Banh Mi & Tea
Last inspected: Apr 24, 2026
39
Score
Inspectors have visited Banh Mi & Tea nine times, with records going back to 2022. The newest entry in the record is dated Apr 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That's lower than the typical Fort Myers restaurant, which scores around 80. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Observed first aid kit and petroleum jelly stored above clean utensils and dry goods. The operator relocated the items. **Corrected On-Site** **Warning**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (54F - Cold Holding) at front counter, operator states out less than 2 hours and placed in reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed WD-40 stored on box of tea bags across from 3 compartment sink. The operator relocated the item. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic dish and utensil rinser in handwash sink at front counter. The operator removed the items. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed prepared stock in walk in freezer bearing no date marking. **Warning**
02C-04-5
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. Observed no food handler training for Thi Vu and Thuy Le. **Warning**
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, the operator relocated item. **Corrected On-Site** **Warning**
10-20-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning**
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottled water and another drink on shelf above prep table in kitchen. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on bag of sugar in dry storage. Observed employee cell phone stored above make table. **Warning**
40-06-5
39
Dec 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed a large pot in use that physically cannot fit in 3 compartment sink. - From follow-up inspection 2025-12-29: **Time Extended**
16-08-4
90
Oct 28, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of sauce.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell egg ambient temperature (56F - Cold Holding) in reach in cooler. The operator states eggs have been in reach in cooler for less than 4 hours and relocated the items to the walk in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding), cooked shrimp (47F - Cold Holding), cooked meatballs (47F - Cold Holding), bean sprouts (49F - Cold Holding) in reach in coolers near 3 compartment sink. The operator states these have been in reach in cooler for less than 4 hours and relocated the items to the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed a large pot in use that physically cannot fit in 3 compartment sink.
16-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed copy of employee reporting form to the operator. **Warning**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic spoon in MSG with handle not above product.
10-01-5
Basic - Male and female bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - No Heimlich maneuver/choking sign posted. Emailed a copy to the operator to hang.
51-13-4
35
Jan 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared onsite and held more than 24 hours not properly date marked. Per operator cooked chicken prepared the day before inspection.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Scoop handle in contact with salt. Operator removed and stored the scoop properly. **Corrected On-Site**
10-08-5
Basic - Single-service food containers not stored inverted or protected from contamination. Operator stored inverted. **Corrected On-Site**
25-06-4
74
Aug 19, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over case of cucumbers, lettuce and bean sprouts.
08A-04-5
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves where bread is stored, and on dry storage shelves between walk in cooler and walk in freezer.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table, and inside reach in cooler.
12B-07-4
Basic - Food stored on floor. Observed bag of carrots and bag of onions stored on floor by walk in cooler door.
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. Observed scoop handles touching food in bulk sugar and salt bins.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in freezer unit under microwave.
23-03-4
67
Feb 20, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and beef over unwashed produce in Walk-in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork pate in reach-in cooler at 57F, operator was uncertain how long it had been out of temperature. Operator voluntarily disposed of pork pate.
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs reach-in cooler 58F, operater stated they had been in cooler since the day before. Operator voluntarily disposed of shell eggs. **Corrected On-Site**
03A-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared marinated chicken, and cooked pork in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled at front counter by register.
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at front of the house food prep areas.
12B-02-4
Basic - Food stored on floor. Observed crates of onions on floor in kitchen and pot of broth on floor in Walk-in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at front counter in 68F standing water. Observed operator remove utensil from use. **Corrected On-Site**
10-07-4
Basic - Utensils stored upright with the food-contact surface up at front counter area.
24-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food prep counters and shelf above food prep areas.
12B-07-4
37
Oct 3, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non-food grade bag in direct contact with raw beef in reach in freezer by hand wash sink.
14-31-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching salt. Operator moved item for proper storage. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket as soiled on reach in freezer unit.
23-03-4
78
Apr 10, 2023
Routine - Food
No violations found.
100
Aug 12, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator states that item was prepared at noon and will be discarded at 4pm. Educated operator on proper time marking.
03F-02-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in walk in cooler. Operator discarded cardboard. **Corrected On-Site**
14-05-4
Basic - Food stored on floor. Observed bag of onions and bag of carrots stored on floor next to reach in freezer. Operator moved item for proper storage. **Corrected On-Site**
08B-38-4
78
Frequently Asked Questions
When was Banh Mi & Tea last inspected?
The most recent health inspection at Banh Mi & Tea on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Banh Mi & Tea?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Banh Mi & Tea.
How does Banh Mi & Tea compare to other restaurants in Fort Myers?
Banh Mi & Tea most recently scored 39 out of 100, which is lower than the Fort Myers average of 80.
Has Banh Mi & Tea's inspection record improved over time?
Results have been roughly steady. Inspections at Banh Mi & Tea have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Banh Mi & Tea 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 Mi & Tea inspected?
Based on the inspection history on file, Banh Mi & Tea is inspected around two times per year on average.
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