Cucina Italiana
Last inspected: Jan 29, 2026
82
Score
Cucina Italiana has been inspected 12 times since 2022. On Jan 29, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Dania Beach restaurant scene, this is about average. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
82
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
18
May 13, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored in rear kitchen by mop sink, employee discarded. **Corrected On-Site**
41-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Upper Level storage- one door-reach in cooler; raw shell eggs (55F - Cold Holding), per manager food held less than 4 hours, raw shell eggs moved to a working unit for a quick chill. **Corrective Action Taken**
03A-03-5
High Priority - 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 and the time removed from temperature control cannot be determined. -Cheese pizza by the slice -bread butter per employee food on time 30 minutes ago. Employee placed time labels. **Corrected On-Site**
03F-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test not use to check dishwasher machine, triple sink and sanitizer bucket
16-33-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several soiled wet cloths on prep tables in cook line, employee removed. **Corrected On-Site**
21-09-4
55
Mar 13, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter sink, next to soda dispenser **Warning** - From follow-up inspection 2025-03-13: Observed same **Time Extended** - From follow-up inspection 2025-03-13: Observed same **Time Extended**
31B-05-4
90
Mar 12, 2025
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Two flying insects in bar area -one flying insect around pizza station -two flying insects landing on raw chicken breast in prep table in rear kitchen -4 flying insects on wall in food storage area in rear kitchen. - 5 flying insects around open bags of unwashed carrots and onions in rear kitchen -2 flying insects around open box of tomatoes cans. In rear kitchen. -2 flying insects around mop sink in rear kitchen -10 flying insects landing on wall above storage of open bags of flour in rear kitchen. **Warning**
35A-02-6
High Priority - 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. Dishwasher (Chlorine 15ppm); **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (111-124F - Hot Holding),per employee food hot held less than two hours, employee reheated on stove to 169F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. Two crawling roaches on floor under condiment storage rack in rear kitchen **Warning**
35A-05-4
High 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. Upper level, large chest freezer loafs of ground beef over bags of shrimps and mussels employee removed ground beef and stored on reach in freezer above raw chicken **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips **Warning**
16-37-1
Intermediate - 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/ Kristina Smirnova **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees working in food preparation **Warning**
53B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter sink, next to soda dispenser **Warning**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Front counter- bottle containing a mix of water and alcohol, employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Floor soiled/has accumulation of debris. Build up of old food residues. -Entire rear kitchen, food storage area, dry good storage area. -stairs to upper level and upper level . -below ice machine, soiled floor and drainer. **Warning**
36-73-4
Basic - Food stored on floor. Boxes of food and cooking oil stored on floor in rear kitchen and stairs to upper level. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Bar area, employee removed. **Corrected On-Site** **Warning**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upper level bottom shelf of premium reach in freezer, soiled with old food residue and stained paper towels. **Warning**
22-16-4
Basic - Stored food not covered. Open bags of flour in rear kitchen **Warning**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above pizza station, wallet and car keys, employee removed. **Corrected On-Site** **Warning**
40-06-5
19
Oct 4, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn or in disrepair in glass front cooler in ware washing room. **Warning** - From follow-up inspection 2024-10-04: Observed same **Time Extended**
14-11-5
95
Oct 3, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Glass front cooler in ware washing area; raw octopus (45F - Cold Holding); mozzarella parm (46F - Cold Holding); cooked egg plant 47 ( - Cold Holding); raw chicken (45F - Hot Holding) held less than 4 hours ago. Per operator , equipment was cleaned earlier. Operator removed all foods and placed in another reach in cooler to quick chill. Foods not prepared or portioned today. 2. Glass front cooler upstairs l ; commercially packaged mozzarella and cheddar cheese 46-47F - Cold Holding) . Per operator, employee was restocking cooler less than 4 hours ago. Operator moved cheese to another cooler to quick chill. Observed Ice build up in rear of equipment and standing water in the front of unit. Foods not prepared or portioned today. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. Dish machine at 0ppm chlorine, observed sanitizer solution bucket empty. Operator changed bucket , sanitizer solution tested at 50ppm chlorine. **Corrected On-Site** **Warning**
22-41-4
High 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. Raw Philly steak stored over cooked peas inside reach in freezer at server station. Operator moved raw steak to bottom shelf and stored correctly. **Warning**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shell eggs stored over chopped Lettuce inside glass front cooler in ware washing area. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen steam table ; mash potatoes (61F - Hot Holding) less than 2 hours ago inside steam table. Observed unit turned off, operator stated unit not working. Operator moved mash potatoes to oven to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed clean up procedures to operator. **Warning**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink throughout kitchen. Operator provided hand soap **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices in pizza station using Time as a public health control without a written plan. Emailed written procedures to operator. **Warning**
03F-10-5
Basic - Soiled dry wiping cloth in use in kitchen. Operator moved to be washed **Corrective Action Taken** **Warning**
21-10-4
Basic - 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 in drawer cooler in cook line. Operator cut packaging open during inspection. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in pizza station. Operator moved drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Employees with no hair restraint while engaging in food preparation in kitchen. Employees put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair. Gasket torn or in disrepair in glass front cooler in ware washing room. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water next to cheese cooler upstairs. **Warning**
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Container of oil on floor in kitchen. Operator elevated **Corrected On-Site** **Warning**
08B-47-4
22
Jun 6, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left side); cooked mushroom (46F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Operator moved to reach in cooler for quick chill. Observed flip top left open. **Corrected On-Site**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate chemical test strips.
