Tuscany Restaurant & Bar at Summer Glen
Last inspected: Apr 30, 2026
32
Score
Tuscany Restaurant & Bar at Summer Glen has been inspected six times since 2022. The latest inspection on file is from Apr 30, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around 10 violations compared to roughly 12 violations earlier on.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded three times.
Tuscany Restaurant & Bar at Summer Glen's latest score of 32 falls below the Ocala average of 77. The pattern in the record is worth a careful look.
6
Inspections
3
Critical latest
5
Major latest
4
Minor latest
Inspection History
Apr 30, 2026
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee placed gloved hands on hips then continued cooking without washing hands.
12A-29-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Behind bar quaternary amonium 0 ppm. Employee refreshed then 200 ppm. **Corrected On-Site**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of potato salad in walk in cooler prepared on 4/21, discard date of 4/27.
01B-24-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for all employees. Provided DBPR form. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form. **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for quaternary ammonium.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - 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. Missing for 21 employees. **Warning**
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in hallway pass not protected. Plates on bar not protected. Operator moved all stacks. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station and plastic pans on shelf near server station.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
22-08-4
32
Aug 14, 2025
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Mar 25, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
14
Dec 5, 2023
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair and face and continued to touch clean equipment without washing hands.
12A-25-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler on cookline: Cooked shrimp with a date 11/28, discard date 12/4. Feta cheese with a date of 11/26, discard date 12/2. Boiled eggs with a date 11/26, discard date 12/2. Goat cheese with a date 11/26, discard date 12/2. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table near back door: Marinara 110F. Chicken 81F. Meatballs 115F. Beef broth 116F. Queso 91F. Power was off on steam table. Employee stated all items were heated prior to placing in steam table. Employee began reheating items on stove then marinara 174F. Meatballs 186F. Queso 167F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Degreaser on shelf with clean dishes. Manager moved. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink with no device on hose connection side. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing kit for quaternary ammonium used at triple sink in bar area. **Repeat Violation**
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two new hired employees. **Repeat Violation**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Turkey in reach in cooler with a date mark of 11/26. Manager stated turkey was frozen then removed from freezer yesterday, missing second date.
02C-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Manager dumped water in hand sink near office. Also,several chemical bottles in sink near kitchen back door. **Repeat Violation**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates with food contact surface up on shelf at end of bar in dining area. Manager flipped over. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over steam table. Dunkin donut drink on prep table in server station. Drink on prep table near warewash area. All were moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee food container with fork on prep table near steam table.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt on shelf over cole slaw on cookline. **Repeat Violation**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee preparing food with bracelet on.
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink near back door.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays not inverted on shelf located in dining area at end of bar. Manager flipped over. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with vinegar and water not labeled. Manager added label. **Corrected On-Site**
02D-01-5
19
Apr 3, 2023
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no vacuum breaker installed on any side of the splitter
29-42-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, cream of mushroom date marked 3/27/23.
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line: beef 93-105F, also gravy 98F Manager moved to stove to reheated to at least 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted or in menu for burgers and steaks. Inspector provided a digital copy, manager printed and posted. **Corrected On-Site**
02B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy, manager printed. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the bar area, blocked by tray, employee moved. **Corrected On-Site**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium at the bar area.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. aAt the cook line, tuna not removed from reduce oxygen package, Employee cut each bag. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables, employee moved. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Lids with cracks.
14-38-4
Basic - Food stored on floor. In walk-in freezer, chicken case on floor.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
22-20-5
27
Oct 13, 2022
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
Frequently Asked Questions
When was Tuscany Restaurant & Bar at Summer Glen last inspected?
The most recent health inspection at Tuscany Restaurant & Bar at Summer Glen on file is from Apr 30, 2026. The public record contains six inspections in total.
What is the most common violation at Tuscany Restaurant & Bar at Summer Glen?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Tuscany Restaurant & Bar at Summer Glen.
How does Tuscany Restaurant & Bar at Summer Glen compare to other restaurants in Ocala?
Tuscany Restaurant & Bar at Summer Glen most recently scored 32 out of 100, which is lower than the Ocala average of 77.
Has Tuscany Restaurant & Bar at Summer Glen's inspection record improved over time?
Yes. Recent inspections at Tuscany Restaurant & Bar at Summer Glen have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tuscany Restaurant & Bar at Summer Glen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tuscany Restaurant & Bar at Summer Glen inspected?
Based on the inspection history on file, Tuscany Restaurant & Bar at Summer Glen is inspected around two times per year on average.
Nearby Restaurants