Panera Bread 6247
235 Village Commons Dr, Saint Augustine, FL 32092 · Permanent Food Service · License 6502506
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 Jul 23 routine inspection1 high priority (1 repeat), 1 intermediate (fixed on the spot), 2 basic-12
- Administrative complaint on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 visitJul 23, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At drive thru reach-in cooler, creamer (44°F - Cold Holding). Observed ice build up on back panel of cooler. Ambient temperature 42f on inspector irreversible thermometer.
Repeat violationAdministrative complaint
Intermediate1
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
At front counter drive thru reach-in cooler, ambient thermometer broken- glass tube dislodged from gauge. Operator placed new thermometer in reach-in cooler.
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
At front counter area, ice bucket stored on floor. Operator removed from floor.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At coffee make station, coffee filters in plastic container with no lid. Operator placed lid on container.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.