PANERA BREAD #1047
13271 CITY STATION DR #109, Jacksonville FL 32218 · 904-714-6488
Last inspected Aug 10, 2026 · 8 visits since July 2023
SEP 24
FEB 25
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cold rail at egg station, cut melon fruit cup (47F - Cold Holding). Items placed In service 4.5 hours earlier.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the drawer warmer of the cook line, egg white (118F - Hot Holding) held on temperature control, operator voluntarily removed and discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the drawer warmer of the cook line, egg white (118F - Hot Holding) held on temperature control, operator voluntarily removed and discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Loose food debris build up on clean sheet trays in bakery area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two expired food handler trainings at time of inspection.
Show the remaining 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic and metal containers stacked while wet.
Stored food not covered. In the reach in freezer, tray of muffins stored uncovered. Operator relocated to be covered.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At make line, cell phone on prep counter by steam tables. Employee removed phone.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic containers stacked before air drying. Manager moved containers to air dry.
Floors, walls and/or ceilings soiled/has accumulation of debris. At prep area, floor in rack oven soiled with residue.
Ice buildup in reach-in cooler/freezer and/or walk-in freezer. At make line, top section of flip top reach-in cooler has ice build up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At dining room coffee station, interior of microwave has encrusted splatter debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At front counter area, reach-in cooler gaskets have build up of food debris.
Single-service articles not stored inverted or protected from contamination. At prep area coffee make station, filters in plastic container with no lid. Manager placed lid on container.
Jul 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At front counter area, souffles held on time have no time marked. Employee stated items placed in service 1 hour prior. Employee marked time.
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener blade soiled.
Non-service animals permitted in the premises of the establishment. In dining room, small dog on booth seat with customer and then in customer lap with head over table.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided SafeStaff certificates, 4 expired. Confirmed employees are still working at this location.
Floors, walls and/or ceilings soiled/has accumulation of debris. In dry storage area hallway, wall next to shelf has black mold-like substance.
No handwashing sign provided at a hand sink used by food employees. In men's restroom, no sign posted. Operator posted during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At make line, gaskets on cut lettuce drawers have build up. At dining room drink station, soda heads behind lever have build up.
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At top section of reach-in cooler at pass thru window, boiled egg (51F - Cold Holding); corn (47F - Cold Holding); hummus (47F - Cold Holding); rice (60F - Cold Holding). Operator stated items in cooler 1 hour, cooler not turned on. Operator turned on cooler, moved items to walk-in freezer to rapidly cool. Boiled egg and corn below 43f after 20 minutes.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At front counter, souffles held on time, no time marked. Items out less than 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, 2 cutting boards have black stains.
No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen, both handwash sinks missing paper towels. Operator supplied.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At dining room coffee station, top plate in interior of microwave has encrusted debris.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front counter cash registers, scones in bag for grab and go have no labeling. Operator moved behind counter for employee to hand to customer.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold rail at egg station, cut melon (50F - Cold Holding). Operator stated cut melon placed out 3 hours prior. Operator moved to walk-in freezer with lids off to rapidly cool. Retemp after 20 minutes, 28f-40f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer at egg station, egg (126F - Hot Holding); sausage (122F - Hot Holding). Items in warmer less than 4 hours, Operator voluntarily discarded.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic containers stacked before air drying. Operator moved to air dry.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front make line, sanitizer container stored on ledge of reach-in cooler. Operator moved to bottom shelf of cart.
Stored food not covered. At front counter area, bagels and bread have to protection.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple cases of unwashed produce stored over multiple ready to eat items.
Apr 9, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cold rail at egg station, cut melon fruit cup (47F - Cold Holding). Items placed In service 4.5 hours earlier.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold rail at egg station, cut melon fruit cup (47F - Cold Holding). Items placed In service 4.5 hours earlier.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At front counter, individual quiches have no time tracking. Employee stated quiche has been put approximately 30 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer at egg station, egg whites (123F - Hot Holding). Eggs placed in warmer 2.5 hours earlier. Operator voluntarily discarded.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In cream cheese reach-in cooler at front counter area, thermometer broken. Operator had employee place new thermometer in reach-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener blade has build up. Operator moved to be cleaned.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bottom reach-in cooler drawer on make line, chicken prepared yesterday with no date.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some SafeStaff certificates are photocopies.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in kitchen, 70f after running several minutes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, ice machine has pink and black mold-like substance on front of deflection plate.
Covered waste receptacle not provided in women's bathroom. No covered receptacle for handicap stall in woman's restroom.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic containers stacked before air drying.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At front counter area, gaskets on cream cheese reach-in cooler soiled. At dining room coffee station, interior of cabinet below microwave soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At make line, two sanitizer containers stored on prep counter. Operator moved to proper storage.
Single-service articles not stored inverted or protected from contamination. At coffee station in kitchen area, coffee filters out with no protection. At drink station at make station, plastic lids not inverted. Operator moved all items to,proper storage.
Stored food not covered. At coffee station in kitchen, coffee in filter stored on counter not protected. Coffee moved. At end of make line, rack of bread, bread on top,tray not protected. Operator moved bread below top tray.
Jul 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in back kitchen handled and used broom, put broom away, touched hair and face, and immediately went to front counter and handled clean tongs without washing hands. Manager coached employee on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold rail by egg station, fruit cup containing cut melon 51F. Item placed into service approximately 2.5 hours prior. Fruit moved to cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer by egg grill, scrambled eggs 116F. Eggs placed into service approximately one hour prior. Eggs voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for drink dispenser in dining area.
Ceiling tile missing. Above dish machine in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in kitchen.
Cove molding at floor/wall juncture broken/missing. In walk in freezer.
Employee with no hair restraint while engaging in food preparation. Employee working on egg station. Hair restraint placed on.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in back kitchen. Floor in walk in freezer. Floor under dry storage racks in kitchen. Floor drain under drink dispenser in dining area. Ceiling vents above make line in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine in kitchen. Counter under drink dispenser in dining area.
Open dumpster lid. Shared dumpster outside establishment. Lid closed.
Stored food not covered. Loaves of bread on rack near make line. Pans placed over bread.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.