Paris Banh MI
7940 Dani Dr Ste 115, Fort Myers, FL 33966 · Permanent Food Service · License 4607884
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection3 intermediate (2 repeats), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed handwash sink near cook line hot water no pressure.
Repeat violation
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink at front counter.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed ice bin and prep sink have been replaced by reach in cooler at front counter.
Repeat violation
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of liquid cane sugar on floor in dry storage.
Earlier inspections 1
F55Routine inspection12 violations, 6 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed tapioca boba - 95°F - Hot Holding outside of temperature at front counter. Operator states it was cooked/heated less than one hour ago but do not use time or temp to monitor. Educated operator on requirements. Observed egg pastry (129°F - Hot Holding) in display case at front counter. The operator changed the temp on the display case.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee place gloves on without hand wash prior to handling food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee rub face and then begin food prep at cook line.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands in 3 compartment sink.
Employee washed hands with no soap.
Observed employee wash hands with no soap. In 3 compartment sink.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed multiple containers of medication stored on speed rack above uncovered bread.
Intermediate5
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands in 3 compartment sink and prep sink. Educated on proper hand washing.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed handwash sink in kitchen, hot water shut off. The operator turned on. Observed handwash sink near cook line no hot water pressure.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee place tongs in handwash sink near cook line. The operator removed the tongs.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sinks at cook line or in kitchen.
The operator replaced the paper towels.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed ice bin and prep sink have been replaced by reach in cooler at front counter.
Repeat violationAdministrative complaint
Basic1
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee in kitchen drinking open beverage at prep table.
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.