CASA BELLA
512 W 3 ST, Stuart FL 34994 · 561.223.0077
Last inspected Mar 18, 2026 · 7 visits since November 2023
NOV 23
MAY 24
JUN 25
MAR 26
▼ IMPROVING
4 inspections trending up, 32 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (119F - Hot Holding); tomato sauce (119F - hot Holding) roasted garlic (108F - Hot Holding)
★ 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 |
|---|---|---|---|
| 2--2024031744 | May 14, 2024 | Feb 17, 2025 | $400 |
Inspection history
7 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Nonfood-grade bags used in direct contact with leafy greens and bread at walk in cooler and freezer Operator removed
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.
Metal container of Raw chicken stored on floor.
Jun 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 23, 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, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. At walk in cooler, cooked pasta (48F - Cold Holding); marinara sauce (53F - Cold Holding); cooked sausage (54F - Cold Holding); cut melon (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh mozzarella (51F - Cold Holding); butter (54F - Cold Holding) All products not prepared or portioned today. Operator stated all products held in unit over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pasta (48F - Cold Holding); marinara sauce (53F - Cold Holding); cooked sausage (54F - Cold Holding); cut melon (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh mozzarella (51F - Cold Holding); butter (54F - Cold Holding) All products not prepared or portioned today. Operator stated all products held in unit over 24 hours. See stop sale.
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.
Food stored on floor. At kitchen, oil stored on floor. Operator moved oil to shelf.
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook rub face and return to food prep. Operator coached employee on proper hand washing
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fish in walk-in freezer
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink. Coached employee on proper handwash procedures
Handwash sink not accessible for employee use at all times. Tea dispenser blocking hand sink in kitchen
Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook rub face and return to food prep. Operator coached employee on proper hand washing
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fish in walk-in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (71F - Cold Holding); butter (53F - Cold Holding); compound butter (50F - Cold Holding) items sitting out at room temp on cookline. Operator will begin using time
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (119F - Hot Holding); tomato sauce (119F - hot Holding) roasted garlic (108F - Hot Holding)
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink. Coached employee on proper handwash procedures
Handwash sink not accessible for employee use at all times. Tea dispenser blocking hand sink in kitchen
Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature
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.