TUSCANY ITALIAN BISTRO
9375 EMERALD COAST PKWY UNIT 20, Miramar Beach FL 32550
Last inspected May 11, 2026 · 6 visits since November 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs in red sauce 124F (5:30-6:30). Chef reheated meatballs in sauce to 179F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink- quaternary solution 500 ppm. Chef corrected solution to 200 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 500 ppm.
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/. Nanci Lanni 2-1-21.
Cutting board at make bar has cut marks and is no longer cleanable.
Show the remaining 1 finding ▾
Food stored on floor. Carbon of house made veggie sauce stored on floor in walk in cooler. Chef placed sauce on shelf.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No conspicuously located ambient air temperature thermometer in walk in cooler. Chef placed thermometer in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet Mop stored in empty mop bucket. Employee hung mop to dry.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
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Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine 0 ppm. Chef corrected to 50 ppm.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ice scoop handle in contact with ice. Chef removed scoop from ice and sent to warehouse washing area.
In-use wiping cloth/towel used under cutting board.
Multiple Cutting boards have cut marks and are no longer cleanable.
Soiled dry wiping cloth in use on cook line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs in red sauce 124F (5:30-6:30). Chef reheated meatballs in sauce to 179F.
Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with cart. Employee removed cart from sink.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times in kitchen. Sink blocked with trash can. Chef moved trash can away from sink..
Cloth used as a food-contact surface under tongs and utensils in cook line. Chef removed cloth from under utensils.
Small amount of soil in the interior of the ice machine/bin. Chef cleaned soil off of the ice machine.
Soiled dry wiping cloth in use on cook line. Chef removed cloth and placed in sanitizer solution.
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.