Pane E Vino
Last inspected: Mar 6, 2026
64
Score
Pane E Vino appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Mar 6, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
The pattern that stands out is “equipment in poor repair”, which has been cited six times.
Pane E Vino's latest score of 64 falls below the Melbourne average of 84. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
9 minor violations.
View 9 violations
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - Employee with no hair restraint while engaging in food preparation. Cooks
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gasket and door reach in chest freezer in back **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
64
Nov 13, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken over cooked pasta walk in cooler **Corrected On-Site**
08A-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and cooked chicken cooked eggplant. Walk in cooler
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys prep table **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket reach in freezer in back **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Light not functioning. Under hood fan
36-62-4
50
Jun 12, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Equipment in poor repair. Gasket chest freezer **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of flour bins food debris
23-03-4
Basic - Single-service articles improperly stored. Pizza boxes on floor
25-05-4
Basic - Stored food not covered. Philly steak chest freezer **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected to 50 ppm **Corrected On-Site**
21-07-4
55
Jan 8, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gene and Diane
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. Educated **Repeat Violation**
16-21-4
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. Mahi vacuum seal not broken. Educated **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Gasket walk in cooler door Gasket reach in freezer bakery **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside walk in cooler door
14-36-5
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Stored food not covered. Cakes pastry in freezer bakery **Repeat Violation**
08B-12-5
64
Aug 9, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Mar 6, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+. Corrected to 75ppm **Corrected On-Site** **Repeat Violation**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Equipment in poor repair. Gaskets reach in chest freezer several Gaskets. Reach in upright freezer **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature. Veal, lamb shank and shrimp all still frozen. Educated operator **Corrected On-Site**
06-01-5
50
Sep 22, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated opened egg whites **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on salad station stained
22-02-4
Intermediate - No soap provided at handwash sink. Bar sink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled degreaser **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Duct tape used to repair nonfood-contact surface. Walk in cooler door
14-71-4
Basic - Equipment in poor repair. Gaskets torn on reach freezers in bakery **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil on floor in office **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between cooler and steam table **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Corrected On-Site**
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
47
Jan 23, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jul 20, 2022
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/22. . Operator mailing check today. Filled out check during Inspector. **Corrective Action Taken** **Admin Complaint**
50-17-2
High Priority - Dented/rusted cans present. See stop sale. Canned peppers and tomato paste.
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish Employee Re-educated.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 50 cheese 52 .
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various item in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bakery. **Repeat Violation**
36-37-5
Basic - Duct tape used to repair nonfood-contact surface. Drawers.
14-71-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dish area.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Box of lettuce.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked lasagna in walk in cooler.
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, remade 100 ppm. **Corrected On-Site**
21-07-4
33
Frequently Asked Questions
When was Pane E Vino last inspected?
The most recent health inspection at Pane E Vino on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Pane E Vino?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Pane E Vino.
How does Pane E Vino compare to other restaurants in Melbourne?
Pane E Vino most recently scored 64 out of 100, which is lower than the Melbourne average of 84.
Has Pane E Vino's inspection record improved over time?
Results have been roughly steady. Inspections at Pane E Vino have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pane E Vino 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 Pane E Vino inspected?
Based on the inspection history on file, Pane E Vino is inspected around two times per year on average.
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