IL TOSCANO RISTORANTE

Name: IL TOSCANO RISTORANTE
Address: 20170 PINES BLVD STE 111, PEMBROKE PINES, FL, 33029, US
Rating: 67.4

20170 PINES BLVD STE 111, PEMBROKE PINES, FL 33029

License #1624520

🍕 Pizza/Italian ℹ️

67.4 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IL TOSCANO RISTORANTE in PEMBROKE PINES currently holds an InspectFL Health Score of 67.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 45 total violations — 13 critical, 16 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 20, 2025

The latest inspection on March 9, 2026 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

IL TOSCANO RISTORANTE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold-like substance inside kitchen ice machine.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with bread crumbs inside bread crumb bin, in dry storage room. Operator properly stored.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. Observed chest freezer// raw shrimp (32F - Cold Holding); raw steak (31F - Cold Holding). Foods not frozen solid.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio on menu; not marked as a raw item. Operator reprinted menus either food marked as a raw item.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dish machine.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator reprinted menus with consumer advisory included.

Disposition: Warning Issued
[22-20-5] 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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Storage are- next to bar- to go containers no inverted, manager inverted.
[12A-16-4] 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.
[12A-13-4] 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.
[12A-29-4] 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.
[08A-02-6] 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.
[03A-02-5] 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
[53A-05-6] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen
[36-34-5] 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.
[14-74-7] 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)
[35B-02-4] Insect control device installed over food preparation area. Bar area, device installed over hand wash sink, employee removed.
[14-17-4] 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
[22-41-4] 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)
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Salad station- containers of green cuts covered with cloth napkins, employee removed.
[08A-20-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags.
[16-37-1] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen, in front of walk in cooler, employee provided.