DirtyFLRestaurant Inspection Data

BELLA COSA ITALIAN RISTORANTE

With 4 inspections documented, BELLA COSA ITALIAN RISTORANTE maintains a 2.0/5 food safety rating in OCALA. Food safety practices have remained consistent.

5174 NW 26 ST, OCALA 34482

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 10878184

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above kitchen wait line.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Containers stored on shelf across from cook line. Manager discarded containers during inspection. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler and prep table at end of cook line. Manager removed knife during inspection. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans and lids stored in room outside of walk-in cooler. Manager turned items over. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Marinara sauce stored in walk-in cooler. Manager had employee place lids on containers. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table with slicer. Manager placed wiping cloth with old wiping cloths in storage area. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers stored on prep table across from walk-in cooler. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked chicken wings in reach-in cooler across from cook line. Manage4 placed steak on bottom shelf. Shell eggs stored over marinara sauce in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: mozzarella cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese farther down in cooler to reduce temperature to 41F. **Corrective Action Taken**
  • 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. Anchovies stored in reach-in cooler at end of cook line. Manager stated anchovies opened on 9/8. Manager placed proper date marked on anchovies.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written procedure available. Inspector provided operator with written procedure. Manager printed and posted written procedure. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink next to dish area. Employee removed pan during inspection. Corrected On-Site Repeat Violation
  • 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. Lasagna stored in walk-in cooler. Manager stated lasagna prepared on 9/8. Manager placed proper date marked on lasagna. Corrected On-Site
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash solution in dish machine reached 109F.

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10700179

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sugar and flour). Manager removed bowls Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking utensils with food contact surface up. Manager instructed dishwasher to rewash and stored inverted **Corrective Action Taken**
  • 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. Scoophandle in sugar touching sugar. Manager raised handle off product. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. cooking utensils on cook line in standing water of 98F
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents. Manager had container labeled Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of tums stored on soft drink syrup boxes. Manager removed tums Corrected On-Site
  • 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. The following items and cooling temperatures in the Walk-in Cooler: Cooked Marinara sauce 52F; Cooked ground beef 52F -cooked two days earlier and placed in walk-in-cooler to cool.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored overcooked pasta in reach in cooler. Frozen Chicken in zip lock bags stored over raw beef in reach in freezer. Raw shelled eggs stored over boxed créme. Manager inverted all the items
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: Cooked Marinara sauce 52F; Cooked ground beef 52F -cooked two days earlier and placed in Walk-in-cooler to cool.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge has no written procedures for employees to follow in response to a vomiting or diarrheal incident if vomit or diarrhea is discharged on any surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in kitchen handwash sink
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Four out of seventeen food handler certificates not completed with either missing trainer name and number or expiration date.

Inspection Date: 10/21/2024

Inspection #: Visit ID: 10696765

  • N/A:No Violations Were Observed

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8997689

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment.
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink. Manager discarded sponge. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed four rodent dropping by water heater, two dropping by dry goods storage area and two dropping by on tap cooler at bar. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for three-compartment sink or dishmachine
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. No hot water at establishment due to lack of gas. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at hand wash sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Manager labeled bottle Corrected On-Site