DirtyFLRestaurant Inspection Data

MICHELE'S CUCINA

894 Southwest Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10811936

  • N/A:No Violations Were Observed

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10811095

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-04-02: Same. **Time Extended**

Inspection Date: 4/1/2025

Inspection #: Visit ID: 8859899

  • 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. Walk in cooler: marinara (45-50F - Cooling) at 12:30; cooling since 3/31 ; cooked eggplant (45F - Cooling) at 12:30; cooling since 3/31; cooked pasta (44F - Cooling) at 12:30; cooling since 3/31 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning
  • 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. Flip top cooler on cook line: sliced sausage (45F - Cold Holding) Observed in tinfoil pan resting on top of drop in pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (45-50F - Cooling) at 12:30; cooling since 3/31 ; cooked eggplant (45F - Cooling) at 12:30; cooling since 3/31; cooked pasta (44F - Cooling) at 12:30; cooling since 3/31 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: sliced sausage (45F - Cold Holding) Observed in tinfoil pan resting on top of drop in pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Walk in cooler: cheese (44F - Cold Holding); lasagna (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move products to walk in freezer. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance inside ice chute at soda machine. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled. Warning

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8720564

  • 08B-38-4:Basic - Food stored on floor. At kitchen, oil stored on floor. Advised operator of proper storage. Operator place oil on shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw breaded chicken stored over Alfredo sauce. Advised operator of proper storage. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, wiping cloth solution Chlorine 100+ppm. Operator diluted wiping cloth solution to proper Chlorine 100ppm. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front counter, hand wash sink used for other purposes, evident by drinking straws, ice, and lemon wedges in sink.
  • 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. At walk in cooler, meatballs, cooked pasta, marinara sauces, cooked eggplant, prepared onsite and held over 24 hours per operator, not properly date marked. Advised operator to date mark.

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8527303

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over French fries and cheese ravioli at walk in freezer. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over Alfredo and cooked broccoli reach in cooler at cook line. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (47F - Cold Holding) Observed sitting on pizza counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator returned to cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark for sliced pizza and garlic and oil knots. Per operator, out of temperature for approximately 1 hour. Operator placed time mark for remaining 3 hours. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Range oven: tomato sauce (127F - Hot Holding) Observed on range oven with no flame. Per operator, out of temperature for approximately 30 minutes. Operator turned on flame to reheat to 165+F. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Corrected to 100ppm. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna made in house at walk in freezer frozen no date marking. Educated operator on proper date marking procedures.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and sanitizer spray bottle not labeled. Operator labeled properly. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8342522

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in pasta, soufflé cup in black pepper. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked eggplant stacked above the load line in cook line reach-in cooler 47°f less than 4 hours. Employee removed some product from pan.
  • 11-26-1:Intermediate - 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. -Provided printed copies in English and Spanish. Operator had all employees on site read and sign today. All other employees will read and sign on their next shift. All new employees must read and sign on first day. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator using time to hold pizza and garlic knots. Time is marked, but no written plan. Filled out written time plan with operator. Corrected On-Site