BELLA RIMINI ITALIAN RESTAURANT
625 N TAMIAMI TRL STE D, Nokomis FL 34275 · 941-220-3934
Last inspected Nov 14, 2025 · 6 visits since September 2023
SEP 23
JAN 24
OCT 24
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2019054361 | Oct 23, 2019 | Dec 4, 2019 | $400 |
Inspection history
6 visits, newest first
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over bagged shredded cheese in the reach in cooler nearest the fryers. Observed raw bacon stored over bread in the reach in cooler nearest the pizza oven. The operator properly stored the above raw foods.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher not change gloves after handling soiled dishware then handle clean dishware. Educated the employee on proper glove procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line near the fryers. The operator stated the potentially hazardous food has been held for approximately 1 hour. Observed blue cheese crumbles (48F - Cold Holding)stored stacked above the fill line in the top section of the reach in cooler at the salad station. The operator stated the potentially hazardous food has been held for approximately 1 hour. The operator emptied half of the contents of the above foods and stored in the lower portion of the cold holding units.
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/. The certified food manager arrived during the inspection.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed minestrone soup and meat sauce prepared and stored for more than 24 hours with no date mark.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for salt in dry storage. The operator removed the bowl from the salt.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above the expo line. The employee properly stored the cell phone.
Food stored on floor. Observed a bag of panko bread crumbs stored on the floor in dry storage. Observed a container of minestrone soup stored on the floor in the walk in cooler. The operator properly stored the above foods.
In-use tongs stored on the pizza oven door handle between uses. The operator properly stored the tongs.
Outer openings not protected with self-closing doors. Observed the self-closing device at the rear exit in disrepair.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 9 high priority.
9 High priority4 Intermediate6 Basic
Show 19 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed pasta prepared on site date marked 7/1. The pasta was discarded.
Dented/rusted cans present. See stop sale. Observed a dented #10 can of olives in dry storage. The operator segregated the can for return.
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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for ware washing and sanitizing.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed tomatoes in the walk in cooler. The raw eggs were properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over plastic containers of sauce in the walk in cooler. The raw calamari was properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground sausage stored over raw calamari in the walk in cooler. The raw foods were properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pasta prepared on site date marked 7/1. The pasta was discarded.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishware then handle cooked pasta without changing gloves. The pasta was discarded The employee was educated in proper glove protocols.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle soiled dishware then handle cooked pasta without changing gloves. The pasta was discarded The employee was educated in proper glove protocols.
No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. The operator provided paper towels for the hand sink.
No probe thermometer provided to measure temperature of food products.
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.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed the max temperature of the dishmachine hot water at 105F. The operator stopped use of the dishmachine and set up the three compartment sink.
Coffee filters not stored inverted or protected from contamination behind the front counter. The operator properly stored the filters.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored near packaged foods on the dry storage rack. The operator properly stored the backpack.
Employees with no hair restraint while engaging in food preparation.
In-use tongs stored on the pizza oven door handle between uses. The operator properly stored the tongs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the tong handle used for cooked meatballs in the bain marie not stored above the food. The operator properly stored the tongs.
Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing in standing water in the three compartment sink. The operator moved the calamari to the walk in cooler.
Oct 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with dough in the walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over pizza sauce in the walk in cooler. The operator properly stored the raw shell eggs.
Handwash sink not accessible for employee use at all times. Observed a food preparation table blocking access to the handwashing sink in the kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sinks in the kitchen and behind the bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw chicken and raw veal with no date marks in the reach in cooler.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water for the handwashing sink in the kitchen at 73F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed portion cups with no handles used as scoops for flour, basil, and oregano in the kitchen. The operator removed the scoops.
Buildup of food debris/soil residue on equipment door handles. Observed the reach in freezer door handles soiled. Observed the walk in cooler door handle soiled with a build up of food debris.
Dead roaches on premises. Observed 3 dead large roaches behind the bar. The operator discarded the roaches.
Floor not cleaned when the least amount of food is exposed. Observed broken eggs shells underneath the pizza oven.
Food stored on floor. Observed boxes of cheese stored on the floor of the walk in cooler. Observed boxes of uncooked pasta stored on the floor in the storage area.
Interior of the microwave has an accumulation food debris.
No handwashing sign provided at a hand sink used by food employees near the three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler door gasket soiled with a black slime-like substance.
Opened employee beverage container in the walk in cooler with food to be served to customers. The operator discarded the beverage.
Reach-in cooler interior have accumulation of food debris.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Handwash sink not accessible for employee use at all times. Observed a clipboard covering the handwashing sink near the three compartment sink. The operator removed the clipboard.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed no detergent for the dishmachine. The operator set up the three compartment sink for warewashing.
Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for sugar in the dry storage area. The operator removed the scoop.
Carbon dioxide tank not adequately secured behind the bar.
Food stored on floor. Observed a plastic bucket of marinara sauce stored on the floor in the walk in cooler.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop at the ice machine stored on a soiled plate. The operator removed the scoop for sanitization.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between prep tables near the steam table. The operator removed the knife for sanitization.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle for shredded cheese not stored above the food in the reach in cooler. The operator properly stored the scoop handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 88F standing water on the cook line. The operator removed the utensils for sanitization.
No handwashing sign provided at a hand sink used by food employees near the three compartment sink.
Standing water in bottom of reach-in-cooler at the front of the kitchen.
Working containers of food removed from original container not identified by common name. Observed salt and sugar removed from the original packaging not labeled in the dry storage area. The operator labeled the food products.
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.