PANERA BREAD 1673
463861 SR 200, Yulee FL 32097 · 904.261-7818
Last inspected Aug 19, 2026 · 8 visits since July 2023
SEP 24
FEB 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on make line, egg whites 118F. Egg whites began hot holding approximately 30 minutes prior. Egg whites voluntarily discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019005600 | Nov 26, 2018 | Nov 14, 2019 | $320 |
Inspection history
8 visits, newest first
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler on cook line, milk (46F - Cold Holding). Milk was out for orders then put back into reach in cooler. Also, in reach in cooler on cook line, steak (41F - Cold Holding); cooked chicken (47F-48F - Cold Holding); cut lettuce (50F - Cold Holding). All items put in cooler 1 hour prior but lid open for orders. Employee shut lids.
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Manager ran dishwasher few times and rechecked at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler on cook line, milk (46F - Cold Holding). Milk was out for orders then put back into reach in cooler. Also, in reach in cooler on cook line, steak (41F - Cold Holding); cooked chicken (47F-48F - Cold Holding); cut lettuce (50F - Cold Holding). All items put in cooler 1 hour prior but lid open for orders. Employee shut lids.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at end of cook line near front counter. Manager stocked paper towels. Also, no paper towels at handwash sink at bakery area. Manager stocked paper towels.
Current Hotel and Restaurant license not displayed. Establishment does not have copy of current license.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor in drive thru area soiled with food debris. Also, floor under reach in coolers on cook line soiled with food debris. Also, floor under three compartment sink/dish machine soiled with food debris/build up. Also, floor in bakery area near front counter soiled with food debris. Also, ceiling tiles around vents/vents throughout establishment soiled with dust.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On cook line in cooler under ovens, spoon handle inside shredded cheese container touching product. Employee removed handle from pan.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens on cook line soiled with black debris. Also, interior of microwave near drive thru area soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers on cook line soiled with food debris. Also, around nozzles on soda machine in lobby soiled with mold-like substance. Also, around nozzles on coffee machine on cook line soiled with debris.
Open dumpster lid. On shared dumpster, lid open. Manager sent employee out to close.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of lidded reach in coolers on cook line soiled with food debris.
Single-service articles improperly stored. At front counter, box of cookie bags on floor with portable fan on top of box in use. Manager moved fan and picked box off floor.
Unwrapped single-service utensils not presented so that only the handles are touched. In cubby under pass through window in lobby, plastic spoons, knives and forks not all presented with handles first. Also, interior drive thru area next to register, container of plastic forks not all presented with handles first.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (170 sink and surface). Manager dumped out sanitizer bucket and started to remake.
Working containers of food removed from original container not identified by common name. In bakery area, containers of brown sugar not labeled. Manager added label.
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, hard boiled egg (44F - Cold Holding). Employee stated they were stocked approximately 1 hour prior but lids have been open. Employee shut lid to bring temperature down.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on coffee containers and tea urn in lobby soiled with build up of residue.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink near dish area. Manager stocked paper towels.
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. Four employees food handler training taken longer than 3 years ago through corporate website. Manager stated she thinks they have taken the course again but does not know how to look it up on computer.
Floor soiled/has accumulation of debris. Fall under reach in coolers on cook line soiled with food debris. Also, floor/wall under soda machine in drive through area soiled with build up. Also, floor at front counter soiled with food debris.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in cinnamon sugar in bakery area touching product. Manager moved scoop so handle is not in product.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves near drive thru and microwave in lobby soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris. Also, speed racks on bakery walk-in cooler soiled with mold-like substance. Also, fan covers in walk-in cooler soiled with dust build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of two flip top reach in coolers on cook line soiled with food debris.
Single-service articles improperly stored. On bottom shelf of chemical rack, three rolls of toilet paper and box of open gloves stored. Manager moved single service items to other dry storage area.
Stored food not covered. On counter near drive thru, ice coffee in urn not covered. Operator covered urn with large plate.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard Boiled Eggs in reach in cooler on the front line at 45F retested eggs after 30 minutes tempt went up to 46F, operated placed eggs in the freezer to let them chill 3rd temp was 41F Greek yogurt in reach in cooler on the front line was at 46F, I notified the manager he took the Greek yogurt and immediately discarded it before a 2nd temp could be taken
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. Almond Milk, 2%Milk and Half and Half on self serve counter at entrance not time marked. Operator states items out for 2 hours operator marked timed
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on drink machine in lobby area soiled Several soda spouts on drinks machine in lobby area soiled
Handwash sink not accessible for employee use at all times. Cart with slicer was blocking the hand was station. Behind the cashier / front area counter, Operator moved it out of the way
Garbage on the ground and/or pad around dumpster. Excessive garbage on ground in dumpster area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in cinnamon topping in prep area
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. Grabs and go cookies at front counter not labeled correctly missing dates and address
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ovens on cook line on the exterior where heavily soiled Speed racks in walk cooler heavily soiled Build up on 3 bin drink dispenser in lobby area.
Raw fruits/vegetables not washed prior to preparation. Employee was observed removing avocados directly from the case and cutting before washing
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados, tomoates, and Onions stored above ready to eat food products in walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket on lower shelf of make line operator remade bucket and retested (Sink and Surface Sanitizer 170 retested 700
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Multiple baked items in bakery including bagels, pastries and soufflés have no overhead protection.
Spray hose at dish sink lower than flood rim of sink. Spray hose for triple sink on back line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line counter, container of liquid eggs 63F. Eggs removed from temperature control approximately 15 minutes prior. Eggs voluntarily discarded.
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. In bakery display area, two (2) soufflés prepared three (3) hours prior not time marked. Employee marked items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on make line, egg whites 118F. Egg whites began hot holding approximately 30 minutes prior. Egg whites voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple cooler drawers in make line areas.
Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on counter in front of reach in flip top cooler by drive through. Bucket moved and stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee blue mug stored on baker prep table. Cup moved and stored correctly.
Employee personal food not properly identified and segregated from food to be served to the public. In baker walk in cooler, bag of employee food items stored on shelf with food served to public. Employee food removed from walk in cooler.
Garbage can located outside has no lid or lid open/broken. Lid for shared recycle dumpster is not attached.
Garbage on the ground and/or pad around dumpster. Trash on ground around both shared dumpsters.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer by condenser.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment removes soup at end of evening. While soup is still hot, soup bags are tied off and cooled. None of these soups were labeled with production time and date.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 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 dish area handled soiled pans and washed them, and immediately handled clean pans of shelf near dish area without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on make line touched face (forehead) with back of bare hand and then placed glove on to prepare food without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in front counter area, pan of shredded cheese 48F. Cheese placed out approximately 2.5 hours prior. Cheese moved to walk in cooler to cool. In walk in cooler, container of butter 54F. Butter was stored near pass through window for approximately 1.5 hours prior and was moved to walk in cooler to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple cooler drawers in front make line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled blue jacket stored on prep table next to tomato slicer near office. Jacket moved and stored correctly.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under refrigeration equipment in front make area. Floor under equipment in drive through area. Floor under ice machine in back kitchen. Floor in walk in freezer.
Garbage on the ground and/or pad around dumpster. Shared dumpster on east side of establishment.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinet below drink dispenser in dining area.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sandwich maker wear a watch while cutting spinach. Watch removed
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer under unit
In-use knife/knives stored in cracks between pieces of equipment. Stored stuffed in between cooler, moved
No handwashing sign provided at a hand sink used by food employees. Sign on sink next to dishwasher. Sign provided
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over reach in cooler on line. Moved
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.