TUSCANY NOKOMIS
2300 TAMIAMI TRL N
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/8/2024
High Priority
7
Intermediate
13
Basic
18
Total
39
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves in walk-in-cooler. **Warning**
- 36-34-5:Basic - Ceiling vents in kitchen soiled with accumulated dust and mold-like substance **Warning**
- 06-09-1: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. Observed 7 orders of commercial reduced oxygen packed grouper. Operator voluntarily remove item from use and disposed of all items. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters and in handwashing sink at cooks line and prep areas. **Warning**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking with working on cooks line. **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen and buffet staff engaged in food preparation without proper hair restraints. **Warning**
- 36-73-4:Basic - Floor soiled and has heavy accumulation of debris under equipment at cooks line,preparation area and dishwasher area. Repeat 10-2-24 **Repeat Violation** **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cases of shell eggs in walk-in-cooler not stored 6" off floor. Repeat 10-2-24 **Repeat Violation** **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed cases of hash down potatoes on floor in walk-in-freezer, and jugs of oil on floor in dry storage area. Repeat 10-2-24 **Repeat Violation** **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed operator correct issue to meet standards for inspection. **Corrected On-Site** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in pan of 72F standing at food prep area and middle at bar in pan of 62F standing water. **Warning**
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zappers at food prep area on counter by reduce ox packing machine and under shelf next to food and equipment at wait staff station in dine room. **Warning**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover missing in dry storage area. Repeat 10-2-24 **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk-in-cooler with heavy dust and mold-like-substance buildup. Repeat 10-2-24 **Repeat Violation** **Warning**
- 25-05-4:Basic - Observed cases single-service articles improperly stored on floor in dry storage area **Warning**
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packed raw beef packed onsite as per operator statement, does not have any labeling. **Warning**
- 24-18-4:Basic - Utensils stored upright with the food-contact surface up at food prep area. **Warning**
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil and mold-like-substance residues. **Warning**
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed reduced oxygen packed fish packed onsite as per operator statement, does not have any labeling. **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over cut peppers and onions in walk-in-cooler. Observed raw shrimp over sauces in reach-in-cooler at cooks line. Observed raw shell eggs over peas and chopped parsley in reach-in-cooler at cooks line. **Warning**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cut fruit and assorted desserts and pastries at buffet not properly protected and lacking sneezeguards. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 15-4oz portions of reduced oxygen packed salmon at cooks line. Salmon was packed onsite without approval HACCP PLAN OR VARIANCE. Observed 7 orders of commercial reduced oxygen packed grouper. Operator voluntarily remove item from use and disposed of all items. **Warning**
- 03F-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 and the time removed from temperature control cannot be determined. See stop sale. Observed individual butter portions, cut fruit, dice tomatoes and sausage and raw shell eggs at buffet and buff omelette station not properly time marked. Operator stated items had only been placed out 1.5 prior and was disposing of them all at end of buffet that only runs for 4 hours. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on shelf at prep table above pans of sauce. Observed operator correct issue to meet standards for inspection. **Corrected On-Site** **Warning**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream, milk, cheese cakes and pies and commercial meatballs in reach-in-coolers and walk-in-cooler all opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 10-2-24 **Repeat Violation** **Warning**
- 11-27-4: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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line soiled. Observed slicer at prep table area with old dried on food stuck to it employee stated it had been use in a couple days. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at cooks line blocked with employee beverages, towels and utensils in sink. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at cooks line or bar. **Warning**
- 11-26-1: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. Email operator Employee Health Agreement. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at cooks line or prep areas. Repeat 10-2-24 **Repeat Violation** **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator modes not have a Time Control Sheet written plan for establishment. Email operator Time Control Sheet and review how to complete sheet and follow policies for time as a control. **Warning**
- 03G-50-1: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 15-4oz portions of reduced oxygen packed salmon at cooks line. Salmon was packed onsite as per operator statement without approval HACCP PLAN OR VARIANCE. Observed raw steaks at reach-in-cooler on cooks line in reduced oxygen packing done onsite as per employee statements. **Warning**
- 53B-13-5: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. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, reduced oxygen packed fish, cut beef, pasta, sauces, lasagna and soups in reach-in-coolers and walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 10-2-24 **Repeat Violation** **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle at shelf on prep table not labeled with bottles contents. **Warning**
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed back hall the runs from front desk behind kitchen is boxes and multiple items blocking fire exit. Repeat 10-2-24 **Repeat Violation**
Food safety inspection conducted on 12/8/2024 revealed 39 total violations (7 high priority, 13 intermediate, 18 basic).
Inspection on 10/2/2024
High Priority
9
Intermediate
5
Basic
11
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed multiple plastic potion cups with no handles used as scoops for dressings at the salad station. The operator discarded the portion cups. **Corrected On-Site** **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured in the kitchen. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Observed peeling plastic on the interior of the ice machine. Observed a broken door handle for the reach in freezer on the cook line. Observed the interior of the roll top reach in cooler door at the pizza station in disrepair. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed the floor underneath equipment on the cook line heavily soiled with food debris and grease. **Repeat Violation**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed raw shell eggs not stored 6 inches off the floor in the walk on cooler.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of dry pasta stored on the floor in dry storage. **Repeat Violation**
- 10-01-5: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 the scoop handle used for oregano not stored above the food. An employee removed the scoop. **Corrected On-Site** **Repeat Violation**
- 38-07-4:Basic - Lights in dry storage area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels near the ice machine and near the three compartment sink. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guards in the walk in cooler soiled with an accumulation of dust. **Repeat Violation**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed a sanitizer bucket at the end of the cook line nearest the pizza oven at 0ppm. An employee added chlorine to 100ppm. **Corrected On-Site**
- 03D-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. Observed cooked tomato pasta sauce (59F - Cooling) in the walk in cooler. The sauce had been held overnight. The operator discarded the sauce.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tomato pasta sauce (59F - Cooling) in the walk in cooler. The sauce had been held overnight. The operator discarded the sauce.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee return to work from the outside and touch clean equipment without washing hands.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed raw salmon packaged onsite using reduced oxygen packaging in the reach in cooler on the cook line. The operator discarded the salmon. **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed green onions in the walk in cooler. The operator properly stored the raw chicken. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (56F - Cold Holding) in the reach in cooler in the prep area. An employee stated the shrimp had been held overnight. The employee discarded the shrimp.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (56F - Cold Holding) in the reach in cooler in the prep area. An employee stated the shrimp had been held overnight. The employee discarded the shrimp. Observed garlic butter (58F - Cold Holding) on a food prep table near the ice machine. The operator stated the butter had been held for approximately 1 hours. The butter was stored in a reach in cooler. The operator was emailed a time for public health control form. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-42-4:High Priority - Vacuum breaker missing at outside mop sink faucet. **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine solution exceeding 200ppm on the cook line near the grill. An employee diluted the solution to 100pmm. **Corrected On-Site**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk held for more than 24 hours behind the bar not properly date marked.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 53B-14-5: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.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap near the ice machine. **Repeat Violation**
- 02C-02-5:Intermediate - Soups and sauces prepared onsite and held more than 24 hours not properly date marked in the walk in cooler. **Repeat Violation**
- 46-01-4:Marked exit/path to marked exit blocked in the hallway behind the front office. For reporting purposes only. **Repeat Violation**
Food safety inspection conducted on 10/2/2024 revealed 26 total violations (9 high priority, 5 intermediate, 11 basic).