PANERA BREAD #4726
6300 LANTANA RD STE 25, Lake Worth FL 33463 · 561.337.3370
Last inspected Mar 26, 2026 · 8 visits since October 2023
JUL 24
JAN 25
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 54°, rice 51°, corn beans salad 53° in moving cart at prep station being held less than 4 hours. Employee move to walk in cooler.
★ 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--2026006875 | Dec 1, 2025 | Feb 23, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Sink and Surface 0ppm) at front counter. Operator remade and corrected to 700ppm.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Administrative 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 soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled mop and without washing hands employee handled container of soup to place in steam table, discussed with operator, employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler sliced ham (46F - Cold Holding); cooked chicken salad (45F - Cold Holding); sliced cheese (44F - Cold Holding); sliced turkey (45F - Cold Holding); milk (45F - Cold Holding); sliced tomatoes (45F - Cold Holding); cut lettuce (45F - Cold Holding) per operator products not portioned or prepared today, per operator walk in cooler not functioning properly and products left in cooler overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler sliced ham (46F - Cold Holding); cooked chicken salad (45F - Cold Holding); sliced cheese (44F - Cold Holding); sliced turkey (45F - Cold Holding); milk (45F - Cold Holding); sliced tomatoes (45F - Cold Holding); cut lettuce (45F - Cold Holding) per operator products not portioned or prepared today, per operator walk in cooler not functioning properly and products left in cooler overnight, see stop sale.
Mar 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Employee wiped hands on T-shirt and apron and without washing hands employee placed gloves on hands and began to handle food products on make line. Discussed with operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced ham (52F - Cold Holding) per operator product not portioned or prepared today. Product removed from walk in cooler and placed in flip top approximately 2 hours ago. Discussed with Operator who removed top portion of overstocked product to move to cooler to chill.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 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 at (Chlorine 0ppm)operator primed system rechecked at (Chlorine 100ppm)
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 at front counter handled cash and without washing hands employee handled a clean plate and grabbed tongs to place a muffin on plate. Discussed with operator employee washed hands.
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 and the time removed from temperature control cannot be determined. At sandwich station butter on time is a public health control not time marked. Per operator product out for approximately 1 hour and added time label.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table cooked eggs (130F - Hot Holding) per operator product cooked on griddle approximately 15 mins ago and held on steam table. Operator moved product back to griddle to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In lowboy under sandwich prep station cooked eggs (48F - Cooling)at 9:00 since 8:15 to 48F at 9:45 at this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who removed plastic wrap and moved to walk in cooler.
Flip top cooler interior/shelves have accumulation of soil residues. In reach in cooler next to oven mold/mildew like substance. Discussed with operator to clean and sanitize.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler box of unwashed melons stored over bucket of pickles. Operator moved pickles to another shelf.
Jul 10, 2024Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.....observed at 3:21 pm slice tomatoes 45F in walk in cooler by labeled it was slice at 9:35 am.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.....observed at 3:21 pm slice tomatoes 45F in walk in cooler by labeled it was slice at 9:35 am. Stop sale issue. Manager discarded food.
Mar 25, 2024Administrative 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator; Turkey (53F - Cold Holding); sliced cheese (51F - Cold Holding) due to food being over the fill line. Operator removed the overfilled food.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 54°, rice 51°, corn beans salad 53° in moving cart at prep station being held less than 4 hours. Employee move to walk in cooler.
Floor soiled/has accumulation of debris at walk in cooler.
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.