Panera Bread 1673

463861 SR 200, Yulee, FL 32097 · Permanent Food Service · License 5501101

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 11 basic (5 repeats); basic violations cost 12 at most
-26
Administrative complaint on Aug 18, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 19, 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.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At callback, cut lettuce 52°F, spring mix 60°F. Drawers open upon arrival to establishment. All Time/Temperature control for safety foods 41°F or below.
Official report, on the Florida DBPR website
First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 2 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In small reach in cooler on cook line, milk (46°F - Cold Holding). Milk was out for orders then put back into reach in cooler. Also, in reach in cooler on cook line, steak (41°F - Cold Holding); cooked chicken (47°F-48°F - Cold Holding); cut lettuce (50°F - Cold Holding). All items put in cooler 1 hour prior but lid open for orders. Employee shut lids.
  Repeat violationAdministrative complaint
- 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. Dishwasher (Chlorine 0ppm). Manager ran dishwasher few times and rechecked at 100ppm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwash sink at end of cook line near front counter. Manager stocked paper towels. Also, no paper towels at handwash sink at bakery area. Manager stocked paper towels.
  Fixed on the spotRepeat violation
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  In bakery area, containers of brown sugar not labeled. Manager added label.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  On cook line in cooler under ovens, spoon handle inside shredded cheese container touching product. Employee removed handle from pan.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.
  Sanitizer Bucket (170 sink and surface). Manager dumped out sanitizer bucket and started to remake.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of ovens on cook line soiled with black debris. Also, interior of microwave near drive thru area soiled with food debris.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of lidded reach in coolers on cook line soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets on reach in coolers on cook line soiled with food debris. Also, around nozzles on soda machine in lobby soiled with mold-like substance. Also, around nozzles on coffee machine on cook line soiled with debris.
  Repeat violation
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  In cubby under pass through window in lobby, plastic spoons, knives and forks not all presented with handles first. Also, interior drive thru area next to register, container of plastic forks not all presented with handles first.
  Single-service articles improperly stored.
  At front counter, box of cookie bags on floor with portable fan on top of box in use. Manager moved fan and picked box off floor.
  Fixed on the spotRepeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  On shared dumpster, lid open. Manager sent employee out to close.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
  Floor in drive thru area soiled with food debris. Also, floor under reach in coolers on cook line soiled with food debris. Also, floor under three compartment sink/dish machine soiled with food debris/build up. Also, floor in bakery area near front counter soiled with food debris. Also, ceiling tiles around vents/vents throughout establishment soiled with dust.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Establishment does not have copy of current license.
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.