Bellas Bagels and Cafe

7100 Central Ave, St. Petersburg, FL 33707 · Permanent Food Service · License 6217929

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
5 high priority (1 fixed by the Aug 13 follow-up, 4 fixed on the spot), 8 intermediate (5 fixed on the spot, 4 repeats), 11 basic (5 repeats); 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

1 inspection · 2 visits

Aug122026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 10 Basic
What was still cited
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  More time given
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine.
  More time given
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  More time given
  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 5 High priority
- 8 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler behind front counter- cream cheese packets (63°F - Cold Holding, retemped at 39°F); half and half (63°F - Cold Holding, retemped at 36°F) In prep cooler on makeline- sliced cheese (48°F - Cold Holding, retemped at 41°F); block of cream cheese (77°F - Cold Holding, retemped at 62°F) Operator moved all foods to walk in freezer to rapid cool. All had been stocked this morning, nothing stored overnight in reach in coolers. We moved all foods in top compartment of makeline cooler to time as a public health control procedures because they go through them within 4 hours.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  -cook picked something up off the floor and proceeded to engage in food preparation. I stopped him before stop sale would be necessary, and he proceeded to wash hands with no soap in 3 compartment sink. After correct, he washed hands with soap in hand wash sink.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  -cook picked something up off the floor and proceeded to engage in food preparation. I stopped him before stop sale would be necessary, and he proceeded to wash hands with no soap in 3 compartment sink. After correct, he washed hands with soap in hand wash sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  -can of Raid stored above bagels proofing outside employee restroom
  Toxic substance/chemical improperly stored.
  -can of Raid and cleaning chemicals stored on shelf above rack of bagels proofing in hallway outside employee restroom -operator moved chemicals to store away from foods
  Fixed on the spot
Intermediate8
- Code 03, Food out of temperature: Food being cooled by nonapproved method.
  -Egg patties cooling stacked and covered in reach in cooler in kitchen. Operator unstacked, uncovered and stored in walk in cooler to cool.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  -cook picked something up off the floor and proceeded to engage in food preparation. I stopped him before stop sale would be necessary, and he proceeded to wash hands with no soap in 3 compartment sink. After correct, he washed hands with soap in hand wash sink.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  -operator uses quaternary sanitizer but does not have test strips
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cookline and in prep areas stained
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Sole hand wash sink in food prep area blocked by cooling rack Operator moved cooling rack
  Fixed on the spotRepeat violation
  Handwash sink used for purposes other than handwashing.
  -hand wash sink by 3 compartment sink, sole hand wash sink in food prep area, has pan lids and rags being stored in it Operator removed items from hand wash sink.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  -sole hand wash sink in food prep area is not stocked with soap Operator provided soap
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  -quaternary sanitizer tabs label is completely rubbed off and not able to be read
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -boxes of food and bags on bagels stored on floor in walk in freezer
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards in food prep and cookline areas
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. -Reach in cooler behind front counter has 64°F ambient temperature. Half and half and cream cheese stored inside this cooler this morning both temped 63°F. Operator moved items to walk in freezer to cool. Operator will not use this cooler for temperature controlled foods until it is repaired and able to hold foods at 41°F or below.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0PPM) Operator added sanitizer and retested at 200PPM
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  -reach in cooler behind front counter
  Accumulation of black/green mold-like substance in the interior of the ice machine.
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  -Employee restroom door open
  Repeat violation
  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  -employee and customer restrooms do not have self closing doors
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  -soiled cardboard on walk in cooler floor
  Floor soiled/has accumulation of debris.
  -behind front counter
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.