CUCINA ITALIANA
17 S POINTE DR G110, Dania Beach FL 33004 · 754-432-3238
Last inspected Jan 29, 2026 · 11 visits since July 2023
OCT 24
MAR 25
MAY 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Two crawling roaches on floor under condiment storage rack in rear kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025024901 | Mar 12, 2025 | Apr 2, 2025 | $400 |
| 2--2025016453 | Mar 12, 2025 | Mar 20, 2025 | — |
| 2--2022016503 | Mar 15, 2022 | Apr 26, 2022 | $160 |
Inspection history
11 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. At pizza station, no paper towels at handwashing sink. Operator supplied
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. In reach in cooler, thawed salmon still in reduced oxygen package. Operator stated held in package less than 4 hours. Employee stared to remove from package.
Time/temperature control for safety food thawed in an improper manner. In prep area, shrimp and muscles thawing in standing water. Operator moved to sink to thaw properly.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched parsley with his bare hands and sprinkled over food. Advised employee to use gloves when handling ready to eat foods. Employee washed hands and put on new pair of gloves.
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. Left flip top - lobster ravioli (65F - Cold Holding); cooked pasta (61F - Cold Holding); cooked rice (53F - Cold Holding); fresh garlic in oil (64F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left flip top - lobster ravioli (65F - Cold Holding); cooked pasta (61F - Cold Holding); cooked rice (53F - Cold Holding); fresh garlic in oil (64F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night.See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Left Flip top at cook line soiled with food debris. Operator began cleaning during inspection.
Handwash sink not accessible for employee use at all times. In dish area Hand wash sink blocked by mop bucket. At cook line Hand wash sink blocked by trash can. Advised operator to have hand wash sink accessible at all times. Operator removed items blocking hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. At all hand wash sinks. Operator provided during the inspection.
No soap provided at handwash sink. At pizza station. Operator provided soap during the inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at pizza station. Operator placed paper towels to the side of the sink until dispenser is fixed.
Bowl or other container with no handle used to dispense food. Right flip top lower cooler - to go container used to dispense ready to eat fries. Operator removed and replaced with tongs.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish washing area employee beverage over counter with clean dishes. Operator removed beverage to designated area for employee food.
Employee eating in a food preparation or other restricted area. Employee seen eating in pizza preparation area. Employee moved to designated area to eat.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At pizza station employee phone stored on napkins. Employee removed phone and stored in designated area away from food items.
Ice buildup in reach-in freezer and/or walk-in freezer. At storage area up stairs reach in freezer has ice build up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line has accumulation of food debris. Operator cleaned during inspection.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Standing water in bottom of reach-in-cooler. Right flip top lower cooler has standing water.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored in rear kitchen by mop sink, employee discarded.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Upper Level storage- one door-reach in cooler; raw shell eggs (55F - Cold Holding), per manager food held less than 4 hours, raw shell eggs moved to a working unit for a quick chill.
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 and the time removed from temperature control cannot be determined. -Cheese pizza by the slice -bread butter per employee food on time 30 minutes ago. Employee placed time labels.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test not use to check dishwasher machine, triple sink and sanitizer bucket
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several soiled wet cloths on prep tables in cook line, employee removed.
Mar 13, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter sink, next to soda dispenser
Mar 13, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Two flying insects in bar area -one flying insect around pizza station -two flying insects landing on raw chicken breast in prep table in rear kitchen -4 flying insects on wall in food storage area in rear kitchen. - 5 flying insects around open bags of unwashed carrots and onions in rear kitchen -2 flying insects around open box of tomatoes cans. In rear kitchen. -2 flying insects around mop sink in rear kitchen -10 flying insects landing on wall above storage of open bags of flour in rear kitchen.
No probe thermometer provided to measure temperature of food products.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter sink, next to soda dispenser
Mar 12, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
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 15ppm);
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Two flying insects in bar area -one flying insect around pizza station -two flying insects landing on raw chicken breast in prep table in rear kitchen -4 flying insects on wall in food storage area in rear kitchen. - 5 flying insects around open bags of unwashed carrots and onions in rear kitchen -2 flying insects around open box of tomatoes cans. In rear kitchen. -2 flying insects around mop sink in rear kitchen -10 flying insects landing on wall above storage of open bags of flour in rear kitchen.
