TUSCANY NOKOMIS

Name: TUSCANY NOKOMIS
Address: 2300 TAMIAMI TRL N, NOKOMIS, FL, 34275, US
Rating: 67.8

2300 TAMIAMI TRL N, NOKOMIS, FL 34275

License #6804845

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

67.8 Grade F / 100

Failing Health Score

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Quick take

TUSCANY NOKOMIS in NOKOMIS currently holds an InspectFL Health Score of 67.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 6 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

July 18, 2025

The latest inspection on April 20, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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: Administrative complaint recommended
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.Observed license expired 12/1/25.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.Operator secured during inspection.
[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.
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed food debris on top of dishmachine. Employee cleaned during inspection.
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled between cooking equipment 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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance inside ice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard soiled. Employee cleaned during inspection.
[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.

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee cutting bread with no hair restraint.
[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.
[10-08-5] Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[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.
[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.
[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-04-4] No handwashing sign provided at a hand sink used by food employees on the cook line near the pizza station.
[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.
[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.
[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.
[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.
[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.
[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.
[14-69-4] Ice buildup in the dessert reach-in freezer.
[14-09-4] Cutting boards have cut marks and are no longer cleanable.
[21-04-4] In-use wet wiping cloth/towel used under cutting board in the prep area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor underneath the equipment soiled with an accumulation of food debris.
[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.
[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.
[14-14-4] Nonfood-grade basting brush used in food. Observed non-food grade brushes used for sauce. The operator discarded the brushes.

Community reaction

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Community pulse