PANERA BREAD #4712
771 VILLAGE BLVD STE 211, West Palm Beach FL 33409 · 561.489.9200
Last inspected Jan 21, 2026 · 9 visits since September 2023
APR 24
AUG 24
JAN 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures, operator printed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016631 | Jan 12, 2026 | Mar 30, 2026 | $200 |
Inspection history
9 visits, newest first
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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). Operator ran machine a second time, retested at 0ppm. Advised Operator to set up triple sink and manually dishes until machine repaired and able to sanitize properly.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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). Operator ran machine a second time, retested at 0ppm. Advised Operator to set up triple sink and manually dishes until machine repaired and able to sanitize properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee sweeping prep area with broom and dust pan then put on gloves opened walk-in cooler door to bring panned food items to prep area without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Expo side top make top; cooked corn (46F - Cold Holding); hummus (47F - Cold Holding); boiled eggs (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 3 hours, moved to walk-in cooler.
Standing water in bottom of reach-in-cooler. At front line low boy milk cooler; standing water in bottom of cooler. Operator removed water.
Jul 16, 2025Inspection 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 surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled customer payment/made change (dollars and coins) and then handled clean equipment, utensils and unwrapped single service articles to prepare/package food and drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line make top; cooked chicken (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, moved overfilled portion to reach in cooler.
Soap dispenser at front counter hand wash sink not working/unable to dispense soap. Advised Operator to repair/replace dispenser.
Equipment in poor repair. Ice machine lid broken at left hinge. Advised Operator to repair/replace.
Jan 22, 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 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 handled soiled dishes and utensils while washing and rinsing at triple sink and loading into dishwasher and then handled clean and sanitized dishes and utensils while removing from dishwasher to place to dry and store without washing hands. Operator discussed with employee who then washed hands.
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 touched hair/hat and then handled clean equipment/utensils and containers of ready to eat food without washing hands. Operator discussed with employee who then washed hands.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach-in cooler; slice cheddar (48F - Cooling)since 9:30 at 9:38 2nd temperature 48F at 10:32, overfilled. At this current rate cheese will not reach 41F within four hours. Operator moved to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area handwashing sink; no paper towel. Operator provided
Apr 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle with cleaning chemical stored on shelf unlabeled. Operator labeled the bottle.
Employee with ineffective hair restraint while engaging in food preparation. Employee preparing food,hair restraint not effective. Operator addressed the employee to fully restrain hair. Employee restrained her hair.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In use scoop stored in covered granola container, handle touching the granola. Operator removed scoop.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area Lift top cooler make top; tuna salad (45F - Cold Holding); sliced steak (45F - Cold Holding). Operator stated items not prepared or portioned today, being held less than 4 hours, moved to walk-in cooler.
Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store measuring utensil. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed avocados stored over ready to eat cut melon. Operator moved cut melon.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 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 primed and corrected to 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed leftover soups stored on rethermalizer on prep area, per operator soups reheating for approximately 2 hours and 20 minutes. Tomatoes soup 137°F, squash soup 138°F reheating over 2 hours. Soups did not reach 165°F within 2 hours. Operator discarded. See Stop Sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed leftover soups stored on rethermalizer on prep area, per operator soups reheating for approximately 2 hours and 20 minutes. Tomatoes soup 137°F, squash soup 138°F reheating over 2 hours. Soups did not reach 165°F within 2 hours. Operator discarded. See Stop Sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures, operator printed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep covered containers inside walk-in cooler with Cooked chicken at 10:15am( 53°F cooling) per operator cooling since 8:15am, rechecked at 10:55am same temperature. At this current cooling rate product will not cool to 41°F within 4 hours. Operator moved to walk-in freezer.
No paper towels or mechanical hand drying device provided at handwash sink on cook line next to oven Operator provided
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.