Cucina Povera
Last inspected: Dec 15, 2025
47
Score
Going back to 2025, Cucina Povera has four inspections in the public record. The newest entry in the record is dated Dec 15, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited two times.
By comparison, the average Miami facility scores 74, putting Cucina Povera on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
4
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer container of raw chicken stored over a box of shrimp and fries. Operator removed items and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at standing reach in freezer unit raw ground pork packages stored in the same container as cooked lamb burgers. Operator removed. **Corrected On-Site**
08A-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed in closed containers of breading and calamari mix. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar and storage area. **Repeat Violation**
51-11-4
Basic - Floor area(s) covered with standing water. Observed at pizza preparation area of kitchen.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at cook line stored in water at 73F operator increased heat. **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under green cutting board at cook line prep table.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets.
23-03-4
Basic - Unpackaged food not protected from environmental sources of contamination during storage. Observed unpackaged loaf of bread stored on reach in cooler shelf. Operator removed to discard. **Corrective Action Taken**
08B-60-4
47
Sep 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
25-27-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee meal stored on top of restaurant cake at bakery reach in cooler. Employee removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza station flip top cooler. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
14-36-5
86
Jul 29, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer, raw beef steaks stored over raw salmon and corvina. Operator removed. Observed in walk in cooler raw shelled eggs stored over beef patties and salmon. Operator removed and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishing using reduced oxygen packaging for salmon, corvina and octopus. **Warning**
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishing using reduced oxygen packaging for salmon, corvina and octopus. **Warning**
03G-50-1
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar. **Warning**
25-27-4
Basic - Food stored on floor. Observed at walk in freezer boxes of corvina, ice cream, beef's stored on floor. Observed at dry storage area a box of bananas and cooking oil stored on floor. **Warning**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee meal stored on top of restaurant cake at bakery reach in cooler. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a small container of flour at dry storage area. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 tanks at dry storage area not secured. **Warning**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of flour. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza station flip top cooler. **Warning**
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at coffee station hand wash sink. **Warning**
31B-04-4
Basic - Stored food not covered. Observed at dry storage area a container of rice stored uncovered. Operator placed lid onto container. **Corrected On-Site** **Warning**
08B-12-5
30
Feb 17, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Frequently Asked Questions
When was Cucina Povera last inspected?
The most recent health inspection at Cucina Povera on file is from Dec 15, 2025. The public record contains four inspections in total.
What is the most common violation at Cucina Povera?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited two times, more than any other issue at Cucina Povera.
How does Cucina Povera compare to other restaurants in Miami?
Cucina Povera most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Cucina Povera's inspection record improved over time?
Results have been roughly steady. Inspections at Cucina Povera have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cucina Povera 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.
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