Paris Banh Mi Miramar Beach
Last inspected: Sep 2, 2025
55
Score
Across the available record, Paris Banh Mi Miramar Beach has 14 inspections on file, the first dated 2022. The most recent report on file is from Sep 2, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Miramar Beach restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
14
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Sep 2, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red pork stored in steam well 115F (12:00-12:15) operated reheated red pork to 177F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with oil jug next to ice machine. Operator removed oil jug from sink location. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed noddles in drain of sink on cook line. Observed bucket filled with water in sink next to ice machine. Owner removed noodles and bucket from sinks. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Floor not cleaned when the least amount of food is exposed on cook line and behind equipment.
36-01-4
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
05-09-4
Basic - Stored food not covered. Crab Rangoon stored in upright freezer not covered. Owner place crab Rangoon in container with lid. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind fryer on cook line. **Repeat Violation**
36-27-5
55
Apr 29, 2025
Complaint Partial
No violations found.
100
Apr 1, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red pork 89F (3:30-4:48 reheat 179F, pulled chicken 127F (3:30-4:48 re heat 181F). **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times next to ice machine. Sink blocked with 2 mop buckets and a dust pan.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Hot holding- Red pork 89F (3:30-4:48 reheat 179F, pulled chicken 127F (3:30-4:48 re heat 181F).
05-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf with food to be served to guest in upright freezer. Operator removed food from freezer. **Corrected On-Site**
08B-49-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- ground pork 64F (4:30-5:15). Operator placed pork in cooler to reduce temperature. **Corrective Action Taken**
06-06-5
Basic - No conspicuously located ambient air temperature thermometer in some cold holding units.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
31B-04-4
50
Feb 1, 2025
Complaint Partial
No violations found.
100
Jan 31, 2025
Complaint Partial
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Observed 12 pesticide traps present on food contact surfaces behind drink shaker on front line, on food storage shelves and in cabinets next to food bins. **Warning**
41-24-4
High Priority - Observed approximately 20 Roach excrement and/or droppings present under shelves and coolers and behind equipment. **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach behind fryers in kitchen, 1 live roach on shelf behind dough mixer, and 1 live roach in storage area across from 3 compartment sink under upright cooler. **Repeat Violation** **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple food bins soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable at make bar.
14-09-4
Basic - Dead roaches on premises. Observed approximately 50 dead roaches at front counter on and under shelves and in 7 cabinets and 2 drawers. Observed approximately 30 dead roaches under equipment on cook line , behind hand sink and ice machine and in storage location across from 3 compartment sink under upright coolers. **Repeat Violation** **Warning**
35A-03-4
Basic - Exterior door has a large gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Heavily soiled floors on cook line Unser and over equipment and shelves. **Repeat Violation**
36-01-4
Basic - Unclean building components, attachments or fixtures. Fryers and kitchen equipment heavily soiled with grease and food debris.
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls heavily soiled behind and under equipment on cook line, in hallways, behind shelves, coolers, sinks, ice machine, under shelves on front counter, over and under 3 compartment sink. **Repeat Violation**
36-27-5
41
Dec 16, 2024
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Diced pork 124F (11:30-12:15). Manager discarded pork instead of reheating. **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Bag of carrots stored on floor next to back exit door. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs stored on oven handle. **Repeat Violation**
10-20-4
Basic - Plumbing system in disrepair. Left hot water faucet not working, no water on left side of water faucet.
29-08-4
Basic - Soiled dry wiping cloth in use on cutting board on make line. **Repeat Violation**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust above and to side of 3 compartment sink.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter.
21-12-4
55
Oct 14, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024. **Admin Complaint** - From follow-up inspection 2024-08-15: Observed license expired 6-1-2024. **Admin Complaint** - From follow-up inspection 2024-08-15: Observed expired license 6-1-24. **Admin Complaint** - From follow-up inspection 2024-10-14: Observed license expires 7-1-2025. **Admin Complaint**
50-17-3
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 2024-08-15: Observed no proof of training for any employees. **Time Extended** - From follow-up inspection 2024-08-15: Observed no proof of any employee training. **Time Extended** - From follow-up inspection 2024-10-14: Observed no proof of any food safety training for any employees. **Admin Complaint**
53B-01-5
78
Aug 15, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024. **Admin Complaint** - From follow-up inspection 2024-08-15: Observed license expired 6-1-2024. **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 13 live roaches in the following locations: 6 live roaches inside dry storage reach in cooler next to case of seaweed and ketchup packs, 2 live roaches on food prep table next to meat slicer, 2 live roaches under make table on cook line,1 live roach in hallway leading to ware washing area, 1 live roach under hand wash sink on cook line and 1 live roach on mouse glue trap under upright cooler near back door. **Warning** - From follow-up inspection 2024-08-15: Observed live roach in following location: 1 live roach observed inside dry storage reach in cooler. Manager removed and discarded roach. Manager sanitized bottom of cooler where roach was found. **Time Extended** **Corrected On-Site**
35A-05-4
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 2024-08-15: Observed no proof of training for any employees. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 35 dead roaches in the following locations: 4 dead roaches in dry storage reach in cooler in warehouse washing area ,1 dead roach on prep table next to meat slicer, 10 dead roaches on floor behind shelves near cook line and 20 dead roaches behind prep table and equipment in warehouse wash area. **Warning** - From follow-up inspection 2024-08-15: Observed dead roaches in following locations: 1 dead roach found on floor under reach in cooler, 1 dead roach found on floor behind upright cooler. Manager removed roaches and discarded. Manager had employee mop and sanitize floor under reach in cooler and upright cooler. **Time Extended** **Corrected On-Site**
35A-03-4
64
Aug 14, 2024
Routine - Food
3 critical violations. 6 major violations. 14 minor violations.
