Cucina Italiana

17 S Pointe Dr G110, Dania Beach, FL 33004 · Permanent Food Service · License 1625297

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
4 high priority (1 fixed by the Sep 16 follow-up, 3 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 9 basic
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  Time extend
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets torn
  More time given
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) In cookline left flip top upper cooler, pasta (55°F - Cold Holding); ravioli (58°F - Cold Holding); ricotta (53°F - Cold Holding). Observed unit lid open. Per employee items not prepared or portioned today and in unit from 11:00am. Items removed to reach in cooler to rechill. 2) At front counter, butter pats (76°F - Cold Holding); garlic butter (75°F - Cold Holding); cooked pasta (76°F - Cold Holding). Per employee not prepared or portioned today and on counter from 11:00am. Employee moved both back to reach in cooler to rechill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In cookline left flipt cooler, pooled raw shell eggs above heavy cream. Employee moved eggs to bottom of cooler.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple sink reading 0ppm chlorine.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Kitchen sanitizer bucket reading above 200ppm chlorine. Employee remade to proper 100ppm chlorine.
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At cookline hand sink.
  Repeat violation
  No soap provided at handwash sink.
  At far back hand sink by ice machine.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unknown substance in spray bottle at bar area. Manager added label as cleaner.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Multiple employee training certificates expired in July 2026.
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In flip top coolers at main cookline. Manager added extra thermometers.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In glass front cooler at back of kitchen, multiple foods at proper temperature not covered.
  Employee personal food not properly identified and segregated from food to be served to the public.
  In expo Asber cooler, employee grapes on shelf with public food items. Employee moved to bottom of cooler.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage in service window next to clean plates.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets damaged on glass front cooler doors in back prep area.
  Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler.
  Ice buildup in first reach in cooler at top of stairs.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Mold like buildup in ice machine bin.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  At bar, no waste line for soda gun.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.