Bellini Italian Bistro
2780 Weston Rd, Weston, FL 33331 · Permanent Food Service · License 1622522
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 2 intermediate, 9 basic (4 repeats); basic violations cost 12 at most-41
- Administrative complaint on Aug 31, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At time of callback inspection Observed in flip top unit clams (38°F - Cold Holding); shrimp (41°F - Cold Holding); bay scallops (41°F - Cold Holding); diced tomatoes (45°F - Cold Holding); crumble blue cheese (45°F - Cold ) Observed in lower flat top cooked spaghetti (53°F - Cold Holding); lamb shank (46°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At time of callback inspection chicken stock (124°F - Hot Holding); seafood stock (135°F - Hot Holding)
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic sanitizer substance not labeled.
At time of callback inspection still observed
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish tuna and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top unit clams (55°F - Cold Holding); shrimp (55°F - Cold Holding); bay scallops (47°F - Cold Holding); diced tomatoes (54°F - Cold Holding); crumble blue cheese (54°F - Cold Holding) clams (55°F - Cold Holding); shrimp (55°F - Cold Holding); bay scallops (47°F - Cold Holding); diced tomatoes (54°F - Cold Holding); crumble blue cheese (54°F - Cold Holding). Per operator held Out of temperature approximately 30 minutes. Not portion or prepared today. Operator placed ice bags on items. Observed in lower flat top cooked spaghetti (55°F - Cold Holding); lasagna (55°F - Cold Holding); lamb shank (55°F - Cold Holding) per operator held out of temperature less than four hours. Operator placed ice packs on items. Not portion or prepared today. Observed in flip top #2 ricotta cheese (53°F - Cold Holding); blue cheese crumbles (53°F - Cold Holding); shredded mozzarella (52°F - Cold Holding); crumble blue cheese (52°F - Cold Holding); cooked broccoli (47°F - Cold Holding); cooked potatoes (54°F - Cold Holding); calamari (54°F - Cold Holding); tomato sauce (54°F - Cold Holding); Bronzino (55°F - Cold Holding) per operator items held out of temperature approximately 30 minutes . Operator placed ice bags on products. Observed at pizza station grilled onions (48°F - Cold Holding); roasted peppers (45°F - Cold Holding); sliced sausage (45°F - Cold Holding) crumble blue cheese (45°F - Cold Holding) per operator held out of temperature less than four hours not portion or prepared today. Operator placed ice packs on items.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on hot line chicken stock (90°F - Hot Holding); seafood stock (92°F - Hot Holding) per employee held out of temperature less than four hours. Employee placed on stove to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed in walk-in cooler Cooked chicken breast 112°F @ 3:50 cooling since 3:20 cooked potatoes 129°F @ 3:50 cooling since 3:20 rechecked cooked chicken breast 103°F cooked potatoes 118°F @4:14 at this rate food will not cooled from 135°F to 70°F within 2 hours. Operator placed items on sheet pans to quickly chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee come in kitchen door and went to pizza station and handed flour without washing hands
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Lasagna portions removed from freezer 24 hours ago placed on speed rack in walk-in cooler not date marked.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic sanitizer substance not labeled.
On shelf next to ice machine
Basic9
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed octopus 32°F stored in stagnant water. Employee moved to walk-in cooler
Fixed on the spot
Commercially processed reduced oxygen packaged fish tuna and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Repeat violationAdministrative complaint
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line In-use utensil stored in standing water 84°F
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Low boy cooler at salad station
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Three employees
Repeat violationAdministrative complaint
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
On cook line
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violationAdministrative complaint
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic 5 gallon bucket stacked with moisture between them.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.