JUL 27
2023
PASS 1 violation
*10 Chlorine sanitizer concentration, minimum temp.
chlorine sanitizer observed at 200ppm. use less bleach
BELLATRINO PIZZERIA & CUCINA.
City of Dallas
920 S HARWOOD ST #201 · DOWNTOWN, DALLAS
Last inspected 2023.
9 inspections on record since 2017 · Last inspected Jul 2023.
Last inspected Jul 2023. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
9
VIOLATIONS
58
total on record
LAST INSPECTED
JUL 2023
INSPECTION HISTORY
SEP 10
2021
PASS 7 violations
*02 Cold Hold (41øF/45øF or below)
Sausage 52F (pizza cooler)
*18 Toxic items labeling-non original container
Label chemical spray bottles
*21 RFSM - Not On Site
Expired RFSM
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
Food Handler required
*33 Remove soils from equipment & utensils
Observed staff just wiping knife with his apron
*39 Equipment in good repair and proper adjustment.
Repair reach in coolers- pizza, etc. running high
*47 Other Violations
Provide current pest control
MAR 31
2020
PASS 3 violations
*20 Grease Trap Tickets
no grease trap records current
*34 Pest control-routine inspections for
fruit flies present in kitchen
*47 Handwashing signage
provide handwash signage
APR 16
2019
PASS 7 violations
*28 Date marking commercially prepared RTE/ TCS food
*37 Storing the food at least 15 cm (6 inches) above the floor
*02 Cold Hold (41øF/45øF or below)
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*18 Toxic items labeling-non original container
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
SEP 10
2018
PASS 11 violations
*47 Handwashing signage
*31 Individual, disposable towels
*39 Utensils, single serve items 6 inches off - floor
*18 Toxic items labeling for original container
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*37 Storing the food at least 15 cm (6 inches) above the floor
*03 Food products not maintained at 135øF or above
*21 RFSM - Not On Site
*34 Controlling pests. Eliminating harborage conditions
show all 9 inspections →
MAR 20
2018
PASS 7 violations
*47 Handwashing signage
no handwash sign
*21 RFSM - Not On Site
*28 Date marking commercially prepared RTE/ TCS food
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
food stored on the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
eggs stored over dough
*22 Handlers-Certificate Not On Site
JAN 5
2018
PASS 12 violations
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks on counter
*34 Controlling pests. Eliminating harborage conditions
flies
*22 Handlers-Certificate Not On Site
no food handler certificates
*47 Other Violations
trash can needed at hand sink
*15 Bare hands contact with ready-to-eat foods
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
chips stored on floor
*36 Cloths in-use for wiping between uses stored
wiping cloth on counter
*28 Date marking commercially prepared of RTE/PHF
no date marking
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer reading zero
*21 RFSM - Not On Site
*14 When to wash hands
*18 Toxic items labeling-non original container
label chemical bottles
JUL 15
2017
PASS 7 violations
*14 Wash hands after all other activities
*31 Individual, disposable towels
*37 Storing the food at least 15 cm (6 inches) above the floor
*07 Food safe, good condition, unadulterated, and honestly presented
expired milk
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
RIC 47'f
*21 RFSM - Not On Site
JAN 4
2017
PASS 3 violations
*31 Individual, disposable towels
Back hand wash sink behind oven missing disposable towels. All hand wash sinks must be stocked at all times with soap, individual disposable towels, and be accessible.
*10 Equipment and Utensils Sanitization
No sanitizing solution prepared at time of inspection. Follow manufacturer's directions for creating sanitizing solution. Solution should be at least 50ppm Chlorine to act as a sanitizer.
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
No test strips for sanitizer available at time of inspection.
Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →
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