PANERA BREAD #6055
876 A1A N, Ponte Vedra FL 32082 · 904.686.3900
Last inspected Jul 28, 2026 · 11 visits since August 2023
OCT 24
APR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. egg patty (122F - Hot Holding) in warming unit over reach in cooler on make line, no hot water in bottom of pan, per employee egg was made 10 minutes prior, water added to pan.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 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 (Chlorine 0ppm), tested multiple times. Operator attempted to prime with test ping still at 0ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer at cook line, sausage (127F - Hot Holding). Employee stated sausage placed in service 20 minutes prior. Sausage used within 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. At primary make line, interior of reach-in cooler have build up of food debris and standing water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At drive thru area, ice chute on soda dispenser has pink mold-like substance.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen at secondary make line, ceiling vent has dust build up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen at both make lines, microwaves have build up of encrusted food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At primary make line, gaskets have build,d up of mold-like substance and food debris.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with paper food bags under bakery counter, bottle move.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under steam well under service window reading 900ppm for Sink and Surface cleaner, water in bucket only filled about 1/4 with water, per employee it should be 3/4, employee took bucket to ware washing area to be filled.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of both soda machines have a build up of food debris. Also bottom interiors of make line coolers in kitchen have a build up of food debris and standing water.
Employee with no hair restraint while engaging in food preparation. 1 food handler making sandwiches on main make line, employee corrected during inspection.
Floor soiled/has accumulation of debris. Under large ice machine in back of kitchen and under tables and coolers in drive through area have a build up of food debris, single use items, and other debris.
Food stored on floor. Bucket of pickles in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles of both soda machines in establishment have a build up of food debris. Countertop that soda machine is sitting on at drink station in lobby area has a build up of food debris.
Stored food not covered. Multiple racks of baked goods in bakery area do not have covers.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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. In use dish machine reading 0ppm after running machine multiple times, operator set up triple sink and called for service.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. individual creamers (49F - Cold Holding) in reach in cooler up against the door, next to drive through window with door slightly ajar, per manager door has been consistently been open for over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milks (47F - Cold Holding) in reach in cooler at drive through, per manager milks are taken in and out of cooler for no more then 1 hour and milk usually used up with a couple of hours, manager placed milks on time control. individual creamers (49F - Cold Holding) in reach in cooler up against the door, next to drive through window with door slightly ajar, per manager door has been consistently been open for over 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg patty (122F - Hot Holding) in warming unit over reach in cooler on make line, no hot water in bottom of pan, per employee egg was made 10 minutes prior, water added to pan.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and ice chute of soda machine in dining 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. 3 expired
Food stored on floor. Box of bread in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in lobby around handles/nozzles. Frames around doors of reach in coolers on make line.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler on main make line.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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 and the time removed from temperature control cannot be determined. No time mark on soufflés at frontline. Marked by manger. Placed few hours ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled ice chute. Frontline.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Drain cover(s) missing. Missing drain cover at mop sink. Replaced by manger.
Standing water in bottom of reach-in-cooler. Standing water in base of Drawer Cooler.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on make line scratched hair on head with gloved hand, changed gloves, then continued to handle clean equipment without washing hands. Also 1 employee picked up and disposed of cup on floor then touched wrapped cookie without washing hands between tasks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (50F - Cold Holding); cut tomatoes (47F - Cold Holding) in bottom drawer of reach in cooler in middle on make line area, per manager and employee there should be nothing in the bottom of the cooler since it needs to be serviced and items must have been placed in cooler yesterday afternoon with no additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); cut tomatoes (47F - Cold Holding) in bottom drawer of reach in cooler in middle on make line area, per manager and employee there should be nothing in the bottom of the cooler since it needs to be serviced and items must have been placed in cooler yesterday afternoon with no additional preparation.
