Bellies Kitchen

11204 E M.L.K Jr Blvd, Seffner, FL 33584 · Permanent Food Service · License 3919558

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (fixed on the spot), 7 intermediate (2 fixed on the spot), 2 basic; intermediate violations cost 18 at most
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

11 violations found

First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 7 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Shelled eggs at 70f on cook line. Shelled eggs were sitting out with no visible time tracking or Time As A Public Health Control paperwork. Manager moved to cooler and emailed paperwork to owner.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Bottles of medicine stored on top of make line. Manager removed
  Fixed on the spot
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Eggs and beef items cooked to order. Consumer advisory that was posted was blocked by serving trays.
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cole slaw in reach in cooler made two days prior not dated.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink on cook line blocked by broom and dirty dishes. Manager removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At dispenser in prep area. Manager refilled
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Operator charges 2-3 percent for credit card useage.
Basic2
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed pans of cooked eggs, feta, jalepenos, chicken salad, tuna salad, cut lettuce, Cole slaw and cooked sausages not covered in reach in cooler
  Uncovered food stored near sink exposed to splash.
  Observed breading station next to hand sink and no splash guard installed on hand sink. And breading container is located under paper towel dispenser.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.