Bella Brava Midtown
1015 Gramercy Lane, Tampa, FL 33607 · Permanent Food Service · License 3918709
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (1 fixed by the Sep 21 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 3 basic-31
- Safety score69
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
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 or on fitting/splitter added to mop sink faucet.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm chlorine. three-compartments sink setup for manually wash, rinse and sanitize food equipment.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Sanitizer in three-compartments sink tested 500+ppm quaternary ammonia. Operator diluted with water, retested 200ppm.
Fixed on the spotRepeat violation
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Caesar salad dressing made onsite with raw shell eggs not indicated on menu. Operator asterisks item on all menu at time of inspection.
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
1 container of chicken Cacciatore in walk-in cooler.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Large mixer head stored in handwash sink at dish machine room. Operator removed item from handwash sink.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At dish machine room.
Basic3
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested 0ppm at cook line and expo line. Operator replaced sanitizer, retested 200ppm.
Fixed on the spot
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
At bar. Operator moved straws behind bar.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At dish machine room.
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.