BELLA BRAVA
204 BEACH DR NE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- 14-11-5:Basic - Torn gasket pizza area.
- 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. Mortadella.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site
Food safety inspection conducted on 4/28/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 9/13/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee ate food in a food prep area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cell phone on prep table at pasta station. Manager removed. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water by dish machine area.
- 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes stored behind bar not inverted for protection. Manager inverted. Corrected On-Site
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used for Moscow Mules with a pH below 6 used in bar area. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat food to be serve to customers with bare hands. Inspector advised Chef to reheat above 145 F and restart cooling process. **Corrective Action Taken**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw clams in walk in freezer not all commercially packaged. Chef stored correctly. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer behind bar. Manager labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/13/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 2/9/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine near walk in cooler.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine behind bar not sanitizing properly. Establishment is using high temperature dish machine in kitchen.
- 08B-38-4:Basic - Food stored on floor. Bread stored on floor of walk in freezer. Manager stored correctly. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar sink. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper cups used to make Moscow Mules with a ph below 6.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar used as a dump sink. Manager set up correctly. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter held on time at server station with no written plan. Inspector emailed Time as a Public Health Control.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner behind bar not labeled. Manager labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/9/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 11/6/2023
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grey cutting board on cook line across from grill top has grooved cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from cook line next to hand wash sink. Employee stored properly. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and keys on prep table next to hand wash sink across from cook line. Employee stored properly. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking burger on grill with silver bracelet on wrist.
- 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. Handle of scoop for sugar in pasta preparation area touching the sugar. Manager washed hands, put on gloves and stored correctly. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at end of cook line across from fryers.
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area not landing on food or food contact surfaces. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well across from cook top: pomodoro sauce with fresh garlic and oil (77F - Hot Holding); cheese sauce (47F - Hot Holding); mushroom soup (74F - Hot Holding) Manager had employee reheat items on cooktop. Items reached 180 F. Items are now being hot held at 142 F. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in salad preparation station had built up food debris. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from ware washing area in kitchen is blocked by roll cart with food on it. Manager moved toll cart. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in pasta preparation area. Manager replaced. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in pasta preparation area. Manager replaced soap. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach and water outside of walk in cooler not properly labeled. Employee labeled. Corrected On-Site
- 29-31-4:Intermediate - Water softener not maintained according to manufacturer's instructions. Water softener filters in hallway between kitchen and walk in cooler dated 03/26/2021.
Food safety inspection conducted on 11/6/2023 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).