PARIS BANH MI CAFE BAKERY
50 NW 13 ST STE 30, Gainesville FL 32601
Last inspected Mar 31, 2025 · 9 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
FEB 24
AUG 24
JAN 25
MAR 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on counter top next to reach in cooler on cooks line next to togo bags, 1 crawling on cooler gasket on cooks line, 1 on the back of reach in cooler at drink station/front line, and 1 on cooler gasket in hot soup area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025025482 | Jan 9, 2025 | Apr 14, 2025 | $800 |
Inspection history
9 visits, newest first
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority9 Intermediate6 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg white mixed with butter over cream in front counter reach in cooler. Raw beef removed from original packaging over opened hot dog/cheese skewers in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F - Cold Holding) item in double door reach in cooler in back prep area, operator stated the beef was thawing in fridge other items were cooling/below 41F. cooked cheese pastry (71F - Cold Holding) item is received precooked and stored in cooler, in the morning item is heated/cooked in oven then wrapped and placed at the self service counter in the middle of the dining area.
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. Cooked boba at 73F at coffee counter item is time marked as 11-5 spoke to operator about switching to 4 hour plan.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half &half, whipping cream, and milk opened previous days in cooler at front counter.
Show the remaining 14 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in front prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach in cooler on back side of cooks line (near microwave).
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator stated she mixes raw shell egg whites with butter over steaming water to "cook" butter does not melt operator says it temps at 55F which is undercooked. The butter is used as a condiment spread onto a sandwich with no further cooking. Operator made a note and posted by consumer advisory.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working front counter and cooks line coffee/sandwiches.
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 employees.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has blank application not filled out.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves under cooked raw shell egg whites (egg/butter mixture), operator posted advisory at front counter.
Records/documents for required employee training do not contain all of the required information. One certificate only has employee name no other information.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table by slicer, operator moved to the bottom shelf.
Floor soiled/has accumulation of debris. Under shelving in dry storage back of kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle directly touching hot Cheeto dust on back cooks line, operator removed handle.
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. Cooked cherry and cheese pastries in middle kiosk in dining area.
Old labels stuck to food containers after cleaning. Multiple plastic containers on drying rack by Three compartment sink with old labels.
Single-service articles improperly stored. Togo boxes, straws, and plastic lids on floor in side storage closets in lobby.
Jan 11, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on counter top next to reach in cooler on cooks line next to togo bags, 1 crawling on cooler gasket on cooks line, 1 on the back of reach in cooler at drink station/front line, and 1 on cooler gasket in hot soup area.
Jan 10, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on counter top next to reach in cooler on cooks line next to togo bags, 1 crawling on cooler gasket on cooks line, 1 on the back of reach in cooler at drink station/front line, and 1 on cooler gasket in hot soup area.
Jan 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator nor employees knew how to set up sanitizer, sanitizer dispensing box not working, inspector showed operator and employees how to set up sink and how to set up wash, rinse, sanitize in compartments.
Non-food grade paper/paper towel used as liner for food container. Multiple items in reach in coolers with paper towels lining the containers. (Cilantro etc.)
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on counter top next to reach in cooler on cooks line next to togo bags, 1 crawling on cooler gasket on cooks line, 1 on the back of reach in cooler at drink station/front line, and 1 on cooler gasket in hot soup area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (46F - Cold Holding); cheese (47F - Cold Holding); hot dogs (48F - Cold Holding); pork (49F - Cold Holding); potatoes (48F - Cold Holding); chicken (49F - Cold Holding) items in reach in cooler in prep area, operator stated they were prepping a lot this morning due to being closed for a few weeks for the holidays so cooler was opened a lot. Operator placed ice in cooler to rapidly drop food temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler located on back cook line. Interior microwave. Interior top of reach in coolers on cooks line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg coffee on menu is made with raw egg yolk and is not cooked.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working at time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw egg yolk foam served no advisory posted, inspector provided copy and operator posted.
Records/documents for required employee training do not contain all of the required information. 1 certificate missing all info except employee name.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candle and hand sanitizer on shelf above panini press on cooks line.
Floor soiled/has accumulation of debris. Under drink reach in cooler on front line.
Food stored on floor. Chicken and pork on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water at 69F on prep table.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under front counter not sealed. Wooden pallet on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black drying rack next to Three compartment sink. Bread rack located on cooks line.
Old labels stuck to food containers after cleaning. Plastic containers on drying rack next to Three compartment sink.
