Bela Lisboa
Last inspected: Sep 6, 2025
70
Score
Across the available record, Bela Lisboa has seven inspections on file, the first dated 2022. The most recent report on file is from Sep 6, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to six violations per visit.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited two times.
Bela Lisboa's latest score of 70 sits above the Port Orange average of 67. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Sep 6, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : 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. 0ppm chlorine, tested multiple times. **Warning** - From follow-up inspection 2025-09-06: Time extended 7 days **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -frank, expired 8/26/2025 - From follow-up inspection 2025-09-06: Must be in compliance upon next unannounced inspection **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-09-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-09-06: Time extended 7 days **Time Extended**
16-55-4
70
Sep 5, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
39
Dec 13, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -soup marked 12/05, manager discarded
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -soup marked 12/05, manager discarded
02C-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta, manager stated from 3 days **Corrected On-Site**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -left side
35B-01-4
Basic - Standing water in bottom of reach-in-cooler.(keg)
29-49-6
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -paint buckets stored on bottom shelf of prep tabke next to sani buckets **Corrected On-Site**
42-03-5
58
Jun 4, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
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. -milk in front counter reach-in cooler, per employee opened on Sunday, 6/2/2024 lacking date, employee dated **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE
16-37-1
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. -Anthony and Taylor
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and tomato sauce, per operator prepared more than 24 hours ago, operator dated **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. -2 tanks behind bar, operator secured **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee sparkling water on reach-in cooler, operator removed **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -floor underneath fryer has an accumulation of grease
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, operator removed **Corrected On-Site**
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tall, white reach-in cooler, operator installed new ambient air temperature thermometer **Corrected On-Site**
05-09-4
52
Nov 28, 2023
Routine - Food
4 critical violations. 7 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked boiled potatoes 90-105F inside tabletop warmer. Person in charge reheated to 165F on stove. Advised to avoid using microwave to reheat for hot holding unless thoroughly checking that it has reached 165F throughout and allowed to rest. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 40-49F, inside cold station on top of bed of ice not adequately surrounding pan. Person in charge added more ice, set up less than 1 hour prior
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw snapper stored over portioned precooked clams inside bottom of reach in cooler on cook line. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with clean equipment. -employee handled soiled dishes, wiped off debris with towel prior to handling clean equipment from dish machine
12A-07-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -establishment has menu item description using "RED SNAPPER-Lutjanus campechanus" only "SCARLET SNAPPER - Lutjanus sanguineus" on site during inspection. Advised person in charge of acceptable vernacular for type of product used on site, it cannot name of a species of fish without that fish being served. Person in charge stated will remove "RED" by altering or reprinting menus. FDA SEAFOOD LIST https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=SeafoodList **Warning**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -light substance build up inside red microwave
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink accessibility from front blocked by racks of glasses
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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.
11-26-1
Intermediate - food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -stone surfaces used for salmon
14-16-4
Basic - Accumulation of debris on exterior of warewashing machine. -area near top of door to unit
16-21-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -snapper
06-09-1
Basic - Clean pots stored on soiled surface. -above microwaves on cook line
24-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area above dish machine, near area above racks with packaged food stored.
36-34-5
19
Mar 22, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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. -tested 2X 0ppm, operator primed sanitizer line, retested 50ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 108F, per operator in hot holding unit less than 1 hour, instructed operator to reheat to 165F for 15 seconds in all parts, operator reheating in microwave, retested 183F **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb on rear of building
29-34-4
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 Clean-up of Vomiting and Diarrheal Events poster, operator posted **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle in bar area lightly soiled -inside of ice machine has a light accumulation of pink, mold-like substance **Repeat Violation**
22-02-4
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. -Rose
53B-13-5
Basic - Ice scoop handle in contact with ice. -in ice bin in bar area, operator relocated **Corrected On-Site**
10-08-5
Basic - Single-service articles improperly stored. -open case of styrofoam cups stored on the floor in storage area, operator relocated **Corrected On-Site**
25-05-4
Basic - Outer openings not protected with self-closing doors. -exit door near restrooms has broken door closer
35B-03-4
Basic - Hole in or other damage to wall. -wall above mop sink in disrepair -wall above triple sink in disrepair **Repeat Violation**
36-24-5
39
Oct 26, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Bela Lisboa last inspected?
The most recent health inspection at Bela Lisboa on file is from Sep 6, 2025. The public record contains seven inspections in total.
What is the most common violation at Bela Lisboa?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Bela Lisboa.
How does Bela Lisboa compare to other restaurants in Port Orange?
Bela Lisboa most recently scored 70 out of 100, which is higher than the Port Orange average of 67.
Has Bela Lisboa's inspection record improved over time?
Yes. Recent inspections at Bela Lisboa have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bela Lisboa means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bela Lisboa inspected?
Based on the inspection history on file, Bela Lisboa is inspected around two times per year on average.
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