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. Upper level, large chest freezer loafs of ground beef over bags of shrimps and mussels employee removed ground beef and stored on reach in freezer above raw chicken
Roach activity present as evidenced by live roaches found. Two crawling roaches on floor under condiment storage rack in rear kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (111-124F - Hot Holding),per employee food hot held less than two hours, employee reheated on stove to 169F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
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/ Kristina Smirnova
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees working in food preparation
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter sink, next to soda dispenser
Spray bottle containing toxic substance not labeled. Front counter- bottle containing a mix of water and alcohol, employee labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above pizza station, wallet and car keys, employee removed.
Floor soiled/has accumulation of debris. Build up of old food residues. -Entire rear kitchen, food storage area, dry good storage area. -stairs to upper level and upper level. -below ice machine, soiled floor and drainer.
Food stored on floor. Boxes of food and cooking oil stored on floor in rear kitchen and stairs to upper level.
Ice scoop handle in contact with ice. Bar area, employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Upper level bottom shelf of premium reach in freezer, soiled with old food residue and stained paper towels.
Stored food not covered. Open bags of flour in rear kitchen
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gasket torn or in disrepair in glass front cooler in ware washing room.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
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. Dish machine at 0ppm chlorine, observed sanitizer solution bucket empty. Operator changed bucket, sanitizer solution tested at 50ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shell eggs stored over chopped Lettuce inside glass front cooler in ware washing area.
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. Raw Philly steak stored over cooked peas inside reach in freezer at server station. Operator moved raw steak to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Glass front cooler in ware washing area; raw octopus (45F - Cold Holding); mozzarella parm (46F - Cold Holding); cooked egg plant 47 ( - Cold Holding); raw chicken (45F - Hot Holding) held less than 4 hours ago. Per operator, equipment was cleaned earlier. Operator removed all foods and placed in another reach in cooler to quick chill. Foods not prepared or portioned today. 2. Glass front cooler upstairs l; commercially packaged mozzarella and cheddar cheese 46-47F - Cold Holding). Per operator, employee was restocking cooler less than 4 hours ago. Operator moved cheese to another cooler to quick chill. Observed Ice build up in rear of equipment and standing water in the front of unit. Foods not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen steam table; mash potatoes (61F - Hot Holding) less than 2 hours ago inside steam table. Observed unit turned off, operator stated unit not working. Operator moved mash potatoes to oven to be reheated.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed clean up procedures to operator.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink throughout kitchen. Operator provided hand soap
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices in pizza station using Time as a public health control without a written plan. Emailed written procedures to operator.
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 in drawer cooler in cook line. Operator cut packaging open during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in pizza station. Operator moved drink
Employees with no hair restraint while engaging in food preparation in kitchen. Employees put hat on
Equipment in poor repair. Gasket torn or in disrepair in glass front cooler in ware washing room.
Floor area(s) covered with standing water next to cheese cooler upstairs.
Food not stored at least 6 inches off of the floor. Container of oil on floor in kitchen. Operator elevated
Soiled dry wiping cloth in use in kitchen. Operator moved to be washed
Jun 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left side); cooked mushroom (46F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Operator moved to reach in cooler for quick chill. Observed flip top left open.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate chemical test strips.
Working containers of food removed from original container not identified by common name. Squeeze bottles filled with oil not labeled. Operator labeled.
Jul 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line lowboy drawers, container of breaded raw chicken above container of portioned salmon. Employee inverted to properly separate.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In back storage area glassfront cooler, pasta figioli soup (46F - Cold Holding). Per date mark in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At front counter, fresh garlic in oil (74F - Cold Holding). Per manager prepared at 11:30am at opening. Garlic moved to reach in cooler to rechill. Recommended adding to Time as Public Health Control 2) In back storage area glassfront cooler, pasta figioli soup (46F - Cold Holding). Per date mark in unit overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar has mold like buildup.
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/ PIC Nazer Balabai
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. No signature forms for new employees hired.
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. Not all employees have received food handler training after working more than 60 days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine interior has mold like buildup.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Closed top employee beverage container on top of cooler beside hand sink at front counter. Employee moved beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of bags of flour. Employee moved purse.
In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop units at pizza station. Employee removed knife.
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.