Pane E Vino
Last inspected: May 20, 2025
74
Score
Public records currently show only two inspections for Pane E Vino. On May 20, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been moving in the right direction: 13 violations last time, four this time.
When inspectors have written things up, contamination prevented during food preparation, storage, & display has been the most frequent reason, cited two times.
Pane E Vino's latest score of 74 falls below the Providence average of 80. The record is unremarkable in either direction.
2
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
May 20, 2025
Re-Inspection
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
Contamination prevented during food preparation, storage, & display
Inspector notes: Buckets of olives were observed stored on the floor in the basement storage. Food must be stored at least 6 inches above the floor. PIC and inspector discussed temporary storage options.
3-305.12
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Tongs were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed tongs and relocated nearby utensil crock.
6-301.12
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Equipment not in good repair or proper adjustment
Inspector notes: Cold drawer door gaskets were observed in poor repair.
4-501.11
74
May 6, 2025
Routine
1 critical violation. 6 major violations. 6 minor violations. 5 corrected on site.
View 13 violations
Sewage backflow not prevented
Inspector notes: The hose connected to the faucet at the mop sink is lacking a backflow prevention device.
5-402.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Molluscan Shellfish (oysters) located in the cold drawer did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Staff retrieved tag and placed in pan.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items taken out of service to be cleaned and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese was observed held at 45 degrees Fahrenheit in the prep unit; ambient temperature was 55 degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All foods requiring refrigeration were moved to other units or placed on ice.
3-501.16(A)
Proper cold holding temperatures
Inspector notes: Cases of produce and chicken were observed stored on the floor in the walk-in; a bucket of olives were observed stored on the floor in the dry storage area. Food must be stored at least 6 inches above the floor.
3-305.12
Food storage containers not labeled with contents
Inspector notes: Working containers of dry and liquid ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Sewage & waste water properly disposed
(corrected on site)
Inspector notes: Utensils were observed in the hand-washing sink in the kitchen; a strainer was observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing. Items removed.
6-301.13
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue and/or food debris: -walls behind prep table -fan guard of the walk-in -shelf over grill top. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A knife (between wall and prep table) and ice scoop (dirty table) was observed stored on an unclean surface between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Items taken to be cleaned and sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed not in good repair: -prep unit (PIC stated new unit has been ordered) -beverage cooler in basement.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the cold drawers have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
35
Frequently Asked Questions
When was Pane E Vino last inspected?
The most recent health inspection at Pane E Vino on file is from May 20, 2025. The public record contains two inspections in total.
What is the most common violation at Pane E Vino?
Across the inspection record, contamination prevented during food preparation, storage, & display has been cited two times, more than any other issue at Pane E Vino.
How does Pane E Vino compare to other restaurants in Providence?
Pane E Vino most recently scored 74 out of 100, which is lower than the Providence average of 80.
Has Pane E Vino's inspection record improved over time?
Yes. Recent inspections at Pane E Vino have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 13 previously.
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.
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