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles filled with oil not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
74
Jul 14, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line lowboy drawers, container of breaded raw chicken above container of portioned salmon. Employee inverted to properly separate. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In back storage area glassfront cooler, pasta figioli soup (46F - Cold Holding). Per date mark in unit overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At front counter, fresh garlic in oil (74F - Cold Holding). Per manager prepared at 11:30am at opening. Garlic moved to reach in cooler to rechill. Recommended adding to Time as Public Health Control 2) In back storage area glassfront cooler, pasta figioli soup (46F - Cold Holding). Per date mark in unit overnight. See stop sale. **Admin Complaint** **Admin Complaint**
03A-02-5
Intermediate - 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. No signature forms for new employees hired.
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar has mold like buildup. **Repeat Violation**
22-02-4
Intermediate - 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/ PIC Nazer Balabai **Repeat Violation**
53A-05-6
Intermediate - 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. Not all employees have received food handler training after working more than 60 days. **Repeat Violation**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine interior has mold like buildup. **Repeat Violation**
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop units at pizza station. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of bags of flour. Employee moved purse. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Closed top employee beverage container on top of cooler beside hand sink at front counter. Employee moved beverage. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
33
Feb 28, 2023
Routine - Food
5 critical violations. 6 major violations. 3 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well one container meatballs w/ marinara (120F - Hot Holding). Per employee originally heated 3 hrs. ago. Meatballs moved back to pot to reheat for proper hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, garlic in oil (46F - Cold Holding) sitting above chill line of unit. Per employee in unit 3.5 hrs. Employee moved to lower cooler rechill. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In back glassfront cooler, bean soup (46-49F - Cooling). Per employee made day before.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hands. Stopped employee, reviewed procedures for hand washing, and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In back glassfront cooler, bean soup (46-49F - Cooling). Per employee made day before. See stop sale.
03D-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in cooler not labeled. Per manager, opened 2 days.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has debris on it. Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - 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/ PIC Nazar Balabai
53A-05-6
Intermediate - 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. Bulletin provided to operator. **Corrective Action Taken**
11-26-1
Intermediate - 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.
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bottles on cook line not labeled. Container of soup in back reach in not labeled. Per employee made day before. Employee added labels. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on wall of ice bin. Employee cleaned. **Corrected On-Site**
22-20-5
22
Jul 25, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In PREMIUM refrigerator container of raw fish above various ready to eat items and case of tomatoes. Manager moved fish to bottom of refrigerator. **Corrected On-Site**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper walls of ice bin have mold like buildup. Manager wiped clean. **Corrected On-Site**
22-20-5
78
Frequently Asked Questions
When was Cucina Italiana last inspected?
The most recent health inspection at Cucina Italiana on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cucina Italiana?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Cucina Italiana.
How does Cucina Italiana compare to other restaurants in Dania Beach?
Cucina Italiana most recently scored 82 out of 100, which is about the same as the Dania Beach average of 80.
Has Cucina Italiana's inspection record improved over time?
Yes. Recent inspections at Cucina Italiana have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Cucina Italiana means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cucina Italiana inspected?
Based on the inspection history on file, Cucina Italiana is inspected around three times per year on average.
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