Cucina Italiana Ristorante Pizza Vino
7100 Fairway Dr Ste 61A, West Palm Beach, FL 33418 · Permanent Food Service · License 6022313
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection4 high priority (2 fixed by the Sep 9 follow-up, 2 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot), 2 basic-22
- Administrative complaint on Sep 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At cook line low boy and cooling drawers, raw fish (57°F - Cold Holding); raw veal (57°F - Cold Holding); raw chicken (57°F - Cold Holding); cooked eggplant (57°F - Cold Holding); rice balls (57°F - Cold Holding); lasagna (57°F - Cold Holding); raw calamari (45°F - Cold Holding); raw breaded chicken (47°F - Cold Holding); breaded cheese (47°F - Cold Holding); cooked chicken (47°F - Cold Holding); soup (47°F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line reach in cooler, cooked pasta (57°F - Cold Holding), operator stated item held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill. At cook line low boy and cooling drawers, raw fish (57°F - Cold Holding); raw veal (57°F - Cold Holding); raw chicken (57°F - Cold Holding); cooked eggplant (57°F - Cold Holding); rice balls (57°F - Cold Holding); lasagna (57°F - Cold Holding); raw calamari (45°F - Cold Holding); raw breaded chicken (47°F - Cold Holding); breaded cheese (47°F - Cold Holding); cooked chicken (47°F - Cold Holding); soup (47°F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer, Raw veal stored over ravioli, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line low boy, Raw chicken stored over soup. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line designated hand wash sink used for other purposes as evident by soiled pan of utensils inside sink. Operator removed.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
At cook line, interior of microwave soiled with food debris.
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.
At cook line, employee cell phone stored over prep table. 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.