La Strega Bistro

275 S Charles Richard Beall Blvd, Ste 107, Debary, FL 32713 · Permanent Food Service · License 7406883

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
4 high priority (1 fixed by the Sep 8 follow-up, 3 fixed on the spot), 6 intermediate (4 fixed on the spot), 1 basic
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug242026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitSep 8, 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:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler Cooked Ground beef 44°F, broth 42°F, lasagna 43°F Pizza station . Less than 1 hour, . Shredded cheese 43°F, cut tomatoes 44°F, cooked sausage 45°F, less than 1 hour . Operator placed ice
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 6 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  See Stop Sale.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pizza station ground sausage (44°F - Cold Holding); Gorgonzola (44°F - Cold Holding), less than 4 hours. Operator placed ice. Walk in cooler bolognese sauce (46°F - Cold Holding); less than 4 ground sausage cook (50°F - Cold Holding); more than 4 hours . Operator instructed .
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Shell eggs over lasagna in walk in cooler . Operator relocated
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm chlorine
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Lasagna in walk in cooler prepared more than 24 hours ago. operator updated.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Containers with food placed in kitchen hand sink. Operator relocated.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at kitchen handwash sink. operator placed .
  Fixed on the spot
  No soap provided at front counter handwash sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseph A. 7- 23-2026 expired.
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris, by 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.
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.