Panera Bread #1741

661 Blanding Blvd Ste 509, Orange Park, FL 32073 · Permanent Food Service · License 2001306

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 4, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (fixed on the spot), 5 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

11 violations found

First visitSep 4, 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.
11 violations found:
- 4 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In front reach in cooler across from steam well, liquid egg temperature at 50°F. Operator iced item. Re-temped at 39°F by end of inspection. In drive through flip-top cooler, chicken, hard boiled eggs, shredded cheese, and corn at 47°F-51°F. Operator moved to walk-in freezer to rapidly chill, re-temped at 35-40°F by end of inspection.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In front steam well, cooked liquid egg at 125°F Hot holding. Operator discarded.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed splitter at hose Bibb above mop sink missing vacuum breaker on non-chemical side. Operator removed splitter.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed four flying insects in establishment at time of inspection.
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed cut tomatoes cooling for approximately 20 minutes at 63°F, re-temped 1 hour later at 59°F. Observed with lid and stacked. Operator removed lid and unstacked containers.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed 1 pump spray bottle near water heater with no label. Operator states is sanitizer. Labeled appropriately.
  Fixed on the spot
Basic5
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee eating at pastry prep area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed 2 employees working with food wearing a watch or bracelet.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Black/green mold like substance observed on interior of ice machine door.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda plates at dining room with black/green mold like substance accumulation. Also, dish racks with debris build up.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation on vents throughout establishment. Also, several are in poor repair and repaired with tape.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.