Cuizine Restaurant & Lounge
1790 Highway A1A 105-108, Satellite Beach, FL 32937 · Permanent Food Service · License 1506593
What drove the grade
Copper or copper alloys in contact with foods with a pH below 6.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (no follow-up needed), 1 intermediate, 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Copper or copper alloys in contact with foods with a pH below 6.
Copper mule cups do not have stainless steel interior lining
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Zoran expired 7/9/26
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Dates and times missing from some vacuum sealed steaks.
Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
Knives in prep area. Operator removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.