Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Pane E Vino Italian Restaurant

Pane E Vino Italian Restaurant
1800 W Hibiscus Blvd
Suite 122
Melbourne, FL 32901
(321)676-5499

Click to Show Larger Map
Map of Area Around Pane E Vino Italian Restaurant
Get Directions to Pane E Vino Italian Restaurant 1800 W Hibiscus Blvd, Melbourne, FL 32901
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 1800 W Hibiscus Blvd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Hide Contents
1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Pane E Vino Italian Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Pane E Vino Italian Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2011018115 - On October 25, 2011 Pane E Vino Italian Restaurant, Melbourne was ordered to pay $600 for violations observed during its March 21, 2011 inspection.

Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2014
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5390727
Inspection Date: Tuesday, October 14, 2014
Inspection Number: 2399140
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5287821
Inspection Date: Monday, August 11, 2014
Inspection Number: 2399140
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of High Priority Violations: 1
Number of Intermediate Violations: 5
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
14-18-4 Basic.Beverage tubing/cold plate not separated from stored ice. Front line **. Repeat Violation** **Warning**
08B-38-4 Basic.Boxes of bagged soda stored on floor. **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Hallway **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook **. Repeat Violation** **Warning**
36-12-4 Basic.Floors not constructed to be easily cleanable. Floor in the bakery room is peeling paint. **. Repeat Violation** **Warning**
36-74-4 Basic.Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **. Repeat Violation** **Warning**
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Pepsi and coca cola coolers found in the storage room **Warning**
23-12-4 Basic.Walk-in cooler shelves moderately soiled with encrusted food debris. **Warning**
36-27-4 Basic.Walls heavily soiled with accumulated food debris. **. Repeat Violation** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foccica breads fount at the display counter 64°. States utilizing time. No time mark or plan in place. Emailed operator form for compliance reviewed with operator **. Repeat Violation** **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
53A-05-5 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/hr/food-lodging/managercertification. Html. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked Italian sausage, pizzas , mussles. Cooked breaded steak all found in the walk in cooler **Warning**
53B-10-4 Intermediate.Records/documents for required employee training do not contain all of the required information. Does not show when and who did the training. **Warning**

Click to Hide Contents
5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5243819
Inspection Date: Wednesday, June 04, 2014
Inspection Number: 2383142
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
24-05-4 Basic., pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. /chef's
36-48-4 Basic.Hood soiled with accumulated dust. / grease
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. / cooks line **Corrected On-Site**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. / **Corrected On-Site**
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly. / by the door into kitchen
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. / pastry area
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. / under sink
36-29-4 Basic.Walls soiled with accumulated dusty through out kitchen
29-16-4 Basic.Waste line passing through ice storage bin. / front line
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / cooks line **. Repeat Violation**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor.
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / by bread station out less than 4 hrs recommended rapid chill
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food/ server doing bread
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ditillini pasta, chicken stock less than 4 hrs recommended rapid chill
22-22-4 Intermediate.Moderately Encrusted material on can opener blade. **. Repeat Violation**

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5138502
Inspection Date: Thursday, November 07, 2013
Inspection Number: 2353687
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5108307
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2353686
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
51-09-4 Basic.Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / establishment has added 80 seats to the establishment no seating change evaluation has been approved gave a seating evaluation form to operator to have approved **Warning**extended operator waiting for sign offs from the water and fire inspector- fire inspector has the establishment fixing some items/ also parking requirements before they sign off on the form
29-06-4 High Priority.Plumbing improperly installed. / the a/c line in back pastry area is draining into employee hand sink **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. / clams **Warning**

