COCINA CUCAYO DORAL
10741 NW 58 ST, Doral FL 33178
Last inspected Jan 22, 2025 · 6 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
FEB 24
AUG 24
OCT 24
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice 106F (Cold Holding) at cook line. As per chef, less than one hour. Rice was moved to walk-in cooler for rapid cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025002826 | Oct 18, 2024 | Jul 16, 2025 | $160 |
Inspection history
6 visits, newest first
Jan 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee with no hair restraint while engaging in food preparation. Observed employee not wearing hair restraint while cooking at cook line.
Exterior door has a gap at the threshold that opens to the outside. Located at the rear of the building
Walk-in cooler shelves with rust that has pitted the surface.
Oct 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner for portioned bags of raw chicken and raw beef at reach-in cooler at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board soiled at preparation area.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash bin at three compartment area.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cutting board has cut marks and is no longer cleanable. Observed at large cutting board near preparation table.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint at cook line.
Exterior door has a gap at the threshold that opens to the outside.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind three compartment sink and under window near cook line.
Oct 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels use to absorb liquid at cooked line pans.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over sauce in reach-in cooler near cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled raw meat and proceeded to grab a clean utensil and kept working with the same gloves.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed four packages of sous vide meat held in walk-in cooler for seven days.
Cutting board has cut marks and is no longer cleanable.
Drain cover(s) missing. Observed missing floor drain located in front of three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of cutting board. Manager removed phone immediately.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet during food preparation.
Employee with no hair restraint while engaging in food preparation. Observed employee not wearing hair restraint while cooking at cook line.
Equipment in poor repair. Observed gaskets located at reach-in coolers and Walk-in cooler soiled.
Exterior door has a gap at the threshold that opens to the outside. Located at the rear of the building
Food stored on floor. Observed two cases of fish stored on the floor at Walk-in cooler.
Ice scoop handle in contact with ice. Located at the bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 122F.
Open dumpster lid.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall next to service window
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on lid of workstation.
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner for portioned bags of raw chicken and raw beef at reach-in cooler at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice 106F (Cold Holding) at cook line. As per chef, less than one hour. Rice was moved to walk-in cooler for rapid cooling.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee cleaning utensils not knowing proper chlorine concentration.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board soiled at preparation area.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash bin at three compartment area.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cutting board has cut marks and is no longer cleanable. Observed at large cutting board near preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed open soda container inside reach-in cooler at preparation area.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint at cook line.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic container of soup stored on floor at walk-in cooler.
No copy of latest inspection report available.
Silverware/utensils stored upright with the food-contact surface up. Observed at shelf near three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind three compartment sink and under window near cook line.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
No probe thermometer provided to measure temperature of food products. None provided at the time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on shelf above kitchen prep cooler, across from cookline.
Cutting board has cut marks and heavily grooved located at kitchen prep coolers.
Exit door at hallway area, near restroom's has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84F located next to cookline.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets.
Old labels stuck to food containers after cleaning. Observed old blue labels stuck to clean plastic containers on storage rack, across from triple sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler drawers located under cookline. As per Manager, in the process of replacing cooler unit.
Wall soiled with accumulated grease, food debris, and/or dust located at kitchen triple sink.
Wet mop not stored in a manner to allow the mop to dry located at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on cutting boards at prep coolers not stored in sanitizing solution.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over canned/bottled drinks/squeeze bottles. Observed a carton of raw shelled eggs stored over squeeze bottles containing various sauces. Employee removed the raw shelled eggs stored over squeeze bottles.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (106F - Hot Holding); sweet potato soup (114F - Hot Holding) located hot holding units/warmers located at kitchen area, less than 4 hours. Employee increased the temperature of hot holding units to reheat to 165F and above.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed restaurant establishment packages cooked pork, chicken and beef uses cook-chill as a reduced oxygen packaged method, not labeled with product name and date packaged, held more than 48 hours inside walk in cooler.
Bowl or other container with no handle used to dispense food stored inside a container of dry crispy/fried rice, located under kitchen prep counter. Employee removed bowl stored inside food container.
Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers.
Food not stored at least 6 inches off of the floor. Observed a bag of potatoes and a plastic container of oil stored on kitchen floor near microwave.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 80F located at kitchen cookline. Employee discarded water.
Single-service articles improperly stored. Observed a box of hinged containers stored on floor behind front counter.
Wet wiping cloth not stored in sanitizing solution between uses located on kitchen prep counters.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles of water and oil not labeled, stored next to prep cooler. Employee labeled squeeze bottles.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.