IL TOSCANO RISTORANTE
20170 PINES BLVD STE 111, Pembroke Pines FL 33029 · 954-367-7973
Last inspected Mar 9, 2026 · 8 visits since October 2023
JAN 24
OCT 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prep or portioned today. pasta station Lower cooler-; butter (46F - Cold Holding); heavy cream (45F - Cold Holding), per operator food held 2 hours, iced added for a quick chill
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio on menu; not marked as a raw item. Operator reprinted menus either food marked as a raw item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dish machine.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator reprinted menus with consumer advisory included.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold-like substance inside kitchen ice machine.
Show the remaining 2 findings ▾
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 handle in contact with bread crumbs inside bread crumb bin, in dry storage room. Operator properly stored.
Time/temperature control for safety food not maintained frozen solid in a freezer. Observed chest freezer// raw shrimp (32F - Cold Holding); raw steak (31F - Cold Holding). Foods not frozen solid.
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -One employee began to work in cook line without washing hands first. -Second employee began to work in dishwasher area, touched clean equipment in storage rack, without washing hands first. After manager instructed, both employees washed hands.
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. Employee came from back entrance door, proceeded to salad station, open flip top, without changing gloves/ washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in cook line, used a soiled wiping cloth to clean cutting board, after grabbed a clean spoon to stir a marinara sauce, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler, tray of portioned fish over open container of stewed beef. Employee removed ready to eat beef and stored on top of fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. cooked spaghetti (46F, per employee food held less than 4 hours, advised operator to closed flip top and bring back food inside walk in cooler for a quick chill
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working in food preparation at the time of Inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- build up of pink like substance, employee cleaned and sanitized.
Single-service articles not stored inverted or protected from contamination. Storage are- next to bar- to go containers no inverted, manager inverted.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Hot Shot -Spray Can. Storage area in rear kitchen. Employee removed.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times.baking cart in front of sink. In cook line. Manager removed.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned.
Oct 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Left flip top-pasta station-; cooked spaghetti (54F - Cold Holding); cooked penne pasta (55F - Cold Holding); chicken broth (50F - Cold Holding); sautéed red peppers (52F - Cold Holding); heavy cream (61F - Cold Holding) -Salad station-; cut tomatillos (55F - Cold Holding); pico de gallo (51F - Cold Holding), per employee food held overnight. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine test kit for dishwasher -quaternary test strips for triple sink and wiping cloths
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and AC vents around entire kitchen,,build up of grease and dust.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. a'flip top salad station -flip top pasta station Both units not keeping time temperature control food to required temperatures of 41F or below. Observed temperatures of ambient thermometers inside units to 55-61F)
Walk-in cooler/freezer shelves with rust that has pitted the surface. All storage shelves inside walk in cooler with substantial build up of rust
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
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. Dishwasher (Chlorine 00ppm)
Nonfood-grade containers used for food storage - direct contact with food. Salad station- containers of green cuts covered with cloth napkins, employee removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in Cooler-portioned raw beef and raw veal over a tray of portioned Swazi fish, calamari and red snapper, employee placed beef and veal under sea food tray.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Left flip top-pasta station-; cooked spaghetti (54F - Cold Holding); cooked penne pasta (55F - Cold Holding); chicken broth (50F - Cold Holding); sautéed red peppers (52F - Cold Holding); heavy cream (61F - Cold Holding) -Salad station-; cut tomatillos (55F - Cold Holding); pico de gallo (51F - Cold Holding), per employee food held overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Left flip top-pasta station-; cooked spaghetti (54F - Cold Holding); cooked penne pasta (55F - Cold Holding); chicken broth (50F - Cold Holding); sautéed red peppers (52F - Cold Holding); heavy cream (61F - Cold Holding) -Salad station-; cut tomatillos (55F - Cold Holding); pico de gallo (51F - Cold Holding), per employee food held overnight. See stop sale.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Clam/mussel/oyster tags not marked with last date served. Clam tags.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine test kit for dishwasher -quaternary test strips for triple sink and wiping cloths
No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen, in front of walk in cooler, employee provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and AC vents around entire kitchen,,build up of grease and dust.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. a¿¿flip top salad station -flip top pasta station Both units not keeping time temperature control food to required temperatures of 41F or below. Observed temperatures of ambient thermometers inside units to 55-61F)
Insect control device installed over food preparation area. Bar area, device installed over hand wash sink, employee removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All storage shelves inside walk in cooler with substantial build up of rust
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- container of chick peas, container of crab cakes. Prep yesterday morning, employee dated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. March/2023.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths on prep table and dry goods storage shelf. Employee removed.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prep or portioned today. pasta station Lower cooler-; butter (46F - Cold Holding); heavy cream (45F - Cold Holding), per operator food held 2 hours, iced added for a quick chill
Clam/mussel/oyster tags not marked with last date served. Clam tags
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food.bowl inside container of parmesan cheese. Employee removed
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.