Paninis Bar and Grill
Last inspected: Mar 2, 2026
45
Score
The health department has logged 10 inspections at Paninis Bar and Grill, the earliest from 2022. The newest entry in the record is dated Mar 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly two violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average sits at 79, which Paninis Bar and Grill's 45 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (49F - Cold Holding); Swiss cheese (49F - Cold Holding); sliced American cheese (51F - Cold Holding); blue cheese (49F - Cold Holding); cut lettuce (57F - Cold Holding) in reach in cooler at cook line. Operator unable to determine how long food items have been in. Stop sale order issued. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese (49F - Cold Holding); Swiss cheese (49F - Cold Holding); sliced American cheese (51F - Cold Holding); blue cheese (49F - Cold Holding); cut lettuce (57F - Cold Holding) **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Warning**
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored cooking spatulas between wall and prep sink in kitchen, operator removed them **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles exterior soiled
23-03-4
Basic - Open dumpster lid. Shared dumpster lid open **Warning**
33-16-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee o beard guards while engaging food preparation **Warning**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator removed drinks **Corrected On-Site** **Warning**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled and black mold like substance buildup. **Warning**
22-20-5
45
Oct 14, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. 2 chemical spray bottles not labeled on shelves. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting board on top of reaching in cooler stained. Soda nozzle interior soiled and black mold-like substance buildup. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
22-02-4
82
Oct 8, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hand then touched cooked chicken **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager stated all items below were in reach in cooler more than 4 hours in Cold unit not working properly in kitchen area. Swiss cheese (54F - Cold Holding); garlic cream sauce (50F - Cold Holding); sliced tomato (52F - Cold Holding) ; sausage (54F - Cold Holding); Mozzarella cheese (54F - Cold Holding); American cheese (57F - Cold Holding);Parmesan cheese (57F - Cold Holding); blue cheese (54F - Cold Holding); marinara source (58F - Cold Holding); shredded cheese mix (55F - Cold Holding) white sauce (54F-cold holding) See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Manager stated all items below were in reach in cooler more than 4 hours ina Cold unit not working properly in kitchen area. Swiss cheese (54F - Cold Holding); garlic cream sauce (50F - Cold Holding); sliced tomato (52F - Cold Holding) ; sausage (54F - Cold Holding); Mozzarella cheese (54F - Cold Holding); American cheese (57F - Cold Holding);Parmesan cheese (57F - Cold Holding); blue cheese (54F - Cold Holding); marinara source (58F - Cold Holding); shredded cheese mix (55F - Cold Holding) white sauce (54F-cold holding) See top sale **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna completely deforested not removed from original package. See stop sale. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings above Cuban bread on rolling cart in walk in cooler, manager removed the bread and stored it properly **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting board on top of reaching in cooler stained. Soda nozzle interior soiled and black mold-like substance buildup. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 chemical spray bottles not labeled on shelves. **Warning**
41-17-4
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. ROP tuna completely deforested not removed from original package see stop sale **Warning**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Reach in cooler by the end of cook line not working properly and ambient temperature 55F . And does not maintain food inside proper cold holding temperatures **Warning**
14-11-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice of ice bin at the bar **Warning**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in cook line. Operator removed wipping cloth. **Corrected On-Site** **Warning**
21-04-4
29
Feb 17, 2025
Complaint Partial
No violations found.
100
Feb 11, 2025
Complaint Partial
3 major violations.
View 3 violations
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Tested at three compartment sink at 75 f in kitchen ran over 2 minutes. Bar area 73 f ran over 2 minutes **Warning**
27-24-5
Intermediate - No running water at three-compartment sink. **Warning**
27-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand washing sinks tested at 74 f ran over 2 minutes **Warning**
27-16-4
74
Feb 5, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Feb 8, 2024
Complaint Full
No violations found.
100
Nov 13, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-11-06: **Time Extended** - From follow-up inspection 2023-11-07: **Time Extended** - From follow-up inspection 2023-11-08: **Time Extended** - From follow-up inspection 2023-11-13: Time extension from 11-03-23 **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Throughout kitchen and bar area **Repeat Violation** - From follow-up inspection 2023-11-06: **Time Extended** - From follow-up inspection 2023-11-07: **Time Extended** - From follow-up inspection 2023-11-08: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**
36-73-4
86
May 15, 2023
Routine - Food
3 critical violations. 9 major violations. 6 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Pork (47F - Cold Holding); ham (46F - Cold Holding); green beans (46F - Cold Holding); soup (45F - Cold Holding) meatballs (47F - Cold Holding); roast beef (47F - Cold Holding). Employee will put items on ice, and move other items to cooler. Operator called maintenance to fix cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in wall in cooler. Manager moved chicken wings to different shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen by soda syrup boxes. **Warning**
35A-02-6
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and slicer soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Towels in hand sink at bar. Hand sink by two bay prep sink blocked by items inside. Employee removed all items. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two cooks, one bar tender, three servers on duty with no food manager present. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen by prep sink and at bar hand sinks. Employee placed paper towels at all sinks. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sinks at bar. Employee placed soap at sinks. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork not date marked. Employee date marked chicken. **Corrective Action Taken** **Warning**
02C-02-5
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. **Warning**
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables throughout kitchen. Employee removed drinks. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks no beard guards. **Repeat Violation** **Warning**
13-04-4
Basic - Floor soiled/has accumulation of debris throughout kitchen. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. **Warning**
23-03-4
19
Dec 15, 2022
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. On cooks line stomach medication. Operator removed.
41-07-4
High Priority - Dented see stop sale. 2 cans angela Mia diced tomatoes
01B-01-4
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. Dish machine tested at 0 ppm tested two times.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: meat sauce 98 f Cold holding: main reach in cooler.cut lettuce 45 f 2nd temp Walk in cooler Cold holding: American cheese 45 f provolone cheese 45 f raw chicken 45 f cut tomatoes 45 f raw chicken 47 f cut lettuce 44 f coleslaw 44 f discussed with operator to place ice or move items to a colder cooler. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: steam table cook meat balls 108 operator placed on stove 2nd temp 165 f **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bleach stored by chips on hot warmer. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area. Operator restocked.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork not dated in walk in cooler.
02C-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 102 f
16-53-4
Basic - Damaged/spoiled/recalled food not properly segregated.
08B-20-4
Basic - Cutting board has cut marks and is no longer cleanable. On cooks line
14-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table
12B-07-4
Basic - Standing water or very slow draining water in handwash sink Across from dining room slash bar area.
29-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled.
23-03-4
Basic - Equipment in poor repair. Walk in cooler door handle
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
17
Frequently Asked Questions
When was Paninis Bar and Grill last inspected?
The most recent health inspection at Paninis Bar and Grill on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Paninis Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Paninis Bar and Grill.
How does Paninis Bar and Grill compare to other restaurants in Lutz?
Paninis Bar and Grill most recently scored 45 out of 100, which is lower than the Lutz average of 79.
Has Paninis Bar and Grill's inspection record improved over time?
No. Recent inspections at Paninis Bar and Grill have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Paninis Bar and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Paninis Bar and Grill inspected?
Based on the inspection history on file, Paninis Bar and Grill is inspected around three times per year on average.
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