Pane E Vino
Last inspected: Mar 19, 2026
55
Score
Public records show 10 inspections at Pane E Vino stretching back to 2022. On Mar 19, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded three times.
By comparison, the average Stuart facility scores 81, putting Pane E Vino on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
55
Dec 15, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
61
Mar 20, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer at establishment **Warning** - From follow-up inspection 2025-03-20: **Time Extended**
16-37-1
90
Mar 19, 2025
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, pizza station; cheese (47F - Cold Holding); ham (48F - Cold Holding); cooked mushrooms (44F - Cold Holding); fresh mozzarella (47F - Cold Holding); milk (47F - Cold Holding) At Walk in cooler, mashed potato (47F - Cold Holding); cooked asparagus (47F -Cold holding); cooked pasta (49F - Cold Holding); cooked potatoes (48F - Cold Holding); cooked lasagna (48F - Cold Holding); tomato sauce (49F - Cold Holding); vegetable stock (51F - Cold Holding), not prepared or portioned today. All items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, pizza station; cheese (47F - Cold Holding); ham (48F - Cold Holding); cooked mushrooms (44F - Cold Holding); fresh mozzarella (47F - Cold Holding); milk (47F - Cold Holding) At Walk in cooler, mashed potato (47F - Cold Holding); cooked asparagus (47F -Cold holding); cooked pasta (49F - Cold Holding); cooked potatoes (48F - Cold Holding); cooked lasagna (48F - Cold Holding); tomato sauce (49F - Cold Holding); vegetable stock (51F - Cold Holding), not prepared or portioned today. All items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Container of medicine improperly stored. At kitchen, Cold medicine stored on shelf with dry pasta. **Warning**
41-07-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, Hand wash sink used for other purposes as evident by scoop in sink. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer at establishment **Warning**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, Utensils in standing water 84F. Operator removed utensils. **Corrected On-Site** **Warning**
10-07-4
41
Oct 16, 2024
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, vegetable soup (44F - Cold Holding); Demi glaze (44F - Cold Holding); cooked pasta (47F - Cold Holding); lemon butter sauce (45F - Cold Holding); lamb chops (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw veal (47F - Cold Holding); vegetable stock (46F - Cold Holding); housemade marinara (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw fish (50F - Cold Holding); raw salmon (47F - Cold Holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw fish (50F - Cold Holding); raw salmon (47F - Cold Holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, vegetable soup (44F - Cold Holding); Demi glaze (44F - Cold Holding); cooked pasta (47F - Cold Holding); lemon butter sauce (45F - Cold Holding); lamb chops (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw veal (47F - Cold Holding); vegetable stock (46F - Cold Holding); housemade marinara (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
74
Mar 25, 2024
Routine - Food
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Jan 24, 2024
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: sausage ragout (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of 24 hours. See stop sale. On counter: vegetable stock (80F - Cold Holding) per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator decided to use time control. Operator placed time stamp for remaining 1.5 hours. Time control procedure sent to operator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: sausage ragout (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of 24 hours. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over cooked veal reach in cooler cook line, Raw veal over cooked mushrooms walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023. **Warning**
50-17-3
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers veal carpaccio and veal chop served to customers preferred temperature. Consumer advisory sent to operator, operator posted consumer advisory. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags with no date. Educated operator on proper shellfish tag procedures. **Warning**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator offers veal carpaccio on menu, not identified as raw or undercooked. **Warning**
02B-01-5
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. **Warning**
53B-01-5
37
Sep 15, 2023
Food-Licensing Inspection
No violations found.
100
Aug 4, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm chlorine.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over waffle mix/walk in cooler/corrective action taken/operator stored waffle mix on top shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Gloria Hogg 4/13/2017.
53A-03-7
Basic - Food stored on floor. Liquid butter/storage area.corrective action taken/operator stored foods properly. **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Pane E Vino last inspected?
The most recent health inspection at Pane E Vino on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pane E Vino?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Pane E Vino.
How does Pane E Vino compare to other restaurants in Stuart?
Pane E Vino most recently scored 55 out of 100, which is lower than the Stuart average of 81.
Has Pane E Vino's inspection record improved over time?
Results have been roughly steady. Inspections at Pane E Vino have averaged around three 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 three times per year on average.
Nearby Restaurants