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5055337
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2353687
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of High Priority Violations: 1
Number of Intermediate Violations: 7
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-09-4 Basic.Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / extended due to waiting for sign offs from AHJ's **Warning**
29-08-4 Basic.Plumbing system improperly installed the A/C line is draining into the employee hand wash sink in the bakery area **. Repeat Violation** **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / draw reach in cooler **. Repeat Violation** **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. / egg plant / pizza **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / cooks line **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. / raw whole shell eggs over desert topping in tall reach in bakery area **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **. Repeat Violation** **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk in back tall rech in **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / deli area 76-78 degrees f **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification manager left certification home **Warning**
22-22-4 Intermediate.Moderately Encrusted material on can opener blade. **Corrected On-Site** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked eggplant/ pasta/ Lasagna walk in cooler **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5055336
Inspection Date: Friday, August 09, 2013
Inspection Number: 2353686
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
51-09-4 Basic.Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / establishment has added 80 seats to the establishment no seating change evaluation has been approved gave a seating evaluation form to operator to have approved **Warning**
06-01-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / frozen pizza. Defrosting on the table back bakery area still frozen re- educated **Corrected On-Site** **Warning**
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair. / draw gasket on the front line **Warning**
29-06-4 High Priority.Plumbing improperly installed. / the a/c line in back pastry area is draining into employee hand sink **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter at 60 degrees f cooks line recommended rapid chill
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. / clams **Warning**
22-25-4 Intermediate.Moderate Accumulation of encrusted food debris on/around dough mixer head. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / purple cleAner **Corrected On-Site**

Click to Hide Contents
4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5108307
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2353686
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
51-09-4 Basic.Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / establishment has added 80 seats to the establishment no seating change evaluation has been approved gave a seating evaluation form to operator to have approved **Warning**extended operator waiting for sign offs from the water and fire inspector- fire inspector has the establishment fixing some items/ also parking requirements before they sign off on the form
29-06-4 High Priority.Plumbing improperly installed. / the a/c line in back pastry area is draining into employee hand sink **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. / clams **Warning**

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5055337
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2353687
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of High Priority Violations: 1
Number of Intermediate Violations: 7
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-09-4 Basic.Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / extended due to waiting for sign offs from AHJ's **Warning**
29-08-4 Basic.Plumbing system improperly installed the A/C line is draining into the employee hand wash sink in the bakery area **. Repeat Violation** **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / draw reach in cooler **. Repeat Violation** **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. / egg plant / pizza **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / cooks line **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. / raw whole shell eggs over desert topping in tall reach in bakery area **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **. Repeat Violation** **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk in back tall rech in **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / deli area 76-78 degrees f **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification manager left certification home **Warning**
22-22-4 Intermediate.Moderately Encrusted material on can opener blade. **Corrected On-Site** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked eggplant/ pasta/ Lasagna walk in cooler **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 5055336
Inspection Date: Friday, August 09, 2013
Inspection Number: 2353686
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
51-09-4 Basic.Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. / establishment has added 80 seats to the establishment no seating change evaluation has been approved gave a seating evaluation form to operator to have approved **Warning**
06-01-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / frozen pizza. Defrosting on the table back bakery area still frozen re- educated **Corrected On-Site** **Warning**
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair. / draw gasket on the front line **Warning**
29-06-4 High Priority.Plumbing improperly installed. / the a/c line in back pastry area is draining into employee hand sink **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter at 60 degrees f cooks line recommended rapid chill
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. / clams **Warning**
22-25-4 Intermediate.Moderate Accumulation of encrusted food debris on/around dough mixer head. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / purple cleAner **Corrected On-Site**

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 4658450
Inspection Date: Thursday, January 10, 2013
Inspection Number: 2186243
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked/ pasta,egg plant
02C-08-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. /lazagna
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / not able to determine when product went out of temperature- stop sale chef discarded
08A-19-4 High Priority.Cooked not hermecially sealed broccoli stored on top of raw beef not hermetically sealed freezer chest **Corrected On-Site**
14-11-4 Basic.Interior of deli case door broken **. Repeat Violation**
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /storage shelves not smooth durable or easily cleanable
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. **. Repeat Violation**
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters.
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment.
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Hallway

Click to Hide Contents
5 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 4612807
Inspection Date: Monday, June 11, 2012
Inspection Number: 2077277
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 4612038
Inspection Date: Friday, June 08, 2012
Inspection Number: 2077277
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
04-01-1 Critical.- Violation: 04-01-1Walkin cooler incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature is 49F This violation must be corrected by : 06/08/12. NO PHF'S IN THE WALK IN COOLER UNTIL THE UNIT IS MAINTAINING 41 degrees f OR BELOW-TECHNICIAN COMING TO RECHECK UNIT HAS ONLY DROP TO 48 DEGREES F S(NCE CLEANED-REPAIRED IN AM 6/11/12
05-05-1 Critical.- Violation: 05-05-1Ambient air thermometer in walk in cooler not accurate within +/- 3 degrees Fahrenheit. -13 degrees/employee is getting the ambient thermometers nowmust have in place by 6/11/12
27-16-1 Critical.- Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Cook line hand sink/hot water at hand washing sink plumber coming to adjust hot water handle/must have working totally properly by 6/11/12

