TUSCANY NOKOMIS

Name: TUSCANY NOKOMIS
Address: 2300 TAMIAMI TRL N, NOKOMIS, FL, 34275, US
Rating: 0

2300 TAMIAMI TRL N, NOKOMIS, FL 34275

License #6804845

🍕 Pizza/Italian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 23, 2026 · 4 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

TUSCANY NOKOMIS in NOKOMIS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 222 total violations — 53 critical, 42 major, 127 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 10, 2025

The latest inspection on June 23, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

222

Coverage note

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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
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed food debris on top of dishmachine. Employee cleaned during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed ceiling vent over center of cook line with black substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Observed several cutting boards with cut marks on reach in cooler tops.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled between cooking equipment on cook line.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance inside ice machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed food debris on top of dishmachine. Employee cleaned during inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.Operator secured during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed ceiling vent over center of cook line with black substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Observed several cutting boards with cut marks on reach in cooler tops.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled between cooking equipment on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on shelf under steam table on cook line.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn foil on bottom preparation shelves across from dishmachine.Employee removed.
[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.Observed bar dishmachine at 0ppm. Chef added bleach container. Rechecked at 50ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.Observed license expired 12/1/25.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in pizza station reach in cooler, cold holding shrimp ham 56F, sausage 56F. Operator moved to freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard soiled. Employee cleaned during inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice machine against the back wall soiled with a black mold-like substance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled with an accumulation of dust.
[21-05-5] Cloth used as a food-contact surface. Observed a wiping cloth used as a liner for biscotti in the dessert reach in freezer.
[14-09-4] Cutting boards have cut marks and are no longer cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the glass door salad cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored near clean linens near the ice machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee cutting bread with no hair restraint.
[14-11-5] Equipment in poor repair. Observed the gasket for upright reach in freezer on the cook line in disrepair. Observed the door handle for the upright reach in cooler on the cook line in disrepair.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor underneath the equipment soiled with an accumulation of food debris.
[14-69-4] Ice buildup in the dessert reach-in freezer.
[10-08-5] Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop.
[21-04-4] In-use wet wiping cloth/towel used under cutting board in the prep area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on the cook line near the pizza station.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine sanitizer bucket stored near containers of spices on the cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked beef in the 2-door reach in cooler near the office. The operator properly stored the cooked beef.
[41-10-4] Toxic substance/chemical improperly stored. Observed a spray canister of pesticides stored near bags of flour in the prep area. The operator properly stored the pesticide.
[14-14-4] Nonfood-grade basting brush used in food. Observed non-food grade brushes used for sauce. The operator discarded the brushes.
[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. Observed thawed cooked lasagna on the cook line not date marked with the date when removed from the freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods prepared and stored for more than 24 hours with no date mark.
[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.

