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PANERA BREAD # 8003

600 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant (Catering)

Inspection summary

PANERA BREAD # 8003 has been inspected 17 times by Chicago Department of Public Health since December 12, 2011. The most recent inspection, on July 7, 2025, recorded 2 infractions.

4 of 17 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 9, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 30, 2018. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 27, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 8, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 15 times across 9 separate inspections, most recently on May 30, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

17 inspections

  1. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO VALID ALLERGEN TRAINING CERTIFICATE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED HEAVY DUST BUILD UP ON THE WALL AND CEILING VENTS IN THE DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
  4. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO RECENT PEST CONTROL INSPECTION REPORTS ON SITE AT THE TIME OF INSPECTION; THE LAST PEST REPORT INSIDE THE CURRENT LOG BOOK ON SITE IS 11/17/2022. INSTRUCTED MANAGEMENT TO HAVE A COMPLETE PEST CONTROL LOG BOOK ON SITE AT ALL TIMES, WHICH INCLUDES RECENT PEST CONTROL REPORTS (AT LEAST TWICE A YEAR PER CODE). PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DUST BUILD UP ON THE WALL AND CEILING VENTS IN THE DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DRIED FOOD DEBRIS AND TRASH BEHIND STORAGE RACKS AND PREP TABLES ON FLOORS THROUGHOUT IN PREP AREA. INSTRUCTED TO REMOVE, CLEAN , SANITIZE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING COMPLETION CERTIFICATES ON SITE DURING TIME OF INSPECTION FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS. MUST MEET REQUIREMENTS.
  8. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DISCONTINUE USING MILK CRATES AS STORAGE RACKS THROUGHOUT PREP AREA AND WALK-IN COOLERS & FREEZER, AND CARDBOARD TO COVER FLOORS IN WALK-IN COOLERS & FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, WALK-IN COOLERS & FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR CRACKED LIGHT SHIELD AND UNKNOWN DEBRIS FROM INSIDE SHIELDS IN PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT WHILE HANDLING FOOD. HAIR RESTRAINTS MUST BE WORN AT ALL TIMES IN THE PREP AREA WHEN HANDLING FOOD.
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT PREP AREAS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT SHIELDS AND CEILING TILES IN DISH ROOM AREA NOT CLEAN. MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DISH AREA DARK, MORE LIGHT NEEDED, INSTRUCTED TO PROVIDE,
  10. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES. APPROX 4-LBS COOKED CHICKEN-45.0F, 2LBS-CORN SALSA,-45.4F 2LBS-EDAMAME SALSA-45.4F INSIDE PREP COOLER. MUST MAINTAIN COLD FOODS AT 40F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY MANAGER-CDI/APPROX 8LBS COST$25.00.CRITICAL VIOLATION ISSUED 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS BEHIND DISH WASHING AREA AND MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT SHIELDS AND CEILING TILES IN DISH ROOM AREA NOT CLEAN.MUST CLEAN/MAINTAIN.
  11. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR(WHITE PANEL) IN UPPER SECTION OF ICE MACHINE, EXTERIOR OF POP DISPENSING STATION(SPLASH AREA), AND STORAGE SHELVES UNDERNEATH PREP TABLES WHERE COFFEE DISPENSERS ARE LOCATED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DEBRIS FROM THE BASES OF THE WALLS AND IN CORNERS IN FRONTY SECTIONS OF BUSINESS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN WALL IN REAR BY LARGE UNUSED PIECE OF EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY MAINTAIN(CLEAN ALL EQUIPMENT STORED IN REAR AREA LEADING OUTSIDE TO GARBAGE AREA(FOOD STORAGE RACKS AND TRAYS) AND LARGE UNUSED OVEN IN REAR BY EXIT DOOR.
  12. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF PREP COOLERS AND REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN INTERIOR LOWER SECTIONS OF THE SOUP REHEATING UNIT. MUST DETAIL CLEAN THE EXTERIOR OF ALL BULK FOOD ITEM CONTAINERS. MUST DETAIL CLEAN THE BREAD AND BAGEL SLICERS AND REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE THREE COMPARTMENT SINK, UNDER ALL PREP TABLES AND EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK AND DISH MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD ON THE LIGHT IN THE MAIN WALK IN COOLER WHERE MISSING.
  13. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD ITEM CONTAINERS WHERE NEEDED. (FLOUR,ETC)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDERNEATH THE PREP TABLES STORING COFFEE DISPENSERS. MUST ALSO DETAIL CLEAN FLOORS UNDERNEATH THE THREE COMPARTMENT SINK AND THE DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDERNEATH THE THREE COMPARTMENT SINK AND REMOVE HEAVY FOOD DEBRIS.
  14. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER ALL SHELVING RACKS,SINKS,ALONG WALLS AND IN CORNERS. MUST REMOVE FOOD DEBRIS BUILD UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN REAR HALLWAY.
  15. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN DECK AND UTENSILS STORED IN THIS AREA TO REMOVE DUST ACCUMULATION AND FOOD DEBRIS.MUST CLEAN INTERIOR BOTTOM SHELF OF 2DOOR COOLERS AT MAIN PREP LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER DISHWASHING AREA, UNDER COOLERS AT MAIN PREP AREA AND FLOOR DRAINS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE ICE BUILD-UP ON PIPES AT THE WALK-IN FREEZER AND AT THE WALK-IN COOLER WHERE CATERING ORDERS ARE HELD.
  16. Canvass Re-Inspection

    0 infractions

  17. Canvass

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. ALL FOUR GARBAGE DUMPSTERS ARE OVERFLOWING WITH GARBAGE AND THE REMOVABLE LIDS ARE LEANED UP AGAINST THE WALL. KEEP ALL WASTE INSIDE OF THE DUMPSTERS COVERED WITH TIGHT FITTING LIDS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. A DIRTY KNIFE WAS FOUND IN ONE OF THE KNIFE HOLDERS, HAVE AL KNIVES WASHED, RINSED AND SANITIZED BEFORE BEING PUT AWAY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE DELIVERY COOLER HAS SOME DUST BUILDUP AROUND THE DOOR FRAME AND HINGES AND THE THERMAL BAG IS SHOVED BEHIND THE CONDENSER UNIT; REMOVE THE THERMAL BAG SO IT DOESNT BLOCK THE CONDENSER AND CLEAN, RINSE AND SANITIZE THE DUSTY AREAS.

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