Pane Rustica
Last inspected: Mar 10, 2026
95
Score
Going back to 2022, Pane Rustica has 12 inspections in the public record. On Mar 10, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited two times.
Among Tampa restaurants, the typical score is 79; Pane Rustica is comfortably above that bar. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine by dish washer area interior has mold like substance - From follow-up inspection 2026-03-10: **Time Extended**
22-20-5
95
Oct 28, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink behind bar used to store sanitizer bucket. Chef removed at time of inspection **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine by dish washer area interior has mold like substance
22-20-5
78
Apr 24, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. Roast beef being cooked in reduced oxygen packaging with no HACCP. **Warning** - From follow-up inspection 2025-02-14: **Time Extended** - From follow-up inspection 2025-04-24: No HACCP Submitted at time of callbcak **Admin Complaint**
03G-50-1
90
Feb 14, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in pasta station has deep groves and stains. - From follow-up inspection 2025-02-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. Roast beef being cooked in reduced oxygen packaging with no HACCP. **Warning** - From follow-up inspection 2025-02-14: **Time Extended**
03G-50-1
82
Feb 13, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (51F - Cold Holding) meat sauce (51F - Cold Holding) marinara (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (51F - Cold Holding) meat sauce (51F - Cold Holding) marinara (50F - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in pasta station has deep groves and stains.
22-02-4
Intermediate - 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. Roast beef being cooked in reduced oxygen packaging with no HACCP. **Warning**
03G-50-1
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
10-20-4
58
Sep 5, 2024
Routine - Food
No violations found.
100
Sep 4, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 46F. Pizza sauce cold holding at 45F. Raw ground beef 45F. Steak 46F. **Warning**
03A-02-5
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. Pizza held on time has no time stamp on front line. Manager added proper time markings **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef put tags in order. **Corrected On-Site**
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is soiled over top dishwasher.
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Chef removed cloth from underneath cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef discarded drink. **Corrected On-Site**
12B-13-4
50
Mar 27, 2024
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 quaternary ammonia test kit. - From follow-up inspection 2024-03-27: **Time Extended**
16-37-1
90
Mar 26, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
58
Sep 5, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
47
Feb 7, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand washing sink to fill a pan with water.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. **Repeat Violation**
22-20-5
Basic - Backflow device not located for convenient service or maintenance access. Mop sink has a splitter with no Backflow protection device.
29-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over dishwasher area has buildup of dust.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored overtop of food preparation table in food preparation area. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Dough stored on the floor inside bakery cooler in bakery area. Chef removed dough from floor and properly stored it. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on dishes throughout kitchen area.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients on cooks line. **Repeat Violation**
02D-01-5
64
Oct 11, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Pane Rustica last inspected?
The most recent health inspection at Pane Rustica on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Pane Rustica?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Pane Rustica.
How does Pane Rustica compare to other restaurants in Tampa?
Pane Rustica most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Pane Rustica's inspection record improved over time?
Results have been roughly steady. Inspections at Pane Rustica have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pane Rustica means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pane Rustica inspected?
Based on the inspection history on file, Pane Rustica is inspected around four times per year on average.
Nearby Restaurants