Belly Bliss Cafe
2355 Vanderbilt Beach Rd, Suite #156, Naples, FL 34109 · Permanent Food Service · License 2103091
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the server station in the kitchen observed cut melon (68°F - Cold Holding). Operator stated foods have been out of cold holding less than one hour. Discussed time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the cook line observed hollandaise sauce (79°F - Hot Holding). Operator stated foods were prepared at 8am. Discussed time as a public health control with employee. Employee stated foods will be tossed at 12pm.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
On the cook line observed raw beef, raw ground beef, and raw chicken stored above pre cooked potatoes. In the walk in cooler observed raw smoked salmon stored above cooked pork sausage. Discussed prio
Intermediate3
Code 11, Employee health: 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.
Employees began reading and signing employee health reporting agreement on serv safe books.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.
Operator provided paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed more than 4 employee engaging in food prep.
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.