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<i>Bacillus cereus</i> is relatively resistant to pasteurization. We assessed the risk of <i>B. cereus</i> growth during warming and subsequent storage of pasteurized banked milk (PBM) in the warmed state using a predictive mathematical model. Holder pasteurization followed by storage below −18 °C was used. Temperature maps, water activity values, and <i>B. cereus</i> growth in artificially inoculated PBM were obtained during a simulation of manipulation of PBM after its release from a Human Milk Bank. As a real risk level, we chose a <i>B. cereus</i> concentration of 100 CFU/mL; the risk was assessed for three cases: 1. For an immediate post-pasteurization <i>B. cereus</i> concentration below 1 CFU/mL (level of detection); 2. For a <i>B. cereus</i> concentration of 10 CFU/mL, which is allowed in some countries; 3. For a <i>B. cereus</i> concentration of 50 CFU/mL, which is approved for milk formulas. In the first and second cases, no risk was detected after 1 h of storage in the warmed state, while after 2 h of storage, <i>B. cereus</i> concentrations of 10² CFU/mL were occasionally encountered. In the third case, exceeding the <i>B. cereus</i> concentration of 10² CFU/mL could be regularly expected after 2 h of storage. Based on these results, we recommend that post-pasteurization bacteriological analysis be performed as recommended by the European Milk Bank Association (EMBA) and using warmed PBM within 1 h after warming (no exceptions).