Panera Bread #1058
13672 N Kendall Dr, Miami, FL 33186 · Permanent Food Service · License 2331658
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 8 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-15
- Safety score85
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 8, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed packets of butter being held at 76°F, as per operator less than 4 hours, at preparation counter across from coffee station. Operator placed butter in reach in cooler for rapid cooling.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed operator holding butter, heavy cream, half and half creamer at customer service stations using time as a public health control without written procedure. Form was provided to operator via email and filled out during time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed at soda machine dispenser and ice chute soiled with black mold like substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed at hand wash sink across from three compartment sink cart blocking. Cart was removed during time of inspection.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on walk in freezer during time of inspection.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at cook line Wet wiping cloth not stored in sanitizing solution between uses. Operator stored wiping cloth in sanitizing solution during time of inspection.
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on preparation table at coffee station. Operator removed sanitizer bucket from preparation table during time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed in interior of reach in freezer to the left and right of baking oven food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed metal pans at drying rack to the left of dish machine not inverted. Operator inverted metal pans during time of inspection.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.