CAFE BELLINI

Name: CAFE BELLINI
Address: 10225 COLLINS AVENUE, BAL HARBOUR, FL, 33154, US
Rating: 44.4

10225 COLLINS AVENUE, BAL HARBOUR, FL 33154

License #2330984

☕ Café/Breakfast ℹ️

44.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 4, 2026 · 7 findings · 3 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE BELLINI in BAL HARBOUR currently holds an InspectFL Health Score of 44.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, inspectors documented 68 total violations — 13 critical, 24 major, 31 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 June 4, 2026 shows 7 observation rows: 3 critical, 3 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CAFE BELLINI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler at cook line soiled with old food debris.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs and raw bacon stored over unwashed produce inside of double door reach in cooler. Chef placed items in correct storage order.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over cooked tomato sauce in reach in cooler. Chef placed items in correct storage order.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled pot stored inside of hand wash sink in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chlorine test kit for dish wash machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Chef provided paper towels.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[36-36-4] Ceiling tile missing. Observed missing ceiling tile in storage room.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates in storage room not inverted.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed bowls stored in kitchen wet nesting.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Observed grease buildup around grease receptacle in back of establishment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 3 tongs on oven door handle in kitchen. Employee removed tongs from handle.
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near exit door.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near juicing machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen.
[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 Dishwasher (Chlorine 0ppm).
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed establishment has fresh salmon cooked to the customers choice with no proof of pellet fed letter.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked bolognese .
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed juicing machine at front counter soiled with old food debris.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment utilizes chlorine and quaternary sanitizer. Observed missing test strips for quaternary sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels near hand wash sink in kitchen and front counter. Operator provided paper towels.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed establishment does not have probe thermometer. Employee provided new thermometer during the time of the inspection.
[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. Observed 2 employees operating engaged in food preparation with no proof of any training.
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sinks at front counter.
[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 eat alls prepared onsite with no date marking. As per chef, more than 24 hours.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with window cleaner not labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink in kitchen reaching 81 F.