BELLA ROMA PIZZERIA RESTAURANT

Intermediate - Handwash sink not accessible for employee use at all times. Cookline handwashing sink blocked by prep cart Operator moved cart Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on reach in cooler across from glass door reach in freezer and on reach in cooler underneath pizza make table Operator has replacements ordered Corrective Action Taken Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Several cracked floor tiles in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers Hood vents over cookline Dry storage shelving behind pizza make table

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline make table

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over mozzarella cheese in small glass door reach in cooler near kitchen entrance Operator switched order 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. Chili salsa in small glass door reach in cooler near kitchen entrance Operator date marked Corrected On-Site

Basic - Equipment in poor repair. Gasket on dough reach in cooler across from three compartment sink torn Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Several cracked tiles throughout kitchen

Basic - In-use wet wiping cloth/towel used under cutting board. On make table on cookline Operator removed Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta, beef and arugula temping between 48F-57F per operator in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta, beef and arugula temping between 48F-57F per operator in reach in cooler overnight. Items that were out of temperature were due to over packing the containers

Intermediate - Probe thermometer not within the intended measuring range of use.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on pizza station make table Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks at whole reach in fridge at front counter

Basic - Equipment in poor repair. Gasket torn right side door at pizza station reach in cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut basil lined with paper towel in walk in cooler

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed no expiration date on two employee training certificates

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom door

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in container with calamari mix,operator discarded Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in glass reach in cooler next to triple sink

Basic - Working containers of food removed from original container not identified by common name. Flour,sugar,seminola and calamari mix all removed from original bags and stored in containers not labeled Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several long boards stained and grooved. Warning - From follow-up inspection 2024-07-18: Not observed at cb. Time Extended

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. Emailed operator Repeat Violation

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing. By back door

Basic - Current Hotel and Restaurant license not displayed. Current

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Make table. Educated Corrected On-Site

Basic - Equipment in poor repair. Gaskets make table both Repeat Violation

Basic - Food stored on floor. Water, soda and pizza boxes Mayonnaise walk in cooler Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Make table to right

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.

Intermediate - Handwash sink not accessible for employee use at all times. Dust pan left in sink basin. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned lasagna in freezer, several moved to prep station for immediate sale.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable. All long boards at prep stations throughout.

Basic - Equipment in poor repair. Dough rising unit at back of facility with broken gaskets.

Basic - No copy of latest inspection report available.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler,prepped raw steak over prepped mushrooms.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at end of cookline blocked by cart. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 plus employees working at this time. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen portioned lasagna in double door freezer.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

Basic - Cutting board at prep tables have cut marks and are no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Bottled water on prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Tall dark haired gentleman prepping.

Basic - Equipment in poor repair. Ripped gaskets in prep table cooler,Freezer gaskets ripped, double door unit by mop sink, ripped gaskets at Double door stainless unit at back door.

Basic - No container installed for catching grease from hood drip tray. Hood area.

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor mixer heavily soiled. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler by restroom door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall blackened at mop sink.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly at prep area Warning - From follow-up inspection 2022-01-28: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to fryer blocked with a cart. Warning - From follow-up inspection 2022-01-28: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Corrected On-Site Warning - From follow-up inspection 2022-01-28: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand wash sink next to 3 bay sink and hand wash sink next to fryers Repeat Violation Warning - From follow-up inspection 2022-01-28: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White board attached to reach in coolers Warning - From follow-up inspection 2022-01-28: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler has accumulation of dust or debris. Table fan has accumulation of food debris/dust/grease/soil residue. Warning - From follow-up inspection 2022-01-28: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In floor Warning - From follow-up inspection 2022-01-28: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

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.

Intermediate - No soap provided at handwash sink. At kitchen hand sink Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board attached to reach in cooler Repeat Violation

Basic - Dead roaches on premises. 1 dead roach under fryers 1 dead roach under reach in cooler 1 dead roach under dry shelve rack 1 dead roach at kitchen floor. Employee cleaned and sanitized the areas. Corrected On-Site

Basic - Light not functioning. 2 lamps at kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation