BELLY BLISS CAFE
2355 VANDERBILT BEACH RD, SUITE #156, NAPLES, FL 34109
License #2103091
☕ Café/Breakfast ℹ️Sign in to watch restaurants and track them on your watchlist.
Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BELLY BLISS CAFE in NAPLES currently holds an InspectFL Health Score of 64.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 7 major, 3 minor.
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What stands out in this inspection history
The latest inspection on September 15, 2026 shows 6 observation rows: 3 critical, 3 major, and 0 minor.
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What do locals think?
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Would you eat here?
BELLY BLISS CAFE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server station in the kitchen observed cut melon (68F - Cold Holding). Operator stated foods have been out of cold holding less than one hour. Discussed time as a public health control.
- [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. Employees began reading and signing employee health reporting agreement on serv safe books.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line observed hollandaise sauce (79F - Hot Holding). Operator stated foods were prepared at 8am. Discussed time as a public health control with employee. Employee stated foods will be tossed at 12pm.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line observed raw beef, raw ground beef, and raw chicken stored above pre cooked potatoes. In the walk in cooler observed raw smoked salmon stored above cooked pork sausage. Discussed prio
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink. Operator provided paper towels.
- [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/. Observed more than 4 employee engaging in food prep.
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