BELLA COSA ITALIAN RISTORANTE

Name: BELLA COSA ITALIAN RISTORANTE
Address: 5174 NW 26 ST, OCALA, FL, 34482, US
Rating: 78.2

5174 NW 26 ST, OCALA, FL 34482

License #5202374

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BELLA COSA ITALIAN RISTORANTE in OCALA currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 6 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 25, 2026 included 3 critical violations, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Lobster stored over soup in walk-in cooler. Manager placed lobster on bottom shelf.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Manager removed drink during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in rewash-in cooler across from cook line: butter (49F - Cold Holding). Manager stated butter placed in cooler three hours and thirty minutes prior to temperature being taken. Manager placed proper,oven butter to reach-in freezer to reduce temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers throughout the kitchen stained. Bin for ice machine in wait station soiled with mold-like substance.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf across from three compartment sink.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water on cook line grill, 105F. Manager turned heat up on grill to heat water to 165F.

Administrative complaint recommended
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pans and lids stored in room outside of walk-in cooler. Manager turned items over.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash solution in dish machine reached 109F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table with slicer. Manager placed wiping cloth with old wiping cloths in storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: mozzarella cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager placed cheese farther down in cooler to reduce temperature to 41F.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Anchovies stored in reach-in cooler at end of cook line. Manager stated anchovies opened on 9/8. Manager placed proper date marked on anchovies.
[14-38-4] Food storage container/container lid cracked or broken. Containers stored on shelf across from cook line. Manager discarded containers during inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler and prep table at end of cook line. Manager removed knife during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked chicken wings in reach-in cooler across from cook line. Manage4 placed steak on bottom shelf. Shell eggs stored over marinara sauce in walk-in cooler. Manager placed eggs on bottom shelf.
[11-27-4] 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. Establishment has no written procedure available. Inspector provided operator with written procedure. Manager printed and posted written procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink next to dish area. Employee removed pan during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above kitchen wait line.

Community reaction

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Community pulse