Paris Banh MI Cafe and Bakery
7160 A&B Stirling Rd, Davie, FL 33024 · Permanent Food Service · License 1625727
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority (fixed on the spot, 2 repeats), 6 intermediate (2 fixed on the spot, 2 repeats), 2 basic (1 repeat)-34
- Administrative complaint on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
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.
Fixed on the spot
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.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: 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.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
Code 02, Labeling, date marking and consumer advisory: 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.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 12, Handwashing and hygienic practices: 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.
Repeat violation
Code 16, Dishwashing facilities and test kits: No chlorine strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: 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.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of marinated meats stored on floor in walk in cooler.
Repeat violation
Code 16, Dishwashing facilities and test kits: 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.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.