Bellillo - Pizzeria Napoletana
881 S Miami Ave, Miami, FL 33131 · Permanent Food Service · License 2336515
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 Nov 4 routine inspection5 high priority (2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic-48
- Safety score52
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 visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed lasagna (56°F - Cold Holding). As per chef was cooked the day before.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed lasagna (56°F - Cold Holding). As per chef was cooked the day before.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish, raw chicken stored over ready to eat egg plant lasagna.
Code 29, Plumbing and backflow prevention: Observed Spray hose at dish sink lower than flood rim of sink at three compartment sink.
Repeat violation
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license 10/01/2026.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided at time of inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink located next to mixing ma.
Repeat violation
Basic5
Code 06, Food properly thawed: Observed 8 frozen commercially ROP tuna thawed inside ROP package.
Coached operator. Person in charge removed from ROP package.
Code 10, In-use utensils properly stored: Observed pots lids stored between wall and three compartment sink.
Observed In-use tongs stored on oven door handle between uses.
Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.