DirtyFLRestaurant Inspection Data

BELA LISBOA

3510 S NOVA ROAD STE 119

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8780578

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -left side
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.(keg)
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -paint buckets stored on bottom shelf of prep tabke next to sani buckets Corrected On-Site
  • 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. -soup marked 12/05, manager discarded
  • 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. -soup marked 12/05, manager discarded
  • 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. -pasta, manager stated from 3 days Corrected On-Site

Inspection Date: 6/4/2024

Inspection #: Visit ID: 8560616

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -2 tanks behind bar, operator secured Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee sparkling water on reach-in cooler, operator removed Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor underneath fryer has an accumulation of grease
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, operator removed Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tall, white reach-in cooler, operator installed new ambient air temperature thermometer Corrected On-Site
  • 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. -milk in front counter reach-in cooler, per employee opened on Sunday, 6/2/2024 lacking date, employee dated Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE
  • 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. -Anthony and Taylor
  • 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. -cooked pasta and tomato sauce, per operator prepared more than 24 hours ago, operator dated Corrected On-Site

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8560330

  • N/A:No Violations Were Observed

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8379494

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -area near top of door to unit
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area above dish machine, near area above racks with packaged food stored.
  • 24-06-4:Basic - Clean pots stored on soiled surface. -above microwaves on cook line
  • 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. -snapper
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with clean equipment. -employee handled soiled dishes, wiped off debris with towel prior to handling clean equipment from dish machine
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw snapper stored over portioned precooked clams inside bottom of reach in cooler on cook line. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 40-49F, inside cold station on top of bed of ice not adequately surrounding pan. Person in charge added more ice, set up less than 1 hour prior
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked boiled potatoes 90-105F inside tabletop warmer. Person in charge reheated to 165F on stove. Advised to avoid using microwave to reheat for hot holding unless thoroughly checking that it has reached 165F throughout and allowed to rest. Corrected On-Site
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -establishment has menu item description using "RED SNAPPER-Lutjanus campechanus" only "SCARLET SNAPPER - Lutjanus sanguineus" on site during inspection. Advised person in charge of acceptable vernacular for type of product used on site, it cannot name of a species of fish without that fish being served. Person in charge stated will remove "RED" by altering or reprinting menus. FDA SEAFOOD LIST https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=SeafoodList Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -light substance build up inside red microwave
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink accessibility from front blocked by racks of glasses
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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.
  • 14-16-4:Intermediate - food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -stone surfaces used for salmon