Bellini Italian Bistro
Last inspected: Feb 23, 2026
27
Score
Going back to 2023, Bellini Italian Bistro has 11 inspections in the public record. On Feb 23, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly five violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
By comparison, the average Weston facility scores 72, putting Bellini Italian Bistro on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
27
Oct 7, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
58
Mar 20, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed calamari and shrimp cold held in flip top cooler at 45F. Per operator, both items transfer to unit 3 hours prior to the inspection. Operator placed ice packs on item for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw chicken stored over cases with bell peppers in walk in cooler. Operator removed chicken to bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand washing sink block with garbage container at cookline. Operator relocate container. **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. A poster has been given to the operator. Operator post poster. **Corrected On-Site**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked veal stored in walk in cooler. Per operator, veal cooked on 03/19/2025 in the morning.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
Basic - Food stored on floor. -Observed various food items stored on walk in cooler floor. -Observed container with broccoli wrap stored on kitchen floor. Operator removed and stored properly.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of soiled residue buildup on floor container at pizza station.
23-03-4
47
Feb 21, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Dec 20, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - lasagna (51F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 18 hours. See stop sale. Observed at flip top cooler in front of grill - shrimp (51F - Cold Holding); calamari (54F - Cold Holding); boiled golden potatoes (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 2 hours. - From follow-up inspection 2024-12-20: Observed at flip top cooler in front of grill - marinara (48F - Cold Holding) as per operator item held out of temperature for approximately 3 hours. Item not portioned or prepared today. Operator placed bag of ice in sauce to bring down the temperature. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio (beef, fish, chicken, tuna) not marked as raw. - From follow-up inspection 2024-12-20: Same**Time Extended** **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator couldn't find certificates. - From follow-up inspection 2024-12-20: Same **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. Operator stored correctly. **Corrected On-Site** - From follow-up inspection 2024-12-20: Same **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed throughout kitchen. - From follow-up inspection 2024-12-20: Same **Time Extended**
21-13-4
64
Dec 19, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - lasagna (51F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 18 hours. See stop sale. Observed at flip top cooler in front of grill - shrimp (51F - Cold Holding); calamari (54F - Cold Holding); boiled golden potatoes (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 2 hours.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - lasagna (51F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 18 hours. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at dessert station - raw carpaccio beef stored over diced cucumber, tomato and onions. Operator stored correctly.
08A-05-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee adjust glasses with gloved hands then proceeded to manipulate food. Employee washed hands. **Corrected On-Site**
12A-25-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio (beef, fish, chicken, tuna) not marked as raw.
02B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator couldn't find certificates.
53B-01-5
Basic - Ceiling tile missing. Observed above walk in cooler.
36-36-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. Operator stored correctly. **Corrected On-Site**
10-20-4
Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed throughout kitchen.
21-13-4
39
Jun 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line **Warning** - From follow-up inspection 2024-06-11: Observed same **Time Extended**
23-03-4
95
Mar 22, 2024
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 4 employees, hired more than 60 days without proof of training. **Warning**
53B-13-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags **Warning**
01C-03-4
Intermediate - Equipment wires for electronic devices in the middle of hand wash sink. -pizza station in front counter. -prep station in rear kitchen **Warning**
31A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed, manager printed . **Corrected On-Site** **Warning**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Pasquale Madeo **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station, employee provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Top of cutting board in pasta station, employee removed **Corrected On-Site** **Warning**
21-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Bar area- Top on counter, employee removed. **Corrected On-Site** **Warning**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line **Warning**
23-03-4
47
Aug 3, 2023
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
55
Jun 28, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at walk in cooler- observed employee open beverage on prep table. Operator removed employee beverage.
12B-07-4
Basic - Employee eating while preparing food. Main kitchen prep table at walk in cooler- observed employee cookies on prep table. Operator removed employee cookies. **Corrected On-Site**
12B-01-4
Basic - Food stored on floor. Main kitchen walk in cooler- observed case of clams being stored on the floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- observed utensil being stored inside container of water 81 degrees F.
10-07-4
Basic - Soiled dry wiping cloth in use. Main kitchen preparation area- observed wiping cloths on prep tables throughout kitchen.
21-10-4
78
Jan 5, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bellini Italian Bistro last inspected?
The most recent health inspection at Bellini Italian Bistro on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bellini Italian Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bellini Italian Bistro.
How does Bellini Italian Bistro compare to other restaurants in Weston?
Bellini Italian Bistro most recently scored 27 out of 100, which is lower than the Weston average of 72.
Has Bellini Italian Bistro's inspection record improved over time?
No. Recent inspections at Bellini Italian Bistro have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Bellini Italian Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bellini Italian Bistro inspected?
Based on the inspection history on file, Bellini Italian Bistro is inspected around four times per year on average.
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