RESTAURANT BELLA COLOMBIA
5835 MEMORIAL HWY, Tampa FL 33615 · 813-570-8555
Last inspected Aug 5, 2026 · 7 visits since October 2023
AUG 24
JUN 25
DEC 25
APR 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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. Provided by email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen fish stored over frozen cooked empanadas inside front line reach in freezer. Employee relocated raw items to an approved location at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled. Calcium buildup located inside ice machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chorizo are not dated inside a front line reach in cooler. Employee added date to chorizo at time of inspection.
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. Flan made in house are not properly labeled for customer self service in dining room reach in cooler. Employee relocated all flan from self service reach in cooler at time of inspection
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Container of medicine improperly stored. Two bottles of anti-burn cream and hand sanitizer stored on shelf over frying oil near front line cook. Employee relocated all items to an approved location at time of inspection.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw chicken stored over raw frozen chorizo, frozen fish, frozen bacon, frozen pork belly, and frozen beef tripe in reach in freezer. Located in dry storage room in dining room and in front line cook. Discussed with operator the proper storage system for raw chicken, ground meats, and whole meats.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle a bleach container, then washed hands at three compartment sink with gloves on. Discussed with employee to wash hands at handwashing sinks only and to always change gloves and wash hands after changing tasks. Employee removed old gloves and washed hands at hand washing sink during time of inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed employee handle a bleach container, then washed hands at three compartment sink with gloves on. Discussed with employee to wash hands at handwashing sinks only and to always change gloves and wash hands after changing tasks. Employee removed old gloves and washed hands at hand washing sink during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato salsa, shredded cheese, cooked corn and yucca stored inside front line reach in cooler not dated.
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. Expired for Aidee O.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water store on top of dry storage rack at front line cook next to single service take out containers and clean dishwasher. Employee discarded beverage at time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in reach in freezer located at front line cook and next to three compartment sink.
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. Flan, prepared arepas, tamales, frozen fruit in juice, and prepared cornmeal stored inside reach in cooler for customer self service not labeled. Located in dining room. Operator removed all items for customer self service at time of inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine tested at 10 PPM, employee corrected chlorine to 50 PPM at time of inspection.
Working containers of food removed from original container not identified by common name. Multiple containers with flour, starches, sugar, sauces, and squeeze bottles not labeled throughout establishment.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw beef with gloves and started cooking. Spoke with chef about proper hand washing technique. Chef changed gloves and washed his hands.
Non-food grade paper/paper towel used as liner for food container. Non food d grade cloth used to cover food. Chef removed cloth and used lid to cover food.
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. Provided operator with body fluid clean up sign.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef cooked and held longer then 24 hours has no date marked inside refrigerator in kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Clean equipment/utensils not stored at least 6 inches above the floor. Clean dishes stored on floor in kitchen area.
Food stored on floor. Bags of rice stored on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside white freezer in prep kitchen.
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment. Spatula stored in between handwashing sink and wall.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle laying inside butter inside refrigerator.
No copy of latest inspection report available.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have buildup of rust.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor in kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket tested 200ppm of chlorine.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on front line.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw pork stored over cooked bean, bottled waters and bagged uncooked rice in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of fried pork belly 108-132F stored on fryer at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato, cooked bean and various food items in walk-in cooler.
Bowl or other container with no handle used to dispense food. Ice scoop handle laying on ice cubes in ice machine.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach-in freezer in dining room.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few large pieces of fried pork belly (130F - Hot Holding) stored on side of the fry oil in fryer. Employee states that they will be refried and served within 4 hours. Recommended time control.
Handwash sink used for purposes other than handwashing. Observed coffee debris in hand wash sink at front service counter. Employee cleaned hand wash sink at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato, cooked beef and a few cooked/prepped food items in walk-in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade solutions, tested 100-200ppm.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over cut ham in reach-in freezer in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A gallon of milk (48F - Cold Holding) and a container of chimichuri (45F - Cold Holding) in reach-in cooler at front counter reach-in cooler.
Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by trash can and multiple bottles of chemicals on floor. Operator removed items from handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, beef soup and other cooked/prepped food in walk-in cooler.
Food stored on floor. A bag of onions stored on floor in walk-in cooler.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked chorizo and cook bean in reach-in cooler. Employee rearranged items at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of cooked onion and tomato sauce (122F - Hot Holding) on stove top. Employee turned on stove to reheat at time of inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm.
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. Provided by email.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees. Provided by email.
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. 2 employees has no training.
Food stored on floor. A bag of rice and a case of plantains stored on floor in dry storage room.
No Heimlich maneuver/choking sign posted. Provided by email.
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.