BELLINI'S EATERY
241 S US HWY 1, Tequesta FL 33469 · 561-529-3092
Last inspected Jan 21, 2026 · 7 visits since August 2023
JAN 24
SEP 24
DEC 24
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Employee preparing ready to eat sandwiches without gloves on. Employee put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025086238 | Oct 8, 2025 | Jan 5, 2026 | $720 |
Inspection history
7 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 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. Employee preparing ready to eat sandwiches without gloves on. Employee put gloves on.
Employee coffee container on a food preparation table at cook line. Employee removed.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
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. tall Berg reach in cooler: shredded mozzarella (55-56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tall Berg reach in cooler: shredded mozzarella (55-56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Left Levella cooler: sliced cheese (44-46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to another fully operable cooler.;
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. No time mark observed for cheese pizza. Per operator out of temperature for approximately 10 minutes. Operator placed time mark for remaining 3 hours 50 minutes.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right Levella cooler: cooked bucatini (55F - Cooling) at 2:46; cooling since 9:30 - 50F at 3:14 - Observed in deep container wrapped tightly in portion bags. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in shallow container and placed in freezer to quick chill; hot line flip top cooler: cooked onions (59F - Cooling) at 2:49; cooling since 10:15 - 57F at 3:17 - At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in shallow container and into freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on cutting boards at hot line flip top cooler.
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink by entrance to kitchen as evidenced by ice in basin of sink. Operator removed ice.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Reach-in cooler interior/shelves have accumulation of soil residues. At sliding glass cooler by pizza station.
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Dish machine- chlorine 0ppm. Operator placed new bucket of chlorine sanitizer, now 50ppm.
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. Observed Sliced pizza no time stamp. Per operator, out of temperature for approximately 2.5 hours. Operator updated time tracking sheet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to sanitizer bucket.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has accumulation of black mold like substance. Operator removed to clean and sanitize.
Handwash sink used for purposes other than handwashing. Observed strainer basket and food debris in hand wash sink by entrance to kitchen.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority6 Intermediate0 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Bread stored and in direct contact with black thank you to go bag at reach in freezer in prep kitchen area. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken nuggets over fried mozzarella at stainless reach in freezer. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
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. Bodily fluid's procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top on cook line: sliced cheese (57F - Cooling) at 11:50; cooling since 10:40 - 55F at 12:19 Observed at flip top cooler tightly wrapped in plastic wrap stored above rim of pan. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in lower portion of cooler.
Handwash sink used for purposes other than handwashing. Observed Colander stored in hand wash sink by entrance to kitchen, large pump dish soap container stored in hand wash sink by triple sink. Operator removed items from both sinks.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by triple sink.
No soap provided at handwash sink. No Soap at hand wash sink by triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed House made meatballs made 9/15 no date mark at reach in cooler by pizza station. Operator date marked product.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Chlorine 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, 200ppm+, in dish area. Operator set up fresh solution at 75ppm.
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 0ppm. Container empty. Operator replaced empty container 75ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over deli meat in glass door reach in cooler in the back. Operator removed eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon 39°F bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon was removed from freezer yesterday and stored in prep area cooler.
Commercially processed reduced oxygen packaged salmon 39°F bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon was removed from freezer yesterday and stored in prep area cooler. See stop sale.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored- next to clean plates above low boy at cook line; operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding); in glass one door at the back of the kitchen pizza sauce (60F - Cold Holding); shredded cheese (60F - Cold Holding)in low boy at pizza station chicken (51F - Cold Holding) in low boy at cook line; As per operator all foods not prepared or portioned today; as per operator cooler set up at 11:00am; food out of temperature for approximately 1 hour; foods moved to different cooler;
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- pizza by slice and garlic knots at front counter As per operator food on time since 10:45 am; operator time marked;
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.
No conspicuously located ambient air temperature thermometer in holding units - pizza cooler; one door glass coolers at the back of the kitchen; three door glass cooler; low boy at cook line;
Opened employee beverage container in a cold holding unit with food to be served to customers- ice coffee inside pizza cooler Operator removed
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.