CUCINA ITALIANA RISTORANTE
2525 MILITARY TRAIL 111, Jupiter FL 33458 · 561-295-5512
Last inspected Jan 16, 2026 · 7 visits since July 2023
JAN 24
AUG 24
OCT 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071084 | Aug 27, 2025 | Feb 26, 2026 | $200 |
| 2--2023040164 | Jul 7, 2023 | Aug 9, 2023 | $200 |
Inspection history
7 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
2 boxes of beyond burgers stored on in walk in freezer. Operator placed on a shelf.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator removed.
In-use wet wiping cloth/towel used under cutting board in prep area. Operator replaced with a dry cloth.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Linen napkins covering and in direct contact with bread at bread warmer. Operator removed linen napkin.
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. Cooler drawer next to pasta cooker: cooked pasta (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawer next to pasta cooker: cooked pasta (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. WD 40 and stainless steel polish stored next to pots on shelf by triple sink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not kept in chronological order.
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. Lasagna made in house, frozen on day two. Lasagna missing freeze date. Educated operator on proper date tracking.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock not date marked. Per operator, made 8/25.
Spray bottle containing toxic substance not labeled. Bleach and quaternary spray bottles not labeled by triple sink. Operator labeled chemicals.
Insect control device installed over food preparation area. Bug zapper on top of bread warmer.
Old labels stuck to food containers after cleaning. Clean Food storage pans on shelf by back door have blue tape still attached.
Working containers of food removed from original container not identified by common name. Vegetable oil, white wine, Marsala in squirt bottles not labeled at cook line.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top heavy cream (47F - Cold Holding) Observed in quart carton inside pan on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to lower portion of cooler.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Handwash sink used for purposes other than handwashing. Squeegee stored in hand wash sink. Operator removed squeegee.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw beef carpaccio on regular menu, salmon tartar on special menu. No identification for raw animal protein next to menu items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer buckets.
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 house made Meatballs at walk in cooler dated 10/2. Per operator, made 10/2, frozen 10/3 and pulled from freezer on 10/12. Meatballs missing frozen on date and pulled from freezer date. Educated operator on proper date tracking procedure.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish area.
Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels in walk in cooler with no tag. Operator provided tag from pan of mussels on cook line. Educated operator on proper shellfish tag procedures.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and cooler.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52F, on prep table in wait station. Operator stated for less than 2 hours. Cook placed butter in cold holding unit.
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. Fish not removed from vacuum package in walk in cooler. Fish was removed from freezer 2 hours ago. Operator removed package.
Employee water bottle and soup bowl on slicer in prep area. Cook removed both items.
Ice scoop handle in contact with ice at soda machine. Operator removed scoop.
Raw mushrooms not washed prior to cutting, in prep area. Cook went to wash mushrooms.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, on expo line. Operator removed.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Dish washer began working handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer went to wash hands.
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 0ppm. Container empty. Operator replaced container 100ppm.
Raw shell eggs stored behind /not properly separated from ready-to-eat meat sauce. In flip top cooler at cook line. Operator removed eggs.
Clam and mussel tags not marked with last date served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 1.2.24
Old labels stuck to food containers after cleaning on tomato sauce in walk in cooler. Operator removed.
Jul 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Non-food grade cloth towel used as liner for food container- to cover raw clams at cook line
Toxic substance/chemical improperly stored- Eco lab spray bottles next to brown sugar, white pepper on dry storage rack at cook line Operator stored properly
Clam/mussel tags not marked with last date served. Operator dated during inspection
Handwash sink at cook line used for purposes other than handwashing- storing bowl with carrots Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary solution test strips at 3 compartment sink and sanitizer bucket
Duct tape used to repair nonfood-contact surface- gaskets at reach in cooler at cook line
Employees at cook line with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit- dessert scoops in water at 88 F at dessert station Operator discarded water
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.