Paris Banh MI Cafe
10676 Emerald Coast Pkwy, Miramar Beach, FL 32550 · Permanent Food Service · License 6701716
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 10, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed Employee wearing gloves prepare food, leavekitchen, deliver food to guest then re enter kitchen and began preparing food again with no glove change or hand wash. Manager had employee wash hand and change gloves.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Linh Ngo 4-3-22.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
2 Bags of shrimp 28°F sitting in 3 compartment sink thawing with no cold running water. Manager placed shrimp in reach in cooler.
Fixed on the spot
Code 21, Wiping cloths and linens: Multiple Soiled dry wiping cloths in use and stored through kitchen on food contact surfaces.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in kitchen on cook/make line.
Provided establishment with hand wash print out sheet.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris on cook line and in ware wash location.
Earlier inspections 1
C76Routine inspection12 violations, 4 high priority No follow-up needed
- First visitJul 20, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Hot hold- Red pork 124°F (11:00-3:15).
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot hold- Red pork 124°F (11:00-3:15). See stop sale.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Bottle of raid store on shelf near upright cooler in storage location.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed expired license 6-1-2026. Observed establishment open and operating, employees engaged in food preparation & guest ordering food at time of inspection.
Repeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sink blocked with dust pans & mop bucket near ice machine. Manager removed items from in front of hand sink.
Fixed on the spot
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/. Manager came on site during inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food- Large bag of fresh fish Minos stored in upright cooler next to consumer food.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on cooking equipment in kitchen on cook line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees on cook line.
Provided establishment with hand wash print out.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust on cook line above microwaves.
Floor soiled/has accumulation of debris and or grease buildup under multiple shelves and cooking equipment.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.