Bella Tuscany Ristorante Italiano

13424 Summerport Village Pkwy, Windermere, FL 34786 · Permanent Food Service · License 5811440

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 23 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
3 high priority (1 fixed on the spot), 8 intermediate, 13 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-45
Safety score55

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct92026

Routine inspection

24 violations found

First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 3 High priority
- 8 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Barramundi fish and Yellowfin Tuna completely thawed in packages at cook line. Both packages state to Remove from packing before thawing
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper towel used to cover cut cucumbers in make table
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  On splitter at mop sink
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  For clams and mussels
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips for dish machine
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Last approved plans on file are from 7/23/09. HQ-10-298 - plans show a hand sink at the end of cook line by the oven. There should be 2 hand sinks at the cook line.
  Handwash sink not accessible for employee use at all times.
  Hand sink to entrance to cook line blocked by push cart
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink to entrance to cook line Hand sink at outside bar area
  No soap provided at handwash sink.
  Hand sink at entrance to cook line Hand sink at outside bar
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last approved plans on file are from 7/23/09. HQ-10-298 - plans show a hand sink at the end of cook line by the oven. There should be 2 hand sinks at the cook line. Equipment is different at cook line Ware wash area has added 2 prep table next to dish machine for prepping food. Hand sink not easily assemble for this area. Outside bar area added. Hand sink and 3 compartment sink. Outside bar not being used at this time.
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Cooler at cook line by ovens
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Squid thawing in standing water
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Barramundi fish and Yellowfin Tuna completely thawed in packages at cook line. Both packages state to Remove from packing before thawing
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Food on floor in walk in freezer
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored in between coolers at cook line
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Wooden shelves on shelves in walk in cooler
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in chest freezer
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  All cutting boards in facility
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dust build up on fan at dish machine
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in sale make table cooler
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand sink to entrance to cook line Hand sink at outside bar area
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug102026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
  At the first visitFixed on the spot
  -Under soda station.
  Hole in or other damage to wall.
  More time given
  At the first visit
  -At end of cook line.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.