PANERA BREAD #4702
10540 FOREST HILL BLVD, Wellington FL 33414 · 561.333.1330
Last inspected Dec 19, 2025 · 6 visits since September 2023
MAR 24
SEP 24
FEB 25
JUL 25
DEC 25
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table, cooked sausage 73F hot holding, per operator product stored for approximately 40 minutes. Operator moved to oven to reheat to 165F+
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068547 | Sep 20, 2024 | Jan 6, 2025 | $400 |
| 2--2023052666 | Sep 8, 2023 | Oct 5, 2023 | $200 |
Inspection history
6 visits, newest first
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Observed employee handle dirty dishes and then handled clean dishes to store on shelf; no hand wash. Employee clean and sanitized dishes and washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked steaks (55F at 9:14am 57F at 10:23am - Cooling) As per operator, prepped approximately 10 mins. At the current rate of cooling, the product will not cool to 41F in 4 hours. Advised operator to quick chill it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Deep metal containers on dry storage not inverted Operator stored properly
Food storage container/container lid cracked or broken. Broken lids on shelf Operator disposed of lids
Show the remaining 1 finding ▾
Food stored on floor. Teas stored on walk-in cooler floor Operator stored properly
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 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. At 0 ppm. Operator corrected to 100 ppm chlorine
Employee touched face and then handled clean equipment without washing hands. Advised manager, employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table, cooked sausage 73F hot holding, per operator product stored for approximately 40 minutes. Operator moved to oven to reheat to 165F+
Non-pitting surface rust on food-contact equipment. Interior top panel inside ice machine shows rusted
Clean utensils ( forks, knifes, plastic knifes ) stored in dirty plastic containers above cooler on cook line. Operator removed to be clean
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch mouth with finger then began handling clean pitchers; no hand wash. Advised operator that employee should wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiped hands on pants then handled clean pan with clean utensils; no hand wash. Employee washed hands.
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee fix nose then touched scoop and open reach in cooler; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from steam table: hummus (44F - Cold Holding) Stored overstacked. As per operator, stored since 3.5 hours. Not prepped or portioned today. At flip top cooler near beverage prep area: cooked chicken (48F - Cold Holding) As per operator, moved from walk in cooler 20 mins. Not prepped or portioned today. Stored double panned. Operator moved both items to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (129F - Hot Holding) As per operator, reheated 2 hours prior. Operator discarded.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed during inspection, employee touching/ rubbing hands on pants then handled scoop and placed in low boy cooler in a container. No hand wash. Employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: Cooked egg whites (128F - Hot Holding) As per operator from employee's response, reheated an hour prior. Operator instructed employee to discard.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed during inspection, employee wearing bracelets while prepping food (mixed berry). The bracelets were hanging off the hands and touching the edge of the container for the item and the prep table. Discussed with operator.
Sep 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites carton (46F - Cold Holding); inside cold holding unit at cook line whole eggs carton (58F - Cold Holding); on prep table at cook line; as per operator food out of temperature for approximately 30 minutes; operator placed containers in walk-in cooler and replaced with new ones; foods not prepared or portioned today; cheese (42-50F - Cold Holding) in make table at cook line; food not portioned or prepared today; food overstocked; food out of temperature for less than 30 minutes; operator made smaller portions;
Nonservice animals in the food establishment or on premises. Customer eating at the table and having cat in stroller next to it; Advised manger to educate customer
Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Creamers with milk and cream at coffee buffet on 6 hours plan temperature not monitored; Educated operator; temperature checked - at 43 F
Ice buildup in walk-in freezer.
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket sink and surface (150) Operator fixed to 700 ppm
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.