PANERA BREAD BAKERY
6001 W WATERS AVE, Tampa FL 33634
Last inspected Jul 31, 2026 · 7 visits since October 2023
AUG 24
JAN 25
NOV 25
MAY 26
JUL 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of egg patty 130-132 F stored in hot box on front line. Operator reheated and temped 167 F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries and strawberries stored over ready to eat, cut pineapples and cantaloupe inside walk-in cooler. Discussed proper storage of ready to eat foods with manager. Manager relocated ready to eat, cut produce to an approved location at time of inspection.
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed one employee at front service sandwich make station remove old gloves, and wore new gloves without first washing hands. Discuss with employee to always wash hands when changing gloves, employee washed hands, then wore new gloves at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled.
Spray bottle containing toxic substance not labeled. Located at mop sink. Manager discarded chemicals into mop sink at time of inspection.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed blueberries and strawberries, stored over ready to eat cantaloupe and pineapples and walk in cooler. Manager relocated all ready to eat items to an approved location at time of inspection.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Food stored on floor in freezer manager raised item off the floor.
Soiled dry wiping cloth in use. Soiled towels on food prep cart next to soup warmer, manager moved to towels.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce Above Ready to eat tea in walk in cooler dirty towels, manager moved items.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee touched personal items and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal cellphone then handled cheese and other food items in walk-in cooler. Discussed with operator, operator spoke with employee then employee washed hands at time of inspection.
Aug 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler at front line Cold Holding: hummus 46 F, cooked chicken 49 F, roasted corn 49 F. Operator moved items to walk-in freezer, re temp: green yogurt 43F, cooked chicken 42 F, roasted corn 43 F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of egg patty 130-132 F stored in hot box on front line. Operator reheated and temped 167 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the bagel slicer soiled with old food debris.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler under 3 microwaves on front service line: cooked rice 47 F, yogurt 45 F, corn salsa 45 F, cooked dark meat chicken 45 F. Operator moved items to walk-in freezer. Re temp: cooked rice 40 F, yogurt 43 F, corn salsa 42 F, cooked dark meat chicken 43 F.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at front bakery counter. Operator replaced batteries and dispenser working properly. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at salad bar at front service line. Operator restocked paper towel.
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 training expired on 02/09/2024.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 4 pieces of cooked egg white 130-131 F hot holding at front service area. Operator reheated egg white, temped 180-182 F at time of inspection.
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.