Paris Banh Mi Kissimmee
Last inspected: Jan 28, 2026
50
Score
Across the available record, Paris Banh Mi Kissimmee has nine inspections on file, the first dated 2022. Inspectors last stopped by on Jan 28, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Paris Banh Mi Kissimmee's latest score of 50 falls below the Kissimmee average of 78. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
50
Sep 22, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
May 19, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg placed right on top of peeled onion. Onion must be cooked to 165F . **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatball and sliced pork kept in reach in cooler make line located in cook line with temperature of 47F . Placed in cooler .Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg rolls kept on cook line for less than 4 hrs with temperature of 83F. Cook placed in cooler. Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on prep table . **Corrected On-Site**
41-10-4
Intermediate - Equipment drain line draining into handwash sink. Rapid washer line placed inside hand sink located in front counter.
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. All hand sinks located in cook line blocked by chairs and oil .
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector gave printed copy and operator posted copy. **Corrective Action Taken**
02B-02-5
Basic - Floor soiled/has accumulation of debris. Debris on floor behind stove that has wok.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer by ice machine
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons kept on drinks area with temperature of 43F Scissors kept on cook line with temperature of 77F **Corrected On-Site**
10-07-4
30
Sep 13, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over peppers and cilantro in the walk-in cooler
08A-05-6
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. Milk in the reach in cooler under the boba counter
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
22-02-4
Basic - Cardboard used to line food-contact shelves. Soiled cardboard under the lower level of the prep table .
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.near dry storage area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket upright
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 2023
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse hanging on the dry storage rack
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.soiled microwave at front counter
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. On clean equipment
16-46-4
47
Apr 25, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - various cooked items date marked 4/7. Person in charge states dates originally produced. Person in charge states items moved from freezer to cooler yesterday. New dates added . **Corrected On-Site**
02C-01-5
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 - Handwash sink used for purposes other than handwashing. - pitcher spray installed inside hand wash sink
31A-11-4
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/
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vents next to mop sink - ceiling vents over storage room
36-34-5
Basic - Floor soiled/has accumulation of debris. - below cook line
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - white chest freezer at front counter - walk in cooler
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - in cooked pork. Employee removed. **Corrected On-Site**
10-06-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - white cutting board on cook line stained
23-03-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
41
Feb 20, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the register . **Corrected On-Site** - From follow-up inspection 2024-02-20: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2024-02-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-02-20: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Open drink on food dry storage rack - From follow-up inspection 2024-02-20: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.backpack on the cheese in the storage room . - From follow-up inspection 2024-02-20: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Syrup on the floor in the walk in storage room - From follow-up inspection 2024-02-20: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of syrup and sugar on the floor in the kitchen - From follow-up inspection 2024-02-20: **Time Extended**
08B-38-4
64
Jan 11, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the register . **Corrected On-Site**
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 - Employee eating in a food preparation or other restricted area. Open drink on food dry storage rack
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.backpack on the cheese in the storage room .
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Syrup on the floor in the walk in storage room
08B-47-4
Basic - Food stored on floor. Cases of syrup and sugar on the floor in the kitchen
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Mar 28, 2023
Food-Licensing Inspection
No violations found.
100
Sep 16, 2022
Routine - Food
1 critical violation. 3 major violations. 19 minor violations.
View 23 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice, 0ppm chlorine **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Probe thermometer soiled -dishwasher rack **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area, by the exit door and next to ice machine **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front kitchen hand wash sink, water temperature 89F **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2022-09-16: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Back kitchen area - From follow-up inspection 2022-09-16: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone - From follow-up inspection 2022-09-16: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 80F, utensils in water container. Advise operator to keep warm at 135F or no water at all. - From follow-up inspection 2022-09-16: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Light not functioning. 1 light burnt hood area. - From follow-up inspection 2022-09-16: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walking cooler - From follow-up inspection 2022-09-16: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Shared dumpster - From follow-up inspection 2022-09-16: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Both hand sink inside the kitchen prep - From follow-up inspection 2022-09-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Range full of grease and oven for bread and bbq -both microwave inside top soiled and rusty - reach in cooler gasket in kitchen area -Walking cooler dusty shelves -walking freezer door is heavily soiled **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in dish washing area of the establishment. - From follow-up inspection 2022-09-16: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Open dumpster lid. Shared dumpster - From follow-up inspection 2022-09-16: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2022-09-16: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
38-05-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2022-09-16: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-09-16: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Dish area hand sink Walk in freezer **Repeat Violation** - From follow-up inspection 2022-09-16: **Time Extended**
29-11-4
25
Frequently Asked Questions
When was Paris Banh Mi Kissimmee last inspected?
The most recent health inspection at Paris Banh Mi Kissimmee on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Paris Banh Mi Kissimmee?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Paris Banh Mi Kissimmee.
How does Paris Banh Mi Kissimmee compare to other restaurants in Kissimmee?
Paris Banh Mi Kissimmee most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has Paris Banh Mi Kissimmee's inspection record improved over time?
Results have been roughly steady. Inspections at Paris Banh Mi Kissimmee have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Paris Banh Mi Kissimmee 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 Kissimmee inspected?
Based on the inspection history on file, Paris Banh Mi Kissimmee is inspected around three times per year on average.
Nearby Restaurants