MANGIA

Name: MANGIA
Address: 3831 AVALON PARK BLVD E, ORLANDO, FL, 32828, US
Rating: 51.5

3831 AVALON PARK BLVD E, ORLANDO, FL 32828

License #5810868

🍕 Pizza/Italian ℹ️

51.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 8, 2026 · 10 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MANGIA in ORLANDO currently holds an InspectFL Health Score of 51.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 67 total violations — 13 critical, 15 major, 39 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 8, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MANGIA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table kitchen area .
[14-11-5] Equipment in poor repair. Gasket torn walk-in cooler door .
[08B-38-4] Food stored on floor. Box of eggplant stored on floor at the walk-in cooler .
[25-05-4] Single-service articles improperly stored. Pizza boxes stored on floor at the kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. The cooler under grill .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp and calamari left in room temperature to thawed still proven thats why no stop sale required.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza station ; tomato cut yesterday over night (46F - Cold Holding
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station ; tomato cut yesterday over night (46F - Cold Holding Operator discarded it .
[31A-11-4] Handwash sink used for purposes other than handwashing. Towel and spray bottles stored in employee hand sink prep area .

Disposition: Met Inspection Standards
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers. Employee drink at the bottom table at the pizza station and at the reach-in cooler at the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Salad table .
[29-18-4] Drain cover(s) missing. Under the 3 compartment sink .
[14-11-5] Equipment in poor repair. Gasket iron at the reach-in cooler kitchen area and.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. the employee hand sink at the prep area back of the house and employee hand sink kitchen area .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above of pepperoni at the walk-in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above of seafood at the reach-in drawer cooler under stove. Raw chicken stored above of raw salmon at the walk-in cooler .
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
[31A-11-4] Handwash sink used for purposes other than handwashing. Stuff stored at the employee hand sink at the prep area back of the house .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips not available to check 3 compartment sink or sanitizer buckets .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. the employee hand sink at the prep area back of the house and employee hand sink kitchen area .
[31B-03-4] No soap provided at handwash sink. the employee hand sink at the prep area back of the house
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing toxic not label at the 3 compartment sink.

Disposition: Met Inspection Standards
[12B-13-4] 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 pizza station. Operator discarded it .
[14-09-4] Cutting board has cut marks and is no longer cleanable. The one next to the wall .
[29-18-4] Drain cover(s) missing. Under the 3 compartment sink .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table at.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler .
[22-47-4] Dishmachine quaternary ammonium 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 . Operator filled the 3 compartment sink to use it instead of dishwasher unit it fix .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station sausage (46F - Cold Holding) Operator stated that was good 2 hours and cooler was open to make a pizza .
[31A-09-4] Handwash sink not accessible for employee use at all times. The employee had sink back of the house Blocked with bucket .
[31A-11-4] Handwash sink used for purposes other than handwashing. Silver pan stored at the employee hand sink back of the house.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test kit not available.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the precooked food had a label operator stated all the food cooked 1-2 days ago and he label it .
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer at spray bottle no label by the 3 compartment sink .

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Under the 3 compartment sink .
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers. Observed Employee bottles of water stored at the bottom of make table at the pizza station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. The one by the make table the one next to the wall .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on the bottom of make table at the pizza station .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored on top of prep table .
[36-73-4] Floor soiled/has accumulation of debris. Under the equipment throughout kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored next to the make table by the dirty wall .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at the employee hand sink the back area .
[29-08-4] Plumbing system in disrepair. Leaking at the employee hand sink back area had to turn off the faucet. Operator fix it .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to the make table .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef stored top of the seafood at the drawer cooler under the stove .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (42F - Cold Holding); raw shrimp (42F - Cold Holding); raw lamb (42F - Cold Holding); raw veal (42F - Cold Holding); raw shrimp (43F - Cold Holding) Operator stated that all the food moved from the walk-in cooler from an hour or two hours ago and they move the food to the walk-in cooler . All the make table was between 44-48f and ambient temperature was reading 50f . The other make table the one facing the stove ; meat sauce (55F - Cold Holding); butter (55F - Cold Holding); Susage (55F - Cold Holding); pancetta (55F - Cold Holding) Per supervisor Kim pleicones next day call back required .
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine to Check the dish washer .
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator let the employee sign while conducting my inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs and pasta fagioli prepared 2 days ago no date mark .