BELLAS BAGELS AND CAFE
7100 CENTRAL AVE, Saint Petersburg FL 33707 · 727-803-6496
Last inspected Aug 13, 2026 · 9 visits since October 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline and in prep areas stained
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator uses quaternary sanitizer but does not have test strips
Original container of toxic substance or chemical does not bear the manufacturer's label. -quaternary sanitizer tabs label is completely rubbed off and not able to be read
Accumulation of black/green mold-like substance in the interior of the ice machine.
Show the remaining 9 findings ▾
Bathroom door left open other than during cleaning or maintenance. -Employee restroom door open
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee and customer restrooms do not have self closing doors
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -soiled cardboard on walk in cooler floor
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Reach in cooler behind front counter has 64F ambient temperature. Half and half and cream cheese stored inside this cooler this morning both temped 63F. Operator moved items to walk in freezer to cool. Operator will not use this cooler for temperature controlled foods until it is repaired and able to hold foods at 41F or below.
Cutting board has cut marks and is no longer cleanable. -cutting boards in food prep and cookline areas
Floor soiled/has accumulation of debris. -behind front counter
Food stored on floor. -boxes of food and bags on bagels stored on floor in walk in freezer
Interior of oven has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler behind front counter
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority8 Intermediate11 Basic
Show 24 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook picked something up off the floor and proceeded to engage in food preparation. I stopped him before stop sale would be necessary, and he proceeded to wash hands with no soap in 3 compartment sink. After correct, he washed hands with soap in hand wash sink.
Employee washed hands with no soap. -cook picked something up off the floor and proceeded to engage in food preparation. I stopped him before stop sale would be necessary, and he proceeded to wash hands with no soap in 3 compartment sink. After correct, he washed hands with soap in hand wash sink.
Pesticide/insecticide labeled for household use only present in establishment. -can of Raid stored above bagels proofing outside employee restroom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter- cream cheese packets (63F - Cold Holding, retemped at 39F); half and half (63F - Cold Holding, retemped at 36F) In prep cooler on makeline- sliced cheese (48F - Cold Holding, retemped at 41F); block of cream cheese (77F - Cold Holding, retemped at 62F) Operator moved all foods to walk in freezer to rapid cool. All had been stocked this morning, nothing stored overnight in reach in coolers. We moved all foods in top compartment of makeline cooler to time as a public health control procedures because they go through them within 4 hours.
Toxic substance/chemical improperly stored. -can of Raid and cleaning chemicals stored on shelf above rack of bagels proofing in hallway outside employee restroom -operator moved chemicals to store away from foods
Employee washed hands in a sink other than an approved handwash sink. -cook picked something up off the floor and proceeded to engage in food preparation. I stopped him before stop sale would be necessary, and he proceeded to wash hands with no soap in 3 compartment sink. After correct, he washed hands with soap in hand wash sink.
Food being cooled by nonapproved method. -Egg patties cooling stacked and covered in reach in cooler in kitchen. Operator unstacked, uncovered and stored in walk in cooler to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline and in prep areas stained
Handwash sink not accessible for employee use at all times. -Sole hand wash sink in food prep area blocked by cooling rack Operator moved cooling rack
Handwash sink used for purposes other than handwashing. -hand wash sink by 3 compartment sink, sole hand wash sink in food prep area, has pan lids and rags being stored in it Operator removed items from hand wash sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator uses quaternary sanitizer but does not have test strips
No soap provided at handwash sink. -sole hand wash sink in food prep area is not stocked with soap Operator provided soap
Original container of toxic substance or chemical does not bear the manufacturer's label. -quaternary sanitizer tabs label is completely rubbed off and not able to be read
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bathroom door left open other than during cleaning or maintenance. -Employee restroom door open
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee and customer restrooms do not have self closing doors
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -soiled cardboard on walk in cooler floor
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Reach in cooler behind front counter has 64F ambient temperature. Half and half and cream cheese stored inside this cooler this morning both temped 63F. Operator moved items to walk in freezer to cool. Operator will not use this cooler for temperature controlled foods until it is repaired and able to hold foods at 41F or below.
