TOSCANA LITTLE ITALY

Name: TOSCANA LITTLE ITALY
Address: 4440 HENDRICKS AVE, JACKSONVILLE, FL, 32207, US
Rating: 83.7

4440 HENDRICKS AVE, JACKSONVILLE, FL 32207

License #2614673

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TOSCANA LITTLE ITALY in JACKSONVILLE currently holds an InspectFL Health Score of 83.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 31 total violations — 1 critical, 7 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook making sauce, no hair restraint, he put one one
[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
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go trays in back storage, manager inverted them
[29-11-4] Water leaking from pipe and/or faucet/handle. Under triple sink, container in place for small leak
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee placed some
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By dish machine
[16-03-4] Accumulation of debris inside warewashing machine. Also exterior, old food build up
[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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink by pizza station
[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
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. One is broken
[16-46-4] Old labels stuck to food containers after cleaning. Employee removed it
[14-01-5] Bowl or other container with no handle used to dispense food. On chili pepper, manager removed it

Disposition: Inspection Completed - No Further Action
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed lettuce, explained to 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in one prep cooler, blackish
[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
[16-03-4] Accumulation of debris inside warewashing machine.
[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
[14-11-5] Equipment in poor repair. Torn gasket in prep cooler
[29-08-4] Plumbing system in disrepair. Hand sink by triple sink pulled out a little but from wall, hanging a little bit
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled container in hand sink by cook line, explain him
[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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In back storage, manager secured them
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee working with open foods

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