Panera Bread
3131 Daniels Rd Ste 108, Winter Garden, FL 34787 · Permanent Food Service · License 5812090
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.Eggs,121 f held less than four hours.Manager discarded the eggs.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-22
- Safety score78
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 visitOct 6, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.Eggs,121 f held less than four hours.Manager discarded the eggs.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Employee marked the time on the soufflé.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker is not at the correct location on the hose Bibb.
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling milk.Employee washed hands and put on gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of sprayer hose is soiled. Iced tea holder is soiled. Residue build up surrounding juice and ice nozzle.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Unwashed strawberries stored with ready-to-eat strawberries in walk in cooler.Employee moved the unwashed strawberries.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Brown cutting boards at the sandwich station.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.Employee moved towel to the bucket.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Walk in cooler shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of dishmachine is soiled. Caulking is soiled by the three comp sink area. Side of walk in cooler door is soiled.
Code 36, Floors, walls, ceilings and ventilation: Hole in wall throughout the establishment.
Space in ceiling by the mop sink area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.