Panera Bread #4702
10540 Forest Hill Blvd, Wellington, FL 33414 · Permanent Food Service · License 6013509
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 24 routine inspection3 high priority (fixed on the spot), 1 intermediate (1 repeat), 3 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Same
More time given
Code 36, Floors, walls, ceilings and ventilation: Walk in cooler wall paint is peeling
Same
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line across from steam table. Flip top cooler. Chicken salad 50°F cold holding, sliced tomatoes 48°F cold holding, cooked beef 48°F cold holding, cheese 48°F cold hot, cooked corn 59°F cold holding, cooked peppers 48°F cold holding . Per operator products stored for approximately 3 hours and 52minutes and not prepared or portioned today. Operator decided to discard
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table Cooked sausage 98°F hot holding, cooked egg whites 128°F hot holding . Per operator stored for approximately 1 hour. Operator decided to discard
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee was dropping food on the garbage, got food on his hands then wiped hands on apron, then put on gloves and started to prepared food without washing hands
Employee washed hands
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Sealed containers of Cooked chicken at 9:10am(46°F cooling) since 8:43am. At 9:41am same temperature at this current cooling rate will not cool to 41°F within 4 hours. Advised operator to removed lid partially for product to cool down
Repeat violation
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Iced on top of sealed boxes with food. Advised operator to removed boxes from shelf
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 36, Floors, walls, ceilings and ventilation: Walk in cooler wall paint is peeling
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.