DirtyFLRestaurant Inspection Data

IL TOSCANO RISTORANTE

Food safety records indicate IL TOSCANO RISTORANTE in PEMBROKE PINES has 7 inspections with a 2.5/5 overall rating. Recent inspections show improving food safety practices.

20170 PINES BLVD STE 111

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/20/2025

Inspection #: Visit ID: 13552771

  • N/A:No Violations Were Observed

Inspection Date: 10/17/2025

Inspection #: Visit ID: 10914570

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- build up of pink like substance, employee cleaned and sanitized. Corrected On-Site Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Storage are- next to bar- to go containers no inverted, manager inverted. Corrected On-Site Warning
  • 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. -One employee began to work in cook line without washing hands first. -Second employee began to work in dishwasher area, touched clean equipment in storage rack, without washing hands first. After manager instructed, both employees washed hands. Corrected On-Site Warning
  • 12A-13-4: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 came from back entrance door, proceeded to salad station, open flip top, without changing gloves/ washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
  • 12A-29-4: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 working in cook line, used a soiled wiping cloth to clean cutting board, after grabbed a clean spoon to stir a marinara sauce, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler, tray of portioned fish over open container of stewed beef. Employee removed ready to eat beef and stored on top of fish. Corrected On-Site 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. cooked spaghetti (46F, per employee food held less than 4 hours, advised operator to closed flip top and bring back food inside walk in cooler for a quick chill **Corrective Action Taken** Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working in food preparation at the time of Inspection. Warning

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8996120

  • 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.

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8995762

  • 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**

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8738352

  • 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

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8526198

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths on prep table and dry goods storage shelf. Employee removed. Corrected On-Site
  • 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. Walk in cooler- container of chick peas, container of crab cakes. Prep yesterday morning, employee dated. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. March/2023. Repeat Violation

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8359563

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.bowl inside container of parmesan cheese . Employee removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prep or portioned today. pasta station Lower cooler-; butter (46F - Cold Holding); heavy cream (45F - Cold Holding), per operator food held 2 hours, iced added for a quick chill
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags Repeat Violation
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.