FORNO BELLO
138 South Woodland Boulevard
DeLand, Florida, 32720
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
5
Intermediate
0
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Under dough station , food preparation table
- 06-09-1:Basic - 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. Mahi-mahi and Salmon improperly thawed in reduced oxygen package. Operator instructed to discard . **Corrective Action Taken**
- 36-17-5:Basic - Kitchen floor tiles missing and/or in disrepair.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mascarpone date marked 13 days in kitchen low boy unit. Operator instructed to discard. **Corrective Action Taken**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler sausage (45F - Cold Holding), placed overnight. Operator instructed to refrigerate. Breaded chicken 46F, placed in kitchen reach in cooler ,overnight . Operator instructed to discard. **Corrective Action Taken**
Food safety inspection conducted on 1/22/2025 revealed 8 total violations (5 high priority, 0 intermediate, 3 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soupier cup used to dispense cheese at cook-line make table .Corrected On-Site** Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin not labeled in kitchen. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched eyeglasses and clothes , and continued to handle food , without washing hands. Educated operator.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator. Corrected On-Site
Food safety inspection conducted on 7/24/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 1/19/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with dirt.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over salad dressing in walk in cooler, Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table sliced tomatoes (47F - Cold Holding)/overnight. Operator instructed to discard. shredded cheddar cheese (44F - Cold Holding); noodles (45F - Cold Holding). Operator operator place ice. Food in unit from overnight. -Salad Station butter (51F - Cold Holding)/15 minutes . Recently returned to unit. Corrective Action Taken** **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sara G. Food Manager not on site. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 1/19/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 8/16/2023
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-09-4:Basic - Cutting board at dessert station has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle placed on top bar beer station
- 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 36-17-5:Basic - Kitchen floor tiles in disrepair. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine racks soiled with grime.
- 29-49-6:Basic - Standing water in bottom of bar beer cooler.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants and then handled sanitized equipment , ice scoop without washing hands. Educated operator **Corrective Action Taken**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker handled cell phone in food preparation area ,and then handled sanitized food equipment. Educated operator. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by kitchen steam table.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tiramisu opened 4 days ago at wait station not date marked. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. Corrected On-Site
- 53B-13-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Lasagna prepared 3 days ago not date marked.. Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).