BELLA RIMINI ITALIAN RESTAURANT

Name: BELLA RIMINI ITALIAN RESTAURANT
Address: 625 N TAMIAMI TRL STE D, NOKOMIS, FL, 34275, US
Rating: 85.8

625 N TAMIAMI TRL STE D, NOKOMIS, FL 34275

License #6803727

🍕 Pizza/Italian ℹ️

85.8 Grade B / 100

Solid Health Score

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Latest inspection

November 14, 2025 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BELLA RIMINI ITALIAN RESTAURANT in NOKOMIS currently holds an InspectFL Health Score of 85.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 14, 2025. Across those visits, inspectors documented 29 total violations — 12 critical, 6 major, 11 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 23, 2025

The latest inspection on November 14, 2025 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

50%

Inspector notes

Coverage note

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BELLA RIMINI ITALIAN RESTAURANT looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for salt in dry storage. The operator removed the bowl from the salt.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above the expo line. The employee properly stored the cell phone.
[08B-38-4] Food stored on floor. Observed a bag of panko bread crumbs stored on the floor in dry storage. Observed a container of minestrone soup stored on the floor in the walk in cooler. The operator properly stored the above foods.
[10-20-4] In-use tongs stored on the pizza oven door handle between uses. The operator properly stored the tongs.
[35B-03-4] Outer openings not protected with self-closing doors. Observed the self-closing device at the rear exit in disrepair.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over bagged shredded cheese in the reach in cooler nearest the fryers. Observed raw bacon stored over bread in the reach in cooler nearest the pizza oven. The operator properly stored the above raw foods.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher not change gloves after handling soiled dishware then handle clean dishware. Educated the employee on proper glove procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line near the fryers. The operator stated the potentially hazardous food has been held for approximately 1 hour. Observed blue cheese crumbles (48F - Cold Holding)stored stacked above the fill line in the top section of the reach in cooler at the salad station. The operator stated the potentially hazardous food has been held for approximately 1 hour. The operator emptied half of the contents of the above foods and stored in the lower portion of the cold holding units.
[53A-05-6] 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/. The certified food manager arrived during the inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed minestrone soup and meat sauce prepared and stored for more than 24 hours with no date mark.

Disposition: Warning Issued
[25-06-4] Coffee filters not stored inverted or protected from contamination behind the front counter. The operator properly stored the filters.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored near packaged foods on the dry storage rack. The operator properly stored the backpack.
[13-03-4] Employees with no hair restraint while engaging in food preparation.
[10-20-4] In-use tongs stored on the pizza oven door handle between uses. The operator properly stored the tongs.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the tong handle used for cooked meatballs in the bain marie not stored above the food. The operator properly stored the tongs.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing in standing water in the three compartment sink. The operator moved the calamari to the walk in cooler.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed pasta prepared on site date marked 7/1. The pasta was discarded.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a dented #10 can of olives in dry storage. The operator segregated the can for return.
[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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for ware washing and sanitizing.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed tomatoes in the walk in cooler. The raw eggs were properly stored.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over plastic containers of sauce in the walk in cooler. The raw calamari was properly stored.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground sausage stored over raw calamari in the walk in cooler. The raw foods were properly stored.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pasta prepared on site date marked 7/1. The pasta was discarded.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishware then handle cooked pasta without changing gloves. The pasta was discarded The employee was educated in proper glove protocols.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle soiled dishware then handle cooked pasta without changing gloves. The pasta was discarded The employee was educated in proper glove protocols.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. The operator provided paper towels for the hand sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-13-5] 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.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed the max temperature of the dishmachine hot water at 105F. The operator stopped use of the dishmachine and set up the three compartment sink.