Panera Bread #3354
2260 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4508250
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 Sep 4 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 8 basic (3 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cut lettuce (46°F - Cold Holding); cut melon (47°F - Cold Holding) cook line underneath Turbo-chefs, less than four hours per operator. Moved to walk in cooler for quick chill, lettuce 43°F, melon 40°F
Fixed on the spot
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.
See stop sale. -butter pats at beverage station in dining room, operator determined time and marked container.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker at incorrect location on fitting/splitter added to mop sink faucet.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of microwaves on cook line -interior of reach in cooler on bakery side
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employee on cook line was wearing a watch while preparing food
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-brown cutting boards on make line are chipped -corner of counter leading in to kitchen is chipped
Repeat violation
Ice buildup in walk-in freezer.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
-tongs hanging on shelf beside thermalizer -knife in black container on make line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets on walk in cooler -wall surrounding dish machine -equipment door handles on cook line
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
-utensils in black containers on make line
Code 29, Plumbing and backflow prevention: Water leaking from faucet/handle at triple sink
Standing water in bottom of reach-in-cooler on bakery side
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.