1611 NW 12 AVE STE C, MIAMI, FL 33136
PANERA BREAD #1893 has a mixed inspection record — 15 violations in the past year, including 2 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 15 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 48% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
2 high-priority violations on the trailing-year record — below the Miami-Dade County average of 2.6.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Clean equipment and utensils stored improperly or not air-dried.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Clean equipment and utensils stored improperly or not air-dried.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
The establishment's license expired, not obtained, or not properly displayed.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Clean equipment and utensils stored improperly or not air-dried.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Dish machines and three-compartment sinks must be set up with the right sanitizer concentration, and the kitchen needs test kits to verify it. Sanitizer that is too weak leaves dishes looking clean but not actually safe.
On this record, the category appears in 2 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2334607 — you can read the original documents yourself and compare.