Panera Bread
6424 South Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5813031
What drove the grade
Food manager certification expired.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 intermediate (1 fixed on the spot), 3 basic-8
- Safety score92
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 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
Operator printed during inspection All items time marked
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Lorin Barry 4-14-26 expired.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Drawers to make table drive through
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Drip pan to drive thru drink station Gasket salad drawers Bread cart
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Bagel container on floor in freezer Operator removed and put to be rewashed
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.