BANH MI FACTORY
7130 BIG BEND RD STE 106, Gibsonton FL 33534 · 813-252-3195
Last inspected May 13, 2026 · 8 visits since October 2023
MAR 25
APR 25
OCT 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 118 F, cooked beef 125 F in steam well. Discussed turning up the heat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025080111 | Oct 22, 2025 | Dec 10, 2025 | $320 |
Inspection history
8 visits, newest first
May 13, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Duct tape used to repair nonfood-contact surface. Tape on reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks phone on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks phone on prep table.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Oct 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 75 F on counter, employee states they only keep it out for 2 hours. Discussed time as a public health control. Eggs 55 F, employee placed back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 118 F, cooked beef 125 F in steam well. Discussed turning up the heat.
Equipment drain line draining into handwash sink. Drain line from tea machine going into handwash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table.
Handwash sink not accessible for employee use at all times. Pan lid in handwash sink, employee replaced removed at time of inspection.
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/ Observed 6 employees working with no certified food manager on site.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge states there are 12 employees and provided 1 food handler certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Beef, cooked chicken and other food items in reach in cooler not date marked.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table.
Duct tape used to repair nonfood-contact surface. Tape on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on cooler.
Food stored on floor. Box of vinegar on floor in dry storage. Creamer on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 122 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled.
Single-service articles improperly stored. Paper towels on floor near back door.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container of creamer not labeled.
Apr 7, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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/ Observed 4 employees working with no food manager on site.
No soap provided at handwash sink.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate11 Basic
Show 18 findings ▾
Equipment drain line draining into handwash sink. Brewing machine draining into handwash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink not accessible for employee use at all times. Containers in handwash sink, operator removed at time of inspection.
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/ Observed 5+ employees working with no certified food manager on site.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pork rolls held on time. Sent to operator at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink near 3 compartment sink.
Bowl or other container with no handle used to dispense food. Portion cup in container of salt.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler.
Food stored on floor. Container of sugar on floor near door. Pork and multiple food items on floor in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Old labels stuck to food containers after cleaning. Old label on container in storage.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted on display cooler, employee inverted at time of inspection.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not handle first, employee corrected at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Plant base powder not labeled, employee labeled at time of inspection.
Jan 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. Pork in grocery bag inside walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over chicken broth in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 65 F, pork pastry 73 F in display case, operator states that spring rolls are held out for four hours, advised using time as a public health control form.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 120 F in steam table, operator turned up heat at time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked in reach in cooler.
Equipment drain line draining into handwash sink. Brewing machine draining into handwash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special combination, grilled pork, grilled pork Patties, grilled chicken, pate and pork roll, pate jambon, pate pork, Veggie, meatball, Bulgogi beef, fried fish cake, spice chicken baguette sandwiches on the menu are not identified. Butter made with raw eggs are place on all sandwiches. Operator identified items on menu at time of inspection.
Spray bottle containing toxic substance not labeled. Unlabeled Chemical spray bottle near register. Operator labeled at time of inspection.
Bowl or other container with no handle used to dispense food. Portion cup in container of sugar and salt.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dry storage.
Food stored on floor. Oil and onions on floor next to dry storage.
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 in container of sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water temped 110 F, operator turned up heat.
Insect control device installed over food preparation area. Bug lite next to food containers.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing handle first above reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter, operator placed in sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor operator removed at time of inspection.
Working containers of food removed from original container not identified by common name. Container of creamer not labeled, operator labeled at time of inspection.
Oct 17, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Food stored on floor. Beef tenders and pastries on floor in walk in freezer.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Container of matcha not labeled, operator labeled at time of inspection.
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.