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Bella Viaggio

Bella Viaggio
2137 N Courtenay Pkwy
Merritt Island, FL 32953
(321)474-5400

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2011
Inspection For: BELLA VIAGGIO
License Number: 1501527
License ID: 5233319
Inspection Visit ID: 4521960
Inspection Date: Wednesday, December 14, 2011
Inspection Number: 2145835
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 5
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-41-1 Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Raw wood inuse to support mixing bowl on mixer.
15-32-1 Violation: 15-32-1Observed cook's work cooler gaskets splitting/in disrepair.
38-10-1 Violation: 38-10-1Light not functioning in dry storeroom.
51-13-1 Violation: 51-13-1No Heimlich maneuver sign posted.
51-29-1 Violation: 51-29-1Observed no child labor law poster.
53A-08-1 Critical. Violation: 53A-08-1No list of certified food service managers available at the establishment.
53B-08-1 Critical. Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Note: all employees must complete required training within 60 days of hiring. Restaurant opened 11/1/11.

Inspection For: BELLA VIAGGIO
License Number: 1501527
License ID: 5233319
Inspection Visit ID: 4495592
Inspection Date: Tuesday, December 13, 2011
Inspection Number: 2145835
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 7
Total Number of Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening bulk pepperoni.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for cooked sausage and lasgna.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 49 DEGREES F and cooked sausage 50 DEGREES F in cook's cooler.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook's cooler noted with ham 49 DEGREES F and cooked sausage 50 DEGREES F overnight in unit.
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed vegetables stored above pizza dough in 2 door refrigerator.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on cloth towel.
14-41-1 Food-contact surface not smooth and easily cleanable. Raw wood inuse to support mixing bowl on mixer.
15-32-1 Observed cook's work cooler gaskets splitting/in disrepair.
22-28-1 Critical. Observed interior of cook's reach-in cooler soiled with accumulation ofwaste water in bottom of unit.
38-07-1 Lights missing the proper shield, sleeve coatings or covers in kitchen.
38-10-1 Light not functioning in dry storeroom.
51-13-1 No Heimlich maneuver sign posted.
51-29-1 Observed no child labor law poster.
53A-08-1 Critical. No list of certified food service managers available at the establishment.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Note: all employees must complete required training within 60 days of hiring. Restaurant opened 11/1/11.

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No (0) Food Service Inspections for July 1, 2010 - June 30, 2011
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No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Bella Viaggio, Merritt Island may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Bella Viaggio, Merritt Island.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Bella Viaggio, Merritt Island may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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