Bella Tuscany Ristorante Italiano
Last inspected: Jan 26, 2026
100
Score
Bella Tuscany Ristorante Italiano has been inspected 11 times since 2022. The latest inspection on file is from Jan 26, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
“No paper towels” accounts for the largest share of issues, appearing four times across the record.
Bella Tuscany Ristorante Italiano's latest score of 100 sits above the Windermere average of 64. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Windex stored next to serving spoons and single service spoons at wait station. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Soda nozzles at the bar. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink to the right of cook line. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle with yellow liquid on dry storage shelf. Operator removed. **Corrected On-Site**
41-21-4
Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. White chest freezer rust pitted.
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White chest freezer interior.
22-16-4
55
Apr 21, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./meat sauce cold holding at 48F/less than 4 hours/moved to freezer/rechecked at 40F/ **Corrected On-Site**
03A-02-5
Intermediate - No soap provided at handwash sink./bar hand sink/ **Corrected On-Site**
31B-03-4
Intermediate - Clams tag removed from original container prior to container being emptied./cook line reach in cooler/found tag/ **Corrected On-Site**
01C-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./cold smoked salmon and beef carpaccio served raw or undercooked not identify on menu/reprinted menu/ **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ **Corrected On-Site**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses./cook line/ **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./109F.
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./cook line reach in cooler/ **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./service station/cleaned immediately/ **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food./ice scoop with no handle/service station.
14-01-5
43
Dec 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Hotel and Restaurant license decal not displayed on vending machine. Decal expired
50-01-4
95
Dec 13, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From the night before per operator Raw Chicken (53F - Cold Holding); Raw Breaded Chicken (49F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse From the night before per operator Raw Chicken (53F - Cold Holding); Raw Breaded Chicken (49F - Cold Holding)
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees water bottles next to single serve container. Operator removed. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. In flor container. Operator removed **Corrected On-Site**
14-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine and reach in cooler. Operator cleaned. **Corrected On-Site**
23-03-4
Basic - Food stored on floor. Bottle of cooking oil in dry storage. Manager removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floor in dishwasher area soiled Floor in the corner of the bar area soiled.
36-73-4
50
Jun 17, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over cooked pasta in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. - spray bottle of Cleaner hanging on 3 compartment sink. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head - electric slicer
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables stored over buckets of red sauce in walk-in cooler.
08B-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - gaskets on 4 glass door cooler in back area **Repeat Violation**
22-16-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Food stored on floor. - walk-in freezer -dry storage area
08B-38-4
Basic - Equipment in poor repair. - gasket on 4 glass door cooler in prep area. **Repeat Violation**
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. - green cutting boards stored in back area.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
30
Dec 1, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Vending machine has no way to take ambient temperature of products in the machine. Code found. 050 **Corrected On-Site**
05-09-4
95
Oct 23, 2023
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw calamari in kitchen reach in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food./cook went outside walk in cooler and came back changed gloves but no hand wash/advised/ **Corrected On-Site**
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook placed a piece of fish on grill with gloves on and touched plate with no hand wash and no change gloves/advised/ **Corrected On-Site**
12A-09-4
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager on duty certificate expired July 2023. One other manager certificate available and present.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by small prep table/ **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both kitchen hand sinks.
31B-02-4
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 - No soap provided at handwash sink./cook line hand sink.
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./two ceiling vents in kitchen rusted.
36-34-5
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Cook line reach in cooler gasket torn. Kitchen 4 door glass cooler gaskets torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair./one floor tile missing covered with standing water/prep area.
36-17-5
Basic - Food stored on floor./food stored on walk in freezer floor. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses./ **Corrected On-Site**
10-20-4
Basic - Light not functioning./cook line one light bulb out.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees./both kitchen hand sinks.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth/towel used under green cutting board/prep area/ **Corrected On-Site**
21-04-4
20
May 12, 2023
Routine - Food
No violations found.
100
Dec 13, 2022
Complaint Full
No violations found.
100
Aug 4, 2022
Routine - Food
6 critical violations. 10 major violations. 13 minor violations.
View 29 violations
High Priority - Toxic substance/chemical improperly stored. Spray chemical stored next to single service items in server line. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours more bed to over to reheat to 165° tomato sauce (76F - Hot Holding); chicjen broth (127F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday. See stop sale under cooked bacon (44F - Cold Holding) Per operator less than 4 hours. Moved to quick chill meat sauce (48F - Cold Holding) **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday see stop sale under cooked bacon (44F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw clams stored in dame container as ready to eat pasta in 2nd cold table in kitchen **Corrected On-Site**
08A-08-5
High Priority - Dented/rusted cans present. See stop sale. 5 dented tomato cans in prep area
01B-01-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Soda nozzles soiled in server area **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand sink next to fryers **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to fryers **Corrected On-Site**
31B-02-4
Intermediate - No running water at handsink in bar. Operator turned it on at the wall **Corrected On-Site**
27-11-4
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. Martin Moriyon
53B-13-5
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams on cook-line commingled multiple bags.
01C-07-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service provided to operator today **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Smoked Salmon More than 24 hours per operator **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in the bar
27-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes stored over ready to eat cheese in e exterior walk in. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in kitchen removed from original container not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food in cooked pasta in kitchen
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured exterior bar
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen across from pizza oven.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface on stand up freezer door in kitchen
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on grill in kitchen.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored with single service items on server line **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside by restrooms
35B-01-4
Basic - Interior of oven/has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning 2 in hood in kitchen **Repeat Violation**
36-62-4
Basic - No Heimlich maneuver/choking sign posted. Provided today to operator **Corrected On-Site**
51-13-4
Basic - Plumbing system in disrepair. Handwash sink in bar not working **Repeat Violation**
29-08-4
8
Frequently Asked Questions
When was Bella Tuscany Ristorante Italiano last inspected?
The most recent health inspection at Bella Tuscany Ristorante Italiano on file is from Jan 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bella Tuscany Ristorante Italiano?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Bella Tuscany Ristorante Italiano.
How does Bella Tuscany Ristorante Italiano compare to other restaurants in Windermere?
Bella Tuscany Ristorante Italiano most recently scored 100 out of 100, which is higher than the Windermere average of 64.
Has Bella Tuscany Ristorante Italiano's inspection record improved over time?
Yes. Recent inspections at Bella Tuscany Ristorante Italiano have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Bella Tuscany Ristorante Italiano means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bella Tuscany Ristorante Italiano inspected?
Based on the inspection history on file, Bella Tuscany Ristorante Italiano is inspected around three times per year on average.
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