Ciao Bella Bistro & Martini Bar

103 S Pine St, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7404913

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 1 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
3 high priority (2 fixed by the Oct 1 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 1 repeat), 3 basic
-29
Extension granted on Jul 31, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score69

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

Inspection history

1 inspection · 4 visits

Jul292026

Routine inspection

11 violations found · Inspector came back 3 times

3rd follow-up visitOct 1, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitAug 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 1 Basic
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.
  Veal 46°F, artichokes 41°F, vodka 46°F, chicken 41fF, other items on top ambient and hot cooling Operator moved items to freezer
  More time given
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  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 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 2 High priority
- 4 Intermediate
- 2 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Lasagna 42°F, artichokes 43°F, raw bacon 61°F, shrimp 39°F, reach in coolers
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  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 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic2
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 5 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Middle cookline cooler: artichokes 46°F, shrimp 45°F, meat sauce 45°F, chicken 45°F, pasta 45°F, pasta 44°F, clams nested 62°F Left cooler fresh mozzarella 47°F in 1/9 nested in 1/3 pan Right cooler: blue cheese nested in 1/6 pan 49°F, fresh mozzarella 46°F On ice in the bar, blue cheese olives 52°F. Moved to cooler operator discarded clams and blue cheese. other items were checked at start of day and were 41°F or below per operator. Advised to service coolers, monitor, ice, keep covered, use deep metal pans.
  Repeat violation
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Marinara 110-180°F at approximately 2 hours. Stirred and 178°F was reached. Vodka sauce 115f, moved to stove, 165°F was reached
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl bar dish machine
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Carbonara made with raw eggs
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - Slicer repeat violation - soda gun in the bar - black grooves in cutting board
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled. several,
  Fixed on the spotRepeat violation
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Credit card fee
Basic3
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  0 ppm cl
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan cover walk in cooler
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.