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 4316792
Inspection Date: Thursday, June 07, 2012
Inspection Number: 2077277
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All phf'S in walkin cooler range 46F to 47F.
04-01-1 Critical.- Walkin cooler incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature is 49F This violation must be corrected by : 06/08/12.
05-05-1 Critical.- Ambient air thermometer in walk in cooler not accurate within +/- 3 degrees Fahrenheit. -13 degrees
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
14-50-1 Observed a nonfood-grade basting brush used in food. /metal banded
18-05-1 Observed old food stuck to clean dishware/utensils. Corrected On Site.
22-19-1 Critical.- Observed interior of microwave soiled.
22-25-1 Critical.- Observed moderate buildup of soiled material on mixer head.
23-06-1 Observed build-up of food debris on exterior of microwave in bakers room
24-07-1 Cleaned and sanitized equipment, utensils, not properly stored. /spatula's not stored handle up
24-08-1 Equipment and utensils not properly air-dried.
24-10-1 Observed utensils stored in crevices between equipment.
27-16-1 Critical.- Hot water not provided/shut off at employee hand wash sink. Cook line hand sink
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. /cook line
36-12-1 Floors tiles badly cracked in dining room.
36-15-1 Observed moderate food debris accumulated on kitchen floor.
37-11-1 Observed coils on unit in the walkin cooler are heavily soiled with accumulated dust.
37-12-1 Ceiling not smooth and easily cleanable. Dish area
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walkin cooler

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 4536052
Inspection Date: Thursday, January 19, 2012
Inspection Number: 2150008
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Observed cook line cutting board grooved/pitted and no longer cleanable.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site. 100ppm
22-19-1 Critical. Observed interior of microwave heavly soiled. Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm. Corrected On Site.

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 4316793
Inspection Date: Tuesday, August 02, 2011
Inspection Number: 2077278
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bulk containers in the bakers station. Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling cleaners than going to stir food on stove without taking off gloves Corrected On Site.
13-03-1 Observed employee's with no hair restraint.
14-31-1 Wet towel stored under cutting board. Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. 100 ppm
22-22-1 Critical. Observed moderately encrusted material on can opener.
23-06-1 Observed moderate build-up of food debris on exterior of food storage containers
29-08-1 Hand sink clogged
37-01-1 Ceiling tile missing. In storage area where clean dishes are stored.

Click to Hide Contents
4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3972168
Inspection Date: Thursday, March 17, 2011
Inspection Number: 1968727
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 14
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED LASAGNA,COOKED ITALIAN SAUSGE,COOKED MEAT SAUCE,COOKED PASTA IN THE WALKIN COOLER. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked eggplant,cooked lasagna,cooked italian sausage,cooked pasta all found in the walkin cooler found 44F to 45F. RECOMMEND PLACING ICE PACKS ON THE FOOD IN THE WALKIN COOLER. Repeat Violation.
03B-03-1 Critical. Soup not held at 135 degrees Fahrenheit or above. Found at 121F on cook line counter. Recommend to reheat to 165F. Corrected On Site. Placed on stove.
04-01-1 Critical. Walkin cooler incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature is 48F. Repeat Violation. 10/6/10.
08A-29-1 Critical. Observed uncovered cooked egg planti,cooked italian sausage in the walkin cooler. Repeat Violation. 8/24/10
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area in bakers area.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Washed hands applied gloves.
12A-17-1 Critical. Observed employee improperly washing hands. On wet towel. Properly washed hands. Repeat Violation.
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm. Corrected On Site. 100ppm
22-28-1 Critical. Observed interior of deli coolers heavily soiled with accumulation of food residue.
22-28-1 Critical. Observed interior of bakers reach-in cooler heavy soiled with accumulation of food residue.
36-15-1 Observed food debris accumulated on bakers floor
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200ppm. Corrected On Site. 100ppm

