PARIS BANH MI CAFE AND BAKERY
7160 A&B STIRLING RD, Davie FL 33024 · 786-407-4999
Last inspected Jul 23, 2026 · 9 visits since October 2023
AUG 24
JAN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects above mop sink. Mop sink is located in a separate room from kitchen. Operator killed, cleaned and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024058027 | Aug 28, 2024 | Oct 23, 2024 | $200 |
Inspection history
9 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef stored over cooked chicken. Operator rearranged food for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen, cooked shrimp stored at 55 F. Per operator, food not prepped or portioned today, food held in reach in cooler and moved to counter and held for approximately 30 minutes. Food was moved back to cooler to quick chill.
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 on items. Food held on Time as Public Health Control not date marked on counter, foods held for 1 hour. Operator time marked food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk stored in cooler at front counter opened 2 days ago, not dated. Operator dated milk.
Show the remaining 7 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Two employees washed hands in three compartment sink. Educated employees on proper handwashing procedures and using handwashing sink.
Handwash sink used for purposes other than handwashing. Large plastic lid of container stored in handwashing sink in kitchen. Employee removed lid from handwashing sink.
No chlorine strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ No certified food manager present with 9 employees.
No probe thermometer provided to measure temperature of food products.
Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Three compartment sink not set up properly. Educated employees on proper set up of sink. Sink was set up properly.
Food stored on floor. Buckets of marinated meats stored on floor in walk in cooler.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Raw open pork stored in same container as ready to eat pork and vegetables. 2. Raw open beef over cooked pork patties in walk in freezer. Operator properly separated foods
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. All Tphc foods at front counter not time marked. Per operator foods out less than four hours. Operator time marked foods
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in triple sink. Review hand washing procedures with employee. Employee washed hands in hand sink
Handwash sink used for purposes other than handwashing. Tray stored in kitchen hand sink. Employee removed
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked shrimp, raw beef, raw chicken, taken out of freezer without new date marked. Per operator food taken out of freezer 1/13. Operator date marked for 1/13
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed raw beef stored on floor of walk in freezer. Operator began elevating foods
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cold display at front counter, individual house made flan (46F - Cooling). Per manager not prepared or portioned today - prepared last night. See stop sale.
Nonfood-grade bags used in direct contact with food. Cut raw pork fat stored in standard printed to go bags in walk in freezer. Manager had employee transfer to proper bag.
Raw animal food stored in same container as ready-to-eat food. At kitchen pho station, portioned raw beef in same container as portioned cooked meatballs. Employee switched into separate pans.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, non commercially bagged raw chicken on top of non commercially bagged raw pork. Manager moved chicken to properly separate.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cold display at front counter, individual house made flan (46F - Cooling). Per manager not prepared or portioned today - prepared last night.
Handwash sink used for purposes other than handwashing. Employee rinsing plastic cup in front counter hand sink. Food debris in bottom of sink.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Blander tops immediately beside hand sink and below paper towel dispenser at front counter. Advised employee to move tops away from area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep tables next to thawing food and cut vegetables in kitchen prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone next to mat on counter at boba station. 2) Employee cell phone and car keys on top of box of open parchment paper on storage shelf.
Employee with no hair restraint while engaging in food preparation. Employee at boba station not wearing hair restraint.
Food stored on floor. Bucket of raw pork thawing on floor in back of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knives between sandwich fliptop unit and prep counter. Employee removed knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in container of standing water at boba station. Employee removed ladle and dumped water.
Time/temperature control for safety food thawed in an improper manner. 1) Meatballs thawing in bowl of standing water on prep table in kitchen. 2) Bucket of raw pork thawing in standing water near back of kitchen.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at front counter changed gloves after cleaning counter without washing hands first. Reviewed with employee proper procedures and employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 0ppm quaternary. Employee remade to proper 200ppm quaternary.
