Panera Bread
Last inspected: Aug 13, 2025
82
Score
Panera Bread has been inspected four times since 2023. The newest entry in the record is dated Aug 13, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around eight violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “proper hot holding temperatures”, showing up four times.
The city-wide average is 80, putting Panera Bread squarely in typical territory. Taken together, the history is a positive one.
4
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 13, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently prepared sausage was observed held at 129 degrees Fahrenheit. Inspector observed that the steam table was not adequately filled/covered, allowing steam to escape. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC placed hotel pans to cover open spaces.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The walk-in freezer is in poor repair. Inspector observed the door not fully closing and ice accumulation on the (inside) door frame, air curtains, condenser fan box, shelving and on boxes of food. The physical facilities must be maintained in good repair. PIC stated that work order has been escalated with corporate.
6-501.11
82
Jul 29, 2025
Routine
3 critical violations. 2 major violations. 5 minor violations. 4 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Turkey and prepared salads were observed held above the prep unit fill lines at 48-54 degrees Fahrenheit. Sliced tomatoes were held at 47 degrees in the catering prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Salads were placed below the fill line. All foods in the catering prep unit were moved to other refrigeration.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The automatic dispenser for the 3-bay sink was observed dispensing sink & surface sanitizer in excess of recommended amounts. Inspector instructed PIC to dilute concentration and measure with test strip until dispenser is serviced. The dish machine failed to reach minimum temperature for the sanitizing cycle as evidenced by failure of dish machine to reach 180 degrees or turn test strip. PIC contacted service during inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently prepared sausage and eggs were observed held at 121- and 122-degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Inspector observed that the containers holding sausage and egg were not in direct contact of the steam in the steam table. Pans were placed in direct contact of steam/hot water during inspection.
3-501.16(A)
Warewashing facilities; installed maintained, & used; test strips
(corrected on site)
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine. Inspector provided during inspection.
4-204.115
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm debris. The food contact surfaces of equipment must be clean to sight and touch. Machine taken out of service, ice disposed.
4-601.11(A)
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: A dish and box of gloves were observed on the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed during inspection.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of liquid ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Equipment not in good repair or proper adjustment
Inspector notes: The following were observed not in good repair: -the catering prep unit, with an ambient temperature of 45 degrees -ice machine, PIC stated it does not produce sufficient ice.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -sandwich prep cold drawers -catering prep units -shelving under front service area.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The walk-in is in poor repair. Inspector observed door not closing, ice accumulation (inside) at the door, on the condenser fan, and boxes of food. The physical facilities must be maintained in good repair. PIC instructed not to use/serve frozen food with damaged packaging.
6-501.11
41
Oct 7, 2024
Routine
1 critical violation. 4 minor violations. 1 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Milk was observed held at 44 degrees Fahrenheit in a carafe. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff brought carafe to refrigeration to chill.
3-501.16(A)
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the walk-in and under shelving in rear of stockroom area has an accumulation of soil residue and food debris; doors and gaskets of walk-ins observed with black residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The walk-in is in poor repair. Inspector observed door not closing, ice accumulation (inside) at the door and on the condenser fan. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities installed, maintained, & clean
Inspector notes: Ceiling tile observed missing near dish machine. PIC stated it is due to repairs that are presently being worked on regarding plumbing in that area.
6-201.16
70
Nov 22, 2023
Routine
4 minor violations.
View 4 violations
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the speed racks in the walk-in cooler have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the caulking at the 3 bay sink have an accumulation of dust, dirt, food residue, and other debris. Caulking was also observed in poor repair.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the walk-in cooler have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Light in womens' staff restroom was observed in poor repair.
6-501.11
82
Frequently Asked Questions
When was Panera Bread last inspected?
The most recent health inspection at Panera Bread on file is from Aug 13, 2025. The public record contains four inspections in total.
What is the most common violation at Panera Bread?
Across the inspection record, “proper hot holding temperatures” has been cited four times, more than any other issue at Panera Bread.
How does Panera Bread compare to other restaurants in Providence?
Panera Bread most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Panera Bread's inspection record improved over time?
Yes. Recent inspections at Panera Bread have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Panera Bread means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Panera Bread inspected?
Based on the inspection history on file, Panera Bread is inspected around two times per year on average.
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