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 4125494
Inspection Date: Thursday, October 07, 2010
Inspection Number: 1968728
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3972169
Inspection Date: Wednesday, October 06, 2010
Inspection Number: 1968728
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened packages of deli meats, in display cooler 1
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh mozzerella 51F,raw italian sausage 51F,cooked shredded egg plant 50F and cooked artichokes 51F found in display RIC number 2 over night.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh mozzerella 51 F in bottom RIC
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Display RIC number 2 ambient temperature is 52F. This violation must be corrected by : 10/07/2010.
08A-26-1 Critical. Observed opened pan of raw veal stored over baggies of cooked pasta in chest freezer
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-31-1 observed scoops with no handles in powdered sugar
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
23-05-1 Observed residue build-up on top of dishmachine
24-10-1 Observed in use utensils stored in crevices between equipment. Spatula's,knives. Repeat Violation.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Nicole Stallons 02/08 Serve Safe. Repeat Violation.

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3924365
Inspection Date: Tuesday, August 24, 2010
Inspection Number: 1940139
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Click to Hide Contents
3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3924364
Inspection Date: Wednesday, June 16, 2010
Inspection Number: 1940139
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Foccia 57F at a bakery shelf. Only out of refriderator 1 hour recommend rapid chill
03C-09-1 Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Meatballs reheating for 1. 5 hours at 125F. Recommend rapid reheat on stove. Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chest freezer
08A-29-1 Critical. Observed uncovered cake in the walkin cooler
08A-29-1 Critical. Observed uncovered pies in chest frezzer
12A-17-1 Critical. Observed employee improperly washing hands on wet towel.
14-31-1 interior door of chest freezer is missing a plastic liner and foam insulation is showing.
21-10-1 Clean wiping cloth not properly stored. On belt of cook. Corrected On Site.
23-03-1 Observed heavy build-up of grease on hood filters
23-06-1 Observed heavy build-up of food debris and sticky residue on shelves in bakery
24-07-1 Cleaned and sanitized plates not stored protected on cook line.
24-10-1 Observed utensils stored in crevices between equipment. Spatula's,pizza cutter. Corrected On Site. Repeat Violation.
26-02-1 Observed reuse of card board being used to absorb grease for cooked eggplant in WIC
37-02-1 Observed small holes in wall at bakery.
37-05-1 Observed wall soiled with accumulated food debris. Bakery
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3636178
Inspection Date: Wednesday, January 13, 2010
Inspection Number: 1857883
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened bodies of ham,salami,turkey in deli case. Repeat Violation.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked italian sausage,cooked egg plant,cooked meatballs in the walkin cooler. Corrected On Site. Corrected On Site. Repeat Violation.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Food storage containers in walkin cooler. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 63F and garlic oil 64F manger states on counter for 1 hour. Corrected On Site. Recommend rapid chill
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-37-1 Observed white individual cutting board badly grooved/pitted and no longer cleanable.
15-31-1 Observed front counter prep table not smooth easily cleanable on edge of counter due to facing coming off.
22-19-1 Critical. Observed interior of microwave soiled.
23-06-1 Observed heavy build-up of dust or dirt on filters on icemachine
24-10-1 Observed utensils stored in crevices between equipment. Spatula's ans fork. Corrected On Site.

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3636179
Inspection Date: Friday, August 14, 2009
Inspection Number: 1857884
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened packages of assortment of meats and cheeses in deli case.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked lasagna,cooked egg plant,cooked italian sausage in the walk8n cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey 44F deli case.
08A-24-1 Critical. Observed raw chicken over raw beef in the wain cooler.
08A-29-1 Critical. Observed uncovered cooked sausage,cooked egg plant,cut melon and raw shrimp in the walkin cooler.
08A-29-1 Critical. Observed uncovered cookies being displayed at front counter
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary. Repeat Violation.
22-17-1 Critical. Observed heavily soiled reach-in cooler gaskets. Cook line cooler drawers
41B-03-1 Critical. Observed unlabeled spray bottle. Dish room

Click to Hide Contents
3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3255326
Inspection Date: Friday, March 06, 2009
Inspection Number: 1717407
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary test kit
37-01-1 Ceiling tile hanging from ceiling in the hallway.

