BELLA MOZZARELLA

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as a dump sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle by hand sink in kitchen. This is a repeat violation from previous inspection dated 01-28-2025 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in container of sliced almonds. Operator removed ramekin Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in prep kitchen

Basic - Working containers of food removed from original container not identified by common name. Container of sliced almonds on cooks line not labeled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in cooks line made more than 24 hours prior, not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. On dish machine table, operator labeled as degreaser. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cooks line, operator discarded. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tortilla and rice stored in reach in cooler in back,prep room.

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. Observed employee prepare a sandwich and grab hoagie bun with bare hands. Discussed with operator and stressed the use of gloves when handling ready to eat food. . Repeat violation form previous inspection dated 04-02-2024 Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the underside of soda dispenser at kitchen entrance

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/. Three cooks and two servers working at time of inspection and no certified food manager on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna held in front reach in cooler, per operator prepared more than 24 hours prior not date marked.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm); operator increased concentration to: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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. Observed employee handle sliced onions and toasted hamburger bun without bare hands. Discussed with employee the need for gloves when handling ready to eat food. Employee discarded all food that was in contact with bare hands. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizzas at front counter marked with "discard after 4 hours but no time stamp. Per operator pizza out less than 60 minutes. Repeat from 11-02-2023 Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb located at rear of building under electrical panel.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat from 11-02-2023 Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored inside a to go container at server side station. Operator removed phone and discarded container to prevent use for guest Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on cooks line, no hair restraint. Repeat from 11-02-2023 Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 53 seats and is operating with 77 seats

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Case of to go cups and pizza boxes stored outside on ground next to storage trailer. Operator moved items to inside trailer. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza at front counter not time marked, per operator pizza was made less than one hour prior. - From follow-up inspection 2023-11-20: No time mark on pizza Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna on cooks line made two days prior not date marked. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 06-27-2023 Repeat Violation - From follow-up inspection 2023-11-20: No date mark on lasagna Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-11-20: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal items stored on food shelves in back prep kitchen. - From follow-up inspection 2023-11-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Food containers stored on floor of walk in cooler and cases of food and ice cream tubs stored in floor of walk in freezer Repeat from 06-27-2023 Repeat Violation - From follow-up inspection 2023-11-20: Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. On cooks line. - From follow-up inspection 2023-11-20: Soiled wiping cloth observed on cooks line Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by chair. Operator removed chair 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. No forms available at time of inspection. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat from 05-25-2023. Provided operator with forms DBPR Form HR 5030-203 (Spanish) and DBPR Form HR 5030-103 (English) Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler prepared more than 24 hours prior without proper date label. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat from 05-25-2023 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food without hair restraints. Repeat from 05-25-2023 Repeat Violation

Basic - Food stored on floor. Case of lettuce on floor in walk in cooler. Operator moved food to proper storage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sliced almonds in food container on top of small cooler, not properly labeled.

Intermediate - Equipment drain line draining into handwash sink. Evaporator drain line draining into hand sink next to cooks line.

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. Provided operator with DBPR Form HR 5030-104. Written Procedures for cleanup Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink. Operator supplied paper towels. 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. Provided operator with DBPR Form HR 5030-103 Employee Health Reporting Agreement Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce prepared on site no day label.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to clean glassware used for guests. Operator removed drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees working with food without hair restraints As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door next to cooks line has a gap at the top left hand side that needs to be sealed to prevent vermin from entering.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler (trailer)

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located outside and not secured to prevent cross contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter. Operator removed cloth. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site

Basic - Bathroom fixtures designed with non-readily cleanable design. Caulk around sink in mens room has a buildup of grime and or a mold like substance.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area above triple sink. Repeat from 04-20-2022. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Pealing paint on ceiling above dish machine. Repeat from 04-20-2022 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee in the kitchen preparing food without a hair restraint. Operator provided hair net. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Pizza dough cutter stored between prep tables. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cooler at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on the kitchen prep table.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then unloaded the clean and sanitized from dishes from the machine. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pre cooked cheese pizza on speed rack with not time mark. Per operator pizza's were made at 10:00 AM (forty minutes prior). Operator labeled pizza's with time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line had cleaning lands and scrapers inside. Operator removed items from hand washing sink. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed over three compartment sink in the dish washing/prep room. Repeat from 10-18-2021 Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed peeling paint above dish area and utensil storage.

Basic - Food stored on floor. Observed cases of French fries and onion rings stored on floor in walk in freezer. Operator moved to proper storage. . Repeat from 10-18-2021 Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed a build up of food debris inside the microwave in the kitchen that the operator stated was from the previous day.

Basic - Soiled dry wiping cloth in use. Observed on cooks line.

Basic - Stored food not covered. Croutons in salad station in uncovered container. Operator covered. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one number ten cans of pitted olives dented at rim. Observed two number ten cans of sliced olives dented at rim.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored and in direct contact inside a grocery bags. Educated operator in proper storage in food grade containers. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for cooked pizza held for four hours or less. Printed Time as a Public Health Control for operator and reviewed. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the lid for the ice bin in the server station at front counter.

Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard lining a shelf in kitchen next to microwave shelf. Educated operator that cardboard was not an acceptable practice. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling on cooks line not smooth and cleanable as well as the ceiling in the dish machine/ prep area.

Basic - Current Hotel and Restaurant license not displayed. No current Division of Hotels and Restaurants license displayed at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cooks line on reach in cooler to be grooved and no longer properly cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone in a container of single use to go ramekins. Educated operator and phone was removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without any hair restraints. Educated employee on proper hair restraints. Corrective Action Taken

Basic - Food stored on floor. Observed a food grade bucket containing chicken on the floor of the walk in cooler. Educated operator on proper storage Corrective Action Taken

Basic - Single-service articles improperly stored. Observed single use containers on floor in exterior storage area. Educated operator that all food service items must be Stored off the floor. Corrective Action Taken