Panera Bread #6147
35 Capital Green Dr, Ponte Vedra, FL 32081 · Permanent Food Service · License 6502320
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 8 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 basic (1 repeat)-11
- Administrative complaint on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score69
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 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At front line in reach-in cooler drawers, cut melon (47-51°F - Cold Holding); yogurt cups (51-54°F - Cold Holding). Items in reach-in cooler overnight. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front line in reach-in cooler drawers, cut melon (47-51°F - Cold Holding); yogurt cups (51-54°F - Cold Holding). Items in reach-in cooler overnight. Operator discarded.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At dining room drink station, interior of drawers and cabinets soiled with drink residue.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
In back kitchen, observed 1 dead roach on floor by mop buckets. Operator discarded dead roach.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.