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3455173
Inspection Date: Wednesday, October 15, 2008
Inspection Number: 1717408
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. Cooler drawers on the cook line,Salad cooler. Repeat Violation.

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3255327
Inspection Date: Friday, October 10, 2008
Inspection Number: 1717408
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pasta,cooked lasagna,cooked italian sausage in the walkin cooler
08A-20-1 Critical. Displayed food not properly protected from contamination. Foccaccia's at the front counter.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cooler drawers on the cook line,Salad cooler. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Repeat Violation. Corrected On Site. 100ppm.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm. Repeat Violation. Corrected On Site.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine sheild
23-03-1 Observed build-up of grease on hood filters.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200ppm. Repeat Violation. Corrected On Site.

Click to Hide Contents
4 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3137947
Inspection Date: Wednesday, June 18, 2008
Inspection Number: 1639322
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
04-01-1 Critical. Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Deli case ambient temperature. Deli case ambient. Temperature is 50F This violation must be corrected by : 06/18/08. Ambient temperature is 40F.
14-36-1 Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. Salad cooler

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 3137946
Inspection Date: Tuesday, June 17, 2008
Inspection Number: 1639322
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bottles in the bakery
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Roast beef,cheese,raw italian sausage 47F to 48Fin deli case Corrected On Site. Moved all phf's to the walkn cooler This violation must be corrected by : 06/18/08.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Deli case ambient temperature. Deli case ambient temperature is 50F This violation must be corrected by : 06/18/08.
08A-29-1 Critical. Observed uncovered food on the front counter not stored under a sneeze guard Corrected On Site.
14-33-1 Observed chest freezer doors in BAD repair. Tops of chest freezer is duck taped all around door where insulation is showing and could cause contaimination. Operator states he has new chest frezzers in ware house just hasn't brought them in yet.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Salad cooler
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site. 100ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site. 100front line and bakery
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200ppm Corrected On Site.

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 2945362
Inspection Date: Friday, January 18, 2008
Inspection Number: 1600093
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna and cooked italian sausage in walkin cooler
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
14-36-1 Observed gaskets/seals and doors on chest freezers in poor repair. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.
24-10-1 Observed utensils stored in crevices between equipment. Spatchula's and pizza cutter Corrected On Site.
36-08-1 Observed floor and wall junctures not coved. Hallway
37-01-1 Ceiling tile missing. Hallway
37-14-1 Observed several ceiling tiles bowing in hallway
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Hall way where clean dishes and bread cooling is stored
46-09-1 Critical. Exit signs not properly illuminated. Hallway. Repeat Violation.
51-11-1 Carbon dioxide/helium tanks not adequately secured. By icemachine

Inspection For: PANE E VINO
License Number: 1504154
License ID: 2135011
Inspection Visit ID: 2945363
Inspection Date: Friday, July 27, 2007
Inspection Number: 1600094
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-06-1 Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Slice cheese in WIC
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in storage cooler located in mixer room
13-03-1 Observed employee with no hair restraint.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Chest freezer
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Middle drawer on cookline RI
37-01-1 Ceiling tile missing. In hallway
37-18-1 Observed heavy dust on ceiling tiles and/or air conditioning vent covers. In kitchen
38-07-1 Lights missing the proper shield, sleeve coatings or covers in hallway over dish ware that is stored in hallway
46-09-1 Critical. Exit signs not properly illuminated. At the end of hallway
47-08-1 Critical. Observed electrical wiring in disrepair. In hallway

Click to Hide Contents
3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: PANE E VINO
License Number: 1504154
Inspection Date: Wednesday, June 13, 2007
Inspection Number: 1536328
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
2 risk violations of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

Inspection For: PANE E VINO
License Number: 1504154
Inspection Date: Tuesday, April 10, 2007
Inspection Number: 1462241
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
2 risk violations of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

Inspection For: PANE E VINO
License Number: 1504154
Inspection Date: Tuesday, September 19, 2006
Inspection Number: 1462244
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Pane E Vino Italian Restaurant in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Pane E Vino Italian Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Pane E Vino Italian Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Melbourne, Florida.