CLUB AT BELLA COLLINA / SNACK BAR Inspection – April 9, 2026

High Priority 2

#6High Priority35A-02-7

High Priority – Live, small flying insects found -1 in kitchen landing on cutting board

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken breast (47F – Cold Holding), reach in cooler on cook line, operator unable to determine time held, operator discarded **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards under prep table near triple sink

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned cooked salmon on cook line

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured, operator chained **Corrected On-Site**

Corrected On-Site

#2Basic36-62-4

Basic – Lights not functioning under hood suppression system

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler.

#5Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator made new solution, 300 ppm **Corrected On-Site**

Corrected On-Site

Florida Food Watch