Panera Bread 4182
9613 Lake Nona Village Pl, Orlando, FL 32827 · Permanent Food Service · License 5813048
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
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 visitAug 7, 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.
5 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, other than whole meat roast, hot held at less than 135°F.
sausage (124°F - Hot Holding)second temperature 165°F Per operator items were made less than 2 hours.Operator reheated items for proper hot holding temperature
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in cooler at catering station and walk in cooler door frame and shelves
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket stored on second shelf of prep table next to tomato slicer at prep area.Operator moved bucket to bottom shelf
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in reach in cooler at catering station. Operator wiped down reach in cooler
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.