BANH MI AND TEA COLLEGE PKWY
8595 COLLEGE PKWY STE 130, Fort Myers FL 33919 · 239-237-2803
Last inspected Jul 24, 2026 · 5 visits since November 2024
NOV 24
MAR 25
AUG 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 24 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Boba 75F hot hold less than 4 hours. Operator discarded of boba.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed time mark missing on boba less than 4 hours. Operator placed time mark on boba.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb attached to container rinser at beverage prep sink.
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable. Black cutting board at front beverage station. Operator discarded cutting board.
Show the remaining 4 findings ▾
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed beverage.
Silverware/utensils stored upright with the food-contact surface up. Scoops. Operator fixed scoops.
Unwrapped single-service utensils not presented so that only the handles are touched. Kitchen. Operator inverted utensils.
Working containers of food removed from original container not identified by common name. Creamer container at front beverage station and flavoring. Operator labeled container.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Boba 91F hot hold less than 4 hours. Educated operator on maintaining at 135F or above. Operator will use time as a public health control for boba.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink at beverage station hand wash sink. Educated operator on the importance of hand wash only. Operator removed plastic container.
In-use ice scoop stored on top of counter between uses. Operator placed scoop in container.
In-use utensil stored in sanitizer between uses at end of cook line near hand wash sink.
Wet mop not stored in a manner to allow the mop to dry.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored over bags of noodles. Operator placed raw beef on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Boba 75F hot hold less than 4 hours. Operator discarded of boba.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink at beverage station hand wash sink. Operator removed plastic container.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of slime-like substance in the interior of the ice machine/bin. Operator cleaned ice machine.
Employee with no hair restraint while engaging in food preparation. Cook. Operator put in hair restraint.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator corrected scoop.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Sugar/salt container. Operator labeled containers.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding); cooked meat ball (48F - Cold Holding). Per operator items stored in reach-in cooler 3 hours before inspection. Operator removed all items to freezer.
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. Provided operator Employee Health Reporting Agreement.
Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone stored on slicer. Operator removed cell phone.
Wet mop not stored in a manner to allow the mop to dry at mop sink.
Nov 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.