Panera Bread #1677

12500 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2336159

Official report

out of 100

Grade F

Safety score 28 of 100

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

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
5 high priority, 5 intermediate, 7 basic
-52
Complaint after follow-up on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score28

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  During callback inspection observed cashier failed to wash his hands before putting on gloves to take out food from the oven.
  Administrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic2
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 5 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee scratched his face with gloves on and then proceeded to touched sandwich ( wake up blt) to serve to customers with same gloves.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chicken (45°F - Cold Holding) at reach in cooler across ovens, as per employee for 2 hours. Observed sliced tomatoes (46°F - Cold Holding) at reach in cooler across ovens, as per employee for 3 hours. Observed chicken salad (44°F - Cold Holding) at pack line reach in cooler as per employee for 2 hours. Observed turkey ham (45°F - Cold Holding) at pack line reach in cooler as per employee for 2 hours.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employees putting on gloves to engage in food preparation without first washing hands.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee scratched his face with gloves on and then proceeded to touched sandwich ( wake up blt) to serve to customers with same gloves.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 00ppm).
Intermediate5
- Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda nozzles near the drive thru soiled with mold like substance.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed manager dumped ice water inside of the handwash sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at pastry station.
- Code 53, Manager certification and employee training: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Basic7
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior of the dishwasher soiled.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in cooler soiled with mold like substance across coffee machine and where syrups are located. Also observed reach in cooler interior with green mold line substance under microwave near driver thru. Employee cleaned reach in coolers at time of inspection.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic containers stacked together at shelves near dishwasher not properly air dried.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Observed manager dumped water draining onto floor from AC vents in the kitchen.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed 2 ceiling tiles missing in the kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.