DirtyFLRestaurant Inspection Data

CUCINA ITALIANA RISTORANTE PIZZA VINO

7100 FAIRWAY DR STE 61A

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

Inspection #: Visit ID: 10697024

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline reach in cooler- Commercially processed reduced oxygen packaged tuna and sea bass bearing a label indicating to remove from packaging before thawed not removed- see stop sale.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation- at cookline area.
  • 08B-38-4:Basic - Food stored on floor. At back prep area- bag of flour stored on floor- operator removed from floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in standing water of 114F- operator removed and placed on stove to reheat. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with sticker still attached - educated operator - employee removed sticker and washed properly. Corrected On-Site
  • 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. At walk in cooler- Cooked meat sauce 49F-59F at 10:30 ( cooling overnight)- food stored in large quantity - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At back storage area approximately 3 dented cans of pizza sauce, 2 cans of Roasted red peppers and 1 can of cooked corn- see stop sale.
  • 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 left through back door and upon return did not wash their hands before preparing food- educated operator employee washed their hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer - raw veal not commercially packaged stored over cooked gnocchi.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach in freezer- raw Philly beef not commercially packaged stored over raw shrimp.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline reach in cooler- Commercially processed reduced oxygen packaged tuna and sea bass bearing a label indicating to remove from packaging before thawed not removed- see stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked meat sauce 49F-59F at 10:30 ( cooling overnight)- food stored in large quantity - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket inside hand sink at cookline.
  • 53A-05-6: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/ Approximately 4 employees who engage in food/drink preparation at time of inspection with no certified food manager on premises.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline- operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink- at bar handwashing sink.

Inspection Date: 10/16/2024

Inspection #: Visit ID: 10696957

  • N/A:No Violations Were Observed

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8720661

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline - in use avocados with stickers still attached - educated operator - employee removed. Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler at cookline container of soup date marked 10/07/24 not used within 7 days - see stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked mussels- operator removed and stored properly. 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. At salad station cooler at cookline - sliced cheese 52F- cold holding, mozzarella 51F - cold holding, feta cheese 52F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station reach in cooler-cooked peppers 51-54F at 3:10( cooling overnight), cooked artichoke 51-54F at 3:10( cooling overnight)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station cooler at cookline - sliced cheese 52F- cold holding, mozzarella 51F - cold holding, feta cheese 52F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. At salad station cooler at cookline- beef patty 52F- cold holding, cooked octopus 52F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station reach in cooler-cooked peppers 51-54F at 3:10( cooling overnight), cooked artichoke 51-54F at 3:10( cooling overnight)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale. Warning

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8599011

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet. Warning - From follow-up inspection 2024-01-26: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed. Corrected On-Site Warning - From follow-up inspection 2024-01-26: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged stored over salami. Corrected On-Site Warning - From follow-up inspection 2024-01-26: At reach in freezer raw beef not commercially packaged stored over salami. Admin Complaint Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill. At pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-01-26: At reach in cooler by cookline goat cheese 46-50F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Admin Complaint
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-01-26: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2024-01-26: **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. Warning - From follow-up inspection 2024-01-26: **Time Extended**

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8440612

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at cookline- educated operator- employees moved to dinning room. Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged stored over salami. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill. At pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked pasta 54-57F at 3:00 to 54-57F at 3:30 ( cooling since 1:00)- food over stacked/in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink - straws, ice, lemons and other debris inside sink. Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels- operator provided and placed with product. Corrected On-Site Repeat Violation Warning
  • 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. Warning

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8342628

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-14-4:Basic - Clean utensils KNIFE stored between reach in cooler at kitchen. Employee moved Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice in ice machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees both handwashing sink at kitchen.
  • 01B-07-4:High Priority - Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen . See stop sale. Employee discarded food. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above pizza dough in speed rack at walk in cooler . Employee properly stored food Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 44°, ham 45° in flip top reach in cooler over storing food in the containers at pizza station, food being held less than 4 hours . Employee moved food and covered food. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken soup 122° serve for dinner at cook line being held less than 2 hours . Employee reheated food over 165° **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...wrong date marked .
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6: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/
  • 01C-01-4:Intermediate - No tag on of raw, in-shell clams/mussels/oyster.. employee put it back . Corrected On-Site