BELLA CUCINA

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, license expired 2/1/2026. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic and oil 121 F in crockpot, manager turned up heat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Refrigerator blocking hand wash sink, removed at time of inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler lid.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - No soap provided at handwash sink. Handwashing wash sink in kitchen. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in reach in coolers.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored in thank you togo bags at time of inspection. Operator removed produce during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are stained at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Some reach in cooler handles are soiled at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Some cutting boards in kitchen are grooved at time of inspection

Basic - Standing water in floor drain/floor drain draining very slowly. Observed slow drain in dish room at time of inspection. Operator already has call into plumber for service at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71 F on counter, operator placed in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic and oil 124 F in crockpot, operators turned up heat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda machine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cooler blocking handwash sink near ice machine, operator removed cooler at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near ice machine. Repeat Violation

Intermediate - No soap provided at handwash sink.at handwash sink near ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup in cheese. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near dish machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.

Basic - Floor soiled/has accumulation of debris. Floors through out kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink. At front handwash sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup in cut tomatoes, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Operator secured at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles. Operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine. Repeat Violation

Basic - Single-service articles improperly stored. To go boxes on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 10ppm, operator primed tested 50 ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Front handwash sink blocked with refrigerator. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front handwash sink.

Intermediate - No soap provided at handwash sink. At front handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Haws next to bread temped 80F, ran approximately 2 minutes.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in herbs. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted near dish area.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to clean dishes. Operator removed at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled under dish machine.

Basic - No handwashing sign provided at a hand sink used by food employees. At front handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayonnaise and sauces, operator placed eggs to the bottom at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 72 F, operator uses for lunch rush. Discussed time as a public health control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near ice machine blocked with refrigerator.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in herbs.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean containers.

Basic - Floor soiled/has accumulation of debris. Under grill. Repeat Violation

Basic - Food stored on floor. Oil stored on floor under prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Single-service articles improperly stored. Foam cup stored on floor.

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chemical bottles over clean pans next to dish machine. - From follow-up inspection 2023-01-17: Glass cleaner above clean dishes in dish area. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. - From follow-up inspection 2023-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in front area blocked with refrigerator. - From follow-up inspection 2023-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in front area. - From follow-up inspection 2023-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At handwash sink in front area. - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under grill. - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink in front area. - From follow-up inspection 2023-01-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Straws on floor and to go containers on floor next to desk. Repeat Violation - From follow-up inspection 2023-01-17: To go containers on floor next to desk. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.cutting tomatoes Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastas Cheese

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Light not functioning. Dish pit area

Basic - Single-service articles improperly stored. Case of containers in floor

Basic - Single-service articles not stored inverted or protected from contamination.