Pane E Vino
2891 SE Ocean Blvd, Stuart, FL 34996 · Permanent Food Service · License 5301567
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection4 high priority (3 fixed by the Jul 10 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-18
- Administrative complaint on Jul 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At dry storage area one dented can of sweet condensed milk-sea stop sale.
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°F. At pizza station flip top cooler- Burrata 47-48°F- cold holding, mozzarella 47-48°F- cold holding, sliced ham 47-48°F- cold holding, cut sausage 47-48°F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At server station - Milk 47°F- cold holding food not prepared or portioned today- food out of temperature overnight- see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At pizza station flip top cooler- Burrata 47-48°F- cold holding, mozzarella 47-48°F- cold holding, sliced ham 47-48°F- cold holding, cut sausage 47-48°F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At server station - Milk 47°F- cold holding food not prepared or portioned today- food out of temperature overnight- see stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler - raw fish stored over cooked stock- operator removed and stored properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At glass reach in cooler- cheesecake prepared Tuesday not date marked- operator date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by cookline area.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.