TOSCANA LITTLE ITALY

Name: TOSCANA LITTLE ITALY
Address: 4440 HENDRICKS AVE, JACKSONVILLE, FL, 32207, US
Rating: 53.2

4440 HENDRICKS AVE, JACKSONVILLE, FL 32207

License #2614673

🍕 Pizza/Italian ℹ️

53.2 Grade F / 100

Failing Health Score

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Latest inspection

March 20, 2026 · 15 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TOSCANA LITTLE ITALY in JACKSONVILLE currently holds an InspectFL Health Score of 53.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 85 total violations — 9 critical, 21 major, 55 minor.

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Clean inspections

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Latest clean pass

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The latest inspection on March 20, 2026 shows 15 observation rows: no critical rows, 3 major, and 12 minor.

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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TOSCANA LITTLE ITALY 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
[29-11-4] Water leaking from pipe and/or faucet/handle. Under triple sink, container in place for small leak
[16-03-4] Accumulation of debris inside warewashing machine. Also exterior, old food build up
[14-01-5] Bowl or other container with no handle used to dispense food. On chili pepper, manager removed it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink by pizza station
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook handling cooked beef, no beard guard, he put one on
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook making sauce, no hair restraint, he put one one
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. One is broken
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with blackish build up in salad cooler, prep area, cart with old food build up by stove, doors frame with old build up on both prep cooler at cook line
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By dish machine
[16-46-4] Old labels stuck to food containers after cleaning. Employee removed it
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go trays in back storage, manager inverted them
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Soft cheese opened 2 days ago, dated by manager
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee placed some
[11-26-1] 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. For two new employee here that handle food, cook and makes salads, she has blank form, employees read and signed

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In back storage, manager secured them
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drink above prep cooler, employee discarded it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee working with open foods
[14-11-5] Equipment in poor repair. Torn gasket in prep cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in one prep cooler, blackish
[29-08-4] Plumbing system in disrepair. Hand sink by triple sink pulled out a little but from wall, hanging a little bit
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed lettuce, explained to him
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. In prep pizza unit, food build up
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed tomatoes and basil fit bread topping, explained to him, employee discarded it and washed hands
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Build up on interior of pasta pot on stove, also exterior
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled container in hand sink by cook line, explain him
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna taken out a couple of days ago from freezer
[53B-14-5] 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. Employee expired on February 2025

Disposition: Met Inspection Standards
[06-09-1] 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. Manager puncture them
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods, put one on
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for pooled eggs, moved to another container
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, moved by employee
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by pizza area, manager placed it outside, vent in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket,got new bucket, 200 ppm quat
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chopping garnishes, he got gloves
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tiramisu opened on 10-24-24
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[11-26-1] 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. For new employee here
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by dish machine, employee brought roll

Disposition: Met Inspection Standards
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by cook line
[10-12-5] In-use ice scoop stored on soiled surface between uses. Employee placed them by dish machine to be washed
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. On sauce, prep units
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Containers for lids, storage shelf by diswasher
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. One is broken
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f egg wash on top of flour in prep unit, employee voluntarily discarded it
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31A-11-4] Handwash sink used for purposes other than handwashing. Filling container with water and dumping, hand sink by cook line, employee stopped
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mgr fixed it
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. For pasta, employee write date on
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta yesterday early afternoon , employee write date on
[41-17-4] Spray bottle containing toxic substance not labeled. On chemical shelf, mgr write cleaner