DirtyFLRestaurant Inspection Data

PANE E VINO

2891 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10802565

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer at establishment Warning - From follow-up inspection 2025-03-20: **Time Extended**

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10697101

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, Utensils in standing water 84F. Operator removed utensils. Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. At kitchen, Cold medicine stored on shelf with dry pasta. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, pizza station; cheese (47F - Cold Holding); ham (48F - Cold Holding); cooked mushrooms (44F - Cold Holding); fresh mozzarella (47F - Cold Holding); milk (47F - Cold Holding) At Walk in cooler, mashed potato (47F - Cold Holding); cooked asparagus (47F -Cold holding); cooked pasta (49F - Cold Holding); cooked potatoes (48F - Cold Holding); cooked lasagna (48F - Cold Holding); tomato sauce (49F - Cold Holding); vegetable stock (51F - Cold Holding), not prepared or portioned today. All items held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, pizza station; cheese (47F - Cold Holding); ham (48F - Cold Holding); cooked mushrooms (44F - Cold Holding); fresh mozzarella (47F - Cold Holding); milk (47F - Cold Holding) At Walk in cooler, mashed potato (47F - Cold Holding); cooked asparagus (47F -Cold holding); cooked pasta (49F - Cold Holding); cooked potatoes (48F - Cold Holding); cooked lasagna (48F - Cold Holding); tomato sauce (49F - Cold Holding); vegetable stock (51F - Cold Holding), not prepared or portioned today. All items held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, Hand wash sink used for other purposes as evident by scoop in sink. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer at establishment Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Inspection Date: 10/16/2024

Inspection #: Visit ID: 10696954

  • N/A:No Violations Were Observed

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8782060

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, vegetable soup (44F - Cold Holding); Demi glaze (44F - Cold Holding); cooked pasta (47F - Cold Holding); lemon butter sauce (45F - Cold Holding); lamb chops (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw veal (47F - Cold Holding); vegetable stock (46F - Cold Holding); housemade marinara (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw fish (50F - Cold Holding); raw salmon (47F - Cold Holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw fish (50F - Cold Holding); raw salmon (47F - Cold Holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, vegetable soup (44F - Cold Holding); Demi glaze (44F - Cold Holding); cooked pasta (47F - Cold Holding); lemon butter sauce (45F - Cold Holding); lamb chops (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw veal (47F - Cold Holding); vegetable stock (46F - Cold Holding); housemade marinara (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8597883

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags with no date. Educated operator on proper shellfish tag procedures. Warning - From follow-up inspection 2024-03-25: Same. **Time Extended**

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8501490

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over cooked veal reach in cooler cook line, Raw veal over cooked mushrooms walk in cooler. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: sausage ragout (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of 24 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: sausage ragout (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of 24 hours. See stop sale. On counter: vegetable stock (80F - Cold Holding) per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator decided to use time control. Operator placed time stamp for remaining 1.5 hours. Time control procedure sent to operator. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags with no date. Educated operator on proper shellfish tag procedures. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator offers veal carpaccio on menu, not identified as raw or undercooked. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers veal carpaccio and veal chop served to customers preferred temperature. Consumer advisory sent to operator, operator posted consumer advisory. Corrected On-Site Warning

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8269351

  • N/A:No Violations Were Observed