TOSCANA DIVINO

Basic - Ice bucket stored on floor between uses. Chef moved to shelf. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed.Repeat Violation Corrected On-Site Repeat Violation

High Priority - Observed establishment open and Operating with an expired Division of Hotels and Restaurants license as of 10/1/25.

Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef removed from packaging. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Observed ice buckets stored on floor between uses. Advised manager and he moved to shelf. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Chef removed. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner. Chef inverted. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef instructed employee to remove from packaging. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods in walk in cooler. Chef rearranged. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of panko. Chef removed. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed case of oil being stored on floor next to walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature. Located on prep table in kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Food stored on floor. Observed cans of food on floor in kitchen area. Chef moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on oven door.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various pans of vegetables in reach in cooler. Chef instructed employee to remove. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of mozzarella cheese and bread. Located in reach in cooler.

High 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. Observed sushi rice with no time marking. As per chef rice had only been out for about 30 mins. Chef added time. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed ice buckets being stored on floor next to ice machine and in outside bar area.

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - No handwashing sign provided at a hand sink used by food employees.