DirtyFLRestaurant Inspection Data

FALABELLA FAMILY BISTRO

FALABELLA FAMILY BISTRO maintains a 3.0/5 food safety rating based on 6 health department inspections in WESLEY CHAPEL. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

6027 WESLEY GROVE BLVD STE 105

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13620375

Met Inspection Standards

1 int

  • 53B-14-5:Intermediate - - From initial inspection : 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. Certificates expired for 4 employees. Warning - From follow-up inspection 2026-02-09: To be reviewed at next routine. **Time Extended**

1/27/2026· 1mo ago

Visit ID: 10885904

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop breading mix. Operator removed cups. Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machines in dishwasher area and bar tested twice at 0ppm. Discussed manual sanitization with operator. Triple sink was set up for sanitizing, Quat tested at 200ppm Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at expo and bar used as dump sink. Lemon peel, straws and ice observed in bottom. Warning
  • 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. Certificates expired for 4 employees. Warning

1/14/2025· 1y 1mo ago

Visit ID: 10751342

Met Inspection Standards

3 int, 1 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between 2 cold bars on cookline.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area, being used as dump sink. Ice in bottom of sink
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed manager, manager posted on wall. 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. Lasagnas in the walk-in cooler
  • 45-06-4:Portable fire extinguisher is inaccessible. For reporting purposes only. Class K fire extinguisher under table and behind equipment Corrected On-Site

12/10/2024· 1y 3mo ago

Visit ID: 8759518

Met Inspection Standards

1 high, 2 int, 4 basic

  • 36-36-4:Basic - Ceiling tile missing. Above walkway to walk in cooler
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline Employee removed Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives stored between cookline coolers Employee removed Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop sink
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70 - Cold Holding) on cookline Employee placed in cooler on cookline **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in bar area used as a dump sink
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cookline

12/14/2023· 2y 2mo ago

Visit ID: 8453083

Met Inspection Standards

1 high, 1 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water at prep sink
  • 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. Observed employee garnish mozzarella sticks with cheese and garnish with bare hands Inspector explained proper glove use and hand washing to employee Observed employee discard and wash hands
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of water stored in the hand sink on service line

7/24/2023· 2y 7mo ago

Visit ID: 8368363

Met Inspection Standards

1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle stirred in the flour.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed nitrogen tanks not chained or secured.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed a bottle of water stored in the food cooler,
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.