ATLANTIC’S EDGE AND MIA CUCINA Inspection – October 27, 2026

High Priority 4

#4High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils were put into new hot water at 135F **Corrective Action Taken**

Corrective Action Taken

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in walk-in cooler

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced turkey (51F – Cold Holding) cheese (45*F – Cold Holding); cut tomatoes (45*F – Cold Holding)

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 120F in warmer .a lid was put on the pan to retain and reheated to 165 F

Intermediate 1

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared ham sandwiches in stand up cooler are not date marked

Basic 3

#1Basic21-05-5

Basic – Cloth used as a food-contact surface. Food service towel covering bamboo leaves in standing cooler

#2Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit on cook line is not cold holding at 41 F or below

#3Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quaternary COS 200 ppm quaternary

Florida Food Watch