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. 1 employee expired in 2019
Covered waste receptacle not provided in women's bathroom. Furthest bathroom marked as unisex bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter top where soda machine in lobby is sitting on.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach in coolers on make lines.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over dressings. Unwashed bananas over cut lettuce.
Wiping cloth sanitizing solution not at proper minimum strength. Sanitation bucket by service window reading less than 400ppm for sink and surface cleaner, remade to 700ppm.
Oct 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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. At time of inspection two employees with expired food handler training certificates.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on the side of the bulk ice bin not inverted or covered for protection. Operator inverted the ice bucket.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Food stored on floor. Bag of onions stored on the floor under rack in the walk in cooler, operator relocated the onions.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots building.
Raw fruits/vegetables not washed prior to preparation. Avocados on the main cook line cut in halves unwashed before use as evident by the stickers still attached.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the main cook line sliding drawer reach in cooler has build up of food debris under the drawers at the base of the cooler.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the open air cooler drawer open container of liquid eggs at 73F, operator discarded the open liquid eggs. In the flip top reach in cooler on the main cook line; cut tomatoes (61F - Cold Holding); steak (59F - Cold Holding); hummus (58F - Cold Holding); mozzarella (56F - Cold Holding); chicken salad (57F - Cold Holding); tuna salad (58F - Cold Holding); turkey (58F - Cold Holding); chicken (59F - Cold Holding); ham (57F - Cold Holding); cheese (59/60F - Cold Holding); cut lettuce (61F - Cold Holding). Operator had employees remove and discard the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the open air cooler drawer open container of liquid eggs at 73F, operator discarded the open liquid eggs. In the flip top reach in cooler on the main cook line; cut tomatoes (61F - Cold Holding); steak (59F - Cold Holding); hummus (58F - Cold Holding); mozzarella (56F - Cold Holding); chicken salad (57F - Cold Holding); tuna salad (58F - Cold Holding); turkey (58F - Cold Holding); chicken (59F - Cold Holding); ham (57F - Cold Holding); cheese (59/60F - Cold Holding); cut lettuce (61F - Cold Holding). Operator had employees remove and discard the items.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the open air cooler drawer open container of liquid eggs at 73F, operator discarded the open liquid eggs. In the flip top reach in cooler on the main cook line; cut tomatoes (61F - Cold Holding); steak (59F - Cold Holding); hummus (58F - Cold Holding); mozzarella (56F - Cold Holding); chicken salad (57F - Cold Holding); tuna salad (58F - Cold Holding); turkey (58F - Cold Holding); chicken (59F - Cold Holding); ham (57F - Cold Holding); cheese (59/60F - Cold Holding); cut lettuce (61F - Cold Holding). Operator had employees remove and discard the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the open air cooler drawer open container of liquid eggs at 73F, operator discarded the open liquid eggs. In the flip top reach in cooler on the main cook line; cut tomatoes (61F - Cold Holding); steak (59F - Cold Holding); hummus (58F - Cold Holding); mozzarella (56F - Cold Holding); chicken salad (57F - Cold Holding); tuna salad (58F - Cold Holding); turkey (58F - Cold Holding); chicken (59F - Cold Holding); ham (57F - Cold Holding); cheese (59/60F - Cold Holding); cut lettuce (61F - Cold Holding). Operator had employees remove and discard the items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting mats stored in front of the table top ovens have build up of food residue staining.
Handwash sink not accessible for employee use at all times. Hand wash sink by the walk in cooler blocked by large boxes.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the pass through window. Employee provided paper towels.
Employee personal food not properly identified and segregated from food to be served to the public. In the pastry walk in cooler employees lunch box stored over container of icing. Operator relocated the employees lunch box.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler for pastries has mold like substance on the door gasket. Operator asked employee to clean the door gasket.
Old food stuck to clean dishware/utensils. On the storage shelf over the three compartment sink, clean metal bowl with old lettuce dried on the side. Employee moved the bowl to the rack of dirty dishes to be rewashed.
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.