Bella Italia

4662 E Michigan St, Orlando, FL 32812 · Permanent Food Service · License 5811993

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 13 basic (6 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

17 violations found

First visitSep 14, 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:
- 1 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Pizza stored front area out for less than 30 minutes no time mark. Operator added the time .
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed it to operator.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board kitchen area .
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Employee hand sink next to 3 compartment sink . Operator provided it .
  Fixed on the spot
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Flour and fryer oil stored on floor back area . Boxes of raw chicken and box of liquid eggs stored on floor at the walk-in cooler .
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn bottom of make table .
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Throughout kitchen equipment.
- Code 25, Single-service items: Single-service articles improperly stored.
  Pizza boxes stored on floor by the fire exit door .
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  3 compartment sink faucet leaking.
  Drain cover(s) missing.
  Under 3 compartment sink .
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
  Ceiling tile missing.
  Multiple broken and cracked ceiling kitchen area .
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed it to operator.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.