Mangia

3831 Avalon Park Blvd E, Orlando, FL 32828 · Permanent Food Service · License 5810868

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 14 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
1 high priority (fixed by the Oct 14 follow-up, 1 repeat), 3 intermediate, 7 basic (3 repeats)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 6 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
Basic6
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Still there .
  More time given
  employee beverage container in a cold holding unit with food to be served to customers.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Light not functioning.
  More time given
Official report, on the Florida DBPR website
First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk-in cooler butter (50°F - Cold Holding); raw lamb beef (47°F - Cold Holding); raw chicken (50°F - Cold Holding); raw beef (50°F - Cold Holding) Operator stated had a truck an hour ago that's why food out of temperature. Per supervisor next day call back to make sure the walk-in cooler is working.
  Repeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board make table all of them .
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  The employee hand sink back area by the prep sink blocked with buckets of flour .
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing a bleach stored at dish area no label .
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Calamari left in room temperature to thawed still frozen that's why no stop sale required.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee drinking at the cook line .
  employee beverage container in a cold holding unit with food to be served to customers.
  Employee bottle of water stored bottom of make table at the pizza station. Operator removed it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn at the walk-in door and reach-in freezer door .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
  Light not functioning.
  One light out by the hoods .
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.