Bellini Osteria Toscana received a U, scoring 65 out of 100, in a Fulton County food-service inspection on Sep 17, 2026. The official report lists 12 findings. [1]
The report states: “At the time of inspection, PIC failed to provide unexpired food safety manager certification.” [2]
The inspector also observed there was no designated hand wash available in the bar area. [3]
A separate finding described several boxes of berries with white fuzzy mold like substance and are not in edible condition in WIC . [4]
The report marks five findings as corrected on site. Two findings are marked as repeat violations. [5]
Showing 12 of 12 findings
At the time of inspection, PIC failed to provide unexpired food safety manager certification. PIC advised to obtain the certification ASAP.
Code 511-6-1.03(3)(a)
At the time of inspection, PIC failed to provide unexpired food safety manager certification. PIC advised to obtain the certification ASAP. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf New Violation. Correct By: 09/30/2026Official report · Item 1-2B ↗
Correct by
Observed there was no designated hand wash available in the bar area. When asked, employee said that she uses hand wash in the main kitchen.
Code 511-6-1.06(2)(g)
Observed there was no designated hand wash available in the bar area. When asked, employee said that she uses hand wash in the main kitchen. 511-6-1.06(2)(g) - Handwashing Sinks, Nos/Capacities (Pf) (g) Handwashing Sinks, Numbers and Capacities. 1. Except as specified in paragraph 2 of this subsection, a food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law. Pf 2. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food service establishment that has at least one handwashing sink. New Violation. Correct By: 09/21/2026Official report · Item 2-2D ↗
Correct by
Observed there was no hand washing liquid provided in the bar hand sink. PIC placed the soap.
Code 511-6-1.07(3)(a)
Observed there was no hand washing liquid provided in the bar hand sink. PIC placed the soap. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Corrected On-Site. New Violation.Official report · Item 2-2D ↗
Observed there was no paper towel availability in the bar hand sink area. PIC placed the hand towels.
Code 511-6-1.07(3)(b)
Observed there was no paper towel availability in the bar hand sink area. PIC placed the hand towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. New Violation.Official report · Item 2-2D ↗
Observed several boxes of berries with white fuzzy mold like substance and are not in edible condition in WIC . PIC discarded the boxes.
Code 511-6-1.04(1)
Observed several boxes of berries with white fuzzy mold like substance and are not in edible condition in WIC . PIC discarded the boxes. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected On-Site. New Violation.Official report · Item 3-1C ↗
Observed oven inside the main kitchen had grime and food debris buildup. PIC advised to make a cleaning schedule and have the oven cleaned frequently.
Code 511-6-1.05(7)(a)1
Observed oven inside the main kitchen had grime and food debris buildup. PIC advised to make a cleaning schedule and have the oven cleaned frequently. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 09/21/2026Official report · Item 4-2B ↗
Correct by
Observed that the menu did not have an asterisk on the raw and undercooked food. PIC advised to get a new menu with asterisk on raw and undercooked food and an advisory for the same.
Code 511-6-1-.04(7)(e)
Observed that the menu did not have an asterisk on the raw and undercooked food. PIC advised to get a new menu with asterisk on raw and undercooked food and an advisory for the same. 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf New Violation. Correct By: 09/24/2026Official report · Item 5-2 ↗
Correct by
Observed facility ROP meats, and fish without HACCP, multiple stored in WIF. Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria.
Code 511-6-1.04(6)(k)
Observed facility ROP meats, and fish without HACCP, multiple stored in WIF. Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(8)(a) through (g)mption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; Except for fish that is frozen before, during, and after packaging and bears a label indicating that is to be kept frozen until time of use, a food service establishment may not package fish using a reduced oxygen packaging method. C/A: Create and submit HACCP plan for ROP Repeat Violation. Correct By: 09/24/2026Official report · Item 9-2 ↗
Correct by
At the time of inspection, the facility did not display the current inspection report. PIC advised to display the most recent inspection report.
Code 511-6-1.02(1)(d)
At the time of inspection, the facility did not display the current inspection report. PIC advised to display the most recent inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Repeat Violation. Correct By: 09/18/2026Official report · Item 13A ↗
Correct by
Observed scoops stored inside the dry storage container with handles touching the food. PIC removed the scoop and placed the handles away from food.
Code 511-6-1.04(4)(k)
Observed scoops stored inside the dry storage container with handles touching the food. PIC removed the scoop and placed the handles away from food. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.Official report · Item 14A ↗
Observed clean plates stored without any overhead covering inside the main kitchen. PIC removed the plates to clean and place them with a covering on top.
Code 511-6-1.05(10)(e)1,2,4
Observed clean plates stored without any overhead covering inside the main kitchen. PIC removed the plates to clean and place them with a covering on top. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. Corrected On-Site. New Violation.Official report · Item 14B ↗
At the time of inspection, PIC failed to provide testing strips to test the sanitizer concentration in the dishwasher.PIC advised to get the test strips ASAP. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.
Code 511-6-1.05(3)(h),(i),(j)
At the time of inspection, PIC failed to provide testing strips to test the sanitizer concentration in the dishwasher.PIC advised to get the test strips ASAP. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf New Violation. Correct By: 09/24/2026Official report · Item 15B ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Sep 17, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Fulton County. History includes only this authority’s exact facility ID.
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