Cucina Italiana Ristorante Pizza Vino
Last inspected: Mar 20, 2026
30
Score
Inspectors have visited Cucina Italiana Ristorante Pizza Vino 10 times, with records going back to 2022. Cucina Italiana Ristorante Pizza Vino was last inspected on Mar 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly four violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Cucina Italiana Ristorante Pizza Vino's latest score of 30 falls below the West Palm Beach average of 79. There are enough flags in the record to merit a second thought.
10
Inspections
6
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, chicken stock (115F - Hot Holding). Operator stated item held out of temperature less than 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy cooler, cooked lasagna (47F - Cold Holding); at walk in cooler, cooked eggplant (46F -Cold Holding), not prepared or portioned today, operator stated item held in units overnight exceeding 6 hours. See stop sale. **Warning**
03A-02-5
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. At cook line low boy cooler, cooked lasagna (47F - Cold Holding); at walk in cooler, cooked eggplant (46F -Cold Holding), not prepared or portioned today, operator stated item held in units overnight exceeding 6 hours. See stop sale. **Warning**
01B-02-5
High 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 cook line cooler drawers, raw vacuum sealed fish thawed. See stop sale. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored over milk. At walk in cooler, Raw chicken stored over cooked beets in walk in Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw calamari stored over cooked bacon and pepperoni, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting board with mold like substance. Operator removed. **Corrected On-Site** **Warning**
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At cook line low boy, Unwashed strawberries stored over washed, cut zucchini. Advised operator of proper storage, operator stored correctly. **Corrected On-Site** **Warning**
08B-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. At cook line, wet wiping cloth stored underneath cutting board. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Ice scoop handle in contact with ice. At bar, ice scoops stored with handle down in ice. Operator removed. **Corrected On-Site** **Warning**
10-08-5
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. At cook line cooler drawers, raw vacuum sealed fish thawed. See stop sale. **Warning**
06-09-1
30
Sep 15, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. At back storage area two dented cans of pineapple- see stop sale. **Repeat Violation**
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line area- employee dumped bucket of utensil water in hand sink- educated operator. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cook line.
31B-02-4
Intermediate - No soap provided at handwash sink- by cook line. **Repeat Violation**
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap- by back prep area handsink.
31B-06-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler-In use avocados with stickers still attached - educated operator- employee removed and washed properly.
08B-39-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line- utensils in standing water of 83F. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
50
Jan 23, 2025
Routine - Food
7 critical violations. 4 major violations. 6 minor violations.
View 17 violations
High 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.
03D-02-5
High 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.
01B-01-4
High 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**
12A-16-4
High 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-02-6
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. At tall reach in freezer- raw Philly beef not commercially packaged stored over raw shrimp.
08A-17-6
High 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-13-4
High 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**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket inside hand sink at cookline.
31A-11-4
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/ Approximately 4 employees who engage in food/drink preparation at time of inspection with no certified food manager on premises.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline- operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink- at bar handwashing sink.
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. 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.
06-09-1
Basic - 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**
10-07-4
Basic - Food stored on floor. At back prep area- bag of flour stored on floor- operator removed from floor.
08B-38-4
Basic - 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**
08B-39-4
Basic - Employee with no hair restraint while engaging in food preparation- at cookline area.
