CUCINA PIZZA & BAR

Name: CUCINA PIZZA & BAR
Address: 54 W CHURCH ST #151, ORLANDO, FL, 32801, US
Rating: 18.8

54 W CHURCH ST #151, ORLANDO, FL 32801

License #5815506

🍕 Pizza/Italian ℹ️

18.8 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 18 findings · 1 critical

Routine - Food (follow-up)

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Minor

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Quick take

CUCINA PIZZA & BAR in ORLANDO currently holds an InspectFL Health Score of 18.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 60 total violations — 5 critical, 18 major, 37 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 15, 2026 shows 18 observation rows: 1 critical, 5 major, and 12 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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CUCINA PIZZA & BAR has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop flour. Removed
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On chest freezer on cook line. Operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade -Soda nozzle at bar
[29-49-6] Standing water in bottom of reach-in-cooler. on cook line
[36-73-4] Floor soiled/has accumulation of debris. under fryers
[36-62-4] Light not functioning. 3 lights burned out at pizza oven hood
[08B-49-4] 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
[08B-47-4] Food not stored at least 6 inches off of the floor. Boxed oil on floor
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At entry to cook line
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags
[02C-02-5] 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
[31B-03-4] No soap provided at handwash sink. - on entry to cook line - handsink on cook line -bar -warewashing area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area
[41-10-4] Toxic substance/chemical improperly stored. -Cleaning chemicals over sacks of flour on storage shelf in back prep area. Removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of Middle prep cooler on cook line Gaskets
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At entry to cook line
[23-03-4] 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to soda fountain

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop flour. Removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade -Soda nozzle at bar
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of Middle prep cooler on cook line Gaskets
[23-03-4] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At entry to cook line
[31B-03-4] No soap provided at handwash sink. - on entry to cook line - handsink on cook line -bar -warewashing area
[36-62-4] Light not functioning. 3 lights burned out at pizza oven hood
[41-10-4] Toxic substance/chemical improperly stored. -Cleaning chemicals over sacks of flour on storage shelf in back prep area. Removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to soda fountain
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At entry to cook line
[11-26-1] 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.
[08B-49-4] 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
[02C-02-5] 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
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On chest freezer on cook line. Operator removed
[08B-47-4] Food not stored at least 6 inches off of the floor. Boxed oil on floor
[36-73-4] Floor soiled/has accumulation of debris. under fryers
[29-49-6] Standing water in bottom of reach-in-cooler. on cook line

Official DBPR inspection report ↗

Disposition: Warning Issued
[02C-02-5] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked spaghetti noodles (47F - Cold Holding);marinara (68F - Cold Holding) over 4hrs per operator. Operator discarded. -calamari (45F - Cold Holding) and first prep cooler on cook line overnight per operator. Operator immediately discarded.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop flour. Removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade -Soda nozzle at bar
[29-49-6] Standing water in bottom of reach-in-cooler. on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At entry to cook line
[36-73-4] Floor soiled/has accumulation of debris. under fryers
[36-62-4] Light not functioning. 3 lights burned out at pizza oven hood
[41-10-4] Toxic substance/chemical improperly stored. -Cleaning chemicals over sacks of flour on storage shelf in back prep area. Removed
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags
[08B-49-4] 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
[08B-47-4] Food not stored at least 6 inches off of the floor. Boxed oil on floor
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At entry to cook line
[40-06-5] 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
[11-26-1] 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.
[23-03-4] 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked spaghetti noodles (47F - Cold Holding);marinara (68F - Cold Holding) over 4hrs per operator. Operator discarded. -calamari (45F - Cold Holding) and first prep cooler on cook line overnight per operator. Operator immediately discarded.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of Middle prep cooler on cook line Gaskets
[31B-03-4] No soap provided at handwash sink. - on entry to cook line - handsink on cook line -bar -warewashing area
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On chest freezer on cook line. Operator removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to soda fountain