CUCINA SOUTH

Name: CUCINA SOUTH
Address: 4828 FIRST COAST HWY, FERNANDINA BEACH, FL, 32034, US
Rating: 58.6

4828 FIRST COAST HWY, FERNANDINA BEACH, FL 32034

License #5501117

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.6 Grade F / 100

Failing Health Score

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Quick take

CUCINA SOUTH in FERNANDINA BEACH currently holds an InspectFL Health Score of 58.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on June 19, 2026. Across those visits, DBPR recorded 28 total findings; InspectFL has detailed violation rows for 23 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 19, 2026 shows 13 observation rows: 6 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of beer cooler behind bar area.
[02D-01-5] 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.
[03A-02-5] 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.
[14-01-5] 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.
[50-17-3] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on back door of kitchen.
[08A-05-6] 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.
[41-10-4] 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.
[36-73-4] 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.
[22-20-5] 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.

Community reaction

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Community pulse