BELLA CUCINA ITALIAN EATERY
903 BIG TREE RD, South Daytona FL 32119 · 386-310-4470
Last inspected Feb 18, 2026 · 8 visits since July 2023
JAN 24
JUL 24
JAN 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
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
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta fazole 49F in the middle overnight cooling in covered plastic container
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. - Fresh garlic in oil 52F overnight, top of other containers in reach in cooler overnight - ajus and cooked beef 44F on the bottom shelf of same cooler overnight
Toxic substance/chemical improperly stored. Wd40 next to plates over reach in cooler Kitchen magic spray over clean lids and spices
Show the remaining 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime.Slicer blade guard
Handwash sink used for purposes other than handwashing. Used to to hold plastic containers
Accumulation of debris in three-compartment sink. Black residue under rim
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone on prep table - shirt on top of speed rack
Single-service articles improperly stored. - Pizza boxes leaning on the floor between coolers corrected on site - back hallway
Working containers of food removed from original container not identified by common name.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
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. Operator changed out chemical container and primed. 100 ppm cl was reached
Nonfood-grade bags used in direct contact with food. Frozen bread
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 46F, bruschetta 44F both out and returned to cooler during lunch
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 as required. Pizza by the slice returned to cooler from approximately 2 hours ago
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup slicer sharpener area Can opener
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kala
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
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. Approximately 10 ppm cl. Operator changed chemical and 50 ppm cl was reached.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over broccoli
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta from Tuesday 8 days ago.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bruschetta, wings both from Sunday
Spray bottle containing toxic substance not labeled.
Clean utensils or equipment stored in dirty drawer or rack. Lids in visibly soiled bus pan. Operator removed to re-wash everything
Employee personal food not properly identified and segregated from food to be served to the public. Half eaten apple on top of basic container
Opened employee beverage container in a cold holding unit with food to be served to customers. Soda bottle
Working containers of food removed from original container not identified by common name. Powdered sugar
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Underside of mixer head
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Fresh mozzarella 44-48F, ham 50F, sliced cheese 46F. Top of cooler in plastic containers with lid open. Operator put individual lids and closed. - pizza cooler shredded cheese 37-50F; cut tomatoes 34-54F. Operator covered and spread out product - Fresh garlic in oil 85F out for less than 4 hours. Operator returned to refrigeration - cheesecake 45F in dessert cooler. Operator moved to another unit
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Underside of mixer head
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. Dishwasher and new employee with no food handler training
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. -tested 0ppm, operator changed sanitizer, retested 50ppm
Raw animal food stored over or with unwashed produce. -raw shell eggs stored in triple door reach-in cooler above unwashed mushrooms
Food-contact surface soiled with food debris. -slicer has an accumulation food debris -white cutting board on top of reach-in cooler across from the stove is stained
Handwash sink not accessible for employee use at all times. -handwash sink in kitchen blocked by mop bucket, operator relocated
Floor underneath fryer has accumulation of grease and food debris.
Food not stored at least 6 inches off of the floor. -container of garlic knots stored on the floor next to pizza table, operator relocated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked meatballs 47-50F in triple door reach in cooler, per operator prepared 24 hours ago, operator discarded
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over cooked eggplant and raw philly beef over mushrooms in reach-in freezer, operator reorganized reach-in freezer
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 for slices cooked less than 15 minutes ago, operator marked times
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pizza sauce 46F in triple door reach-in cooler, per operator prepared 48 hours ago, operator discarded
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. -Alberto
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on prep table, operator relocated
Employee with no hair restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. -bag of flour stored on floor, operator relocated
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven door
Single-service articles improperly stored. -case of hinged trays stored on floor in hallway, operator relocated
Wet mop not stored in a manner to allow the mop to dry. -mop sitting in bus tub in mop sink, operator relocated
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -soiled wet wiping cloth stored on top of stove, operator relocated
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.