Bella Vista Restaurant
Last inspected: Dec 11, 2025
50
Score
Going back to 2022, Bella Vista Restaurant has eight inspections in the public record. The most recent visit was on Dec 11, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited three times.
Restaurants in St. Johns average 69, so Bella Vista Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon, removed from original packaging, stored over cooked sliced sausage in reach in freezer in storage area by bathrooms, salmon moved. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Frozen raviolis in to go/grocery bags in standing reach in freezer in storage area by bathrooms.
14-31-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler on cook line scratched face with bare hands then continued to handle clean equipment without washing hands between tasks.
12A-25-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of red peppers and 1 dented can of black olives on rack at end of front counter make line across from pizza oven.
01B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler at front counter making dough, employee put on hair net. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Unnecessary items/unused equipment on the premises. Discarded fryer outside by back door to kitchen. **Repeat Violation**
33-31-5
50
Jun 24, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of windex stored with seasonings and over to go lids in shelve in middle of kitchen, bottle moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping ice in hand wash sink by pizza oven.
31A-11-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Outside tables preset with plates, glasses, and utensils. Also extra glasses, utensils and plates stored outside for setting for outside tables.
24-01-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels stored on top of soiled pizza oven, peels moved to clean sheet pans.
10-02-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees preparing food in kitchen.
13-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles over bar area in secondary dining area.
36-37-5
Basic - Unnecessary items/unused equipment on the premises. Multiple discarded kitchen equipment outside behind building and in parking lot.
33-31-5
Basic - Equipment in poor repair. Right door of reach in cooler across from stoves keeps falling off.
14-11-5
58
Nov 13, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
50
May 21, 2024
Routine - Food
No violations found.
100
May 15, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects in dry storage area in back of kitchen. 1 live flying insects around pizza oven in front of kitchen.
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. marinara sauce (71F,69F - Cooling over 6 hours); ground beef (55F - Cooling over 6 hours); cream sauce (51F,50F - Cooling over 6 hours) all items in covered deep pans/containers in walk in cooler, per manager all items where made yesterday without any additional preparation today. meatballs (55F - Cooling over 6 hours); cooked potatoes (55F - Cooling over 6 hours) in deep covered pans in reach in cooler on make line across from cook line in kitchen, per manager both items where made yesterday without any additional preparation today. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara sauce (71F,69F - Cooling over 6 hours); ground beef (55F - Cooling over 6 hours); cream sauce (51F,50F - Cooling over 6 hours) all items in covered deep pans/containers in walk in cooler, per manager all items where made yesterday without any additional preparation today. meatballs (55F - Cooling over 6 hours); cooked potatoes (55F - Cooling over 6 hours) in deep covered pans in reach in cooler on make line across from cook line in kitchen, per manager both items where made yesterday without any additional preparation today. **Warning**
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid on floor near triple sink, per manager it is window cleaner, bottle labeled. Bottle of pink liquid next to oven on cook line, per manager it is degreaser, bottle labeled. **Corrected On-Site**
41-17-4
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. Open box of cheesecake in reach in cooler in middle of kitchen, per manager box was opened on Sunday, box labeled. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (71F,69F - Cooling over 6 hours); ground beef (55F - Cooling over 6 hours); cream sauce (51F,50F - Cooling over 6 hours) all items in covered deep pans/containers in walk in cooler, per manager all items where made yesterday without any additional preparation today. meatballs (55F - Cooling over 6 hours); cooked potatoes (55F - Cooling over 6 hours) in deep covered pans in reach in cooler on make line across from cook line in kitchen, per manager both items where made yesterday without any additional preparation today. **Warning**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate of large ice machine in middle of kitchen.
22-20-5
45
Sep 27, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of windex stored in dry storage area over bottles of sauces. Employee relocated the windex spray bottle. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw plastic wrapped salmon over uncovered cooling meatballs. Operator relocated the meatballs. **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection not all shellstock tags marked with date of last served.
01C-03-4
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. In the wait station reach in cooler, open container of milk from the previous day with no product date marking. Operator placed date marker on the container. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable blue cutting board in the prep area with food residue staining build up. Employee relocated the cutting board to be washed. Can opener on the front prep line with food debris build up. Operator relocated the can opener to be washed. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Plumbing system in disrepair. Drainage plumbing from pasta cooker leaks on floor when drained. Operator states drain pipe broke and in the process of fixing. **Corrective Action Taken**
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance staining.
