DirtyFLRestaurant Inspection Data

COLOMBIA LA BELLA

Based on 4 health inspections, COLOMBIA LA BELLA in LAKE MARY has earned a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 4 reports on file

3801 W LAKE MARY BLVD STE 115

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13519593

Met Inspection Standards

2 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cooline cooler
  • 36-24-5:Basic - Damage to wall. - corner area of mop sink
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladle at cookline
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at prep sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - at bar hand wash sink - at server station

9/15/2025· 5mo ago

Visit ID: 13519115

Met Inspection Standards

1 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - ice scoop handle broken off. - rice scoop handle broken off. - From follow-up inspection 2025-09-15: **Time Extended**

9/12/2025· 6mo ago

Visit ID: 10926365

Follow-up Inspection Required

3 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - ice scoop handle broken off. - rice scoop handle broken off.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - salsa la Bella (43f-46f - Cooling) - red salsa (45f-47f - Cooling)
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork belly over fully cooked sausage at walk in cooler

3/13/2025· 12mo ago

Visit ID: 8882997

Met Inspection Standards

2 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - metal bowl used to dispense flour
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - onions, avocado, lemon at cookline cooler Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. - employee used wiping cloth on surface, then rinsed under faucet returned to cutting board
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked soups Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee cracked eggs, then handled clean plate then proceeded to handle ready to eat food. Manager educated employee. **Corrective Action Taken**
  • 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. - 1 employee over 60 days
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water turned off at hand wash sink at cook line. Other hand wash sink is available for use