TUSCANY GRILL

High Priority - 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. Observe dish washer touching dirty dishes to clean from dish washer machine. Reeducate the dish washer to wash hands before touching clean equipment and he did Corrected On-Site

High Priority - Food placed in soiled container/equipment. Outside of Raw Chicken tubs in walk in cooler are soiled

High Priority - Pesticide-emitting strip present in food prep area. In multiple areas of kitchen. Manager had them removed. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe food dated from 1/26/2026 that is stored in walk in cooler. Issue stop sale. Operator replaced paper discard the food item Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found observed 4 rodent droppings behind electrical panel. Supervisors on duty stated next day callback. Operator did clean up droppings and discarded themWarning Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe food dated from 1/26/2026 that is stored in walk in cooler. Issue stop sale. Operator replaced paper discard the food item. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Lori and Gina

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and can opening blade

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink in servers station is not operating. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in servers station is not in operation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling, walls, and floors are soiled

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Tongs hanging on shelves in walkway

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink in dish area need a splash wall from clean equipment . Operator put a panel up for up Corrective Action Taken Warning

Basic - Dead roaches on premises. Observer 5 dead roaches. Operator clean and discarded dead roaches Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer and soda bibs in prep area

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelves in walkway

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt container

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving, clean equipment,

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected

Basic - Walk-in cooler shelving are soiled Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink and hand wash sink next to walk in cooler

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ragu sauce cooling over night 64F Warning

High Priority - Live, 10 small flying insects in food preparation area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Can opener blade heavily soiled. Slicer blade and guard heavily soiled. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In deep plastic bucket

Intermediate - Handwash sink used for purposes other than handwashing. Server station hand sink used as dump station.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 bowing down around pipes

Basic - 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. Coffee in prep area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse in dry storage area Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Floor drains on the cook line heavily soiled. Corrective Action Taken

Basic - Hand sink on cook line heavily soiled Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Precook cutting the cabbage before washing.

Basic - Wall soiled above expo heavily soiled

Basic - Working containers of food removed from original container not identified by common name. Several squeeze bottles with, water,alcohol and oil on the cook line Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 live flying insects in dish area and 3 in prep area Repeat Violation Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle in dish area hangs below the flood rim of sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of Reach in cooler on cook line across from stove top near the salad area. cut tomatoes (51F - Cold Holding); raw scallops (52F - Cold Holding); clam (52F - Cold Holding); cooked onions (51F - Cold Holding); butter (53F - Cold Holding); raw veal (53F - Cold Holding). Operator stated that the unit had recently been restocked and moved all items to walk in cooler to reduce temperature In dessert Reach in cooler cheesecake (48F - Cold Holding); tiramisu (47F - Cold Holding); whipped cream (47F - Cold Holding). Operator moved to walk in freezer Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in dish area Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine on service aisle has an accumulation of mold like substance. Operator cleaned Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On counter in service aisle. Operator identified Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has an ice buildup on multiple surfaces Repeat Violation

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menus do not reflect salmon being served undercooked. Warning - From follow-up inspection 2022-03-31: No change Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in kitchen areas. Observed 2 live flying insects in dining area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in Reach in cooler. Raw scallops being stored over butter and a container of pesto. Operator rearranged Reach in cooler . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line. In Reach in cooler across from stove top. cooked sausage (50°F - Cold Holding); clams (49°F - Cold Holding); mussels (49°F - Cold Holding); butter (50°F - Cold Holding); heavy cream (54°F - Cold Holding); shrimp (49°F - Cold Holding) items were over stocked after the lunch rush. Operator removed and returned to refrigeration Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line. Marsala (112°F - Hot Holding) containing heavy cream and cooked mushrooms. Operator stated that it had been in the well since open. SEE STOP SALE Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in dish area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menus do not reflect salmon being served undercooked. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment does not have a consumer advisory available. Provided operator with signage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen. Ice machine has an accumulation of mold like substance on interior behind deflector plate

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over service area in dining room is not smooth and easily cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a build up of ice on ceiling, walls, condenser and along door

Basic - In-use tongs stored on equipment door handle between uses. On cook line. Tongs hanging on front door of oven. Operator moved Corrected On-Site