MANGIA E BEVI PIZZERIA NAPOLETANA WESTON Inspection – January 26, 2026

High Priority 2

#7High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Ppm. Machine primed rechecked 50 Ppm

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on pizza table fresh mozzarella (55F – Cold Holding) per operator held out of temperature less than 1 hour. Not portion or prepared today. Employee placed in lower cooler to chill. Observed at pizza station fresh garlic and oil (80F – Cold Holding) out at room temperature per operator held out of temperature less than three hours. Employee voluntarily discarded. Not prepared or portion today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint

Intermediate 1

#9Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Basic 6

#1Basic16-21-4

Basic – Accumulation of debris on exterior of ware washing machine. Top of ware washing machine has accumulation of debris.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in freezer.

#3Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#5Basic08B-38-4

Basic – Food stored on floor. Observed plastic container of cooking oil stored in contact with kitchen floor.

#6Basic21-04-4

Basic – In-use wiping cloth/towel used under cutting board. Small flip top cooler

Florida Food Watch