Disposition: Warning Issued
[24-18-4] Silverware/utensils stored upright with the food-contact surface up at the server station. The operator removed the utensils.
[51-11-4] Carbon dioxide tanks not adequately secured near the ice machine.
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
[14-09-4] Cutting boards have cut marks and is no longer cleanable.
[29-18-4] Drain cover(s) missing in prep area and dry storage.
[14-11-5] Equipment in poor repair. Observed a broken door handle on the reach in freezer on the cook line.
[36-73-4] Floor soiled/has accumulation of debris underneath equipment on the cook line.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed loaves of bread stored near a handwashing sink in the prep area near the ice machine. The bread was properly stored.
[35B-02-4] Insect control device installed over food preparation area. Observed a racquet style bug zapper stored on top of the ready made salad reach in cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in the 2-drawer reach in cooler on the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the server station.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near the three compartment sink.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on top of the 2-drawer reach in cooler on the cook line. The sanitizer bucket was properly stored.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque (52F - Cooling) in the walk in cooler. The lobster bisque was date marked 5/19. The operator discarded the lobster bisque.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed lobster bisque (52F - Cooling) in the walk in cooler. The lobster bisque was date marked 5/19. The operator discarded the lobster bisque.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a dented can of olive oil in dry storage. The operator segregated the oil for return.
[14-31-5] Nonfood-grade bags used in direct contact with bread.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over packaged cooked duck in the cold holding unit near the office.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over whole muscle beef in the reach in cooler near the office.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (48F - Cold Holding); cooked sausage (46F - Cold Holding); sliced cheese (49F - Cold Holding) in the 2-drawer reach in cooler on the cook line. An employee stated the potentially hazardous foods had been held overnight. The above foods were discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (48F - Cold Holding); cooked sausage (46F - Cold Holding); sliced cheese (49F - Cold Holding) in the 2-drawer reach in cooler on the cook line. An employee stated the potentially hazardous foods had been held overnight. The above foods were discarded. Observed butter (55F - Cold Holding) at the server station. Operator was emailed a time as public health control.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray chemicals stored near food in the prep area near the ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed server empty a pitcher of water in the hand sink at the server station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near the ice machine. The operator provided paper towels for the hand sink.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking with working on cooks line.
[14-05-4] Cardboard used to line food-contact shelves in walk-in-cooler.
[36-34-5] Ceiling vents in kitchen soiled with accumulated dust and mold-like substance
[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. Observed 7 orders of commercial reduced oxygen packed grouper. Operator voluntarily remove item from use and disposed of all items.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters and in handwashing sink at cooks line and prep areas.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen and buffet staff engaged in food preparation without proper hair restraints.
[36-73-4] Floor soiled and has heavy accumulation of debris under equipment at cooks line,preparation area and dishwasher area. Repeat 10-2-24
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed cases of shell eggs in walk-in-cooler not stored 6" off floor. Repeat 10-2-24
[08B-38-4] Food stored on floor. Observed cases of hash down potatoes on floor in walk-in-freezer, and jugs of oil on floor in dry storage area. Repeat 10-2-24
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed operator correct issue to meet standards for inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in pan of 72F standing at food prep area and middle at bar in pan of 62F standing water.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zappers at food prep area on counter by reduce ox packing machine and under shelf next to food and equipment at wait staff station in dine room.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover missing in dry storage area. Repeat 10-2-24
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk-in-cooler with heavy dust and mold-like-substance buildup. Repeat 10-2-24
[25-05-4] Observed cases single-service articles improperly stored on floor in dry storage area
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packed raw beef packed onsite as per operator statement, does not have any labeling.
[24-18-4] Utensils stored upright with the food-contact surface up at food prep area.
[22-16-4] Walk-in cooler shelves have accumulation of soil and mold-like-substance residues.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed reduced oxygen packed fish packed onsite as per operator statement, does not have any labeling.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over cut peppers and onions in walk-in-cooler. Observed raw shrimp over sauces in reach-in-cooler at cooks line. Observed raw shell eggs over peas and chopped parsley in reach-in-cooler at cooks line.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cut fruit and assorted desserts and pastries at buffet not properly protected and lacking sneezeguards.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 15-4oz portions of reduced oxygen packed salmon at cooks line. Salmon was packed onsite without approval HACCP PLAN OR VARIANCE. Observed 7 orders of commercial reduced oxygen packed grouper. Operator voluntarily remove item from use and disposed of all items.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed individual butter portions, cut fruit, dice tomatoes and sausage and raw shell eggs at buffet and buff omelette station not properly time marked. Operator stated items had only been placed out 1.5 prior and was disposing of them all at end of buffet that only runs for 4 hours.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical spray bottle on shelf at prep table above pans of sauce. Observed operator correct issue to meet standards for inspection.
[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. Observed heavy cream, milk, cheese cakes and pies and commercial meatballs in reach-in-coolers and walk-in-cooler all opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 10-2-24
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line soiled. Observed slicer at prep table area with old dried on food stuck to it employee stated it had been use in a couple days.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink at cooks line blocked with employee beverages, towels and utensils in sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at cooks line or bar.
[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. Email operator Employee Health Agreement.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink at cooks line or prep areas. Repeat 10-2-24
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator modes not have a Time Control Sheet written plan for establishment. Email operator Time Control Sheet and review how to complete sheet and follow policies for time as a control.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed 15-4oz portions of reduced oxygen packed salmon at cooks line. Salmon was packed onsite as per operator statement without approval HACCP PLAN OR VARIANCE. Observed raw steaks at reach-in-cooler on cooks line in reduced oxygen packing done onsite as per employee statements.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, reduced oxygen packed fish, cut beef, pasta, sauces, lasagna and soups in reach-in-coolers and walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 10-2-24
[41-17-4] Spray bottle containing toxic substance not labeled. Observed chemical spray bottle at shelf on prep table not labeled with bottles contents.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed back hall the runs from front desk behind kitchen is boxes and multiple items blocking fire exit. Repeat 10-2-24

