Cucinellas Brick Oven Pizza
8116 Old Kings Rd S, Jacksonville, FL 32217 · Permanent Food Service · License 2614781
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (no follow-up needed), 7 intermediate (1 fixed on the spot, 1 repeat), 5 basic; intermediate violations cost 18 at most-38
- Safety score62
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 30, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shell eggs stored on shelf above pepperoni.
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee eat from pan on line bringing hand to mouth, then handle clean pans without hand wash.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Spray hose hangs below flood plain on sink.
Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
Observed two roach egg sacs on floor under right side of triple sink. Observed two dead roaches in same area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed cans of paint and spray paint stored on shelf above pizza boxes in dry storage area.
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed pasta in walk in cooler prepped 3 days ago per person in charge with no dat mark.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Person in charge states holds par baked pizzas on time Unable to provide time paperwork during inspection. Inspector emailed.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Person in charge unable to provide chlorine test strips at time of inspection.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed utensils, pitcher stored in hand wash sinks in kitchen. Items were removed.
Fixed on the spot
No soap provided at handwash sink.
Soap dispenser not functional at back hand wash sink, front counter hand wash sink. Paper towel dispenser not functional at front hand wash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
One spray bottle with cleaner unlabeled in back kitchen.
Repeat violation
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for some food handlers who have been working for 60+ days.
Basic5
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating at prep table during inspection.
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Observed tape utilized to repair top of spray hose at triple sink.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases of pizza boxes stored on floor in storage area. Also, single service items on half wall near pizza oven not inverted.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed several not in use, broken reach in coolers at front counter area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Light visible at back door. Also, side door has self closer disconnected.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.