DirtyFLRestaurant Inspection Data

BELLY BLISS CAFE

Health inspection records show BELLY BLISS CAFE in NAPLES has 3 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 3 reports on file

2355 VANDERBILT BEACH RD, SUITE #156, NAPLES 34109

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 3 health inspection reports

All Inspection Reports

4/2/2026· 2w ago

Visit ID: 13553073

Met Inspection Standards

2 high, 1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice bucket not stored inverted. Operator stored ice bucket inverted. Corrected On-Site
  • 13-07-4:Basic - Employee wearing watch other than a plain ring on their hands/arms while preparing food at cook line. Employee removed her watch. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at dry storage. Operator labeled sugar container. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer; raw steak stored over cooked beef- not all products commercially packaged. Operator removed raw steak to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; raw eggs no shell (48F - Cold Holding) Per operator raw egg no shell stored at cook line for 1.5 hours. Recommended operator the time as public health control form. Operator removed raw eggs no shell container to walk in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container near cook line. Operator removed the container. Corrected On-Site

10/17/2025· 6mo ago

Visit ID: 10905716

Met Inspection Standards

1 high, 2 int

  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. house made hollandaise (71 F- Hot Holding.) operator stated foods had only been out at room temperature for less than two hours. Provided operator with time as a public health control form. Operator began to fill form out and time marked house made hollandaise sauce. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, eggs Benedict, hollandaise sauce, poached eggs do not have an asterisk indicating the consumer advisory on the menu. Operator began to mark raw food items on menu with marker. **Corrective Action Taken**
  • 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. Employees began to sign form. **Corrective Action Taken**

3/10/2025· 1y 1mo ago

Visit ID: 10742249

Met Inspection Standards
  • N/A:No Violations Were Observed