TUSCANY NOKOMIS
2300 TAMIAMI TRL N · NOKOMIS · Sarasota County · FL 34275
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
38 full violation description(s) documented by the inspector during this visit.
High Priority 7
03G-05-5High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed reduced oxygen packed fish packed onsite as per operator statement, does not have any labeling. **Warning**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over cut peppers and onions in walk-in-cooler. Observed raw shrimp over sauces in reach-in-cooler at cooks line. Observed raw shell eggs over peas and chopped parsley in reach-in-cooler at cooks line. **Warning**
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cut fruit and assorted desserts and pastries at buffet not properly protected and lacking sneezeguards. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed 15-4oz portions of reduced oxygen packed salmon at cooks line. Salmon was packed onsite without approval HACCP PLAN OR VARIANCE. Observed 7 orders of commercial reduced oxygen packed grouper. Operator voluntarily remove item from use and disposed of all items. **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed individual butter portions, cut fruit, dice tomatoes and sausage and raw shell eggs at buffet and buff omelette station not properly time marked. Operator stated items had only been placed out 1.5 prior and was disposing of them all at end of buffet that only runs for 4 hours. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed chemical spray bottle on shelf at prep table above pans of sauce. Observed operator correct issue to meet standards for inspection. **Corrected On-Site** **Warning**
Intermediate 13
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream, milk, cheese cakes and pies and commercial meatballs in reach-in-coolers and walk-in-cooler all opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 10-2-24 **Repeat Violation** **Warning**
11-27-4Intermediate – 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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line soiled. Observed slicer at prep table area with old dried on food stuck to it employee stated it had been use in a couple days. **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed handwashing sink at cooks line blocked with employee beverages, towels and utensils in sink. **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at cooks line or bar. **Warning**
11-26-1Intermediate – 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. Email operator Employee Health Agreement. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Observed no soap at handwashing sink at cooks line or prep areas. Repeat 10-2-24 **Repeat Violation** **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator modes not have a Time Control Sheet written plan for establishment. Email operator Time Control Sheet and review how to complete sheet and follow policies for time as a control. **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed 15-4oz portions of reduced oxygen packed salmon at cooks line. Salmon was packed onsite as per operator statement without approval HACCP PLAN OR VARIANCE. Observed raw steaks at reach-in-cooler on cooks line in reduced oxygen packing done onsite as per employee statements. **Warning**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, reduced oxygen packed fish, cut beef, pasta, sauces, lasagna and soups in reach-in-coolers and walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 10-2-24 **Repeat Violation** **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed chemical spray bottle at shelf on prep table not labeled with bottles contents. **Warning**
Basic 18
14-05-4Basic – Cardboard used to line food-contact shelves in walk-in-cooler. **Warning**
36-34-5Basic – Ceiling vents in kitchen soiled with accumulated dust and mold-like substance **Warning**
06-09-1Basic – 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. Observed 7 orders of commercial reduced oxygen packed grouper. Operator voluntarily remove item from use and disposed of all items. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters and in handwashing sink at cooks line and prep areas. **Warning**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed employee drinking with working on cooks line. **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen and buffet staff engaged in food preparation without proper hair restraints. **Warning**
36-73-4Basic – Floor soiled and has heavy accumulation of debris under equipment at cooks line,preparation area and dishwasher area. Repeat 10-2-24 **Repeat Violation** **Warning**
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Observed cases of shell eggs in walk-in-cooler not stored 6" off floor. Repeat 10-2-24 **Repeat Violation** **Warning**
08B-38-4Basic – Food stored on floor. Observed cases of hash down potatoes on floor in walk-in-freezer, and jugs of oil on floor in dry storage area. Repeat 10-2-24 **Repeat Violation** **Warning**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed operator correct issue to meet standards for inspection. **Corrected On-Site** **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in pan of 72F standing at food prep area and middle at bar in pan of 62F standing water. **Warning**
35B-02-4Basic – Insect control device installed over food preparation area. Observed bug zappers at food prep area on counter by reduce ox packing machine and under shelf next to food and equipment at wait staff station in dine room. **Warning**
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover missing in dry storage area. Repeat 10-2-24 **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk-in-cooler with heavy dust and mold-like-substance buildup. Repeat 10-2-24 **Repeat Violation** **Warning**
25-05-4Basic – Observed cases single-service articles improperly stored on floor in dry storage area **Warning**
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packed raw beef packed onsite as per operator statement, does not have any labeling. **Warning**
24-18-4Basic – Utensils stored upright with the food-contact surface up at food prep area. **Warning**
22-16-4Basic – Walk-in cooler shelves have accumulation of soil and mold-like-substance residues. **Warning**
Inspector observations synchronized from DBPR on September 20, 2026 12:17 PM.
Violation category totals
1 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.