Handwash sink used for purposes other than handwashing. Employee at front counter using hand wash sink as rinse sink for mixer top. Reviewed with manager and employee to use adjacent dump sink only for rinsing items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual flans, yogurts, and yogurts w/ fruit in front display missing date marks. Per manager, all prepared 1-12.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front counter wearing bracelets and watches while preparing boba drinks and sandwiches.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At pho station cooler, cooked pork (56F - Cooling); cooked beef (54F - Cooling); cooked shrimp (46F - Cooling). Per employee all items prepared on 8-27 and up in unit more than 6 hours. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, employee washing and rinsing dish ware with no sanitizing step. Reviewed with manager and employee proper 3 step procedure and employee set up sanitizer sink and rewashed dish ware properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At pho station cooler, cooked pork (56F - Cooling); cooked beef (54F - Cooling); cooked shrimp (46F - Cooling). Per employee all items prepared on 8-27 and up in unit more than 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make table at pho station under no temperature control, beans sprouts (72F - Cold Holding); chopped lettuce mix (71F - Cold Holding). Per employee out of cooler less than 1 hr. and neither prepared or portioned today. Employee replaced items in reach in cooler to rechill.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to cook line and walk in freezer. Manager replaced.
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. 2 new employees hired less than 1 week have not been informed of responsibilities. Bulletin printed, provided, and signed during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual flans in front cold display missing date mark.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet and watch. Employee removed both.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects above mop sink. Mop sink is located in a separate room from kitchen. Operator killed, cleaned and sanitized area during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass front cooler in kitchen; Cooked Chicken (59F - Cold Holding); cooked pork rolls (48F - Cold Holding); cooked bbq Korean ribs (48F - Cold Holding) cooked pork 58F cold holding ). Foods held inside unit overnight per cook. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Bean sprouts 49F cold holding on prep station under no temperature control for food safety less than 2 hours ago. Operator moved to reach in cooler to quick chill. Foods not prepared or portioned today.* corrective action taken* 2. Glass front cooler; Cooked Chicken (59F - Cold Holding); cooked pork rolls (48F - Cold Holding); cooked bbq Korean ribs (48F - Cold Holding) cooked pork 58F cold holding ). Foods held inside unit overnight per cook. Foods not prepared or portioned today. See stop sale 3. Prep station, Flip top cooler, cooked pork 47F( cold holding ) held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. *corrective action taken * Cooked pork not prepared or portioned today
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.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass front cooler in kitchen ambient thermometer reading at 56F inside unit, outside digital thermometer reading at 58F
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Told operator to eat in designated areas only. Operator moved from prep station
Floor soiled/has accumulation of grease between fryers in cook line.
Ice buildup around fans and under cooling unit inside walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on top Ice machine in standing water of 78F, operator discarded water and placed utensils in hot water of 155F during inspection.
Dec 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen,water temperature at 83F.
Ice buildup in 6 door reach-in freezer in kitchen.
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority6 Intermediate6 Basic
Show 18 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm quaternary, observed sanitizer solution container empty. Operator replaced container. Three compartment sink at 200ppm quaternary.
Nonfood-grade bags ( shopping bags)used in direct contact with food with raw beef in WIF and vegetables in reach in cooler kitchen.
Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used to store raw beef inside walk in freezer. Told operator to use food grade containers/buckets to store foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork pies 125F in hot box at front counter held for less than 4 hours ago. Equipment on low temperature, operator increased temperature to facilitate proper hot holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Pots, blender and containers inside hand washing sink at front counter. Operator removed items and made hand wash sink accessible.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
No proof provided that all food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to manager
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time for foods held at front counter made less than 2 hours ago. Vietnamese rice roll,savory sticky rice, cooked shrimp, sticky rice desert, sausage and egg spring roll and sticky rice dumplings without written procedures. Provided Time form to manager,,manager filled out TPHC during inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen,water temperature at 83F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phones on shelf with single service to go containers. Operator moved phone
Food not stored at least 6 inches off of the floor. Cases of raw meat and buckets with raw beef on floor inside walk in freezer.
Ice buildup in 6 door reach-in freezer in kitchen.
Ice scoop handle in contact with ice in ice bin at front counter. Operator removed scoop
Insect control device installed over food preparation area. Bug zapper on wall over prep table in kitchen. Operator unplugged
Working containers of food removed from original container ( white sugar)not identified by common name in kitchen. Operator labelled sugar.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed soups cooking on electric flat top without hood suppression system. Notified Davie Fire AHJ.
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.