CUCINA ITALIANA

Name: CUCINA ITALIANA
Address: 17 S POINTE DR G110, DANIA BEACH, FL, 33004, US
Rating: 94.1

17 S POINTE DR G110, DANIA BEACH, FL 33004

License #1625297

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CUCINA ITALIANA in DANIA BEACH currently holds an InspectFL Health Score of 94.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 15 total violations — 4 critical, 3 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At pizza station, no paper towels at handwashing sink. Operator supplied
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In prep area, shrimp and muscles thawing in standing water. Operator moved to sink to thaw properly.

Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Right flip top lower cooler - to go container used to dispense ready to eat fries. Operator removed and replaced with tongs.
[29-49-6] Standing water in bottom of reach-in-cooler. Right flip top lower cooler has standing water.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[31B-03-4] No soap provided at handwash sink. At pizza station. Operator provided soap during the inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee seen eating in pizza preparation area. Employee moved to designated area to eat.
[01B-02-5] 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 degrees Fahrenheit. Left flip top - lobster ravioli (65F - Cold Holding); cooked pasta (61F - Cold Holding); cooked rice (53F - Cold Holding); fresh garlic in oil (64F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left flip top - lobster ravioli (65F - Cold Holding); cooked pasta (61F - Cold Holding); cooked rice (53F - Cold Holding); fresh garlic in oil (64F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night.See stop sale.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At storage area up stairs reach in freezer has ice build up .
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched parsley with his bare hands and sprinkled over food. Advised employee to use gloves when handling ready to eat foods. Employee washed hands and put on new pair of gloves.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line has accumulation of food debris. Operator cleaned during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At pizza station employee phone stored on napkins. Employee removed phone and stored in designated area away from food items.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

Community reaction

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Community pulse