DirtyFLRestaurant Inspection Data

CUCINA MODERNA

CUCINA MODERNA has 8 health inspections on file for its BOYNTON BEACH location, with an overall rating of 2.2/5. Recent inspections show improving food safety practices.

9918 LYONS RD STE 250

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 13561600

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment not properly date marking clam tags with date last served, discussed with operator. Warning - From follow-up inspection 2025-10-29: **Time Extended**

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13561360

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In kitchen glue traps on rack above microwave and boxes of pasta with approximately 10 dead flying insects, discussed with operator to discard. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rinsed off soiled dishes and without washing hands handled clean and sanitized dishes, discussed with operator, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found In kitchen approximately 3 live flying insects on boxes of coffee. Approximately 1 live flying insect in kitchen on speed rack with cooked chicken. Approximately 6 live flying insects in kitchen on boxes of pasta. Approximately 4 live flying insects in kitchen on rack for pasta boxes and microwave. Approximately 4 live flying insects in kitchen on open boxes of single service items. Approximately 2 live flying insects in kitchen on meat slicer at cook line. Approximately 1 live flying insect in kitchen on cook line ticket holder. Approximately 1 live flying insect in kitchen on box of nuts on dry storage rack. Approximately 27 live flying insects in kitchen on clean and sanitized dishes at dish washing area. Approximately 1 live flying insect on cutting board on flip top cooler. Approximately 5 live flying insects at bar area flying around. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment not properly date marking clam tags with date last served, discussed with operator. Warning

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10931061

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen multiple employee beverages stored on food preparation tables with clean and sanitized dishes and dry seasonings, discussed with operator who discarded drinks. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to replace bucket of sanitizer.
  • 22-41-4: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. Dishwasher (Chlorine 0ppm) ran dish machine 3 times after operator reprimed system and at recheck Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer lobby and without washing hands employee handled clean and sanitized dishes to begin food preparation, discussed with operator employee washed hands. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of sanitizer solution and after without washing hands employee handled container of chicken broth, discussed with operator employee washed hands. Corrected On-Site
  • 01B-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. In flip top cooler over portioned container of fresh mozzarella (50F - Cold Holding) per operator product to portioned or prepared today and held in unit over night operator removed 3 balls of mozzarella, see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler over portioned container of fresh mozzarella (50F - Cold Holding) per operator product to portioned or prepared today and held in unit over night operator removed 3 balls of mozzarella, see stop sale. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of sanitizer stored above clean and sanitized knives, discussed with operator removed spray bottle. Corrected On-Site

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10702602

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salt
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef touching garbage bin and then put gloves on to handle food. Hands not washed in between.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling unclean Dishes and then put away clean dishes without washing hands in between
  • 01B-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. cooked angel hair pasta (50F - Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked angel hair pasta (50F - Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. chicken (44-47F - Cold Holding) bottom of first reach in cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher on cook line
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Next to hand sink

Inspection Date: 10/30/2024

Inspection #: Visit ID: 10702376

  • N/A:No Violations Were Observed

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8738666

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One chef at Pizza station Warning
  • 22-41-4: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. Dishwasher (Chlorine 0ppm). Instructed to set up triple to manually sanitize. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef returned to kitchen from outside and put on gloves and handled food without washing hands Operator instructed chef to wash hands Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon Reach in cooler on cook line Removed Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing dates Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pizza station storing sanitizer bucket Warning
  • 53B-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. One chef on site Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender on site Warning

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8583366

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe tomato sauce overnight (72F - Cooling). See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe tomato sauce overnight (72F - Cooling)
  • 22-02-4:Intermediate - Can opener soiled with food debris.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with mussel and clams.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe tomato sauce overnight (72F - Cooling) due to being in large deep container with lid on.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8452454

  • 10-07-4:Basic - In-use utensil at the bar stored in standing water less than 135 degrees Fahrenheit. Operator removed, cleaned and sanitized. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in south guest restroom.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at Gelato station, scoops held at 82°F. Heater not turned on. Operator cleaned, sanitized, changed water and turned unit heater on. **Corrective Action Taken**
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Service Manager on duty, promoted 2 months ago, with no Food Manager Certification yet. Warning