Cutting board has cut marks and is no longer cleanable. -cutting boards in food prep and cookline areas
Floor soiled/has accumulation of debris. -behind front counter
Food stored on floor. -boxes of food and bags on bagels stored on floor in walk in freezer
Interior of oven has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler behind front counter
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0PPM) Operator added sanitizer and retested at 200PPM
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority9 Intermediate7 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cooked egg patties with bare hands. Educated operator on importance of not touching ready to eat foods with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw pooled eggs stored on top shelf in walk in cooler with all ready to eat foods under it. Operator moved to store below ready to eat foods.
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. See stop sale. Half and half (44F - Cold Holding) Operator voluntarily discarded, added half and half to Time as a Public Health Control procedures.
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 containers of milk and half and half in cooler near entrance not date marked. Operator marked with Tuesday's date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Egg patties (83F - Cooling, retemped at 79F) Egg patties cooling in reach in cooler in kitchen stacked and covered. Operator unstacked and uncovered and moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep cooler in kitchen is stained -cutting board on prep table near walk in cooler is stained -pumps inside milk and half and half dispensers on condiment table are soiled with accumulation of milk solids and debris
Handwash sink at front counter does not have enough water pressure to properly wash hands.
Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked by cooling rack Operator moved rack
Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen filled with pans and dishes Operator removed to unblock sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided pH test kit. I informed him that he needs test strips for quaternary sanitizer.
Original container of toxic substance or chemical does not bear the manufacturer's label. -bottle of sanitizer tablets label has been completely erased with accumulation of grease on outside of bottle
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at front counter has no hot water. Temping at 76F.
Bathroom door left open other than during cleaning or maintenance. -employee restroom and customer restroom
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom and customer restroom
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go boxes in dry storage closet besides front counter not stored inverted
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Everything in reach in cooler outside walk in cooler is temping around 50F, operator says they are cooling for prep this morning, but ambient thermometer in cooler is also at 50F. Only 2 items have been in cooler without being removed, both unopened packaged meat. I attempted to get a temperature of these items which was also 50F. Operator moved all foods to walk in cooler and will discontinue use of this cooler until it has been serviced and holding temperatures of 41F and below.
Cutting board has cut marks and is no longer cleanable. -cutting board on prep cooler in kitchen is grooved -cutting board on prep table near walk in cooler is grooved
Floor soiled/has accumulation of debris under oven
Floor tiles missing and/or in disrepair through kitchen and in employee restroom.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter. Operator placed items in reach-in freezer. a. half and half (60F - Cold Holding); b. oat milk (60F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler near walk-in cooler is soiled with food debris cracks.
Handwash sink at front counter does not have enough water pressure to properly wash hands.
Bathroom door left open other than during cleaning or maintenance. Operator closed doors.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Single-serve cup without handle stored inside container of sugar on shelf in warewashing area. Operator removed cup.
Reach-in cooler near walk-in cooler interior have accumulation of soil residues.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above jalapeños on shelf near walk-in cooler.
Working containers of food removed from original container not identified by common name. Sugar removed from original packaging stored in container on shelf in warewashing area not labeled. Operator labeled item sugar.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (48F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. White cuttings boards stained with food debris. Slicer under prep table soiled with food debris.
Handwash sink not accessible for employee use at all times. Pots and pans in hand sink at kitchen area. Employee removed pots and pans.
Handwash sink used for purposes other than handwashing. Metal speed rack in front of hand sink. Employee moved racked.
Spray bottle containing toxic substance not labeled.
Cutting board has cut marks and is no longer cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cream cheese in reach-in cooler in dining room area to sell to customers label does not identified address and date marked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris.
