BELLUNO PIZZA

Name: BELLUNO PIZZA
Address: 3676 COLLIN DR, WEST PALM BEACH, FL, 33406, US
Rating: 49.6

3676 COLLIN DR, WEST PALM BEACH, FL 33406

License #6011348

🍕 Pizza/Italian ℹ️

49.6 Grade F / 100

Failing Health Score

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Latest inspection

April 6, 2026 · 6 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

BELLUNO PIZZA in WEST PALM BEACH currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 55 total violations — 20 critical, 13 major, 22 minor.

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The latest inspection on April 6, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.

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Inspector notes

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BELLUNO PIZZA has a rough inspection history. Would you risk it?

F 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
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean food containers stored rack with dust and food debris
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine. Rechecked, 50ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cook eggplant at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for sliced pizza. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Operator washed and sanitized blade.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At employee restroom.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers bowl in salt. Operator removed.
[14-05-4] Cardboard used to line food-contact shelves. Observed at under table , and above freezer. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable Observed at flip top refrigerator at cook line ..
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door
[36-17-5] Floor tiles missing and/or in disrepair. Observed at rear door.
[08B-38-4] Food stored on floor. Observed plastic containers of fry oil on floor near walk-in refrigerator.
[36-24-5] Hole in or other damage to wall. Observed under breakers box
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Observed in walkin refrigerator shelves, and fan soiled with dust . 2)observed at ceiling fan by 3 compartment sink.
[33-16-4] Open dumpster lid.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed pepper above ready to eat tomato sauce.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at out side mop sink
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm); Operator corrected too Triple Sink (Chlorine 100ppm)
[22-02-4] Can opener surface soiled with food debris. mold-like substance or slime.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I emailed operator.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food stored in walk-in cooler not properly identified and segregated from food to be served to the public. Operator segregated.
[25-05-4] Single-service articles (take out containers) improperly stored (in bathroom). Operator removed.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
[12A-18-4] Employee dried hands on soiled apron after washing hands at triple sink before preparing food. Discussed with employee who then washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened packages of raw comminuted beef stored over fries. Operator moved fries to top shelf.
[08A-17-6] 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. At reach in freezer; portioned raw chicken stored over raw comminuted beef. Operator moved raw chicken to bottom shelf.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At Flip top; sliced tomatoes (46F - Ambient Cooling); cut lettuce (50F - Ambient Cooling); sliced mozzarella (50F - Ambient Cooling). Operator stated items cut/sliced more than 4 hours prior, did not reach 41F within 4 hours. See Stop Sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top; sliced tomatoes (46F - Ambient Cooling); cut lettuce (50F - Ambient Cooling); sliced mozzarella (50F - Ambient Cooling). Operator stated items cut/sliced more than 4 hours prior, did not reach 41F within 4 hours. See Stop Sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made marinara (120F - Hot Holding). Operator stated sauce reheated prior to being placed in steam table held 2 hours, reheated to 170F.
[03F-10-5] No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Provided form to Operator, completed, provided.

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. 2 #10 size cans beans dented. See Stop Sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled customer payment and then handled clean utensils and unwrapped portion cups to portion dressings without washing hands. Discussed with employee who then washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; sliced mozzarella (50F - Ambient Cooling 1:30pm/50F - Ambient Cooling 2:00pm). Operator stated mozzarella sliced at 11:00am, cooling in overfilled shallow pan, at this rate will not reach 41F with 4 hours, moved to reach in freezer to facilitate faster cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with employee, signed reporting agreement during inspection.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pasta, house made tomato sauce, no date mark. Operator stated items prepared 2 days prior, applied appropriate date mark.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser not labeled. Operator labeled.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line flip top cooler; employee beverage container on cutting board. Operator removed.
[12B-01-4] Employee eating while preparing food. At prep area; employee eating at prep table while preparing food for customers. Discussed with Operator, employee stopped eating/removed food from prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior has accumulation of black substance/grease/food debris. Advised Operator to clean/sanitize.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean dishes at clean dish storage rack without washing hands. Discussed with Operator, employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cellphone and then began preparing food without washing hands. Discussed with Operator, employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cooked rice. Operator removed rice/discarded.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza by the slice; no time mark. Operator stated being held less than 1 hour, applied appropriate time mark.
[53B-01-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled.