BELLA BELLA
123 5 AVE, Tallahassee FL 32303 · 4121114
Last inspected May 14, 2026 · 5 visits since December 2023
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken barley soup 45F and onion soup 45F.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish not frozen entire time.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken barley soup 45F and onion soup 45F in reach in cooler at cook line. Per manager stored cooling over 24 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken barley soup 45F and onion soup 45F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth sanitizer quaternary 500+ppm. Manager corrected to quaternary 200ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed roasted shrimp 54F at 4:30, cooked and cooling since 4:00, 54F at 5:15 in reach in cooler at cook line. Shrimp held in covered container not allowing proper cooling. Observed roasted garlic rice 72F at 4:30, cooked and cooling since 4:15, 72F at 5:15 in reach in cooler at cook line. Garlic rice stored in dense portion not allowing to properly cool. Observed lasagna 91F at 4:45, cooling since 4:00, down to 81F at 5:15 in walk in cooler. Lasagna covered not allowing to properly cool. Manager uncovered and portioned food items that are cooling as needed during inspection.
Observed soda gun holster soiled at bar area.
Observed wet cleaned cups dried with paper towels at server station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine on lower level. Employee wiped down ice machine during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed glasses stacked while still wet. Manager had employees put in dish area.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce 55F in reach in cooler at cook line at 5:30. Per manager Alfredo was out of the cooler at 5:00 for food prep. New temperature at 6:15: 50F.
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.