Panera Bread Bakery Cafe 4739
7655 W Atlantic Ave 101, Delray Beach, FL 33446 · Permanent Food Service · License 6022842
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 basic-17
- Safety score83
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 visitSep 28, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed in salad bar area house made green goddess dressing (63°F - Cold Holding). Per Operator not prepped or portioned today. Items stored for more than 4 hours overnight in salad bar cooler drawer. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in salad bar area house made green goddess dressing (63°F - Cold Holding). Per Operator not prepped or portioned today. Items stored for more than 4 hours overnight in salad bar cooler drawer. Operator discarded. See stop sale. mozzarella cheese (57°F - Cold Holding) not prepped or portioned today stored on shallow bed of ice at front soup prep line. Per operator, item was moved from walk in cooler less than 3 hours ago. Operator voluntarily discarded.
Repeat violationFixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle customer payment and then immediately apply gloves and begin handling bread without first washing hands. Reviewed handwashing requirements with operator.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed in dry storage a bottle of bleach stored above single service utensils. Operator reorganized.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed in drive through window, soda machine leaking water on to go prep counter.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic food storage containers wet nesting at cook line storage shelf.
Code 33, Garbage and refuse: In the rear of building Open dumpster lid.
Operator closed lids.
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.
- 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.