View 23 violations
High Priority - Food preparation fryer has soil/old food residue. Fryers are heavily soiled on surface and sides on cook line.
22-35-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024. **Admin Complaint**
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. Observed 13 live roaches in the following locations: 6 live roaches inside dry storage reach in cooler next to case of seaweed and ketchup packs, 2 live roaches on food prep table next to meat slicer, 2 live roaches under make table on cook line,1 live roach in hallway leading to ware washing area, 1 live roach under hand wash sink on cook line and 1 live roach on mouse glue trap under upright cooler near back door. **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with bucket and trays. Sink blocked with pressure washer and brooms in ware wash area next to ice machine. Sink blocked with mop handle in employee restroom.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line and in employee restroom.
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
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.
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Food contact shelves are rusted on cook line.
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards at make table on cook line heavily soiled and not in use. Meat slicer soiled with heavy food debris on prep table near ware washing area.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 60 dead roaches and 4 lizard skeletons in the following location: mouse glue trap under upright cooler near back door. **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar bin on cook line.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. Observed 35 dead roaches in the following locations: 4 dead roaches in dry storage reach in cooler in warehouse washing area ,1 dead roach on prep table next to meat slicer, 10 dead roaches on floor behind shelves near cook line and 20 dead roaches behind prep table and equipment in warehouse wash area. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food contact surface next to condiments, broth and on shelf next to sugar.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and glasses stored on food contact surface next to condiments and broth.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water in between prep table and reach in dry storage cooler in ware wash area.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.
10-20-4
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 stored in sugar in ware wash area.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Floor not cleaned when the least amount of food is exposed. Heavy build up of grease and food debris on floor around and behind equipment on cook line.
36-01-4
17
Dec 19, 2023
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
39
Oct 17, 2023
Routine - Food
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home defense Ortho insect killer for households stored in unused not hooked up hand wash sink in prep kitchen in front prep hand wash sink.
41-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- beef liver pate 107F ( 11:00-2:15 ). Employee discarded late instead of reheating. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored on food contact table next to portioned Thai chili sauce.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked with food cart and multiple buckets of used fryer oil. Sink in prep kitchen blocked with unused un installed sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the left side at front counter.
31B-02-4
Basic - Employee eating in a food preparation or other restricted area. Employee on front counter eating while handing out orders from expo to customers.
12B-02-4
Basic - Exterior door has a gap at the left side of threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floors not maintained smooth and durable at filled in drain in front of make bar in cook kitchen.
36-11-4
Basic - Food stored on floor. Bags of sugar and jugs of fryer oil near back door, and mayonnaise in dry storage near restroom stored on floor.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored on top of cardboard box containing food containers.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. 2 sets of tongs stored on oven handle.
10-20-4
Basic - Single-service articles improperly stored. Straws,Chop sticks, napkins, and deli lids stored on floor near dry storage near restroom.
25-05-4
Basic - Soiled dry wiping cloth in use and stored on cutting board at make bar.
21-10-4
Basic - Stored food not covered. Pork pastry stored in upright freezer uncovered.
08B-12-5
Basic - Wall in disrepair above dish shelf near 3 compartment sink. **Repeat Violation**
36-24-5
Basic - 3 Ceiling tiles missing on cook line near ovens.
36-36-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean linens stored in improper location. Bag of clean linens stored on floor near dry storage and walk way.
21-16-4
27
Jan 5, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Nov 21, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Front double glass door has gap in the middle and at the threshold that opens to the outside.
35B-01-4
95
Frequently Asked Questions
When was Paris Banh Mi Miramar Beach last inspected?
The most recent health inspection at Paris Banh Mi Miramar Beach on file is from Sep 2, 2025. The public record contains 14 inspections in total.
What is the most common violation at Paris Banh Mi Miramar Beach?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Paris Banh Mi Miramar Beach.
How does Paris Banh Mi Miramar Beach compare to other restaurants in Miramar Beach?
Paris Banh Mi Miramar Beach most recently scored 55 out of 100, which is lower than the Miramar Beach average of 81.
Has Paris Banh Mi Miramar Beach's inspection record improved over time?
No. Recent inspections at Paris Banh Mi Miramar Beach have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Paris Banh Mi Miramar Beach 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 Paris Banh Mi Miramar Beach inspected?
Based on the inspection history on file, Paris Banh Mi Miramar Beach is inspected around five times per year on average.
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