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple plastic potion cups with no handles used as scoops for dressings at the salad station. The operator discarded the portion cups.
[51-11-4] Carbon dioxide tanks not adequately secured in the kitchen.
[14-11-5] Equipment in poor repair. Observed peeling plastic on the interior of the ice machine. Observed a broken door handle for the reach in freezer on the cook line. Observed the interior of the roll top reach in cooler door at the pizza station in disrepair.
[36-73-4] Floor soiled/has accumulation of debris. Observed the floor underneath equipment on the cook line heavily soiled with food debris and grease.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed raw shell eggs not stored 6 inches off the floor in the walk on cooler.
[08B-38-4] Food stored on floor. Observed boxes of dry pasta stored on the floor in dry storage.
[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 the scoop handle used for oregano not stored above the food. An employee removed the scoop.
[38-07-4] Lights in dry storage area missing the proper shield, sleeve coatings or covers.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near the ice machine and near the three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guards in the walk in cooler soiled with an accumulation of dust.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed a sanitizer bucket at the end of the cook line nearest the pizza oven at 0ppm. An employee added chlorine to 100ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tomato pasta sauce (59F - Cooling) in the walk in cooler. The sauce had been held overnight. The operator discarded the sauce.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tomato pasta sauce (59F - Cooling) in the walk in cooler. The sauce had been held overnight. The operator discarded the sauce.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee return to work from the outside and touch clean equipment without washing hands.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed raw salmon packaged onsite using reduced oxygen packaging in the reach in cooler on the cook line. The operator discarded the salmon.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed green onions in the walk in cooler. The operator properly stored the raw chicken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (56F - Cold Holding) in the reach in cooler in the prep area. An employee stated the shrimp had been held overnight. The employee discarded the shrimp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (56F - Cold Holding) in the reach in cooler in the prep area. An employee stated the shrimp had been held overnight. The employee discarded the shrimp. Observed garlic butter (58F - Cold Holding) on a food prep table near the ice machine. The operator stated the butter had been held for approximately 1 hours. The butter was stored in a reach in cooler. The operator was emailed a time for public health control form.
[29-42-4] Vacuum breaker missing at outside mop sink faucet.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine solution exceeding 200ppm on the cook line near the grill. An employee diluted the solution to 100pmm.
[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. Observed milk held for more than 24 hours behind the bar not properly date marked.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap near the ice machine.
[02C-02-5] Soups and sauces prepared onsite and held more than 24 hours not properly date marked in the walk in cooler.
[46-01-4] Marked exit/path to marked exit blocked in the hallway behind the front office. For reporting purposes only.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top of the warewashing machine.
[51-11-4] Carbon dioxides not adequately secured near the ice machine.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed an ice cream scoop stored near a handwashing sink exposed to splash at the salad prep reach in cooler.
[14-11-5] Equipment in poor repair. Observed a broken door handle on the reach in freezer at the end of the cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed the floor underneath equipment on the cook line heavily soiled with food debris.
[08B-38-4] Food stored on floor. Observed boxes of dry pasta stored on the floor in the dry storage area. Observed multiple foods stored on the floor in the walk in cooler.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[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 handles for salt and seasoning not stored above the foods. The operator properly stored the scoop handles.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice scoop stored in 80F standing water near the salad reach in cooler.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dry storage area.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near the ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holster for the soda gun behind the bar soiled with a slime like substance. Observed fan guards in the walk in cooler soiled with an accumulation of dust.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on the floor in the dry storage area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored unprotected near the ice machine.
[14-31-5] Observed non-food grade bags used to store bread in the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bread in the reach in cooler at the end of the cook line. Observed raw chicken stored in same container as cooked chicken in the walk in cooler. Observed raw chicken stored over deli ham and sliced cheese in the walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soups and cooked lasagna prepared on site and held for more than 24 hours with no date mark in the walk in cooler.
[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.
[46-01-4] Marked exit/path to marked exit blocked in the hallway behind the office. For reporting purposes only.

