Il Toscano Ristorante
Last inspected: Mar 9, 2026
64
Score
The health department has logged 10 inspections at Il Toscano Ristorante, the earliest from 2022. The most recent report on file is from Mar 9, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
The pattern that stands out is “clam/mussel/oyster tags not marked”, which has been cited four times.
Restaurants in Pembroke Pines average 79, so Il Toscano Ristorante trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
64
Oct 20, 2025
Routine - Food
No violations found.
100
Oct 17, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
39
Jan 8, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot Shot -Spray Can. Storage area in rear kitchen. Employee removed. **Corrected On-Site**
41-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times.baking cart in front of sink. In cook line. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned. **Corrected On-Site** **Repeat Violation**
22-20-5
61
Oct 7, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-10-07: Salad station- cut lettuce (42F) Left flip top pasta station- out of service, no food stored **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2024-10-07: Observed chlorine sanitizer on site, still missing quaternary sanitizer **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2024-10-07: Observed same **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - 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) **Warning** - From follow-up inspection 2024-10-07: Salad station - keeping time control temperatures to 41F or below. Pasta station flip top is out of service **Time Extended**
14-74-7
67
Oct 4, 2024
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - 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) **Warning**
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Salad station- containers of green cuts covered with cloth napkins, employee removed. **Corrected On-Site** **Warning**
14-15-4
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen, in front of walk in cooler, employee provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags. **Warning**
01C-03-4
Intermediate - 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 **Warning**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen **Warning**
22-20-5
Basic - 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. **Warning**
36-34-5
Basic - 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) **Warning**
14-74-7
Basic - Insect control device installed over food preparation area. Bar area, device installed over hand wash sink, employee removed. **Corrected On-Site** **Warning**
35B-02-4
Basic - 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 **Warning**
14-17-4
25
Jan 31, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - 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. **Corrected On-Site**
02C-02-5
Intermediate - 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. **Repeat Violation**
53B-05-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths on prep table and dry goods storage shelf. Employee removed. **Corrected On-Site**
21-12-4
78
Oct 13, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags **Repeat Violation**
01C-03-4
Intermediate - 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.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food.bowl inside container of parmesan cheese . Employee removed **Corrected On-Site**
14-01-5
67
Apr 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-04-06: Observed same **Time Extended**
05-08-4
90
Oct 28, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator dated last tag **Corrective Action Taken**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area.
27-16-4
Basic - Soiled dry wiping cloth in use. On utensils rack , kitchen area, employee removed **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Ice scoop handle in contact with ice. Bar area, employee removed **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Employee beverage container in ice machine/ice bin. Bar area- energetic can , operator removed **Corrected On-Site**
12B-14-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup to dispense flour, Employee removed **Corrected On-Site**
14-01-5
61
Frequently Asked Questions
When was Il Toscano Ristorante last inspected?
The most recent health inspection at Il Toscano Ristorante on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Il Toscano Ristorante?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited four times, more than any other issue at Il Toscano Ristorante.
How does Il Toscano Ristorante compare to other restaurants in Pembroke Pines?
Il Toscano Ristorante most recently scored 64 out of 100, which is lower than the Pembroke Pines average of 79.
Has Il Toscano Ristorante's inspection record improved over time?
Yes. Recent inspections at Il Toscano Ristorante have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Il Toscano Ristorante means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Il Toscano Ristorante inspected?
Based on the inspection history on file, Il Toscano Ristorante is inspected around three times per year on average.
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