PANE RUSTICA
3225 S MACDILL AVE, Tampa FL 33606 · 8139028828
Last inspected May 13, 2026 · 11 visits since September 2023
MAR 24
SEP 24
FEB 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole cold Holding at 59F. Marinara 49F Meat sauce 53F Raw sausage 44F..
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards at time of inspection.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cooks line at time of inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs and ladle stored on oven door handles at time of inspectionnn
Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles on cooks line at time of inspection.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine by dish washer area interior has mold like substance
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink behind bar used to store sanitizer bucket. Chef removed at time of inspection
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine by dish washer area interior has mold like substance
Apr 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Roast beef being cooked in reduced oxygen packaging with no HACCP.
Feb 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in pasta station has deep groves and stains.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Roast beef being cooked in reduced oxygen packaging with no HACCP.
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (51F - Cold Holding) meat sauce (51F - Cold Holding) marinara (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (51F - Cold Holding) meat sauce (51F - Cold Holding) marinara (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in pasta station has deep groves and stains.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Roast beef being cooked in reduced oxygen packaging with no HACCP.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 46F. Pizza sauce cold holding at 45F. Raw ground beef 45F. Steak 46F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza held on time has no time stamp on front line. Manager added proper time markings
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef put tags in order.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is soiled over top dishwasher.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Chef removed cloth from underneath cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef discarded drink.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole cold Holding at 59F. Marinara 49F Meat sauce 53F Raw sausage 44F..
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza on display has no time stamp. Manager added proper time stamps to pizza.
Clam/mussel/oyster tags not marked with last date served. No last date sold on tags.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler across from pasta water.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza on display has no time stamp. Manager added proper time stamp to pizza.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no Backflow protection device.
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. Emailed operator employee health agreement.
Bowl or other container with no handle used to dispense food. Bowl without a handle use inside peppercorn bin. Manager removed bowl.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and wall in pizza station. Owner removed knife and placed at dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside pantry reach in cooler are soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler in pizza station. Owner discarded drink.
Water leaking from pipe and/or faucet/handle. Leaking pipe underneath dishwasher. Leaking pipe fixed during inspection.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Chef place sanitizer inside double bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.