Panera Bread Store 2789

245 Palm Bay Rd, Melbourne, FL 32904 · Permanent Food Service · License 1506197

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

1 Live, small flying insects found in drive thru areaHigh priority · fixed by the Oct 28 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 complaint inspection
4 high priority (fixed by the Oct 28 follow-up), 11 basic (3 repeats); basic violations cost 12 at most
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct192026

Complaint inspection

15 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Heavy Ice build in walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 1 can mandarin oranges 6 lbs
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm, primed and retested with manager, tested 0 ppm.
- Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in drive thru area
Basic11
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  Milk cooler front counter ambient thermometer in back of unit by fan. Manager moved thermometer
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk in freezer, and a bag of soup on the floor in walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Male working front counter.
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Measuring cup handles
  Heavy Ice build in walk-in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under front counter shelves where bread bowls are stored Drive thru cooler behind drawers has heavy food debris build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Brown cambros
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug252026B84Routine inspection8 violations, 3 high priority No follow-up needed

First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Half and half opened on 8-16-26 use by 8-23-26, today is 8-25-26
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. skim milk (47°F - Cold Holding); 2% milk (45°F - Cold Holding) manager discarded
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken noodle (123°F - Hot Holding); tomato soup (131°F - Hot Holding); manager removed soups and reheated chicken noodle (174°F - Reheating); tomato soup (165°F - Reheating)
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  2% milk not date marked. Employees don't know when it was opened.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer, large amount of ice on floor under condenser unit
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior and exterior of dining room ice chute
- Code 23, Non-food contact surfaces clean: sandwich cooler in drive thru has heavy old food debris build up on bottom interior of cooler
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clear large bins wet nesting under prep table in back area
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.