DirtyFLRestaurant Inspection Data

BELLA LUNA PIZZA AND PASTA

Food safety records indicate BELLA LUNA PIZZA AND PASTA in BONITA SPRINGS has 6 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

12870 TRADE WAY FOUR STE 113-114

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/30/2025

Inspection #: Visit ID: 13564028

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above prep cooler. Warning - From follow-up inspection 2025-10-30: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floor tiles missing in front of walk in cooler. Warning - From follow-up inspection 2025-10-30: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-10-30: Time extension given to allow operator time to train employees **Time Extended**

Inspection Date: 10/29/2025

Inspection #: Visit ID: 10884446

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at front counter. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above prep cooler. Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor tiles missing in front of walk in cooler. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of bread crumbles. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 #10 can of jalapeño nacho slices and 1 #10 can of white kidney beans on dry storage shelf in kitchen. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomato (49F - Cold Holding); mozzarella cheese (51F - Cold Holding); cut lettuce (51F - Cold Holding); ham (49F - Cold Holding); cooked sausage (49F - Cold Holding); garlic and oil (57F - Cold Holding); shredded mozzerella cheese (49F - Cold Holding) in pizza station and prep cooler in server side station. Per operator held more than 4 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (49F - Cold Holding); cut tomato (49F - Cold Holding); mozzarella cheese (51F - Cold Holding); cut lettuce (51F - Cold Holding) ham (49F - Cold Holding); sausage (49F - Cold Holding) in pizza station and reach in cooler in server side station. Per operator was prepared more than 4 hours. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8836214

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks (3) were stored on the open make tables in the cooking area. Employee moved drinks away from food. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing: Handwashing sink by the make tables was being used to fill a bucket with water.

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8735032

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing under the prep sink.
  • 10-20-4:Basic - In-use tongs stored on stove door handle between uses.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, observed on the table next to the deli slicer.
  • 22-41-4:High Priority - 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. Supply bucket was empty. Staff member changed the bucket to a fresh supply. Machine was primed and ran again measuring proper ppm. Dishwasher (Chlorine 100ppm); Dishwasher (Chlorine 0ppm) Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8550917

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. Operator cleaned ice machine. Corrected On-Site Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair above three compartment sink.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris underneath equipment in dishwash area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pan stored in hand wash sink at cook line. Operator removed pan. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks in kitchen. Operator placed paper towels at hand wash sinks. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen lasagna not date marked.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8356832

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on the plastic deflector.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator placed call to vendor for repair/restock of chemical. **Corrective Action Taken**
  • 36-11-4:Basic - Floors not maintained smooth and durable. Area of missing tile in front of the walk-in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks for use in the dish machine observed with heavy build-up
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind the dish machine. Damaged walls and missing sections of FRP observed above the three-compartment sink, next to the back door and across from the dish machine, rendering them no longer smooth and easily cleanable.
  • 22-41-4:High Priority - 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. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm). Operator placed emergency call to vendor for repair. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was stored above raw ground beef in the walk-in cooler. Operator moved product to proper location. Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is currently holding pizza (for slices) and fresh garlic and oil mixture at room temperature with no time marking. Printed procedure form and handout and explained importance of time marking and maintaining written procedures for all products held by time. **Corrective Action Taken**