IL TOSCANO RISTORANTE
20170 PINES BLVD STE 111
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned. **Corrected On-Site** **Repeat Violation**
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot Shot -Spray Can. Storage area in rear kitchen. Employee removed. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.baking cart in front of sink. In cook line. Manager removed. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 1/8/2025 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 10/7/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and AC vents around entire kitchen,,build up of grease and dust. **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. a'flip top salad station -flip top pasta station Both units not keeping time temperature control food to required temperatures of 41F or below. Observed temperatures of ambient thermometers inside units to 55-61F) **Warning** - From follow-up inspection 2024-10-07: Salad station - keeping time control temperatures to 41F or below. Pasta station flip top is out of service **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All storage shelves inside walk in cooler with substantial build up of rust **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Left flip top-pasta station-; cooked spaghetti (54F - Cold Holding); cooked penne pasta (55F - Cold Holding); chicken broth (50F - Cold Holding); sautéed red peppers (52F - Cold Holding); heavy cream (61F - Cold Holding) -Salad station-; cut tomatillos (55F - Cold Holding); pico de gallo (51F - Cold Holding), per employee food held overnight. See stop sale. **Warning** - From follow-up inspection 2024-10-07: Salad station- cut lettuce (42F) Left flip top pasta station- out of service, no food stored **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine test kit for dishwasher -quaternary test strips for triple sink and wiping cloths **Warning** - From follow-up inspection 2024-10-07: Observed chlorine sanitizer on site, still missing quaternary sanitizer **Time Extended**
Food safety inspection conducted on 10/7/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/4/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and AC vents around entire kitchen,,build up of grease and dust. **Warning**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. a¿¿flip top salad station -flip top pasta station Both units not keeping time temperature control food to required temperatures of 41F or below. Observed temperatures of ambient thermometers inside units to 55-61F) **Warning**
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bar area, device installed over hand wash sink, employee removed. **Corrected On-Site** **Warning**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All storage shelves inside walk in cooler with substantial build up of rust **Warning**
- 22-41-4: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 00ppm) **Warning**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Salad station- containers of green cuts covered with cloth napkins, employee removed. **Corrected On-Site** **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in Cooler-portioned raw beef and raw veal over a tray of portioned Swazi fish, calamari and red snapper, employee placed beef and veal under sea food tray. **Corrected On-Site** **Warning**
- 01B-02-5: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. Food not prepared or portioned today. -Left flip top-pasta station-; cooked spaghetti (54F - Cold Holding); cooked penne pasta (55F - Cold Holding); chicken broth (50F - Cold Holding); sautéed red peppers (52F - Cold Holding); heavy cream (61F - Cold Holding) -Salad station-; cut tomatillos (55F - Cold Holding); pico de gallo (51F - Cold Holding), per employee food held overnight. Employee discarded. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Left flip top-pasta station-; cooked spaghetti (54F - Cold Holding); cooked penne pasta (55F - Cold Holding); chicken broth (50F - Cold Holding); sautéed red peppers (52F - Cold Holding); heavy cream (61F - Cold Holding) -Salad station-; cut tomatillos (55F - Cold Holding); pico de gallo (51F - Cold Holding), per employee food held overnight. See stop sale. **Warning**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine test kit for dishwasher -quaternary test strips for triple sink and wiping cloths **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen, in front of walk in cooler, employee provided. **Corrected On-Site** **Warning**
Food safety inspection conducted on 10/4/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).