CUCINA PIZZA & BAR

Name: CUCINA PIZZA & BAR
Address: 54 W CHURCH ST #151, ORLANDO, FL, 32801, US
Rating: 65.1

54 W CHURCH ST #151, ORLANDO, FL 32801

License #5815506

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

65.1 Grade F / 100

Failing Health Score

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Quick take

CUCINA PIZZA & BAR in ORLANDO currently holds an InspectFL Health Score of 65.1 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 January 30, 2026. Across those visits, inspectors documented 58 total violations — 11 critical, 23 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 30, 2026 shows 18 observation rows: 5 critical, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[29-49-6] Standing water in bottom of reach-in-cooler. At bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in all prep coolers -Hoods at pizza oven - hoods at flat top - top of pizza oven
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked wings in cooler. Operator removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Pizza cutter in between wall and prep table. Removed
[14-11-5] Equipment in poor repair. -Drawer coolers under flat top are out of service - door broken on salad prep cooler
[36-62-4] Light not functioning. 1 light at flat top hood 2 lights at pizza oven hood
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic in oil out at wait station since 10:45am per operator. Operator put time marking on
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At entry to kitchen, at bar, at pizza station
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. boulagnaise (55-60F - Cold Holding) in walk in cooler overnight per operator. Operator removed to be discarded
[31B-03-4] No soap provided at handwash sink. At bar
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Pizza prep person
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is holding fresh garlic in oil on time. Provided operator with plan
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg. Operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boulagnaise (55-60F - Cold Holding) in walk in cooler overnight per operator. Operator removed to be discarded
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At entry to kitchen, at bar, at pizza station
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Disposition: Call Back - Complied
[10-08-5] Ice scoop handle in contact with ice. In ice bin at bar
[35A-02-7] Live, small flying insects found 2 above ice bin at bar
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-01-5] Bowl or other container with no handle used to dispense food. In flour container
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[31B-03-4] No soap provided at handwash sink. -at entry to front counter/ cook line
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bottom unused cooler drawers under flat top -Gaskets in freezer under steamwell -Under flat top and grill - gaskets in salad cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour container
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 99F-112F hot holding on flat top less than 4hrs per operator. Operator immediately reheat to 168F
[29-49-6] Standing water in bottom of reach-in-cooler. First In prep in cooler on line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of middle prep cooler
[05-08-4] No probe thermometer provided to measure temperature of food products.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Pizza station ( correct on site) -at entry to front counter/ cook line
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in cooler reading -40F
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked hand sink on line by rag bin. Operator immediately removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -at entry to front counter/ cook line

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In flour container
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bottom unused cooler drawers under flat top -Gaskets in freezer under steamwell -Under flat top and grill - gaskets in salad cooler
[29-49-6] Standing water in bottom of reach-in-cooler. First In prep in cooler on line
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour container
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[10-08-5] Ice scoop handle in contact with ice. In ice bin at bar
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00ppm
[31B-03-4] No soap provided at handwash sink. -at entry to front counter/ cook line
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in cooler reading -40F
[35A-02-7] Live, small flying insects found 2 above ice bin at bar
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 99F-112F hot holding on flat top less than 4hrs per operator. Operator immediately reheat to 168F
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked hand sink on line by rag bin. Operator immediately removed
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Pizza station ( correct on site) -at entry to front counter/ cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of middle prep cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -at entry to front counter/ cook line
[01B-01-4] Dented/rusted cans present. See stop sale. 1 6lb can ground tomato
[05-08-4] No probe thermometer provided to measure temperature of food products.

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