Forno Bello
Last inspected: Feb 17, 2026
82
Score
Inspectors have visited Forno Bello seven times, with records going back to 2022. The most recent visit was on Feb 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 10 violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Restaurants in DeLand average 73, so Forno Bello is doing better than most peers. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Food-Licensing Inspection
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
82
Jan 22, 2025
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler sausage (45F - Cold Holding), placed overnight. Operator instructed to refrigerate. Breaded chicken 46F, placed in kitchen reach in cooler ,overnight . Operator instructed to discard. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mascarpone date marked 13 days in kitchen low boy unit. Operator instructed to discard. **Corrective Action Taken**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale .
01B-02-5
Basic - Cardboard used to line food-contact shelves. Under dough station , food preparation table
14-05-4
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. Mahi-mahi and Salmon improperly thawed in reduced oxygen package. Operator instructed to discard . **Corrective Action Taken**
06-09-1
Basic - Kitchen floor tiles missing and/or in disrepair.
36-17-5
41
Jul 24, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jan 19, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over salad dressing in walk in cooler, **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table sliced tomatoes (47F - Cold Holding)/overnight. Operator instructed to discard. shredded cheddar cheese (44F - Cold Holding); noodles (45F - Cold Holding). Operator operator place ice. Food in unit from overnight. -Salad Station butter (51F - Cold Holding)/15 minutes . Recently returned to unit. Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sara G. Food Manager not on site. **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with dirt.
23-03-4
43
Aug 16, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
26
Jan 18, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Aug 25, 2022
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese cake in kitchen lowboy unit datemarked 8-12, Operator discarded.. **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station cream (47F - Cold Holding); cut lettuce (47F - Cold Holding); butter (49F - Cold Holding). Placed overnight Operator instructed to discard **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at wait station handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna prepared 24 hours ago in walk in cooker not datemarked. -Chicken wings cooked 4 days ago not date marked in refrigerated drawer. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris. **Warning**
22-02-4
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on cookline Makeline shelf . **Warning**
12B-07-4
Basic - Kitchen Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Kitchen floor soiled/has accumulation of debris, ne'er kitchen equipment. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with encrusted food,dirt and grease, **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. Flour container at cooklinel **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled on food preparation table. **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
29
Frequently Asked Questions
When was Forno Bello last inspected?
The most recent health inspection at Forno Bello on file is from Feb 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Forno Bello?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Forno Bello.
How does Forno Bello compare to other restaurants in DeLand?
Forno Bello most recently scored 82 out of 100, which is higher than the DeLand average of 73.
Has Forno Bello's inspection record improved over time?
Yes. Recent inspections at Forno Bello have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Forno Bello 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 Forno Bello inspected?
Based on the inspection history on file, Forno Bello is inspected around two times per year on average.
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