Working containers of food removed from original container not identified by common name. Clear container with powdered substance not identified. Management labeled sugar.
Portable fire extinguisher missing from its designated location. For reporting purposes only.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris on cook line.
Identity of food or food product misrepresented. Key lime pies sold for customers in front area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. guava cream cheese, turkey meats other cream cheese no date marking in standup cooler made more then 24 hours
Cutting board has cut marks and is no longer cleanable on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Grill pressure soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler soiled with food debris.
Working containers of food removed from original container not identified by common name. White powered substance in container on prep shelves. Manager labeled container sugar.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened on 3-26-24 with no date mark. Employee date mark item.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10:35 salmon (47F - Cold Holding); 10:35 slice cheese (45F - Cold Holding);10:40 coleslaw (45F - Cold Holding). Manager placed items in freezer. 11:20 Salmon 41f, 11:20 sliced cheese 43, 11:20 coleslaw 43F.
Food-contact surface soiled with food debris, mold-like substance or slime. Oven presser soiled with food debris
Handwash sink not accessible for employee use at all times. Pans in hand sink, and metal rack in front of hand sinks.
Identity of food or food product misrepresented. Cream cheeses, and cakes in reach-in cooler dining room area not properly labeled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheeses reach-in cook made 24 hours not properly dated. Employee dated items.
Spray bottle containing toxic substance not labeled. Spray bottles in dish area not identified. Manager labeled water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter has mold like substance in bin.
Bowl or other container with no handle used to dispense food. Bowl with no handle in season bins. Manager removed items.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach in mop sink area. Manager removed and sanitized area. 1 dead roach in front closet storage area. Manager removed and sanitized area. 1 dead roach in back storage area. Manager removed and sanitized area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen soiled with food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler cook line no ambient thermometer.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach - in cooler on cook line.
Single-service articles improperly stored. Cases of to go items on floor in dining room. Manager moved cases off floor.
Unwrapped single-service utensils not presented so that only the handles are touched. Red straws next to coffee pots in dining room are not wrapped. Manager removed straws.
Working containers of food removed from original container not identified by common name. Clear plastic container with white substance. Manager labeled containers flour,sugar
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink in back area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine front counter line mold like substance
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Food stored on floor. Cases of water bottles on floor next to front counter Case of cream cream, cases of juices, on floor in walk-in cooler. Cases of bagels on floor in walk-in freezer. Case of syrup on floor in storage closet front area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. Oven presser on cook line heavily soiled with food debris. Oven in kitchen heavily soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler on cook line soiled with food debris.
Single-service articles improperly stored. Cases of to go cups on floor front dining area. Cardboard boxes on floor under front counter.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority8 Intermediate8 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (70F - Cold Holding). Employee marked butter on time.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink in back area.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over weekend no date mark. Employee date marked item.
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.
Handwash sink not accessible for employee use at all times. Bagel rack blocking hand sink on cook line.
Handwash sink used for purposes other than handwashing. Metal lids in hand sink on cook line. Employee moved items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee replaced paper towels.
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.
No soap provided at handwash sink. No hand soap at hand sink on cook line. Employee placed soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine front counter line mold like substance
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Dead roaches on premises. 1 dead roach at back door area. Employee removed and sanitized area. 2 dead roaches in mop sink. Employee removed and sanitized area. 1 dead roach in hallway. Employee removed and sanitized area.
Floor soiled/has accumulation of debris. Kitchen floor soiled with food debris.
Food stored on floor. Cases of water bottles on floor next to front counter Case of cream cream, cases of juices, on floor in walk-in cooler. Cases of bagels on floor in walk-in freezer. Case of syrup on floor in storage closet front area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. Oven presser on cook line heavily soiled with food debris. Oven in kitchen heavily soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler on cook line soiled with food debris.
Single-service articles improperly stored. Cases of to go cups on floor front dining area. Cardboard boxes on floor under front counter.
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.