CUCINA MODERNA

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler house made tiramisu with raw shell egg stored above cooked portioned lasagna, discussed with cook who corrected storage of products. In walk in cooler raw whole muscle steak stored above cooked meatballs, discussed with cooked who corrected product storage. Corrected On-Site Warning - From follow-up inspection 2026-03-02: In walk in cooler house made tiramisu with raw shell egg stored above ravioli, discussed with cook who corrected storage of products. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment not properly date marking clam tags with date last served, discussed with operator. Warning - From follow-up inspection 2025-10-29: 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. Dishwasher (Chlorine 0ppm) ran dish machine 3 times after operator reprimed system and at recheck Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer lobby and without washing hands employee handled clean and sanitized dishes to begin food preparation, discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of sanitizer solution and after without washing hands employee handled container of chicken broth, discussed with operator employee washed hands. Corrected On-Site

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. In flip top cooler over portioned container of fresh mozzarella (50F - Cold Holding) per operator product to portioned or prepared today and held in unit over night operator removed 3 balls of mozzarella, see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler over portioned container of fresh mozzarella (50F - Cold Holding) per operator product to portioned or prepared today and held in unit over night operator removed 3 balls of mozzarella, see stop sale. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of sanitizer stored above clean and sanitized knives, discussed with operator removed spray bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen multiple employee beverages stored on food preparation tables with clean and sanitized dishes and dry seasonings, discussed with operator who discarded drinks. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to replace bucket of sanitizer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef touching garbage bin and then put gloves on to handle food. Hands not washed in between.

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. Dishwasher handling unclean Dishes and then put away clean dishes without washing hands in between

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. cooked angel hair pasta (50F - Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked angel hair pasta (50F - Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. chicken (44-47F - Cold Holding) bottom of first reach in cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher on cook line

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Next to hand sink

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salt

Basic - Working containers of food removed from original container not identified by common name. Salt

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe tomato sauce overnight (72F - Cooling). See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe tomato sauce overnight (72F - Cooling)

Intermediate - Can opener soiled with food debris.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe tomato sauce overnight (72F - Cooling) due to being in large deep container with lid on.

Intermediate - No probe thermometer provided to measure temperature of food products.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at Gelato station, scoops held at 82°F. Heater not turned on. Operator cleaned, sanitized, changed water and turned unit heater on. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Service Manager on duty, promoted 2 months ago, with no Food Manager Certification yet. Warning

Basic - In-use utensil at the bar stored in standing water less than 135 degrees Fahrenheit. Operator removed, cleaned and sanitized. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees in south guest restroom.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup inside soda gun nozzles at the service bar area. Operator cleaned and sanitized. Corrective Action Taken

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled spray bottles. Operator labeled all. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage container on cook line. Operator discarded. Corrective Action Taken

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. - From follow-up inspection 2022-10-31: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. They are marked the day they came in. I explained to operator that the must mark last day .

Intermediate - Handwash sink not accessible for employee use at all times. Observe at pizza hand wash sink with utensils stored in sink. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe ice cream scoop in water at 69°F. Operator removed water. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in the the pecan Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walkin refrigerator tomato sauce overnight (64-70°F - Cooling). See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walkin refrigerator tomato sauce overnight (64-70°F - Cooling).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station focaccia with tomatoes (70°F - Cold Holding). Operator stated less then 2 hours and placed in refrigerator, and will use time as public health control in future and I email operator form. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table meatball (117°F - Hot Holding) due to operator forgot to turn on table after reheating meatball. Operator reheated meatball to above 165°F and turn on steam table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance at one of the soda guns at the bar.