DirtyFLRestaurant Inspection Data

BELLA BRAVA BEXLEY

16722 FOCUS LOOP

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10761236

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table , manager moved Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table , employee removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On rack near walk in cooler. Manager removed and placed to reclean Corrected On-Site
  • 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. Tiramisu crumble , manager removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat produce in walk in cooler. Manager moved items Corrected On-Site
  • 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. Dishmachine bar 0ppm manager changed sanitizer bucketretested 50ppm Corrected On-Site Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found 1 fly in at bar near trash can
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box lasagna 121 , advised employee to reheat , reheated 165 Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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. Heavy cream at bar, employee date marked Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda nozzle soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar handwashing sink employee dumped ice

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10766424

  • N/A:No Violations Were Observed

Inspection Date: 1/27/2025

Inspection #: Visit ID: 10760909

  • 22-41-4:High Priority - - From initial inspection : 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. Tested at 0 Ppm tested 3 times discussed with management to use three compartment sink to sanitize. Bar dish machine tested 0 ppm tested two times Warning - From follow-up inspection 2025-01-27: Bar dishwasher 100 pm Kitchen dish machine 0 ppm observed employees running dishes through dish washing machine discussed with management to use the three compartment sink for sanitation Admin Complaint

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8782516

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee.
  • 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. Tested at 0 Ppm tested 3 times discussed with management to use three compartment sink to sanitize. Bar dish machine tested 0 ppm tested two times Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.sitting on counter by stove Cold holding: butter 63 f employee moved to walk in cooler Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For 1 employee Florida restaurant lodging association Warning
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Prep line Warning

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8674063

  • N/A:No Violations Were Observed

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8580747

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor cooks line employee removed from floor Corrected On-Site Warning
  • 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. Tested at 0 ppm ran over three times. Manager put service order in. Employees will use three compartment sink to wash dishes with food contact surfaces sanitizer. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled employee washed at time of inspection. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in sink Warning

Inspection Date: 12/22/2023

Inspection #: Visit ID: 8519038

  • N/A:No Violations Were Observed