Mangia E Bevi Pizzeria Napoletana Weston
2378 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1625834
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection3 high priority (fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-33
- Administrative complaint on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
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 visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at pizza station cooked mushrooms,grilled zucchini slices, (55-56°F - Cold Holding); fresh mozzarella cheese,crumbled sausage,artichoke hearts (47-53°F - Cold Holding); julienne ham,roasted peppers (51-53°F - Cold Holding) remove from reach in cooler and place in holding unit not portion or prepared today. Per operator held out of temperature less than three hours. Operator placed in lower portion of cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed pot of meatballs (124°F - Hot Holding) on prep table. Per operator held out of temperature less than 30 minutes. Operator placed on burner to reheat
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in reach in cooler raw shell unpasteurized eggs stored over un washed herbs and eggplant. Operator stored correctly.
Fixed on the spot
Intermediate5
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips operator only had quaternary
Repeat violationAdministrative complaint
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
Was using quaternary to test for chlorine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed octopus defrosting in handwashing sink. Operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Pierluigi Sebastiano expired on 03/08/2026
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed octopus 36°F defrosting in hand washing sink. Operator moved to reach in cooler.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave accumulation of black substance/grease/food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean cups and glasses not stored inverted or in a protected manner
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop wet nesting in mop bucket
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.