Panera Bread Cafe 6259
1271 Posner Blvd, Davenport, FL 33837 · Permanent Food Service · License 6308829
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-15
- Safety score85
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 17, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Homemade green goddess yogurt dressing 50 dated from 9/16
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Homemade green goddess yogurt dressing 50 dated from 9/16
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1 fly in kitchen, operator killed cleaned and sanitized
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior microwave Bread slicer Employee began cleaning during inspection.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket in disrepair milk reach in cooler
Ice buildup in walk-in freezer.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Operator placed in dish area to re clean and sanitize.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Tile near drive thru window
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.