Tuscany Grill
6630 Colonnade Ave, Melbourne, FL 32940 · Permanent Food Service · License 1507072
What drove the grade
Walk in cooler shelves are soiled with old food debris
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection8 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Not labeled Cajun seasoning. Operator label the container
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cup and cornstarch. Operator removed cup
Fixed on the spot
Walk in cooler shelves are soiled with old food debris
Food storage container/container lid cracked or broken.
In Use damaged container lids covering raw chicken. Operator removed and discarded the damaged container lid and replace it with a new one
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.walk in freezer
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. Sauté station #1 slice cooked sausage ; (49°F - cooling); cooked dice chicken (49°F - cooling); goat cheese (49°F - cooling); raw beef (49°F - Cooling); raw shrimp (49°F - Cooling); raw salmon (49°F - Cooling)
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.