Banh Cuon Tan Dinh
Last inspected: Apr 23, 2026
43
Score
Public records show 11 inspections at Banh Cuon Tan Dinh stretching back to 2022. The newest entry in the record is dated Apr 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly two violations before.
The most common issue across all inspections has been “dead roaches on premises”, showing up three times.
Banh Cuon Tan Dinh's latest score of 43 falls below the West Palm Beach average of 79. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fully cooked stewed meat and pork broth. Operator stored products properly. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
01B-36-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: stew beef (83F - Hot Holding) Observed on stove with no heat. Out of temperature for approximately 30 minutes. Operator returned product to cooler.
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. krab soup (123F - Cooling) at 1:05; cooling since 12:50 - 109F at 1:38 Observed on counter in individual containers with tight fitting lids. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to remove lids and place in reach in freezer to quick chill.
03D-15-4
Basic - Ice buildup in reach-in chest freezers.
14-69-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various house made products with cooked vegetables and legumes missing production date. Per operator, made 2-3 days ago. **Repeat Violation**
02D-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing seafood and cooked beef tendon at ambient temperature.
06-01-5
43
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
74
Sep 18, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned raw chicken stored over portioned raw beef. Advised Operator to move chicken below beef.
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Non-food grade "thank you" bag used to store/in direct contact with egg roll wraps. Advised Operator to remove from bag.
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked rice, cooked peas, kimchi, no date mark. Operator stated prepared two days prior. Advised Operator to date mark items.
02C-02-5
67
Jul 17, 2024
Routine - Food
No violations found.
100
Jul 15, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked pork (46F - Cold Holding); fresh garlic in oil (46F - Cold Holding). Per Operator, items not prepared or portioned today, held in overfilled pans in cooler overnight. At prep table; fresh garlic in oil (62F - Cold Holding). Per Operator not prepared or portioned today, held on prep table overnight. See Stop Sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked pork (46F - Cold Holding); fresh garlic in oil (46F - Cold Holding). Per Operator, items not prepared or portioned today, held in overfilled pans in cooler overnight. At prep table; fresh garlic in oil (62F - Cold Holding). Per Operator not prepared or portioned today, held on prep table overnight. See Stop Sale. **Warning**
01B-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on floor under front counter. 1 rodent dropping in kitchen inside cabinet next to low boy reach in cooler. 1 rodent dropping on canned food shelves next to triple sink. 2 rodent droppings on floor in dry storage area. **Warning**
35A-04-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live, small flying insects at front counter, flying around/landing on unwashed longan fruit stored behind counter in non-working steam table. Approximately 6 live, small flying insects in kitchen at triple sink, flying around/landing on clean dishes/shelves above sink. Approximately 10 live, small flying insects in kitchen prep area flying around/landing on packaged food. Approximately 5 live, small flying insects in dining room flying around/landing on unwashed longan fruit. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in standing freezer; portioned raw beef stored over cooked shrimp. Operator removed raw beef **Corrected On-Site** **Warning**
08A-02-6
Basic - Dead roaches on premises. Approximately 30 dead roaches in kitchen on floor under equipment. 10 dead roaches in dry storage on floor under shelves. **Repeat Violation** **Warning**
35A-03-4
45
Dec 7, 2023
Routine - Food
No violations found.
100
Dec 6, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Dead roaches on premises. 2 dead roaches in kitchen on steam table, steam table not in use/no food stored. 6 dead roaches in kitchen on floor under flip top cooler. 4 dead roaches at front counter on floor under cash register. 3 dead roaches in kitchen under clean dish storage shelf across from reach in freezer. 4 dead roaches in dry storage area on floor under shelves. 1 dead roach inside hot holding cabinet on front counter, hot holding counter not in use/no food stored. 3 dead roaches in dining room on floor across from cash register. **Repeat Violation** **Admin Complaint**
35A-03-4
95
Oct 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Nhu Duong 7/3/18 (Expired 7/3/23). **Warning** - From follow-up inspection 2023-10-06: **Time Extended** - From follow-up inspection 2023-10-06: **Time Extended**
53A-03-7
90
Oct 4, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over washed bean sprouts. Operator moved eggs below bean sprouts. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at front line on flip top cooler. 1 live roach in kitchen crawling on floor outside of walk-in cooler. 2 live roaches at front counter under cash register. 1 live roach at front line behind prep table. 3 live roaches on floor in dry storage area. **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 50 rodent droppings on floor in dry storage area. **Warning**
35A-04-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At steam table; cooked shrimp (62°F - 3:32pm Cooling for 1 hour/64°F - 4:02pm). Steam table not in use, shrimp cooling at room temperature for 1 hour, at this rate shrimp will not cook from 135°F - 41°F within a total of 6 hours. Operator moved to reach in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Nhu Duong 7/3/18 (Expired 7/3/23). **Warning**
53A-03-7
Basic - Dead roaches on premises. Approximately 20 dead roaches on floor at front line. Approximately 100 dead roaches on floor in kitchen. Approximately 50 dead roaches on floor in dry storage area. **Warning**
35A-03-4
50
Mar 2, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet rice in glass door cooler in dining room for self serve. Manager put preprinted labels on . **Corrected On-Site**
02D-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In use beverage cup without cover on table at front counter. Explained.
12B-12-5
90
Sep 14, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of cream containers in walk in cooler. Explained and operator moved eggs to bottom shelf. **Corrected On-Site**
08A-04-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top Reach in cooler gas kits and wire racks are soiled.explained
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged ceiling tile over ice machine.
36-32-5
74
Frequently Asked Questions
When was Banh Cuon Tan Dinh last inspected?
The most recent health inspection at Banh Cuon Tan Dinh on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Banh Cuon Tan Dinh?
Across the inspection record, “dead roaches on premises” has been cited three times, more than any other issue at Banh Cuon Tan Dinh.
How does Banh Cuon Tan Dinh compare to other restaurants in West Palm Beach?
Banh Cuon Tan Dinh most recently scored 43 out of 100, which is lower than the West Palm Beach average of 79.
Has Banh Cuon Tan Dinh's inspection record improved over time?
No. Recent inspections at Banh Cuon Tan Dinh have averaged around four violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Banh Cuon Tan Dinh means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Banh Cuon Tan Dinh inspected?
Based on the inspection history on file, Banh Cuon Tan Dinh is inspected around three times per year on average.
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