Cucina Italiana Pizza Vino
Last inspected: Jan 16, 2026
86
Score
Inspectors have visited Cucina Italiana Pizza Vino nine times, with records going back to 2022. On Jan 16, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Jupiter restaurant scores 79. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - 2 boxes of beyond burgers stored on in walk in freezer. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator replaced with a dry cloth. **Corrected On-Site**
21-04-4
86
Aug 27, 2025
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkins covering and in direct contact with bread at bread warmer. Operator removed linen napkin. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawer next to pasta cooker: cooked pasta (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawer next to pasta cooker: cooked pasta (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. WD 40 and stainless steel polish stored next to pots on shelf by triple sink.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
29-42-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not kept in chronological order.
01C-05-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna made in house, frozen on day two. Lasagna missing freeze date. Educated operator on proper date tracking. **Repeat Violation**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock not date marked. Per operator, made 8/25.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach and quaternary spray bottles not labeled by triple sink. Operator labeled chemicals. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Insect control device installed over food preparation area. Bug zapper on top of bread warmer.
35B-02-4
Basic - Old labels stuck to food containers after cleaning. Clean Food storage pans on shelf by back door have blue tape still attached.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Vegetable oil, white wine, Marsala in squirt bottles not labeled at cook line.
02D-01-5
27
Dec 13, 2024
Routine - Food
No violations found.
100
Oct 14, 2024
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top heavy cream (47F - Cold Holding) Observed in quart carton inside pan on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to lower portion of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Not available at time of inspection. Bodily fluids procedure emailed to operator. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Squeegee stored in hand wash sink. Operator removed squeegee. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw beef carpaccio on regular menu, salmon tartar on special menu. No identification for raw animal protein next to menu items. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer buckets. **Warning**
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed house made Meatballs at walk in cooler dated 10/2. Per operator, made 10/2, frozen 10/3 and pulled from freezer on 10/12. Meatballs missing frozen on date and pulled from freezer date. Educated operator on proper date tracking procedure. **Warning**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish area. **Warning**
41-17-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels in walk in cooler with no tag. Operator provided tag from pan of mussels on cook line. Educated operator on proper shellfish tag procedures. **Warning**
01C-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and cooler. **Warning**
10-17-4
43
Aug 1, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
67
Jan 4, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Dish washer began working handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer went to wash hands. **Corrected On-Site**
12A-16-4
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 0ppm. Container empty. Operator replaced container 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw shell eggs stored behind /not properly separated from ready-to-eat meat sauce. In flip top cooler at cook line. Operator removed eggs. **Corrected On-Site**
08A-05-6
Intermediate - Clam and mussel tags not marked with last date served.
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 1.2.24
53A-03-7
Basic - Old labels stuck to food containers after cleaning on tomato sauce in walk in cooler. Operator removed. **Corrected On-Site**
16-46-4
50
Jul 7, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored- Eco lab spray bottles next to brown sugar, white pepper on dry storage rack at cook line Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Non-food grade cloth towel used as liner for food container- to cover raw clams at cook line **Repeat Violation** **Admin Complaint**
14-86-1
Intermediate - Handwash sink at cook line used for purposes other than handwashing- storing bowl with carrots Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary solution test strips at 3 compartment sink and sanitizer bucket
16-37-1
Intermediate - Clam/mussel tags not marked with last date served. Operator dated during inspection **Corrected On-Site** **Repeat Violation**
01C-03-4
Basic - Employees at cook line with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- dessert scoops in water at 88 F at dessert station Operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Duct tape used to repair nonfood-contact surface- gaskets at reach in cooler at cook line
14-71-4
47
Jan 9, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Aug 30, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (64F - Cold Holding) in reach in drawers at cook line; as per operator food placed inside drawers at 10:00; food not prepared or portioned today; food out of temperature for less than four hours; Food moved to walk-in cooler to quick chill **Corrective Action Taken**
03A-02-5
Intermediate - Some mussel tags not marked with last date served.
01C-03-4
Intermediate - mussels tag removed from original container prior to container being emptied. Operator placed back tag **Corrected On-Site**
01C-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- employee jacket stored with condiments - by cook line Operator stored properly **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use pizza cutters stored in standing water less than 135 degrees Fahrenheit- at pizza station Operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
61
Frequently Asked Questions
When was Cucina Italiana Pizza Vino last inspected?
The most recent health inspection at Cucina Italiana Pizza Vino on file is from Jan 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Cucina Italiana Pizza Vino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cucina Italiana Pizza Vino.
How does Cucina Italiana Pizza Vino compare to other restaurants in Jupiter?
Cucina Italiana Pizza Vino most recently scored 86 out of 100, which is higher than the Jupiter average of 79.
Has Cucina Italiana Pizza Vino's inspection record improved over time?
Yes. Recent inspections at Cucina Italiana Pizza Vino have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Cucina Italiana Pizza Vino 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 Pizza Vino inspected?
Based on the inspection history on file, Cucina Italiana Pizza Vino is inspected around three times per year on average.
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