New York’s Tal Bagels West Side Branch Closes After Health Violations Reveal Rodent Infestation
A longtime Tal Bagels branch on Manhattan’s Upper West Side was abruptly closed by New York City health authorities following a July 17 inspection that uncovered severe health code violations. The inspection report revealed 157 violation points, an extraordinarily high number indicating an immediate public health risk. Among the issues found were food preparation and storage areas contaminated by sewage or liquid waste, cross-contaminated raw and cooked foods, live rodents and cockroaches in food zones, malfunctioning or unapproved sewage disposal systems, flies linked to waste and sewage, lack of proper handwashing facilities, unsafe food temperature controls, absence of a certified food safety manager, pest-friendly conditions, and no formal pest control agreement. For context, restaurants receive a low "C" grade if they accumulate more than 28 violation points.
The closure shocked hundreds of regular customers who frequented the popular Broadway location. However, Tal Bagels’ Israeli owner, Ami Holin, clarified that this particular Upper West Side branch has been independently owned and operated by JSCM Corp, run by Korean-American owners Hi Joo Min and Sung Ki Min, for over 20 years. Since the sale, the branch has operated without any involvement from the original Tal Bagels company in staffing or sanitation practices. Holin emphasized that accumulating such a high number of violations required significant negligence and that the health conditions were particularly poor.
Holin expressed concern that the closure and negative publicity might harm the Tal Bagels brand, but after issuing a detailed clarification on social media, business at the other four Tal Bagels locations on Manhattan’s East Side, all still owned and managed by the original company and holding current A health grades, has returned to normal. Tal Bagels, founded by Holin who immigrated from Herzliya and bought a small bagel bakery in 1988, grew into a local institution selling thousands of fresh bagels daily and expanded to Israel in 1996.
The closed Upper West Side branch will remain shuttered until it corrects the violations and passes a follow-up health inspection. Holin noted the challenge of maintaining the brand’s reputation when independently owned branches continue to operate under the Tal Bagels name, potentially confusing customers about quality standards. The incident highlights the importance of oversight beyond baking quality to protect the brand’s legacy.