23-03-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top of pizza oven on the main cook line. Operator relocated the pizza paddles. Tongs stored on the oven door handles on the main cook line. Operator relocated the tongs. **Corrected On-Site**
10-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on the cutting board in front of the pizza oven. Employee beverage over flip top reach in cooler at the entrance to the main cook line. Operator relocated all employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board by the slicer. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
41
Feb 16, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer on the main line, open bag of frozen raw chicken tenders stored over packaged raw frozen beef. Operator relocated the chicken tenders and beef to the correct storage location. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler opposite the pizza oven has food residue debris staining. Flip top reach in cooler door gaskets have food debris in the grooves of the gaskets. Operator wiped clean the reach in cooler gaskets. **Corrective Action Taken**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of mixed parmigiana and breadcrumbs with no product labeling. Operator labeled the bulk containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the flip top reach in cooler cutting board at the pizza oven station. Operator removed the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked on plastic containers while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the back dry storage area, half full jug of fryer oil stored in the floor. Operator relocated the fryer oil. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Pizza paddles stored on top of the pizza oven exposed to dust. Operator relocated the paddles to the correct storage shelf. **Corrected On-Site**
10-04-5
Basic - Soiled wet wiping cloth placed in use with fresh solution. Wet wiping cloth stored on clean cutting board of the flip top reach in cooler on the main cook line. Operator relocated the wiping cloth to sanitizer solution. **Corrected On-Site**
21-13-4
58
Nov 16, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table by the server pass through window, tomato sauce (119F - Hot Holding). Sauce held in tall metal container with water level in the steam table low, operator stirred the product to start the reheating process and placed in a shallow pan. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, container of marinara cooling from the previous day, marinara (71F - Cooling). Operator removed the marinara from the walk in cooler to not be sold to customers.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw frozen beef and raw frozen chicken tenders over open containers of frozen bread. Operator rearranged the storage levels of the reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler, container of marinara cooling from the previous day, marinara (71F - Cooling). Operator removed the marinara from the walk in cooler to not be sold to customers.
03D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection claim tags not marked with date of last served. Operator placed date marker on the tags. **Corrected On-Site**
01C-03-4
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. Open container of milk from the the day before in the reach in cooler closest to the ice bin with no product date marking. Operator placed a date marking label on the container. **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. At the server pass through window, blue chemical spray bottle with no product label. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf over the three compartment sink, clean pots not inverted for protection.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the clean prep table by the slicer at the front counter and at the server pass through window. Operator removed the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on the backside of the flip top reach in cooler. Operator relocated the employee personal phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Food stored on floor. Cans of tomato stored on the floor at the front counter by the pizza oven. Operator relocated the cans of tomatoes. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the front service counter reach in cooler, knife stored in between reach in cooler door. Operator relocated the knife to be cleaned and sanitized. On the main cook line multiple sets of tongs stored on the oven door handles. Operator relocated the tongs to be cleaned and sanitized. **Corrected On-Site**
10-17-4
Basic - Old food stuck to clean dishware/utensils. Old food stuck on the clean utensils stored over the hand wash sink. Operator relocated the utensils to the three compartment sink. **Corrected On-Site**
16-48-4
Basic - Standing water in bottom of reach-in-cooler. In the front counter flip top reach in cooler, standing water at the base of the cooler.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, wet wiping cloth stored on clean cutting board. Operator relocated the cloth to the sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour mix at the front counter by the oven with no product labeling. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
25
Frequently Asked Questions
When was Bella Vista Restaurant last inspected?
The most recent health inspection at Bella Vista Restaurant on file is from Dec 11, 2025. The public record contains eight inspections in total.
What is the most common violation at Bella Vista Restaurant?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited three times, more than any other issue at Bella Vista Restaurant.
How does Bella Vista Restaurant compare to other restaurants in St. Johns?
Bella Vista Restaurant most recently scored 50 out of 100, which is lower than the St. Johns average of 69.
Has Bella Vista Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bella Vista Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bella Vista Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bella Vista Restaurant inspected?
Based on the inspection history on file, Bella Vista Restaurant is inspected around three times per year on average.
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