Cucina Pizza & Bar

54 W Church St #151, Orlando, FL 32801 · Permanent Food Service · License 5815506

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Sep 15 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
3 high priority (1 fixed by the Sep 15 follow-up, 2 fixed on the spot, 2 repeats), 7 intermediate (1 repeat), 13 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-43
Extension granted on Sep 8, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score55

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

Inspection history

1 inspection · 3 visits

Sep42026

Routine inspection

23 violations found · Inspector came back 2 times

2nd follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
18 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 5 Intermediate
- 12 Basic
What was still cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  More time given
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
Basic12
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  More time given
  Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
19 violations still not corrected:
- 1 High priority
- 6 Intermediate
- 12 Basic
What was still cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  More time given
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
Basic12
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  More time given
  Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 3 High priority
- 7 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  cooked spaghetti noodles (47°F - Cold Holding);marinara (68°F - Cold Holding) over 4hrs per operator. Operator discarded. -calamari (45°F - Cold Holding) and first prep cooler on cook line overnight per operator. Operator immediately discarded.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -cooked spaghetti noodles (47°F - Cold Holding);marinara (68°F - Cold Holding) over 4hrs per operator. Operator discarded. -calamari (45°F - Cold Holding) and first prep cooler on cook line overnight per operator. Operator immediately discarded.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -Cleaning chemicals over sacks of flour on storage shelf in back prep area. Removed
  Fixed on the spot
Intermediate7
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Clam tags
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -No dates on bolognese, cooked meatballs, marinara, cooked noodles . All made over 24hrs ago per operator
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Can opener blade -Soda nozzle at bar
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At entry to cook line
  No soap provided at handwash sink.
  - on entry to cook line - handsink on cook line -bar -warewashing area
  Repeat violation
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic13
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Boxed oil on floor
  Employee personal food not properly identified and segregated from food to be served to the public.
  -Employee lunch bag over multiple foods for customers in walk in cooler. 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.
  Portion cup used to scoop flour. Removed
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In chest freezer in back prep area
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  On chest freezer on cook line. Operator removed
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom interior of Middle prep cooler on cook line Gaskets
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Exterior of ice chute soda at soda fountain. Operator cleaned ( corrected on site) - top of pizza oven -Sides of fryers -Gaskets in all reach in coolers in restaurant
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  on cook line
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At entry to cook line
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  3 lights burned out at pizza oven hood
  Floor soiled/has accumulation of debris.
  under fryers
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -Purse on clean dish racks. Operator removed
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Next to soda fountain
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.