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.Risk Factor−10
04NFilth 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.Risk Factor−10
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Intermediate (4)

−20 pts

10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10DMechanical 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.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−80 pts

Risk factor bonus (5× +5)−25 pts

Apr 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

2 High3 Med

5 total

65/100inspection score

5 violations recorded. Detailed descriptions not available for this inspection.

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Community Safety Reports

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Data source: NYC DOHMH · 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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