Disposition: Met Inspection Standards
[16-21-4] Observed: Accumulation of debris on top of the warewashing machine.
[51-11-4] Observed: Carbon dioxide tanks not adequately secured near the ice machine.
[36-73-4] Observed: Floor soiled/has accumulation of debris. Observed the floors underneath equipment throughout the kitchen soiled with a build up of food and debris. Observed the floor of the walk in freezer soiled with debris.
[08B-38-4] Observed: Food stored on floor. Observed plastic containers of sauce and veal stored on the floor in the walk in cooler. Observed boxes of chicken stored on the floor in the walk in cooler.
[10-07-4] Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 79F standing water in the salad prep area. The operator removed the scoop from the standing water.
[38-07-4] Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
[40-06-5] Observed: Multiple employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single service items in the bread prep area.
[16-62-1] Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] Observed: No soap provided at handwash sink near the ice machine.
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over containers of sour cream in the reach in cooler in the storage area. The operator properly stored the raw beef.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soups prepared over 24 hours not date marked in the walk in cooler. Observed cooked pasta held over 24 hours not date marked in the walk in cooler.
[25-05-4] Observed: Single-service articles improperly stored. Observed plastic to go boxes and pizza boxes stored on the floor in the storage area.
[41-27-4] Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a sanitizer bucket with a chlorine solution over 200ppm underneath the cook line. The operator discarded the solution and refilled to 100ppm.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top of the warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for Caesar dressing. The operator removed the portion cup.
[51-11-4] Carbon dioxides not adequately secured near the ice machine.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed an ice cream scoop stored near a handwashing sink exposed to splash at the salad prep reach in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting in the prep area.
[14-11-5] Equipment in poor repair. Observed a broken door handle on the reach in freezer at the end of the cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed the floor underneath equipment on the cook line heavily soiled with food debris.
[08B-38-4] Food stored on floor. Observed boxes of dry pasta stored on the floor in the dry storage area. Observed multiple foods stored on the floor in the walk in cooler.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[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 handles for salt and seasoning not stored above the foods. The operator properly stored the scoop handles.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice scoop stored in 80F standing water near the salad reach in cooler.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dry storage area.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near the ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holster for the soda gun behind the bar soiled with a slime like substance. Observed fan guards in the walk in cooler soiled with an accumulation of dust.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on the floor in the dry storage area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored unprotected near the ice machine.
[29-20-5] Very slow draining water in handwash sink near the three compartment sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed bread stored in non-food grade bags in the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bread in the reach in cooler at the end of the cook line. Observed raw chicken stored in same container as cooked chicken in the walk in cooler. Observed raw chicken stored over deli ham and sliced cheese in the walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle raw chicken the handle a container of non-stick spray without changing gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sausage (46F - Cold Holding); cooked potatoes (46F - Cold Holding in the reach in cooler near the freezer at the end of the cook line. Salad reach in cooler; cut lettuce (50F - Cold Holding); raw calamari (45F - Cold Holding); cooked mussels (49F - Cold Holding); ricotta cheese (52F - Cold Holding); fresh mozzarella (49F - Cold Holding); cannoli cream (48F - Cold Holding); sliced cheese (51F - Cold Holding); Caesar dressing (51F - Cold Holding) in the salad prep reach in cooler. The operator stated the above foods have been held overnight The operator discarded the above food items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (46F - Cold Holding); cooked potatoes (46F - Cold Holding in the reach in cooler near the freezer at the end of the cook line. Salad reach in cooler; cut lettuce (50F - Cold Holding); raw calamari (45F - Cold Holding); cooked mussels (49F - Cold Holding); ricotta cheese (52F - Cold Holding); fresh mozzarella (49F - Cold Holding); cannoli cream (48F - Cold Holding); sliced cheese (51F - Cold Holding); Caesar dressing (51F - Cold Holding) in the salad prep reach in cooler. The operator stated the above foods have been held overnight The operator discarded the above food items. Observed garlic butter (52F - Cold Holding) on a food prep table near the ice machine. The operator stated the butter had been held for less than 1 hour. The operator placed the butter in the walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine sanitizer bucket exceeding 200ppm stored on a cutting board at the pizza station. The operator diluted the solution and properly stored the sanitizer bucket.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soups and cooked lasagna prepared on site and held for more than 24 hours with no date mark in the walk in cooler.
[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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispensers near the ice machine and the salad reach in cooler unable to dispense soap. The operator replaced the batteries.
[46-01-4] Marked exit/path to marked exit blocked in the hallway behind the office. For reporting purposes only.