Single-service articles improperly stored. Togo bides and parchment liners on floor in side storage closet.
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature on Three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Behind fryer in back area.
Aug 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (71F - Cold Holding); cheese (53F - Cold Holding); hot dog (53F - Cold Holding); batter (70F - Cold Holding); items on prep table in back kitchen, no time as a public health control papers or time marks. boba (73F - Cold Holding) on front line counter. Provided time as a public health control application to place all these items on time control.
Aug 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee switching from taking customer orders touching the computer to making foods gloves were changed but no Handwash in between.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hair out of face with the back of her gloved hand then kept cooking hot dogs.
Non-food grade paper/paper towel used as liner for food container. Lining fruit container and fresh herb containers directly touching food on cooks line.
Nonfood-grade bags used in direct contact with food. Togo bags used to store raw meat in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in reach in cooler in back prep kitchen. Container of raw chicken over butter in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (71F - Cold Holding); cheese (53F - Cold Holding); hot dog (53F - Cold Holding); batter (70F - Cold Holding); items on prep table in back kitchen, no time as a public health control papers or time marks. boba (73F - Cold Holding) on front line counter. Provided time as a public health control application to place all these items on time control.
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.
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 employees working.
Records/documents for required employee training do not contain all of the required information. Certificate on wall missing all information except name.
Bowl or other container with no handle used to dispense food. Cup inside bulk sugar bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to slicer on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand sanitizer bottle and candle on shelf above sandwich press. Toothbrush stored in cup of clean utensils on rolling cart between Three compartment sink and Handwash sink.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.
Food stored on floor. Sports drinks and water bottles on floor in side storage closets. Raw meat container on floor in walk in freezer propping interior door open.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet on floor in walk in cooler unsealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf in kitchen. Boba reach in cooler gasket soiled.
Old labels stuck to food containers after cleaning. Plastic containers on clean dish rack with old sticker residue.
Single-service articles improperly stored. Boxes of gloves on floor in side storage closets.
Time/temperature control for safety food thawed in an improper manner. Sausage thawing in standing water at Three compartment sink. Beef thawing at room temperature on back prep table.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked boba (72F - Cold Holding) operator stated she made item this morning, item had been sitting on counter. Item placed in cooler. ham cheese (74F - Cold Holding) item on table in dining area, operator stated she cooked item this morning and placed on table for self service. Item placed on time control, item is to be discarded by 2 pm.
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.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing chlorine bleach but has quaternary ammonia test strips.
Spray bottle containing toxic substance not labeled. Bottle on floor by mop sink.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.
Floor soiled/has accumulation of debris. Under shelves in dry storage area.
Food stored on floor. Multiple items delivered yesterday on floor in walk in cooler/freezer.
In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and table across from ovens.
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. Baked goods on table in dining area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet under mixer and under dried foods in storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets.
Old labels stuck to food containers after cleaning. Multiple plastic containers on clean dish rack.
Opened employee beverage container in a cold holding unit with food to be served to customers. 2 drinks on shelf above food to be sold to the public in reach in cooler inside prep kitchen, operator began moving drinks to the bottom.
Stored food not covered. Container of flour in back storage area.
Sep 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. White a paper towels lining veggies in reach in cooler in prep area.
Nonfood-grade containers used for food storage - direct contact with food. Multiple plastic containers holding various foods in coolers with hinged lids.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (64F - Cold Holding) item near frying station in melted ice bath, operator replaced ice to rapidly cool food product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork bun (109F - Hot Holding) in hot holding case on front counter, operator turned case up higher.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflection plate inside ice machine.
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 employees with no other training.
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. 2 employees making boba drinks/coffee.
Food stored on floor. Lemon juice, ketchup, etc in dry storage area. Coffee mix in side storage closet. Sauces and other varies items on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water 70 in kitchen. Mixing spoons in water at boba area. Multiple knives between reach in coolers and counter in both prep area and cooks line.
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. Pastries delivered frozen and baked on site then packaged and placed on self serve kiosk in middle of dining room.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet in walk in freezer, under large mixer, and shelving above reach in coolers on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer gasket and multiple reach in cooler gaskets.
Old labels stuck to food containers after cleaning. Container holding pork labeled at strawberry jelly.
Single-service articles improperly stored. Togo cups on floor in side storage closet.
Stored food not covered. Cake in reach in freezer in hallway behind cook line.
Working containers of food removed from original container not identified by common name. Bulk container holding chicken base seasonings in back room.
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.