Banh MI Xin Chao
11328 Okeechobee Blvd Ste 5, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6023250
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 1 intermediate, 2 basic-25
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler, Cooked noodles (47°F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
At cook line low boy, raw pork stored over unwashed produce. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler, Raw shell eggs stored above cooked meat. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
At kitchen reach in cooler, foods stored in direct contact with non food grade Thank you bags.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
At cook line, bottle,e of aspirin and cold tablets stored over food prep table. Operator removed.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
At reach in cooler, Unwashed produce stored over ready to eat soups. Advised operator of proper storage.
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.
At cook line, employee cell phone stored on prep table. Operator removed.
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.