BELLA VISTA RESTAURANT
540 SR 13 STE 10, Saint Johns FL 32259 · 848-218-0348
Last inspected Jun 26, 2026 · 8 visits since September 2023
MAY 24
NOV 24
JUN 25
DEC 25
JUN 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects in dry storage area in back of kitchen. 1 live flying insects around pizza oven in front of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw sewage on ground of establishment. At time of inspection, three compartment sink, chlorine dish machine and hand wash sink all drain into the same floor drain with various pipes not fully over floor drain and waste water resulting on floor of ware washing area under equipment and into the walkway when multiple pipes are draining. Discussed with operator not utilizing dishmachine drain at the same time as hand wash sink and three compartment sink until it can be repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, cooked noodle (48F - Cold Holding) stored directly over cooked pasta cooling down on speed rack. Operator removed cooling pasta to separate rack to prevent further heat from rising to the cooked pastas.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with debris stuck to blade.
Equipment in poor repair. Reach in cooler at front pizza make line has torn door gaskets preventing proper seal.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line at 117F, operator had employee increase heat of stove.
Old labels stuck to food containers after cleaning. On shelf over three compartment sink, clean containers with remnants of old labels still attached.
Presetting of unwrapped silverware and/or tableware outdoors. Wrapped tableware on pushcart outside of side door not under covered area, plates and glasses present on outside dining tables.
Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler on the cook line. Operator wiped out the standing water.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of red peppers and 1 dented can of black olives on rack at end of front counter make line across from pizza oven.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler on cook line scratched face with bare hands then continued to handle clean equipment without washing hands between tasks.
Nonfood-grade bags used in direct contact with food. Frozen raviolis in to go/grocery bags in standing reach in freezer in storage area by bathrooms.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon, removed from original packaging, stored over cooked sliced sausage in reach in freezer in storage area by bathrooms, salmon moved.
Employee with no hair restraint while engaging in food preparation. 1 food handler at front counter making dough, employee put on hair net.
Unnecessary items/unused equipment on the premises. Discarded fryer outside by back door to kitchen.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Bottle of windex stored with seasonings and over to go lids in shelve in middle of kitchen, bottle moved.
Handwash sink used for purposes other than handwashing. Employee dumping ice in hand wash sink by pizza oven.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles over bar area in secondary dining area.
Employee with no hair restraint while engaging in food preparation. 2 employees preparing food in kitchen.
Equipment in poor repair. Right door of reach in cooler across from stoves keeps falling off.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels stored on top of soiled pizza oven, peels moved to clean sheet pans.
Presetting of unwrapped silverware and/or tableware outdoors. Outside tables preset with plates, glasses, and utensils. Also extra glasses, utensils and plates stored outside for setting for outside tables.
Unnecessary items/unused equipment on the premises. Multiple discarded kitchen equipment outside behind building and in parking lot.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over bags of prepared carrots and cheese in reach in freezer chest in prep area. Also raw pork stored over butter in bottom of reach in cooler in prep area. Also raw veal stored over prepared eggplants in bottom section of reach in cooler in prep area. Also raw pork stored over prepared potatoes in walk in cooler. All raw animal products moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (121F - Hot Holding) meatballs sitting over fill line above liquid in steam well next to to cook line, per operator meatballs where heated on the stove earlier and placed in steam well, meatballs stirred and covered.
Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner stored with bottles of wine at to go counter. Air freshener and soap stored with paper towels in cabinet in first unisex bathroom.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate inside ice machine next to espresso machine.
Floor soiled/has accumulation of debris. Under prep table across from espresso machine by front counter. Also broken cove molding along wall in ware washing area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine stored over washed lemons in walk in cooler, romaine moved.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara sauce (71F,69F - Cooling over 6 hours); ground beef (55F - Cooling over 6 hours); cream sauce (51F,50F - Cooling over 6 hours) all items in covered deep pans/containers in walk in cooler, per manager all items where made yesterday without any additional preparation today. meatballs (55F - Cooling over 6 hours); cooked potatoes (55F - Cooling over 6 hours) in deep covered pans in reach in cooler on make line across from cook line in kitchen, per manager both items where made yesterday without any additional preparation today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. marinara sauce (71F,69F - Cooling over 6 hours); ground beef (55F - Cooling over 6 hours); cream sauce (51F,50F - Cooling over 6 hours) all items in covered deep pans/containers in walk in cooler, per manager all items where made yesterday without any additional preparation today. meatballs (55F - Cooling over 6 hours); cooked potatoes (55F - Cooling over 6 hours) in deep covered pans in reach in cooler on make line across from cook line in kitchen, per manager both items where made yesterday without any additional preparation today.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects in dry storage area in back of kitchen. 1 live flying insects around pizza oven in front of kitchen.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open box of cheesecake in reach in cooler in middle of kitchen, per manager box was opened on Sunday, box labeled.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (71F,69F - Cooling over 6 hours); ground beef (55F - Cooling over 6 hours); cream sauce (51F,50F - Cooling over 6 hours) all items in covered deep pans/containers in walk in cooler, per manager all items where made yesterday without any additional preparation today. meatballs (55F - Cooling over 6 hours); cooked potatoes (55F - Cooling over 6 hours) in deep covered pans in reach in cooler on make line across from cook line in kitchen, per manager both items where made yesterday without any additional preparation today.
Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid on floor near triple sink, per manager it is window cleaner, bottle labeled. Bottle of pink liquid next to oven on cook line, per manager it is degreaser, bottle labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate of large ice machine in middle of kitchen.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw plastic wrapped salmon over uncovered cooling meatballs. Operator relocated the meatballs.
Toxic substance/chemical improperly stored. Chemical spray bottle of windex stored in dry storage area over bottles of sauces. Employee relocated the windex spray bottle.
Clam/mussel/oyster tags not marked with last date served. At time of inspection not all shellstock tags marked with date of last served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the wait station reach in cooler, open container of milk from the previous day with no product date marking. Operator placed date marker on the container.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable blue cutting board in the prep area with food residue staining build up. Employee relocated the cutting board to be washed. Can opener on the front prep line with food debris build up. Operator relocated the can opener to be washed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on the cutting board in front of the pizza oven. Employee beverage over flip top reach in cooler at the entrance to the main cook line. Operator relocated all employee beverages.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top of pizza oven on the main cook line. Operator relocated the pizza paddles. Tongs stored on the oven door handles on the main cook line. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance staining.
Plumbing system in disrepair. Drainage plumbing from pasta cooker leaks on floor when drained. Operator states drain pipe broke and in the process of fixing.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board by the slicer. Operator relocated the wet wiping cloth.
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.