CUCINA ITALIANA RISTORANTE PIZZA VINO
7100 FAIRWAY DR STE 61A, West Palm Beach FL 33418 · 786-300-8000
Last inspected Mar 20, 2026 · 8 visits since July 2023
JAN 24
OCT 24
JAN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen. See stop sale. Employee discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw calamari stored over cooked bacon and pepperoni, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored over milk. At walk in cooler, Raw chicken stored over cooked beets in walk in Advised operator of proper storage. Operator stored correctly.
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 cook line cooler drawers, raw vacuum sealed fish thawed. See stop sale.
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 cook line low boy cooler, cooked lasagna (47F - Cold Holding); at walk in cooler, cooked eggplant (46F -Cold Holding), not prepared or portioned today, operator stated item held in units overnight exceeding 6 hours. See stop sale.
Show the remaining 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy cooler, cooked lasagna (47F - Cold Holding); at walk in cooler, cooked eggplant (46F -Cold Holding), not prepared or portioned today, operator stated item held in units overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, chicken stock (115F - Hot Holding). Operator stated item held out of temperature less than 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting board with mold like substance. Operator removed.
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 cook line cooler drawers, raw vacuum sealed fish thawed. See stop sale.
Ice scoop handle in contact with ice. At bar, ice scoops stored with handle down in ice. Operator removed.
In-use wet wiping cloth/towel used under cutting board. At cook line, wet wiping cloth stored underneath cutting board. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At cook line low boy, Unwashed strawberries stored over washed, cut zucchini. Advised operator of proper storage, operator stored correctly.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. At back storage area two dented cans of pineapple- see stop sale.
Handwash sink used for purposes other than handwashing. At cook line area- employee dumped bucket of utensil water in hand sink- educated operator.
No paper towels or mechanical hand drying device provided at handwash sink- by cook line.
No soap provided at handwash sink- by cook line.
Soap dispenser at handwash sink not working/unable to dispense soap- by back prep area handsink.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line- utensils in standing water of 83F.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler-In use avocados with stickers still attached - educated operator- employee removed and washed properly.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate6 Basic
Show 17 findings ▾
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.
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.
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Sanitizer bucket inside hand sink at cookline.
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.
No paper towels or mechanical hand drying device provided at handwash sink- by cookline- operator provided.
No soap provided at handwash sink- at bar handwashing sink.
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.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation- at cookline area.
Food stored on floor. At back prep area- bag of flour stored on floor- operator removed from floor.
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.
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.
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Jan 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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.
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.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
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.
Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed.
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
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.
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.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
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.
Handwash sink used for purposes other than handwashing. At bar area handwash sink - straws, ice, lemons and other debris inside sink.
No tag on/for original container of raw, in-shell clams/mussels- operator provided and placed with product.
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.
Employee eating in a food preparation or other restricted area. Employee eating at cookline- educated operator- employees moved to dinning room.
Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen. See stop sale. Employee discarded food.
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
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.
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.
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°
Clam/mussel/oyster tags not marked with last date served...wrong date marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No tag on of raw, in-shell clams/mussels/oyster.. employee put it back.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils KNIFE stored between reach in cooler at kitchen. Employee moved
Ice scoop handle in contact with ice in ice machine.
No handwashing sign provided at a hand sink used by food employees both handwashing sink at kitchen.
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.