Paris Banh MI Orlando LLC

1021 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5814732

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct152026

Routine inspection

9 violations found

First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 3 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In under counter triple door glass reach in cooler milk (54 - Cold Holding) More than four hours per employee
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In under counter triple door glass reach in cooler milk (54 - Cold Holding) More than four hours per employee
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw ground sausage patties over cooked bread on speed rack in kitchen.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing clear toxic substance not labeled by three compartment sink.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Sugar container in dry storage area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Sandwich top reaching cooler on service line.
  Prep table under shelves with rust that has pitted the surface in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Through out the establishment.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.