BELAROMA
318 N DIXIE FWY, New Smyrna Beach FL 32168 · 386-266-2585
Last inspected Aug 21, 2026 · 8 visits since August 2024
AUG 24
MAR 25
DEC 25
AUG 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available mid rare
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. Employee on duty 1 month
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available mid rare
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Countertop cooler overnight: cooked chicken 46-54F Green beans 43-46F Glass door cooler: curry 48F Rice 45F Pasta 46f Chick peas 45F Piccata 46F Dessert cooler tiramisu 44F and 45F Black cooler holding cream 50F butter 47F
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Credit card fee not on menu
Handwash sink used for purposes other than handwashing. Hand sink used to hold pot of chick peas
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiramisu made with raw egg Caesar made with raw egg Poached egg
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. Employee on duty 1 month
Dec 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup 47F, milk 45F, butter 52F, mashed potatoes 49F, cream cheese 56F, sliced cheese 49F, tuna salad 49F, chicken 46F, potato salad 46F, shredded cheese 55F, cut tomato 50F. Overnight in main cooler. See stop sale Peanut butter cream cheese pie 54F; tres leches pie 54F. Both overnight in display case.
Mar 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup 47F, milk 45F, butter 52F, mashed potatoes 49F, cream cheese 56F, sliced cheese 49F, tuna salad 49F, chicken 46F, potato salad 46F, shredded cheese 55F, cut tomato 50F. Overnight in main cooler. See stop sale Peanut butter cream cheese pie 54F; tres leches pie 54F. Both overnight in display case.
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.
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.
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority8 Intermediate4 Basic
Show 16 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. For laundry and household use - must say "sanitize food contact surfaces"
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gravy 2/26
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup 47F, milk 45F, butter 52F, mashed potatoes 49F, cream cheese 56F, sliced cheese 49F, tuna salad 49F, chicken 46F, potato salad 46F, shredded cheese 55F, cut tomato 50F. Overnight in main cooler. See stop sale Peanut butter cream cheese pie 54F; tres leches pie 54F. Both overnight in display case.
Chemical bottle containing toxic substance not labeled. 1/2 gallon bottle
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened coconut milk, open cream, open milk
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No hot running water for establishment
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.
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.
Probe thermometer not within the intended measuring range of use. 120-200F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Food stored on floor. In the cabinets
Outer openings not protected with self-closing doors.
Plumbing system in disrepair. Mop sink drains onto the ground
Aug 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -chlorine test strips needed
Probe thermometer not within the intended measuring range of use. Meat thermometer
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.