Paris Banh Mi Orlando
Last inspected: Mar 18, 2026
45
Score
The health department has logged eight inspections at Paris Banh Mi Orlando, the earliest from 2022. The most recent report on file is from Mar 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly five violations before.
Looking across the full record, “label on a food item prepared and packaged onsite” is the recurring theme, flagged four times.
Paris Banh Mi Orlando's latest score of 45 falls below the Orlando average of 79. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over vegetables stock in cooler. Operator removed **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink in back kitchen blocked by trashcan and cutting board . Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooling in walk in freezer Date was 3/13 . Per operator it was made today at 5am.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. -Crushed hot cheetos, crushed ramen noodles black powder. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table. Operator removed **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. In back storage mop room area
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -case of Canned food and case of syrup on floor. Operator removed **Corrected On-Site**
08B-47-4
Basic - Ice scoop handle in contact with ice. Operator removed **Corrected On-Site**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in cooked beef in steamwell. Operator removed **Corrected On-Site**
10-06-5
Basic - Objectionable odors in bathroom or other areas of the establishment. In mop room
36-64-5
Basic - Single-service articles improperly stored. Case of drink carriers on fkoor. Operator removed **Corrected On-Site**
25-05-4
45
Sep 17, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line, outlet by prep table heavy soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scissors used to cut pork buns stored in standing water on prep table. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Bread stored on the floor employee removed. **Corrected On-Site**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Cook line underneath and behind cooking equipment.
36-73-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork on rolling cart sheet pans thawing at room temperature per operator. Tofu and lime grass in containers of water by 3 compartment sink thawing at room temperature. **Repeat Violation**
06-01-5
78
Jan 7, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground pork (121-122F - Hot Holding) per operator held on rolling rack in kitchen to be used as back up for hot holding steam well in front less than one hour Operator put into freezer to cool product to later reheat when needed **Corrective Action Taken**
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer over 400 ppm Operator added more water retest at 200 ppm quat **Corrected On-Site**
22-43-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by mop bucket. Operator moved mop bucket **Corrected On-Site**
31A-09-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge expired food manager certificate
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired 2018
16-37-1
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/ Owner came during inspection provided his certificate **Corrected On-Site**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading outside gap under door **Repeat Violation**
35B-01-4
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. Packaged food along front wall missing minimum labeling requirements address missing **Repeat Violation**
02D-03-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employees cut turnips without washing produce first
08B-39-4
Basic - Single-service articles improperly stored.single service cups stored on floor back storage area Operator moved off floor **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 3 compartment sink slow draining
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork rolls thawing in buckets in standing water. Operator put into sink with running water **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Unused equipment in back room, vacuum sealer per operator broken
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket not hung to dry
42-01-4
26
Sep 3, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on splitter at mop sink
29-42-4
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. Display case of bakery goods. Missing address of where items were made. Grab and go along wall missing address
02D-03-4
Basic - Single-service articles improperly stored. Side storage area multiple cases of single service items on floor
25-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of bin with bakery goods Phone on top of front make table
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on bottom
35B-01-4
70
Apr 10, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
67
Oct 18, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up under shelving in walk-in-freezer **Repeat Violation**
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. Grab and go items on front shelving missing address of where item was prepared. **Repeat Violation**
02D-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over ready to eat pork. **Corrected On-Site**
08B-17-4
86
Feb 20, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -Sink blocked by bucket of bread at front next to make table and steam well. Operator moved bucket. **Corrected On-Site**
31A-09-4
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. - Paperwork provided. **Corrected On-Site**
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. - Time plan filled out and emailed at last inspection. Time plan emailed. **Corrective Action Taken**
03F-10-5
Basic - Employee beverage container over a food preparation table. - Employee beverage stored above tea prep station. Advised operator. Employee removed beverage. **Corrected On-Site**
12B-07-4
Basic - Ice buildup 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. - Avocado and durian ice cream in chest freezer next to restaurant entrance.
02D-03-4
58
Nov 3, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. - Over 500 ppm of Quat. Corrected to 400 ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Rotisserie chickens on make table less than 1 hour at 119F. Advised to cool down within parameters after buying or to prep and immediately reheat to 165F. Operator.
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. - For meat in walk in freezer. Advised to use food grade bags.
14-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. - In bucket in kitchen area. Advised to hang when done cleaning. **Corrected On-Site**
42-01-4
61
Frequently Asked Questions
When was Paris Banh Mi Orlando last inspected?
The most recent health inspection at Paris Banh Mi Orlando on file is from Mar 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Paris Banh Mi Orlando?
Across the inspection record, “label on a food item prepared and packaged onsite” has been cited four times, more than any other issue at Paris Banh Mi Orlando.
How does Paris Banh Mi Orlando compare to other restaurants in Orlando?
Paris Banh Mi Orlando most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Paris Banh Mi Orlando's inspection record improved over time?
No. Recent inspections at Paris Banh Mi Orlando have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Paris Banh Mi Orlando 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 Orlando inspected?
Based on the inspection history on file, Paris Banh Mi Orlando is inspected around two times per year on average.
Nearby Restaurants