CUCINA GIOVANNI
2730 SR 16 UNIT 101 · SAINT AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 9
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. Chicken stock (46F – Cooling, after 40 minutes 47F); chicken parm tortellini (51F – Cooling, after 40 minutes 49F); marinara (47F,46F – Cooling, after 40 minutes 47F,46F), pasta fagile (46F – Cooling, after 40 minutes 45F); shredded cheese (47F-50F – Cooling, after 40 minutes 47F-51F); zuppa toscana (49F – Cooling after 40 minutes 47F) all items in deep plastic containers in walk in cooler, per manager all items where cooked and placed in walk in cooler around 9am, time of second temperature at 4:30pm. **Warning**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken stock (46F – Cooling, after 40 minutes 47F); chicken parm tortellini (51F – Cooling, after 40 minutes 49F); marinara (47F,46F – Cooling, after 40 minutes 47F,46F), pasta fagile (46F – Cooling, after 40 minutes 45F); shredded cheese (47F-50F – Cooling, after 40 minutes 47F-51F); zuppa toscana (49F – Cooling after 40 minutes 47F) all items in deep plastic containers in walk in cooler, per manager all items where cooked and placed in walk in cooler around 9am, time of second temperature at 4:30pm.
35A-02-7High Priority – Live, small flying insects found Approximately 12 live flying insects around drains and pipes in ware washing area. Approximately 3 live flying insects around small black reach in cooler behind make line in kitchen. Approximately 10 live flying insects around rack with canned foods in small storage area by ware washing area. Approximately 24 live flying insects around drain and soda lines at end of bar. Approximately 3 live flying insects under hand wash station at bar area. Approximately 4 live flying insects around dump sink and hand wash station between bar and kitchen. **Repeat Violation** **Admin Complaint**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 3 live roaches behind pizza oven on cook line along corner of wall. 1 live roach on underside of shelf over pizza make cooler across from pizza oven. 2 live roaches on cove molding on wall by reach in coolers on cook line. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (47F – Cold Holding); meatballs (47F – Cold Holding) in walk in cooler, per manager door was consistently open for several hours and cooler in defrost mode, interior door to walk in freezer propped open and everything retemped at 43F. **Corrected On-Site**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded cheese (47F-50F – Cooling, after 40 minutes 47F-51F) in stacked covered containers more then a couple of inches deep, per manager all cheese was cut and placed in walk in cooler around 9am without any additional preparation, time of second temperature at 4:30pm.
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded cheese (47F-50F – Cooling, after 40 minutes 47F-51F) in stacked covered containers more then a couple of inches deep, per manager all cheese was cut and placed in walk in cooler around 9am without any additional preparation, time of second temperature at 4:30pm. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Spray bottle of Windex stored with stacks of to go trays at bar area, bottle moved. **Corrected On-Site**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading 200ppm, employee dumped out bucket. **Corrective Action Taken**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded cheese (47F-50F – Cooling, after 40 minutes 47F-51F) in stacked covered containers more then a couple of inches deep, per manager all cheese was cut and placed in walk in cooler around 9am without any additional preparation, time of second temperature at 4:30pm. Chicken stock (46F – Cooling, after 40 minutes 47F); chicken parm tortellini (51F – Cooling, after 40 minutes 49F); marinara (47F,46F – Cooling, after 40 minutes 47F,46F), pasta fagile (46F – Cooling, after 40 minutes 45F); shredded cheese (47F-50F – Cooling, after 40 minutes 47F-51F); zuppa toscana (49F – Cooling after 40 minutes 47F) all items in deep plastic containers in walk in cooler, per manager all items where cooked and placed in walk in cooler around 9am, time of second temperature at 4:30pm. **Warning**
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Antonio Iommazzo, expired 12/16/2024
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/ The only certified food manager on site expired in 2024 with a total of 4 employees engaged in food handling at time of inspection.
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired in 2024
Basic 3
35A-03-4Basic – Dead roaches on premises. 2 dead roaches under racks by pizza oven near front counter. Approximately 12 dead roaches under reach in coolers on cook line and make line. Approximately 12 dead roaches under triple sink in ware washing area. 1 dead roach under soda machine in kitchen in server station. 2 dead roaches by small black reach in cooler in kitchen behind make line. 2 dead roaches at bar area. 1 dead roach under reach in cooler in back storage area. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Under dish machine and triple sink in ware washing area. Under all equipment on cook line. Under reach in coolers on make line. Under pizza oven. Under reach in coolers in back storage area.
08B-38-4Basic – Food stored on floor. Box of ground beef in walk in cooler.
Inspector observations synchronized from DBPR on August 10, 2026 2:38 AM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.