El Bella Cuba

229 3 St, Neptune Beach, FL 32266 · Mobile Food Dispensing Vehicle · License 2652986

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 2, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot), 4 intermediate, 7 basic
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

17 violations found

First visitSep 2, 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.
17 violations found:
- 6 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Pork
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  50f cooked pork in reach in cooler, cooked last night, stop sale, employee discarded it
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not properly protected from contamination.
  Sliced cheese bare on shelf in reach in cooler, employee placed it in container and discarded one slice
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Grabbed slices cheese for sandwiches to put them into container, explained to him, he got gloves
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Sugar in container with blankets on label, explained to employee
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly by triple sink
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooling cooked pork in deep pan and covered overnight
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Employee couldn't find it
- 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.
  For new employee here making shakes, explained and emailed agreement
- Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
  For chlorine test strips
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container, employee stated is sugar
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce on shelf above ham in reach in cooler
  Food stored on floor.
  Sugar in container on floor and bottled waters
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee making pizza, no hair restraint
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn in upright cooler
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old one here
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.