BELLA LUNA PIZZA AND PASTA

Name: BELLA LUNA PIZZA AND PASTA
Address: 12870 TRADE WAY FOUR STE 113-114, BONITA SPRINGS, FL, 34135, US
Rating: 71.6

12870 TRADE WAY FOUR STE 113-114, BONITA SPRINGS, FL 34135

License #4605466

🍕 Pizza/Italian ℹ️

71.6 Grade C / 100

Mixed Health Record

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Latest inspection

April 30, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BELLA LUNA PIZZA AND PASTA in BONITA SPRINGS currently holds an InspectFL Health Score of 71.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 45 total violations — 7 critical, 11 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 30, 2026 shows 6 observation rows: no critical rows, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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DBPR

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Community pulse

Would you eat here?

BELLA LUNA PIZZA AND PASTA has some meaningful issues on record. Would you still eat here?

C record

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin by triple sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured at front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing by dish machine.
[36-11-4] Floors not maintained smooth and durable. Floor tiles missing in front of walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin on the plastic deflector.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator placed call to vendor for repair/restock of chemical.
[36-11-4] Floors not maintained smooth and durable. Area of missing tile in front of the walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks for use in the dish machine observed with heavy build-up
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind the dish machine. Damaged walls and missing sections of FRP observed above the three-compartment sink, next to the back door and across from the dish machine, rendering them no longer smooth and easily cleanable.
[22-41-4] 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. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm). Operator placed emergency call to vendor for repair.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was stored above raw ground beef in the walk-in cooler. Operator moved product to proper location.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is currently holding pizza (for slices) and fresh garlic and oil mixture at room temperature with no time marking. Printed procedure form and handout and explained importance of time marking and maintaining written procedures for all products held by time.