SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Panera Bread #2439 last inspected?
The most recent inspection on record was on Jul 14, 2026. The result listed by Boulder County Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Sep 3, 2025 to Jul 14, 2026.
Has Panera Bread #2439 ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 3, 2025.
The Full Inspection History
2 inspections
Routine
Jul 14, 2026
Pass
2 recorded violations
notedCode —Chemicals
Official Wording
Observed high temperature dish machine reaching a maximum temperature of 138ºF at the dish, not sanitizing dishes. Ran dishwasher 3 times without reaching required temperature of 160 ºF at the dish. Operator states it is a high temperature dishwasher, but not monitoring temperature, no stickers or thermometer dish onsite. 4-501.111-112 Mechanical Ware Washing Equipment, Hot Water Sanitization Temperatures. Temperature of high temperature dish machine must reach a utensil surface temperature of 160 ºF as measured by an irreversible registering temperature indicator. Equipment food contact surfaces and utensils shall be washed, rinsed and sanitized in the 3-compartment sink until machine is corrected. Chemical sanitizer testing at the appropriate concentration for sanitizing. Person in charge will call for service on high temperature dish machine.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
23. Proper date marking and disposition. Observed sliced tomatoes in walk in refrigerator with expired datemark. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat and time/temperature control for safety foods, prepared and held in refrigerator for more than 24 hours shall be clearly marked to indicate the date it was prepared or day by which the food shall be consumed on the premesis, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge voluntarily discarded food with expired date mark.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boulder County Public Health, Jul 14, 2026 · Original Source
Routine
Sep 3, 2025
Pass
2 recorded violations
notedCode —Chemicals
Official Wording
Observed high temperature dish machine reaching a maximum temperature of 138ºF at the dish, not sanitizing dishes. Ran dishwasher 3 times without reaching required temperature of 160 ºF at the dish. Operator states it is a high temperature dishwasher, but not monitoring temperature, no stickers or thermometer dish onsite. 4-501.111-112 Mechanical Ware Washing Equipment, Hot Water Sanitization Temperatures. Temperature of high temperature dish machine must reach a utensil surface temperature of 160 ºF as measured by an irreversible registering temperature indicator. Equipment food contact surfaces and utensils shall be washed, rinsed and sanitized in the 3-compartment sink until machine is corrected. Chemical sanitizer testing at the appropriate concentration for sanitizing. Person in charge will call for service on high temperature dish machine.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
23. Proper date marking and disposition. Observed sliced tomatoes in walk in refrigerator with expired datemark. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat and time/temperature control for safety foods, prepared and held in refrigerator for more than 24 hours shall be clearly marked to indicate the date it was prepared or day by which the food shall be consumed on the premesis, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge voluntarily discarded food with expired date mark.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.