Michele's Cucina
Last inspected: Mar 10, 2026
100
Score
Michele's Cucina has been inspected 12 times since 2022. Inspectors last stopped by on Mar 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around two violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Michele's Cucina's latest score of 100 sits above the Stuart average of 81. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
No violations found.
100
Mar 9, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
39
Dec 9, 2025
Routine - Food
No violations found.
100
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
70
Jun 2, 2025
Routine - Food
No violations found.
100
Apr 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2025-04-02: Same. **Time Extended**
53B-05-5
90
Apr 1, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
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. Flip top cooler on cook line: sliced sausage (45F - Cold Holding) Observed in tinfoil pan resting on top of drop in pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (45-50F - Cooling) at 12:30; cooling since 3/31 ; cooked eggplant (45F - Cooling) at 12:30; cooling since 3/31; cooked pasta (44F - Cooling) at 12:30; cooling since 3/31 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (45-50F - Cooling) at 12:30; cooling since 3/31 ; cooked eggplant (45F - Cooling) at 12:30; cooling since 3/31; cooked pasta (44F - Cooling) at 12:30; cooling since 3/31 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: sliced sausage (45F - Cold Holding) Observed in tinfoil pan resting on top of drop in pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Walk in cooler: cheese (44F - Cold Holding); lasagna (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move products to walk in freezer. **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled. **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance inside ice chute at soda machine. **Warning**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
35
Aug 14, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw breaded chicken stored over Alfredo sauce. Advised operator of proper storage. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, wiping cloth solution Chlorine 100+ppm. Operator diluted wiping cloth solution to proper Chlorine 100ppm. **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. At front counter, hand wash sink used for other purposes, evident by drinking straws, ice, and lemon wedges in sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, meatballs, cooked pasta, marinara sauces, cooked eggplant, prepared onsite and held over 24 hours per operator, not properly date marked. Advised operator to date mark.
02C-02-5
Basic - Food stored on floor. At kitchen, oil stored on floor. Advised operator of proper storage. Operator place oil on shelf. **Corrected On-Site**
08B-38-4
58
Mar 12, 2024
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over Alfredo and cooked broccoli reach in cooler at cook line. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (47F - Cold Holding) Observed sitting on pizza counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator returned to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No time mark for sliced pizza and garlic and oil knots. Per operator, out of temperature for approximately 1 hour. Operator placed time mark for remaining 3 hours. **Corrective Action Taken**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over French fries and cheese ravioli at walk in freezer. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Range oven: tomato sauce (127F - Hot Holding) Observed on range oven with no flame. Per operator, out of temperature for approximately 30 minutes. Operator turned on flame to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Corrected to 100ppm. **Corrected On-Site**
41-27-4
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. Observed Lasagna made in house at walk in freezer frozen no date marking. Educated operator on proper date marking procedures.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and sanitizer spray bottle not labeled. Operator labeled properly. **Corrected On-Site**
41-17-4
33
Oct 16, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked eggplant stacked above the load line in cook line reach-in cooler 47°f less than 4 hours. Employee removed some product from pan.
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. -Provided printed copies in English and Spanish. Operator had all employees on site read and sign today. All other employees will read and sign on their next shift. All new employees must read and sign on first day. **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator using time to hold pizza and garlic knots. Time is marked, but no written plan. Filled out written time plan with operator. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in pasta, soufflé cup in black pepper. Operator removed. **Corrected On-Site**
14-01-5
67
Jan 23, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Wiping Cloths Properly Used and Stored
FL-41
64
Jul 27, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mozzarella cheese/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas, garlic knots.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Grated cheese/prep cooler/corrective action taken/operator discarded cup. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Cooked broccoli/walk in freezer/corrective action taken/operator covered foods. **Corrected On-Site**
08B-12-5
70
Frequently Asked Questions
When was Michele's Cucina last inspected?
The most recent health inspection at Michele's Cucina on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Michele's Cucina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Michele's Cucina.
How does Michele's Cucina compare to other restaurants in Stuart?
Michele's Cucina most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Michele's Cucina's inspection record improved over time?
Results have been roughly steady. Inspections at Michele's Cucina have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Michele's Cucina 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 Michele's Cucina inspected?
Based on the inspection history on file, Michele's Cucina is inspected around three times per year on average.
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