Bella Roma Pizza
4301 Coconut Creek Pkwy, Coconut Creek, FL 33066 · Permanent Food Service · License 1613271
What drove the grade
Vacuum breaker missing at mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic-20
- Administrative complaint on Oct 19, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet.
Observed same.
More time given
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Observed same.
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1)Cook line flip top- heavy whipping cream (52°F - Cold Holding). Per operator item placed in unit approximately 2 hours ago. Observed item double panned operator moved item to bottom unit to quick chill. 2) Cook line grill draws lasagna (38 -47°F - Cold Holding) per operator item placed in unit approximately 1 hour ago. Operator moved item to walk in cooler to quick chill. 3) pizza prep flip top - Marinara Sauce (47°F - Cold Holding) per operator item placed in unit approximately 3 hours ago. Operator placed on time as public health control.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Walk in cooler - Lasagna - per operator item prepared three days ago. Operator date marked.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Flip top on cookline spoon inside garlic container employee stored spoon properly inside container.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Waiter station 1 employee drink without lid employee removed.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
1) hand washing sink near walk in cooler. 2) hand washing sink near cook line. Operator posted signs
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys and food stored with dishes above flip top on cook line. Employee removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.