DirtyFLRestaurant Inspection Data

RESTAURANT BELLA COLOMBIA

RESTAURANT BELLA COLOMBIA located in TAMPA has undergone 6 health department inspections, achieving a 1.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 6 reports on file

5835 Memorial Highway
Tampa, Florida, 33615
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports

All Inspection Reports

4/2/2026· 2w ago

Visit ID: 13599829

Met Inspection Standards

3 high, 4 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water store on top of dry storage rack at front line cook next to single service take out containers and clean dishwasher. Employee discarded beverage at time of inspection. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in reach in freezer located at front line cook and next to three compartment sink. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan, prepared arepas, tamales, frozen fruit in juice, and prepared cornmeal stored inside reach in cooler for customer self service not labeled. Located in dining room. Operator removed all items for customer self service at time of inspection. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine tested at 10 PPM, employee corrected chlorine to 50 PPM at time of inspection. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers with flour, starches, sugar, sauces, and squeeze bottles not labeled throughout establishment. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Two bottles of anti-burn cream and hand sanitizer stored on shelf over frying oil near front line cook. Employee relocated all items to an approved location at time of inspection. Corrected On-Site
  • 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. Frozen raw chicken stored over raw frozen chorizo, frozen fish, frozen bacon, frozen pork belly, and frozen beef tripe in reach in freezer. Located in dry storage room in dining room and in front line cook. Discussed with operator the proper storage system for raw chicken, ground meats, and whole meats.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle a bleach container, then washed hands at three compartment sink with gloves on. Discussed with employee to wash hands at handwashing sinks only and to always change gloves and wash hands after changing tasks. Employee removed old gloves and washed hands at hand washing sink during time of inspection. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee handle a bleach container, then washed hands at three compartment sink with gloves on. Discussed with employee to wash hands at handwashing sinks only and to always change gloves and wash hands after changing tasks. Employee removed old gloves and washed hands at hand washing sink during time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.
  • 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. Tomato salsa, shredded cheese, cooked corn and yucca stored inside front line reach in cooler not dated. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Aidee O.

12/18/2025· 3mo ago

Visit ID: 10917355

Met Inspection Standards

2 high, 3 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean dishes stored on floor in kitchen area.
  • 08B-38-4:Basic - Food stored on floor. Bags of rice stored on floor inside walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside white freezer in prep kitchen.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula stored in between handwashing sink and wall.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle laying inside butter inside refrigerator.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have buildup of rust.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor in kitchen area.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket tested 200ppm of chlorine.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on front line.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw beef with gloves and started cooking. Spoke with chef about proper hand washing technique. Chef changed gloves and washed his hands.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food d grade cloth used to cover food. Chef removed cloth and used lid to cover food. Corrected On-Site
  • 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. Provided operator with body fluid clean up sign. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can.
  • 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. Beef cooked and held longer then 24 hours has no date marked inside refrigerator in kitchen area.

6/5/2025· 10mo ago

Visit ID: 8876051

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ice scoop handle laying on ice cubes in ice machine.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach-in freezer in dining room.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw pork stored over cooked bean, bottled waters and bagged uncooked rice in walk-in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of fried pork belly 108-132F stored on fryer at cook line. 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. Cooked potato, cooked bean and various food items in walk-in cooler. Repeat Violation

8/29/2024· 1y 7mo ago

Visit ID: 8750719

Met Inspection Standards

1 high, 3 int, 1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade solutions, tested 100-200ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few large pieces of fried pork belly (130F - Hot Holding) stored on side of the fry oil in fryer. Employee states that they will be refried and served within 4 hours. Recommended time control.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee debris in hand wash sink at front service counter. Employee cleaned hand wash sink at time of inspection. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
  • 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 potato, cooked beef and a few cooked/prepped food items in walk-in cooler. Repeat Violation

2/29/2024· 2y 1mo ago

Visit ID: 8521056

Met Inspection Standards

2 high, 2 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. A bag of onions stored on floor in walk-in cooler. Repeat Violation
  • 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 chicken stored over cut ham in reach-in freezer in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A gallon of milk (48F - Cold Holding) and a container of chimichuri (45F - Cold Holding) in reach-in cooler at front counter reach-in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by trash can and multiple bottles of chemicals on floor. Operator removed items from handwash sink. Corrected On-Site
  • 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 ground beef, beef soup and other cooked/prepped food in walk-in cooler.

10/9/2023· 2y 6mo ago

Visit ID: 8365183

Met Inspection Standards

3 high, 4 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. A bag of rice and a case of plantains stored on floor in dry storage room. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email. **Corrective Action Taken** 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 chorizo and cook bean in reach-in cooler. Employee rearranged items at time of inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of cooked onion and tomato sauce (122F - Hot Holding) on stove top. Employee turned on stove to reheat at time of inspection. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm.
  • 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. Provided by email. **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
  • 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. Some employees. Provided by email. **Corrective Action Taken** Repeat Violation
  • 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. 2 employees has no training.