Paris Banh Mi Cafe Bakery
Last inspected: Mar 31, 2025
19
Score
Across the available record, Paris Banh Mi Cafe Bakery has eight inspections on file, the first dated 2022. Paris Banh Mi Cafe Bakery was last inspected on Mar 31, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 15 violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Paris Banh Mi Cafe Bakery's latest score of 19 falls below the Gainesville average of 75. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
9
Major latest
6
Minor latest
Inspection History
Mar 31, 2025
Routine - Food
3 critical violations. 9 major violations. 6 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg white mixed with butter over cream in front counter reach in cooler. Raw beef removed from original packaging over opened hot dog/cheese skewers in walk in freezer.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F - Cold Holding) item in double door reach in cooler in back prep area, operator stated the beef was thawing in fridge other items were cooling/below 41F. cooked cheese pastry (71F - Cold Holding) item is received precooked and stored in cooler, in the morning item is heated/cooked in oven then wrapped and placed at the self service counter in the middle of the dining area. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. Cooked boba at 73F at coffee counter item is time marked as 11-5 spoke to operator about switching to 4 hour plan.
03F-07-5
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. Opened half &half, whipping cream, and milk opened previous days in cooler at front counter.
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in front prep sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach in cooler on back side of cooks line (near microwave). **Repeat Violation**
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator stated she mixes raw shell egg whites with butter over steaming water to "cook" butter does not melt operator says it temps at 55F which is undercooked. The butter is used as a condiment spread onto a sandwich with no further cooking. Operator made a note and posted by consumer advisory. **Corrected On-Site**
02B-04-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working front counter and cooks line coffee/sandwiches. **Repeat Violation** **Admin Complaint**
53B-02-5
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 employees.
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. Operator has blank application not filled out.
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves under cooked raw shell egg whites (egg/butter mixture), operator posted advisory at front counter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02B-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. One certificate only has employee name no other information. **Repeat Violation** **Admin Complaint**
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table by slicer, operator moved to the bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under shelving in dry storage back of kitchen. **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle directly touching hot Cheeto dust on back cooks line, operator removed handle. **Corrected On-Site**
10-01-5
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. Cooked cherry and cheese pastries in middle kiosk in dining area.
02D-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers on drying rack by Three compartment sink with old labels.
16-46-4
Basic - Single-service articles improperly stored. Togo boxes, straws, and plastic lids on floor in side storage closets in lobby. **Repeat Violation**
25-05-4
19
Jan 11, 2025
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (71F - Cold Holding); cheese (53F - Cold Holding); hot dog (53F - Cold Holding); batter (70F - Cold Holding); items on prep table in back kitchen, no time as a public health control papers or time marks. boba (73F - Cold Holding) on front line counter. Provided time as a public health control application to place all these items on time control. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-29: Cheese 59, hot dog 60, boba 88. **Admin Complaint**
03A-02-5
86
Aug 27, 2024
Routine - Food
6 critical violations. 3 major violations. 10 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee switching from taking customer orders touching the computer to making foods gloves were changed but no Handwash in between.
12A-07-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hair out of face with the back of her gloved hand then kept cooking hot dogs.
12A-25-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Lining fruit container and fresh herb containers directly touching food on cooks line.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Togo bags used to store raw meat in walk in freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in reach in cooler in back prep kitchen. Container of raw chicken over butter in walk in freezer.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (71F - Cold Holding); cheese (53F - Cold Holding); hot dog (53F - Cold Holding); batter (70F - Cold Holding); items on prep table in back kitchen, no time as a public health control papers or time marks. boba (73F - Cold Holding) on front line counter. Provided time as a public health control application to place all these items on time control. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Certificate on wall missing all information except name.
53B-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
11-27-4
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 employees working.
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Sports drinks and water bottles on floor in side storage closets. Raw meat container on floor in walk in freezer propping interior door open. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet on floor in walk in cooler unsealed. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf in kitchen. Boba reach in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on clean dish rack with old sticker residue. **Repeat Violation**
16-46-4
Basic - Single-service articles improperly stored. Boxes of gloves on floor in side storage closets.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing in standing water at Three compartment sink. Beef thawing at room temperature on back prep table.
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup inside bulk sugar bin.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to slicer on prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand sanitizer bottle and candle on shelf above sandwich press. Toothbrush stored in cup of clean utensils on rolling cart between Three compartment sink and Handwash sink.
40-06-5
18
Feb 16, 2024
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked boba (72F - Cold Holding) operator stated she made item this morning, item had been sitting on counter. Item placed in cooler. ham cheese (74F - Cold Holding) item on table in dining area, operator stated she cooked item this morning and placed on table for self service. Item placed on time control, item is to be discarded by 2 pm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing chlorine bleach but has quaternary ammonia test strips.
16-32-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle on floor by mop sink.
41-17-4
Basic - Floor soiled/has accumulation of debris. Under shelves in dry storage area.
36-73-4
Basic - Food stored on floor. Multiple items delivered yesterday on floor in walk in cooler/freezer. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and table across from ovens.
10-17-4
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. Baked goods on table in dining area. **Repeat Violation**
02D-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet under mixer and under dried foods in storage area. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers on clean dish rack. **Repeat Violation**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 drinks on shelf above food to be sold to the public in reach in cooler inside prep kitchen, operator began moving drinks to the bottom. **Corrective Action Taken**
12B-13-4
Basic - Stored food not covered. Container of flour in back storage area. **Repeat Violation**
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.
24-08-4
39
Sep 12, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
26
Jan 12, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
27
Jul 12, 2022
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Milk tea cooling at ambient temperature with a temperature of 120F for one hour. Manager placed container in Walk-in Freezer
03D-01-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade (newspaper) inside container with vegetables.
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items with these temperatures hot holding: shredded chicken. 107F and pork 128. Both items had been prepared 90 minutes earlier. Manager increased the temperature of the steam Bain **Corrective Action Taken**
03B-01-6
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food ( Milk Tea) removed from original container with no identification of food product stored in container.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense sugar
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees bottled water with clean dished and coffee mug stored above ice machine.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed extensive ice build up in Walk-in Freezer
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. Observed packages of bread, pastry items and drinks without any labels with the required information.
02D-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen
16-46-4
47
Frequently Asked Questions
When was Paris Banh Mi Cafe Bakery last inspected?
The most recent health inspection at Paris Banh Mi Cafe Bakery on file is from Mar 31, 2025. The public record contains eight inspections in total.
What is the most common violation at Paris Banh Mi Cafe Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Paris Banh Mi Cafe Bakery.
How does Paris Banh Mi Cafe Bakery compare to other restaurants in Gainesville?
Paris Banh Mi Cafe Bakery most recently scored 19 out of 100, which is lower than the Gainesville average of 75.
Has Paris Banh Mi Cafe Bakery's inspection record improved over time?
Yes. Recent inspections at Paris Banh Mi Cafe Bakery have averaged around six violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Paris Banh Mi Cafe 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 Bakery inspected?
Based on the inspection history on file, Paris Banh Mi Cafe Bakery is inspected around three times per year on average.
Nearby Restaurants