Banh Mi Factory
Last inspected: Mar 10, 2026
64
Score
The health department has logged seven inspections at Banh Mi Factory, the earliest from 2023. Inspectors last stopped by on Mar 10, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around 11 violations to closer to nine violations per visit over the last few inspections.
Across the inspection history, “wet wiping cloth not stored” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 76, which Banh Mi Factory's 64 doesn't quite reach. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards. **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler. **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks phone on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks phone on prep table. **Repeat Violation**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. **Repeat Violation**
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
64
Oct 22, 2025
Complaint Full
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 118 F, cooked beef 125 F in steam well. Discussed turning up the heat.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 75 F on counter, employee states they only keep it out for 2 hours. Discussed time as a public health control. Eggs 55 F, employee placed back in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Drain line from tea machine going into handwash sink. **Repeat Violation**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan lid in handwash sink, employee replaced removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees working with no certified food manager on site. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Beef, cooked chicken and other food items in reach in cooler not date marked.
02C-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge states there are 12 employees and provided 1 food handler certification. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Food stored on floor. Box of vinegar on floor in dry storage. Creamer on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on prep table.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on cooler.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 122 F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled.
23-03-4
Basic - Single-service articles improperly stored. Paper towels on floor near back door.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of creamer not labeled. **Repeat Violation**
02D-01-5
25
Apr 7, 2025
Complaint Partial
No violations found.
100
Mar 17, 2025
Complaint Partial
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
82
Jul 26, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
29
Jan 3, 2024
Complaint Full
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bag inside walk in freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over chicken broth in reach in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 65 F, pork pastry 73 F in display case, operator states that spring rolls are held out for four hours, advised using time as a public health control form.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 120 F in steam table, operator turned up heat at time of inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked in reach in cooler.
02C-03-5
Intermediate - Equipment drain line draining into handwash sink. Brewing machine draining into handwash sink.
31A-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special combination, grilled pork, grilled pork Patties, grilled chicken, pate and pork roll, pate jambon, pate pork, Veggie, meatball, Bulgogi beef, fried fish cake, spice chicken baguette sandwiches on the menu are not identified. Butter made with raw eggs are place on all sandwiches. Operator identified items on menu at time of inspection. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Chemical spray bottle near register. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in container of sugar and salt.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted at time of inspection. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dry storage.
24-08-4
Basic - Food stored on floor. Oil and onions on floor next to dry storage. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water temped 110 F, operator turned up heat. **Corrective Action Taken**
10-07-4
Basic - Insect control device installed over food preparation area. Bug lite next to food containers.
35B-02-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing handle first above reach in cooler.
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter, operator placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor operator removed at time of inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of creamer not labeled, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
20
Oct 17, 2023
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Food stored on floor. Beef tenders and pastries on floor in walk in freezer.
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of matcha not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
82
Frequently Asked Questions
When was Banh Mi Factory last inspected?
The most recent health inspection at Banh Mi Factory on file is from Mar 10, 2026. The public record contains seven inspections in total.
What is the most common violation at Banh Mi Factory?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Banh Mi Factory.
How does Banh Mi Factory compare to other restaurants in Gibsonton?
Banh Mi Factory most recently scored 64 out of 100, which is lower than the Gibsonton average of 76.
Has Banh Mi Factory's inspection record improved over time?
Yes. Recent inspections at Banh Mi Factory have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Banh Mi Factory means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Banh Mi Factory inspected?
Based on the inspection history on file, Banh Mi Factory is inspected around three times per year on average.
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