CUCINA MODERNA
9918 LYONS RD STE 250, Boynton Beach FL 33472 · 954-916-9499
Last inspected Mar 2, 2026 · 10 visits since July 2023
OCT 24
FEB 25
AUG 25
OCT 25
DEC 25
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In kitchen glue traps on rack above microwave and boxes of pasta with approximately 10 dead flying insects, discussed with operator to discard.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078998 | Oct 28, 2025 | Apr 8, 2026 | $800 |
Inspection history
10 visits, newest first
Mar 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler house made tiramisu with raw shell egg stored above cooked portioned lasagna, discussed with cook who corrected storage of products. In walk in cooler raw whole muscle steak stored above cooked meatballs, discussed with cooked who corrected product storage.
Dec 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into hand and after without washing hands employee handled tongs to stir cooked pasta, discussed with chef who washed hands and changed gloves.
Live, small flying insects found In kitchen approximately 1 live flying insect landing on rolling dish storage rack, discussed with operator who killed flying insect and cleaned and sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler house made tiramisu with raw shell egg stored above cooked portioned lasagna, discussed with cook who corrected storage of products. In walk in cooler raw whole muscle steak stored above cooked meatballs, discussed with cooked who corrected product storage.
Clam/mussel/oyster tags not marked with last date served. Establishments clam tags not marked with date last served, discussed with operator.
Handwash sink used for purposes other than handwashing. Hand washing sink at cook like next to hot table used to store pitcher, discussed with cook who removed pitcher.
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. House made tiramisu add with raw shell egg whites not identified on menu as having raw ingredients, discussed with operator to correct on menus.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink next to dish washing machine, discussed with operator who provided paper towels.
No soap provided at handwash sink. No soap at hand washing sink next to dish washing machine, discussed with operator who provided soap.
Oct 29, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Establishment not properly date marking clam tags with date last served, discussed with operator.
Oct 28, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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 rinsed off soiled dishes and without washing hands handled clean and sanitized dishes, discussed with operator, employee washed hands.
Live, small flying insects found In kitchen approximately 3 live flying insects on boxes of coffee. Approximately 1 live flying insect in kitchen on speed rack with cooked chicken. Approximately 6 live flying insects in kitchen on boxes of pasta. Approximately 4 live flying insects in kitchen on rack for pasta boxes and microwave. Approximately 4 live flying insects in kitchen on open boxes of single service items. Approximately 2 live flying insects in kitchen on meat slicer at cook line. Approximately 1 live flying insect in kitchen on cook line ticket holder. Approximately 1 live flying insect in kitchen on box of nuts on dry storage rack. Approximately 27 live flying insects in kitchen on clean and sanitized dishes at dish washing area. Approximately 1 live flying insect on cutting board on flip top cooler. Approximately 5 live flying insects at bar area flying around.
Clam/mussel/oyster tags not marked with last date served. Establishment not properly date marking clam tags with date last served, discussed with operator.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In kitchen glue traps on rack above microwave and boxes of pasta with approximately 10 dead flying insects, discussed with operator to discard.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 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. Dishwasher (Chlorine 0ppm) ran dish machine 3 times after operator reprimed system and at recheck Dishwasher (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer lobby and without washing hands employee handled clean and sanitized dishes to begin food preparation, discussed with operator employee washed hands.
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 bottle of sanitizer solution and after without washing hands employee handled container of chicken broth, discussed with operator employee 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 over portioned container of fresh mozzarella (50F - Cold Holding) per operator product to portioned or prepared today and held in unit over night operator removed 3 balls of mozzarella, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler over portioned container of fresh mozzarella (50F - Cold Holding) per operator product to portioned or prepared today and held in unit over night operator removed 3 balls of mozzarella, see stop sale.
Toxic substance/chemical improperly stored. In kitchen spray bottle of sanitizer stored above clean and sanitized knives, discussed with operator removed spray bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen multiple employee beverages stored on food preparation tables with clean and sanitized dishes and dry seasonings, discussed with operator who discarded drinks.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to replace bucket of sanitizer.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef touching garbage bin and then put gloves on to handle food. Hands not washed in between.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling unclean Dishes and then put away clean dishes without washing hands in between
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. cooked angel hair pasta (50F - Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked angel hair pasta (50F - Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. chicken (44-47F - Cold Holding) bottom of first reach in cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler.
Handwash sink used for purposes other than handwashing. Filling pitcher on cook line
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Next to hand sink
Bowl or other container with no handle used to dispense food. Cup as scoop in salt
Working containers of food removed from original container not identified by common name. Salt
Oct 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 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). Instructed to set up triple to manually sanitize.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef returned to kitchen from outside and put on gloves and handled food without washing hands Operator instructed chef to wash hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon Reach in cooler on cook line Removed
Clam/mussel/oyster tags not marked with last date served. Some tags missing dates
Handwash sink used for purposes other than handwashing. Pizza station storing sanitizer bucket
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One chef on site
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender on site
Employee with no hair restraint while engaging in food preparation. One chef at Pizza station
Jan 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe tomato sauce overnight (72F - Cooling). See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe tomato sauce overnight (72F - Cooling)
Can opener soiled with food debris.
Clam/mussel/oyster tags not marked with last date served. Observe with mussel and clams.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe tomato sauce overnight (72F - Cooling) due to being in large deep container with lid on.
No probe thermometer provided to measure temperature of food products.
Jul 24, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at Gelato station, scoops held at 82°F. Heater not turned on. Operator cleaned, sanitized, changed water and turned unit heater on.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Service Manager on duty, promoted 2 months ago, with no Food Manager Certification yet.
In-use utensil at the bar stored in standing water less than 135 degrees Fahrenheit. Operator removed, cleaned and sanitized.
No handwashing sign provided at a hand sink used by food employees in south guest restroom.
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.