DirtyFLRestaurant Inspection Data

CUCINA PIZZA & BAR

54 W CHURCH ST #151

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection on 2/12/2025

High Priority
2
Intermediate
8
Basic
10
Total
20
Disposition: Met Inspection Standards

Inspection Details:

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at wait station next to clean glasses and over toaster oven. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person and server wearing watches. Immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Rust on chest freezer and metal side of vent coming off - From follow-up inspection 2025-02-12: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryer - From follow-up inspection 2025-02-12: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. On flour container. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At ice well at bar **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Operator immediately put on stove to reheat to 165F for temperature recovery. **Corrective Action Taken** - From follow-up inspection 2025-02-12: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers and flattop -Gaskets in all coolers. Including chest freezer -Top of pizza oven - From follow-up inspection 2025-02-12: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At wait station - From follow-up inspection 2025-02-12: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. on flour containers,. Operator immediately labeled**Corrected On-Site** **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw Calamari over panko, cheese and sliced meats in walk in cooler. - Raw chicken parm over cooked meatballs and marinara in walk in cooler. Operator immediately moved **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 46F overnight in first prep cooler on cook line. Operator immediately discarded **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2025-02-12: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked by mixer - From follow-up inspection 2025-02-12: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand sink by triple sink - From follow-up inspection 2025-02-12: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-02-12: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-02-12: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. On cookline and at bar - From follow-up inspection 2025-02-12: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-02-12: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings and marinera in walk in cooler. Prepared 2/1 and 2/2. Operator immediately put date. **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
Food Inspector #10771237
2025-02-12
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 2/12/2025 revealed 20 total violations (2 high priority, 8 intermediate, 10 basic).

Inspection on 2/3/2025

High Priority
4
Intermediate
8
Basic
10
Total
22
Disposition: Follow-up Inspection Required

Inspection Details:

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at wait station next to clean glasses and over toaster oven. Operator immediately removed **Corrected On-Site**
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person and server wearing watches. Immediately removed **Corrected On-Site**
  • 14-11-5:Basic - Equipment in poor repair. Rust on chest freezer and metal side of vent coming off
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryer
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. On flour container. Operator immediately removed **Corrected On-Site**
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At ice well at bar **Corrected On-Site**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Operator immediately put on stove to reheat to 165F for temperature recovery. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers and flattop -Gaskets in all coolers. Including chest freezer -Top of pizza oven
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At wait station
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. on flour containers,. Operator immediately labeled**Corrected On-Site** **Corrected On-Site**
  • 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. Both dishwashers reading chlorine 00ppm **Warning**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw Calamari over panko, cheese and sliced meats in walk in cooler. - Raw chicken parm over cooked meatballs and marinara in walk in cooler. Operator immediately moved **Corrected On-Site**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella 46F overnight in first prep cooler on cook line. Operator immediately discarded **Corrected On-Site**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 46F overnight in first prep cooler on cook line. Operator immediately discarded **Corrected On-Site**
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked by mixer
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand sink by triple sink
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On cookline and at bar
  • 53B-13-5: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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings and marinera in walk in cooler. Prepared 2/1 and 2/2. Operator immediately put date. **Corrected On-Site**
Food Inspector #8858746
2025-02-03
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 2/3/2025 revealed 22 total violations (4 high priority, 8 intermediate, 10 basic).

Inspection on 8/20/2024

High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards

Inspection Details:

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cup used for scooping seasoning and container with no handle used to scoop flour at pizza station **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables in kitchen **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on pasta container in walk in cooler - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in room temperature water at cook line. Advised operator to keep utensils in water of 135F or empty container and wash every 4hrs. Operator immediately discarded water **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above pizza station - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep coolerAnd gaskets at pizza station cooler - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. wait station cooler - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (46F - Cold Holding); chicken (46F - Cold Holding). In grill drawer cooler. Less than 4hrs per operator. Operator put on ice for temperature recovery **Corrective Action Taken** - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at ware washing area - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-08-15: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
Food Inspector #8860887
2024-08-20
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 8/20/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).

Inspection on 8/15/2024

High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required

Inspection Details:

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cup used for scooping seasoning and container with no handle used to scoop flour at pizza station **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-08-15: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables in kitchen **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on pasta container in walk in cooler - From follow-up inspection 2024-08-15: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in room temperature water at cook line. Advised operator to keep utensils in water of 135F or empty container and wash every 4hrs. Operator immediately discarded water **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above pizza station - From follow-up inspection 2024-08-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep coolerAnd gaskets at pizza station cooler - From follow-up inspection 2024-08-15: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. wait station cooler - From follow-up inspection 2024-08-15: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Both dishwasher machine at bar and kitchen tested several times chlorine 00ppm **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (46F - Cold Holding); chicken (46F - Cold Holding). In grill drawer cooler. Less than 4hrs per operator. Operator put on ice for temperature recovery **Corrective Action Taken** - From follow-up inspection 2024-08-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2024-08-15: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at ware washing area - From follow-up inspection 2024-08-15: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-08-15: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-15: **Time Extended**
Food Inspector #8858312
2024-08-15
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 8/15/2024 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).

Inspection on 8/13/2024

High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Follow-up Inspection Required

Inspection Details:

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used for scooping seasoning and container with no handle used to scoop flour at pizza station **Corrected On-Site**
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables in kitchen **Corrected On-Site**
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on pasta container in walk in cooler
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in room temperature water at cook line. Advised operator to keep utensils in water of 135F or empty container and wash every 4hrs. Operator immediately discarded water **Corrected On-Site**
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above pizza station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep coolerAnd gaskets at pizza station cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. wait station cooler
  • 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. Both dishwasher machine at bar and kitchen tested several times chlorine 00ppm **Warning**
  • 01A-09-4:High Priority - Operator unable to verify source of shellstock. Mussels no tags. **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (46F - Cold Holding); chicken (46F - Cold Holding). In grill drawer cooler. Less than 4hrs per operator. Operator put on ice for temperature recovery **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at ware washing area
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-13-5: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.
Food Inspector #8781160
2024-08-13
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 8/13/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).