CIAO BELLA BISTRO & MARTINI BAR

Name: CIAO BELLA BISTRO & MARTINI BAR
Address: 103 S PINE ST, NEW SMYRNA BEACH, FL, 32169, US
Rating: 74.2

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

74.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CIAO BELLA BISTRO & MARTINI BAR in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 47 total violations — 8 critical, 17 major, 22 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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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.

Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door
[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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board
[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.
[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

Warning Issued
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door
[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.
[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.
[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
[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
[41-17-4] Spray bottle containing toxic substance not labeled.bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Cookline, holding a large container of water
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[29-09-4] Faucet/handle in disrepair at plumbing fixture. Cold water in the bar
[08B-38-4] Food stored on floor. Case of potatoes walk in cooler
[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
[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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - Cookline - bar

Warning Issued
[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
[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
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of machine
[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
[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
[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
[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
[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
[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

Community reaction

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