Panera Bread 4181
205 East Mitchell Hammock Road, Oviedo, FL 32765 · Permanent Food Service · License 6905029
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked sausage (101°F - Hot Holding)for 1 hour. Operator reheated 183°F
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Sink and surface sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 848ppm, range should be 272-700. Operator added water recheck 700ppm
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
On floor entrance to walk in freezer
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Underneath Drawers to make table sandwiches station
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handles to make table drawers Operator cleaned
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Entrance to walk in freezer
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.