13-03-4
17
Oct 16, 2024
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station cooler at cookline - sliced cheese 52F- cold holding, mozzarella 51F - cold holding, feta cheese 52F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. At salad station cooler at cookline- beef patty 52F- cold holding, cooked octopus 52F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High 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. At salad station reach in cooler-cooked peppers 51-54F at 3:10( cooling overnight), cooked artichoke 51-54F at 3:10( cooling overnight)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale. **Warning**
03D-06-5
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. At salad station cooler at cookline - sliced cheese 52F- cold holding, mozzarella 51F - cold holding, feta cheese 52F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station reach in cooler-cooked peppers 51-54F at 3:10( cooling overnight), cooked artichoke 51-54F at 3:10( cooling overnight)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked mussels- operator removed and stored properly. **Warning**
08A-05-6
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler at cookline container of soup date marked 10/07/24 not used within 7 days - see stop sale. **Warning**
01B-28-5
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline - in use avocados with stickers still attached - educated operator - employee removed. **Warning**
08B-39-4
45
Jan 26, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill. At pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-26: At reach in cooler by cookline goat cheese 46-50F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged stored over salami. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-26: At reach in freezer raw beef not commercially packaged stored over salami. **Admin Complaint** **Corrected On-Site**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
10-17-4
50
Jan 25, 2024
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill. At pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged stored over salami. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked pasta 54-57F at 3:00 to 54-57F at 3:30 ( cooling since 1:00)- food over stacked/in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink - straws, ice, lemons and other debris inside sink. **Warning**
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels- operator provided and placed with product. **Corrected On-Site** **Repeat Violation** **Warning**
01C-01-4
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. **Warning**
53B-13-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating at cookline- educated operator- employees moved to dinning room. **Corrected On-Site** **Warning**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet. **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed. **Corrected On-Site** **Warning**
10-17-4
35
Jul 10, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken soup 122° serve for dinner at cook line being held less than 2 hours . Employee reheated food over 165° **Corrective Action Taken**
03B-01-6
High Priority - Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen . See stop sale. Employee discarded food. **Corrected On-Site**
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above pizza dough in speed rack at walk in cooler . Employee properly stored food **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 44°, ham 45° in flip top reach in cooler over storing food in the containers at pizza station, food being held less than 4 hours . Employee moved food and covered food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Clam/mussel/oyster tags not marked with last date served...wrong date marked .
01C-03-4
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/
53A-05-6
Intermediate - No tag on of raw, in-shell clams/mussels/oyster.. employee put it back . **Corrected On-Site**
01C-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees both handwashing sink at kitchen.
31B-04-4
Basic - Ice scoop handle in contact with ice in ice machine.
10-08-5
Basic - Clean utensils KNIFE stored between reach in cooler at kitchen. Employee moved **Corrected On-Site**
24-14-4
26
Apr 17, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pizza sauce date marked 4/8/23 in reach in cooler at pizza station. Manager stated that it was wrong date marked. Employee properly date marked **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 47°-42° , cut chicken 48°-43° over storing food in flip top reach in cooler being held less than four hours. Employee lower the food. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing...stored spoon in pizza station handwashing sink, stored container full of water with spoons in kitchen handwashing sink. Employee moved. **Corrected On-Site**
31A-11-4
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 - Clean utensils knives stored between equipment at kitchen, pizza station . Employee moved **Corrected On-Site**
24-14-4
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...operator removed fish from package . **Corrected On-Site**
06-09-1
Basic - Working containers of food removed from original container not identified by common name...sauce, oil, vinegar squeezed bottles at kitchen
02D-01-5
47
Nov 1, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Cucina Italiana Ristorante Pizza Vino last inspected?
The most recent health inspection at Cucina Italiana Ristorante Pizza Vino on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cucina Italiana Ristorante Pizza Vino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Cucina Italiana Ristorante Pizza Vino.
How does Cucina Italiana Ristorante Pizza Vino compare to other restaurants in West Palm Beach?
Cucina Italiana Ristorante Pizza Vino most recently scored 30 out of 100, which is lower than the West Palm Beach average of 79.
Has Cucina Italiana Ristorante Pizza Vino's inspection record improved over time?
No. Recent inspections at Cucina Italiana Ristorante Pizza Vino have averaged around 12 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Cucina Italiana Ristorante Pizza Vino means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cucina Italiana Ristorante Pizza Vino inspected?
Based on the inspection history on file, Cucina Italiana Ristorante Pizza Vino is inspected around three times per year on average.
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