Cucina Povera

3060 SW 37 Ave Suite 105, Miami, FL 33146 · Permanent Food Service · License 2338333

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Aug 24, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
1 high priority (fixed on the spot), 8 basic
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

9 violations found

First visitAug 24, 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.
9 violations found:
- 1 High priority
- 8 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at reach in cooler raw beef and veal stored over bagels and fries. Operator removed and stored items correctly.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed for squeeze bottles of oils at cook line cart.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed in container er of raw calamari at cook line reach in cooler. Operator removed.
  Fixed on the spot
  In-use ice scoop stored on soiled surface between uses.
  Observed stored on top of ice machine unprotected. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in sealed container of chocolate chips. Operator removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed at cook line drawer coolers. Operator cleaned during inspection.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
  Observed to go plates, napkins and utensils stored in out of service restroom. Operator began to remove items.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at cook line hand wash sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed in front of walk in freezer unit. Operator cleaned up.
  Fixed on the spot
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.