Disposition: Warning Issued
[16-21-4] Observed: Accumulation of debris on top of the warewashing machine.
[51-11-4] Observed: Carbon dioxide tanks not adequately secured near the ice machine.
[41-07-4] Observed: Container of medicine improperly stored. Observed a bottle of eye drops stored above pepper grinders in the bread prep area. The operator properly stored the eye drops.
[12B-07-4] Observed: Employee beverage containers on a food preparation table or over/next to clean equipment/utensils in the bread prep area.
[09-01-4] Observed: 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. Observed an employee use bare hand contact with ice while filling drink cups. The employee discarded the ice.
[50-08-7] Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed the establishment changed ownership over 1 month without submitting license change to DBPR.
[36-73-4] Observed: Floor soiled/has accumulation of debris. Observed the floors underneath equipment throughout the kitchen soiled with a build up of food and debris. Observed the floor of the walk in freezer soiled with debris.
[08B-38-4] Observed: Food stored on floor. Observed plastic containers of sauce and veal stored on the floor in the walk in cooler. Observed boxes of chicken stored on the floor in the walk in cooler.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Observed an employee fill a pot with water from the hand sink near the three compartment sink.
[10-17-4] Observed: In-use knife/knives stored in cracks between the reach in cooler and the hand sink in the salad prep area.
[10-07-4] Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 79F standing water in the salad prep area. The operator removed the scoop from the standing water.
[38-07-4] Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
[40-06-5] Observed: Multiple employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single service items in the bread prep area.
[16-62-1] Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[51-16-7] Observed: No plan review submitted and approved for change of ownership. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[31B-03-4] Observed: No soap provided at handwash sink near the ice machine.
[33-38-4] Observed: No waste receptacle installed at handwash sink provided with disposable towels near the three compartment sink.
[35A-09-4] Observed: Presence of insects, rodents, or other pests. Observed approximately 10 ants on a food like substance on the floor near the ice machine. The operator cleaned and discarded the food like substance and ants outside in the dumpster.
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over containers of sour cream in the reach in cooler in the storage area. The operator properly stored the raw beef.
[08A-20-5] Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw veal in the walk in cooler. The operator properly stored the raw foods.
[02B-02-5] Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator was printed and posted a consumer advisory.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soups prepared over 24 hours not date marked in the walk in cooler. Observed cooked pasta held over 24 hours not date marked in the walk in cooler.
[25-05-4] Observed: Single-service articles improperly stored. Observed plastic to go boxes and pizza boxes stored on the floor in the storage area.
[12A-09-4] Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher handle soiled dishware with gloves then handle clean dishware without changing gloves.
[41-10-4] Observed: Toxic substance/chemical improperly stored. Observed dishwashing detergent stored over squeeze bottles of caramel in the storage area. The operator properly stored the detergent.
[41-27-4] Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a sanitizer bucket with a chlorine solution over 200ppm underneath the cook line. The operator discarded the solution and refilled to 100ppm.
[41-15-5] Observed: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket with a chlorine solution over 200ppm on a food prep area at the pizza station. The operator discarded the solution, refilled to 100ppm and properly stored the sanitizer bucket.