CUCINA SOUTH

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is operating either license that expired June 1, 2025. Chef contacted the owner and let him know to renew. Corrective Action Taken Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In outside walk-in cooler on speed rack, metal pan of raw tuna stored next to dessert cake. Chef moved raw tuna to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line, noodles (46F - Cold Holding). Chef stated noodles were out of cooler 20 mins prior to stock cooler then placed back into cooler. Chef placed noodles in freezer to bring temperature down quickly. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Behind bar, four spray bottles of assorted cleaners hung on side of rack next to clean rolled utensils. Chef put spray bottles on bottom shelf. Also, in kitchen on clean dish rack spray bottle of bleach, bottle of soap and spray bottler of cleaner next/above clean dishes. Chef removed chemicals from shelf and placed on floor under 3 compartment sink. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with black mold-like substance.

Basic - Bowl or other container with no handle used to dispense food. In container of sugar, plastic cup used as scoop. Chef removed cup from product. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under kitchen equipment soiled with food debris. Also, floor under dish machine and 3 compartment sink soiled with black residue. Also, floor in non-working pizza oven room soiled with debris. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on back door of kitchen. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of beer cooler behind bar area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In server area on top floor, container of sugar not labeled. Chef added label. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects found. One (1) live fly observed on cook line in kitchen.

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on counter of cook line in kitchen. Bottle moved and stored correctly. On shelf below prep table in kitchen, can of insecticide stored next to clean cutting boards and bowls. Can moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on back side of building where green hose is attached. Chef states he will purchase breaker. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen are soiled/stained.

Basic - Bowl or other container with no handle used to dispense food. In walk in cooler, pan used to scoop marinara sauce.

Basic - Dead roaches on premises. One (1) dead roach on floor in bar. Dead roach discarded. Corrected On-Site Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor in bar. Floor in upstairs storage area. Floor in non-working pizza oven area. Walls under dish area. Repeat Violation

Basic - Hole in or other damage to wall. Wall under dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer outside near walk in cooler. Chest freezer in pizza oven room. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Outside back door near walk in cooler, white chest freezer shows rust. In kitchen across from cook line, shelf below prep table shows rust.

Basic - Single-service articles not stored inverted or protected from contamination. Foil containers on top shelf in upstairs storage area. Containers inverted. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line near rear exit.

Basic - Working containers of food removed from original container not identified by common name. In upstairs storage area, bulk container of sugar not labeled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handle exterior of sanitizer bucket on floor and immediately handled clean knife to cut parsley without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. 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 reach in cooler on cook line, seven (7) packages of thawed red snapper not removed from reduced oxygen packaging. Snapper discarded. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on back side of establishment where green hose is attached.

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in pizza oven area blocked by chairs. Chairs moved and stored correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for quaternary ammonium sanitizer.

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. Missing for one employee working today.

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. Missing for one employee working today.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on cart in upstairs server area. Bottle labeled. Corrected On-Site

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 reach in cooler on cook line, seven (7) packages of thawed red snapper not removed from reduced oxygen packaging. Snapper discarded. See stop sale. Repeat Violation

Basic - Dead roaches on premises. One (1) dead roach on floor in pizza oven area. Dead roach discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep tables and shelves above prep areas. Bottles discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf in prep area above flip top cooler in kitchen. Phone moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in upstairs storage area. Floor in pizza oven area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in pizza oven area. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two white chest freezers (one outside) show rust.

Basic - Single-service articles improperly stored. Case of single use soufflé cups on floor in upstairs storage area. Cups moved and stored correctly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor on cook line. Bucket moved and stored correctly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Duck store on tray work cooked meat, moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving inside stand up cooler

Basic - Standing water in bottom of reach-in-cooler. Cooler in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Angels hair noddles 50f, fettuccine 48f rolled steak 47f stored at room temperature, on cook line

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in pizza oven station used as a dump sink , filled with ice

Intermediate - Spray bottle containing toxic substance not labeled. Under bar area one clear bottle with clear substance inside

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler container of milk stored on floor, moved to shelf Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven door

Basic - Old labels stuck to food containers after cleaning. On clear containers

Basic - Standing water in bottom of reach-in-cooler. Both flip top reach in coolers

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Edwin Warning - From follow-up inspection 2022-04-08: Time Extended

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. 0 ppm

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Per employee toss after 2 weeks.

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/ Tanner Blake

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in Handsink near cook line, employee states uses it to fill pot for noddles, moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in Handsink next to ice machine

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Edwin

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled gaskets, soiled area around cooler door,

Basic - Cove molding at floor/wall juncture broken/missing. Missing near back door also around dishwasher area

Basic - Cutting board has cut marks and is no longer cleanable. Small tan/white cutting board with black grooved areas

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink over salad cooler, discarded Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers on drying rack near stand up cooler, stacked wet

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine

Basic - In-use tongs stored on equipment door handle between uses. On oven door, moved Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around dishwasher area black soiled wall