CUCINA ITALIANA RISTORANTE PIZZA VINO
7100 FAIRWAY DR STE 61A · WEST PALM BEACH · Palm Beach County · FL 33418
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked meat sauce 49F-59F at 10:30 ( cooling overnight)- food stored in large quantity – at current rate of cooling food did not reach to 41F within 6 hours – see stop sale.
01B-01-4High Priority – Dented/rusted cans present. See stop sale. At back storage area approximately 3 dented cans of pizza sauce, 2 cans of Roasted red peppers and 1 can of cooked corn- see stop sale.
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return did not wash their hands before preparing food- educated operator employee washed their hands. **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At tall reach in freezer – raw veal not commercially packaged stored over cooked gnocchi.
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At tall reach in freezer- raw Philly beef not commercially packaged stored over raw shrimp.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline reach in cooler- Commercially processed reduced oxygen packaged tuna and sea bass bearing a label indicating to remove from packaging before thawed not removed- see stop sale.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked meat sauce 49F-59F at 10:30 ( cooling overnight)- food stored in large quantity – at current rate of cooling food did not reach to 41F within 6 hours – see stop sale. **Repeat Violation**
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Sanitizer bucket inside hand sink at cookline.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Approximately 4 employees who engage in food/drink preparation at time of inspection with no certified food manager on premises.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink- by cookline- operator provided. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink- at bar handwashing sink.
Basic 6
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline reach in cooler- Commercially processed reduced oxygen packaged tuna and sea bass bearing a label indicating to remove from packaging before thawed not removed- see stop sale.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation- at cookline area.
08B-38-4Basic – Food stored on floor. At back prep area- bag of flour stored on floor- operator removed from floor.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in standing water of 114F- operator removed and placed on stove to reheat. **Corrected On-Site**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with sticker still attached – educated operator – employee removed sticker and washed properly. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 17, 2026 12:16 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.