CUCINA MODERNA
9835 LAKE WORTH RD 4/5, Lake Worth FL 33467 · 5613744770
Last inspected Apr 14, 2026 · 10 visits since August 2023
DEC 23
OCT 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, potatoes 44°, fresh mozzarella cheese 45°F in flip top reach in cooler across from fryer at kitchen, food being held less than 4 hours, employee removed food to walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026010265 | Dec 12, 2025 | May 14, 2026 | $560 |
Inspection history
10 visits, newest first
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles above dish washer area rusted and soiled with dust.
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 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 reading 0 ppm chlorine, after 3 attempts. Advised manager to discontinue use of dishwasher until repaired, and set up 3 compartment sink. 3 compartment sink was being set up. Manager contacted technician for dishwasher.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and meatballs stored in walk in cooler, prepared 4 days ago, not dated. Employee dated food.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach, not labeled, stored near to dishwasher area. Employee labeled spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black substance. Advised manager to have machine cleaned and sanitized.
Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in bucket of salt on prep table in kitchen. Employee removed bowl from salt.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles above dish washer area rusted and soiled with dust.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Can of marinara sauce stored on floor in front of can rack in kitchen. Employee removed marinara sauce from floor.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in kitchen soiled with stains from food debris.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents at dish washing area rusted, with accumulation of debris, discussed with operator to clean and repair.
Floors not constructed to be easily cleanable. In kitchen at cook line floors not easily cleanable, missing grout in between tiles, with standing water, discussed with operator to repair.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves across from stove have rusted and pitted, discussed with operator to repair or replace.
Dec 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 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 0ppm) ran machine multiple times, discussed with operator. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash bag and without washing hands employee handled clean dishes, to prepare sauce, discussed with operator, employee washed hands.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler raw clams with no tag, discussed with operator who stated tag was already removed, discussed with operator.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu house made tiramisu made with Raw shell egg whites not identified on menu as having raw ingredients, discussed with operator to add asterisks to menu to identify items.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents at dish washing area rusted, with accumulation of debris, discussed with operator to clean and repair.
Floors not constructed to be easily cleanable. In kitchen at cook line floors not easily cleanable, missing grout in between tiles, with standing water, discussed with operator to repair.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves across from stove have rusted and pitted, discussed with operator to repair or replace.
Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles of cooking oils not labeled, discussed with operator to label all bottles.
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 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 0ppm) ran machine multiple times, discussed with operator. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash bag and without washing hands employee handled clean dishes, to prepare sauce, discussed with operator, employee washed hands.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler raw clams with no tag, discussed with operator who stated tag was already removed, discussed with operator.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizer bucket, discussed with operator who removed bucket.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu house made tiramisu made with Raw shell egg whites not identified on menu as having raw ingredients, discussed with operator to add asterisks to menu to identify items.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents at dish washing area rusted, with accumulation of debris, discussed with operator to clean and repair.
Floors not constructed to be easily cleanable. In kitchen at cook line floors not easily cleanable, missing grout in between tiles, with standing water, discussed with operator to repair.
Hermetically sealed container of food not cleaned of visible soil prior to opening. Employee removed cans from dry storage racks and without cleaning cans employee opened cans and poured into pot to prepare sauce, discussed with operator who educated employee.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves across from stove have rusted and pitted, discussed with operator to repair or replace.
Single-service items for customer self-service not properly protected to prevent contamination. In kitchen employee cell phone stored on top of single service to go containers discussed with operator who removed phone.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator to correct solution.
Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles of cooking oils not labeled, discussed with operator to label all bottles.
Mar 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside through back door and without washing hands employee began to handle chicken. Discussed with operator employee washed hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with soiled dishes placing them in sink and without washing hands server handled clean plates of food to take to another customers table. Discussed with operator server washed hands.
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. In flip top cooler butter (51F - Cold Holding); dice tomatoes (51F - Cold Holding); ground beef (49F - Cold Holding); cooked quinoa (51F - Cold Holding); cream (51F - Cold Holding); cooked rice (49F - Cold Holding); diced tomatoes (47F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day. Operator unable to determine how long products out of temperature for. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler butter (51F - Cold Holding); dice tomatoes (51F - Cold Holding); ground beef (49F - Cold Holding); cooked quinoa (51F - Cold Holding); cream (51F - Cold Holding); cooked rice (49F - Cold Holding); diced tomatoes (47F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day. Operator unable to determine how long products out of temperature for. See stop sale.
Toxic substance/chemical improperly stored. On shelf spray bottle of penetrating oil stored in direct contact to bottles of honey and red wine vinegar. Discussed with operator who moved spray bottle from food shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink Vacuum breaker missing at hose bibb with hose attached and laying in mop sink. Discussed with 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. 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. Provided poster via email to operator.
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/ 5 employees present and working with no certified food service manager on duty.
Spray bottle containing toxic substance not labeled. In kitchen on the side of dough mixer bottle of degreaser with no label. Discussed with operator who added label to bottle.
Food stored on floor. In walk in cooler boxes of raw veal and crab meat stored on floor underneath of shelves discussed with operator who removed products from floor.
Time/temperature control for safety food thawed under water that was barely running/dripping. In sink in kitchen frozen chicken thawing I'm standing water with floating food debris. discussed with operator who turned on water.
Working containers of food removed from original container not identified by common name. In kitchen multiple bottles of various cooking oils not labeled with common name discussed with operator who added labels to bottles.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Bowl used to dispense flour and salt at cook line; removed
Cutting board has cut marks and is no longer cleanable- cutting boards at cook line
Raw fruits/vegetables not washed prior to preparation- cut avocados with sticker on inside cooler at cook line; educated operator to wash produce before cutting
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 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....00 ppm. Operator fixed it at 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above cooked chicken at walk in cooler. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, potatoes 44°, fresh mozzarella cheese 45°F in flip top reach in cooler across from fryer at kitchen, food being held less than 4 hours, employee removed food to walk in cooler.
Handwash sink not accessible for employee use at all times...blocked by garbage can at dishwashing area. Employee removed garbage can
Handwash sink used for purposes other than handwashing.....stored strainer,sanitizer bucket in handwashing sink at pizza station. Employee removed those things
Spray bottle containing toxic substance not labeled...windex spray bottle, employee labeled.
Cutting board has cut marks and is no longer cleanable front of the steam table at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses at server station, employee properly stored
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags are commingled. Must keep clams and mussels separately and in chronological order.
Clam/mussel/oyster tags not marked with last date served. Observed last 20+ tags with no dates.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed 1.Lowboy cooler with damaged(missing) interior door skin. 2. Low boy cooler with torn/ broken gaskets.
Food stored on floor. Observed case of veal tenders stored on the walk-in cooler floor.
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.