Paris Banh Mi Cafe and Bakery
Last inspected: Jan 14, 2026
50
Score
Public records show nine inspections at Paris Banh Mi Cafe and Bakery stretching back to 2023. Inspectors last stopped by on Jan 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Ice buildup around fans” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Paris Banh Mi Cafe and Bakery's 50 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 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
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Sep 19, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
29
Jan 14, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 0ppm quaternary. Employee remade to proper 200ppm quaternary. **Corrected On-Site**
22-43-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at front counter changed gloves after cleaning counter without washing hands first. Reviewed with employee proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter using hand wash sink as rinse sink for mixer top. Reviewed with manager and employee to use adjacent dump sink only for rinsing items. **Corrective Action Taken**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual flans, yogurts, and yogurts w/ fruit in front display missing date marks. Per manager, all prepared 1-12. **Repeat Violation**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front counter wearing bracelets and watches while preparing boba drinks and sandwiches. **Repeat Violation**
13-07-4
58
Aug 28, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make table at pho station under no temperature control, beans sprouts (72F - Cold Holding); chopped lettuce mix (71F - Cold Holding). Per employee out of cooler less than 1 hr. and neither prepared or portioned today. Employee replaced items in reach in cooler to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At pho station cooler, cooked pork (56F - Cooling); cooked beef (54F - Cooling); cooked shrimp (46F - Cooling). Per employee all items prepared on 8-27 and up in unit more than 6 hours. See stop sale.
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, employee washing and rinsing dish ware with no sanitizing step. Reviewed with manager and employee proper 3 step procedure and employee set up sanitizer sink and rewashed dish ware properly. **Corrected On-Site**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At pho station cooler, cooked pork (56F - Cooling); cooked beef (54F - Cooling); cooked shrimp (46F - Cooling). Per employee all items prepared on 8-27 and up in unit more than 6 hours.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to cook line and walk in freezer. Manager replaced. **Corrected On-Site**
31B-02-4
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. 2 new employees hired less than 1 week have not been informed of responsibilities. Bulletin printed, provided, and signed during inspection. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual flans in front cold display missing date mark.
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet and watch. Employee removed both. **Corrected On-Site**
13-07-4
39
Mar 6, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-03-06: Observed same **Time Extended**
53B-13-5
90
Mar 5, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Bean sprouts 49F cold holding on prep station under no temperature control for food safety less than 2 hours ago. Operator moved to reach in cooler to quick chill. Foods not prepared or portioned today.* corrective action taken* 2. Glass front cooler ; Cooked Chicken (59F - Cold Holding); cooked pork rolls (48F - Cold Holding); cooked bbq Korean ribs (48F - Cold Holding) cooked pork 58F cold holding ). Foods held inside unit overnight per cook. Foods not prepared or portioned today. See stop sale 3. Prep station, Flip top cooler , cooked pork 47F( cold holding ) held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. *corrective action taken * Cooked pork not prepared or portioned today **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass front cooler in kitchen; Cooked Chicken (59F - Cold Holding); cooked pork rolls (48F - Cold Holding); cooked bbq Korean ribs (48F - Cold Holding) cooked pork 58F cold holding ). Foods held inside unit overnight per cook. See stop sale **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live , small flying insects above mop sink. Mop sink is located in a separate room from kitchen. Operator killed , cleaned and sanitized area during inspection. **Corrected On-Site** **Warning**
35A-02-6
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. **Warning**
53B-13-5
Basic - Ice buildup around fans and under cooling unit inside walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on top Ice machine in standing water of 78F, operator discarded water and placed utensils in hot water of 155F during inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass front cooler in kitchen ambient thermometer reading at 56F inside unit , outside digital thermometer reading at 58F **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Told operator to eat in designated areas only. Operator moved from prep station **Corrected On-Site** **Warning**
12B-02-4
Basic - Floor soiled/has accumulation of grease between fryers in cook line. **Warning**
36-73-4
43
Dec 4, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-12-04: No proof of required state approved employee training provided for any employees. . **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen ,water temperature at 83F. **Warning** - From follow-up inspection 2023-12-04: Water temperature at 84F at hand wash sink in kitchen. Violation will be reviewed at the next routine inspection. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ice buildup in 6 door reach-in freezer in kitchen. **Warning** - From follow-up inspection 2023-12-04: Observed same **Time Extended**
14-69-4
78
Oct 5, 2023
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm quaternary, observed sanitizer solution container empty. Operator replaced container. Three compartment sink at 200ppm quaternary. **Corrected On-Site** **Warning**
22-42-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork pies 125F in hot box at front counter held for less than 4 hours ago. Equipment on low temperature, operator increased temperature to facilitate proper hot holding. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used to store raw beef inside walk in freezer. Told operator to use food grade containers/buckets to store foods. **Warning**
14-15-4
High Priority - Nonfood-grade bags ( shopping bags)used in direct contact with food with raw beef in WIF and vegetables in reach in cooler kitchen. **Warning**
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Pots, blender and containers inside hand washing sink at front counter. Operator removed items and made hand wash sink accessible. **Corrected On-Site** **Warning**
31A-09-4
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
Intermediate - No proof provided that all 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 form to manager **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time for foods held at front counter made less than 2 hours ago. Vietnamese rice roll,savory sticky rice, cooked shrimp, sticky rice desert , sausage and egg spring roll and sticky rice dumplings without written procedures. Provided Time form to manager, ,manager filled out TPHC during inspection. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen ,water temperature at 83F. **Warning**
27-16-4
Basic - Working containers of food removed from original container ( white sugar)not identified by common name in kitchen . Operator labelled sugar. **Corrected On-Site** **Warning**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phones on shelf with single service to go containers. Operator moved phone **Corrected On-Site** **Warning**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Cases of raw meat and buckets with raw beef on floor inside walk in freezer. **Warning**
08B-47-4
Basic - Ice buildup in 6 door reach-in freezer in kitchen. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice in ice bin at front counter. Operator removed scoop **Corrected On-Site** **Warning**
10-08-5
Basic - Insect control device installed over food preparation area. Bug zapper on wall over prep table in kitchen. Operator unplugged **Corrected On-Site** **Warning**
35B-02-4
19
Mar 27, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Paris Banh Mi Cafe and Bakery last inspected?
The most recent health inspection at Paris Banh Mi Cafe and Bakery on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Paris Banh Mi Cafe and Bakery?
Across the inspection record, “ice buildup around fans” has been cited three times, more than any other issue at Paris Banh Mi Cafe and Bakery.
How does Paris Banh Mi Cafe and Bakery compare to other restaurants in Davie?
Paris Banh Mi Cafe and Bakery most recently scored 50 out of 100, which is lower than the Davie average of 79.
Has Paris Banh Mi Cafe and Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Paris Banh Mi Cafe and Bakery have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Paris Banh Mi Cafe and Bakery 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 Paris Banh Mi Cafe and Bakery inspected?
Based on the inspection history on file, Paris Banh Mi Cafe and Bakery is inspected around three times per year on average.
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