CIAO BELLA BISTRO & MARTINI BAR

Name: CIAO BELLA BISTRO & MARTINI BAR
Address: 103 S PINE ST, NEW SMYRNA BEACH, FL, 32169, US
Rating: 65.5

103 S PINE ST, NEW SMYRNA BEACH, FL 32169

License #7404913

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.5 Grade F / 100

Failing Health Score

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Quick take

CIAO BELLA BISTRO & MARTINI BAR in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 65.5 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 January 15, 2026. Across those visits, inspectors documented 60 total violations — 11 critical, 22 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 January 15, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

*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: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
[40-06-5] Cell phone above prep area
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08A-05-6] in the freezer raw beef over butter
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board
[14-14-4] Nonfood-grade basting brush used in food. In garlic butter
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Pate in pizza reach in cooler Reach in freezer Above reach in cooler

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Inverted clean containers stored on visibly soiled rack in the dish area and below that clean lids with visible debris on them.
[29-09-4] Faucet/handle in disrepair at plumbing fixture. Cold water in the bar
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
[41-17-4] Spray bottle containing toxic substance not labeled.bar
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - Cookline - bar
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting bread into a basket for customer
[08B-38-4] Food stored on floor. Case of potatoes walk in cooler
[31B-03-4] No soap provided at handwash sink. - Pizza area - bar
[12A-29-4] Employee touched personal cell phone with gloved hands and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[52-04-5] Establishment advertised a specific fish on the specials menu /menu board but served another type of fish. Specials board verbally described to customers reads red snapper. Case of snapper shown was king snapper
[14-14-4] Nonfood-grade basting brush used in food. In garlic butter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar less than 10 ppm cl
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. From 12 per employee: meatballs 56 F (reheating ); marinara 88 F (reheating ); at 1:19 Rechecked at 2:08 and meatballs 109F, marinara 111F
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Pate in pizza reach in cooler Reach in freezer Above reach in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight: Various pasta 47-50F Cooked chicken 47F, 48F Cooked peppers 47F Marsala sauce 45F Gorgonzola 47F, 48F Maasdam cheese 47F Provolone 47F Swiss 47F Mortadella 47F Goat cheese 47F Shredded mozzarella 48F Heavy cream 47F Burrata 47F Raw steak 46F. Fresh mozzarella 46F Ricotta 46F Feta 46F Raw veal 47F Cooked mushrooms 48F Cooked potatoes 45F Breaded cheese 45F Meat sauce 47F White sauce 45-46F Pizza sauce 46F Cooked pork osso bucco 48f Gnocchi 47 Ravioli 47F Spinach ravioli 48F Raw chicken47F Raw beef roast 48F Raw shrimp 48F Milk 46F Cooked zucchini 46F. Pancetta 47F
[31A-09-4] Handwash sink not accessible for employee use at all times. Cookline, holding a large container of water
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cookline cooler raw fish over cooked, fish raw seafood over cooked rice

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Room temperature, sausage and other items
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused drawers on cookline Bar/glass cooler ledges and interior
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and pots, visible loose debris under prep table
[29-11-4] Water leaking from pipe and/or faucet/handle. Handsink drain cookline
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cookline shelving
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Salad cooler gaskets - underside of mixer head - blue cutting board - can opener blade a¿¿ slicer blade guard
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cookline next to reach in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Holding container of water cookline
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter cooked garlic in oil 76F, raw shell eggs. 76F Walk in cooler overnight Marinara 50F, Lasagna 50-51F, Meat sauce 52F calamari 52F pasta 50-51F Heavy cream 51F Sausage 51F Tomatoes 51F Vodka sauce 52F chicken parm 52F Meatballs 52F Pork 53F Gnocchi 52F Salmon 52F Grouper 52F Ravioli 51-52F Soup 52F Watermelon 52F Raw beef 51-52F Ricotta 51F Mortadella 51F Fresh mozzarella 51F Provolone 51F Feta 51F Shredded mozzarella 51F Goat cheese 51F mozzarella 51F Blue cheese 51F
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. All coolers
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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. Bar

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