PARIS BANH MI KISSIMMEE
3260 VINELAND RD STE 106, Kissimmee FL 34746 · 7202103508
Last inspected Jul 29, 2026 · 8 visits since January 2024
SEP 24
MAY 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018055445 | Oct 10, 2018 | Dec 20, 2018 | $400 |
Inspection history
8 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shredded seasoned chicken dated 7/20 in walk-in cooler. Operator discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached, no vacuum breaker at side with no hose attached.
Handwash sink used for purposes other than handwashing. Handwashing sink at front counter has brushes and blender cleaner.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in walk-in cooler on shelf with fruits. Employee water bottle inside reach-in cooler at front counter. Operator removed.
Show the remaining 2 findings ▾
Silverware/utensils stored upright with the food-contact surface up. Utensils on clean dish racks next to triple sink not inverted. Operator rotated.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over prepped peanut sauce. Operator rearranged.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sliced beef stored over ready to eat food in reach-in cooler of maketable at entrance to cook line. Operator rearranged. Raw shell eggs stored over sauces in walk-in cooler. Raw beef over unwashed carrots in walk-in cooler.
Handwash sink used for purposes other than handwashing. Cleaner for blender inside handwashing sink at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary tests strips.
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/ 4 employees present during inspection, no certified manager present.
Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer at bottom of prep table with steam well at front counter. Spray bottle with sanitizer at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at maketable cooler at front counter.
Old labels stuck to food containers after cleaning. Some containers at clean dish shelving by prep area had old labels.
Silverware/utensils stored upright with the food-contact surface up. Utensils on clean dish shelving in prep area not inverted. Operator rotated.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter, no vacuum breaker at ends of splitter.
Handwash sink not accessible for employee use at all times. Handwashing sink on cookline across from maketable blocked by cases of oil. Handwashing sink at front counter has device to clean blenders inside.
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/ 5 employees present at start of inspection, operator arrived during inspection.
Cardboard box used as garbage container. On cookline by handwashing sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer had ice build up along wall of fan, and on shelf underneath fans. Chest freezer next to ice machine.
Light not functioning. One light under hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen. Hood vents on cookline greasy.
Silverware/utensils stored upright with the food-contact surface up. Clean utensils on shelving next to triple sink.
Single-service articles improperly stored. Box of plastic to-go containers stored on floor next to handwashing sink at end of cookline near triple sink.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg placed right on top of peeled onion. Onion must be cooked to 165F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatball and sliced pork kept in reach in cooler make line located in cook line with temperature of 47F. Placed in cooler.Corrective Action TakenCorrective Action Taken**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg rolls kept on cook line for less than 4 hrs with temperature of 83F. Cook placed in cooler. Corrective Action TakenCorrective Action Taken**
Toxic substance/chemical improperly stored. Chemical spray bottle stored on prep table.
Equipment drain line draining into handwash sink. Rapid washer line placed inside hand sink located in front counter.
Handwash sink not accessible for employee use at all times. All hand sinks located in cook line blocked by chairs and oil.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector gave printed copy and operator posted copy.
Floor soiled/has accumulation of debris. Debris on floor behind stove that has wok.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer by ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons kept on drinks area with temperature of 43F Scissors kept on cook line with temperature of 77F
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over peppers and cilantro in the walk-in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the reach in cooler under the boba counter
Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
Cardboard used to line food-contact shelves. Soiled cardboard under the lower level of the prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.near dry storage area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket upright
Current Hotel and Restaurant license not displayed. 2023
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse hanging on the dry storage rack
Interior of oven/microwave has accumulation of black substance/grease/food debris.soiled microwave at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Old labels stuck to food containers after cleaning. On clean equipment
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - various cooked items date marked 4/7. Person in charge states dates originally produced. Person in charge states items moved from freezer to cooler yesterday. New dates added.
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.
Handwash sink used for purposes other than handwashing. - pitcher spray installed inside hand wash sink
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vents next to mop sink - ceiling vents over storage room
Floor soiled/has accumulation of debris. - below cook line
Ice buildup in reach-in freezer and/or walk-in freezer. - white chest freezer at front counter - walk in cooler
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - in cooked pork. Employee removed.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - white cutting board on cook line stained
Outer openings not protected with self-closing doors. - back door
Wet mop not stored in a manner to allow the mop to dry.
Exit door locked. For reporting purposes only. - slider lock jammed. Opened after several tries.
Marked exit/path to marked exit blocked. For reporting purposes only. - back door blocked by boxes.
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
No paper towels or mechanical hand drying device provided at handwash sink. Behind the register.
Employee eating in a food preparation or other restricted area. Open drink on food dry storage rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.backpack on the cheese in the storage room.
Food not stored at least 6 inches off of the floor. Syrup on the floor in the walk in storage room
Food stored on floor. Cases of syrup and sugar on the floor in the kitchen
Wet mop not stored in a manner to allow the mop to dry.
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
No paper towels or mechanical hand drying device provided at handwash sink. Behind the register.
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.
Employee eating in a food preparation or other restricted area. Open drink on food dry storage rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.backpack on the cheese in the storage room.
Food not stored at least 6 inches off of the floor. Syrup on the floor in the walk in storage room
Food stored on floor. Cases of syrup and sugar on the floor in the kitchen
Wet mop not stored in a manner to allow the mop to dry.
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.