Paris Banh MI Altamonte Springs
155 Cranes Roost Blvd 1210, Altamonte Springs, FL 32701 · Permanent Food Service · License 6905505
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 4 basic-17
- Safety score83
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 visitSep 8, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front case spinach pastry (74°F - Hot Holding) Less than four hours per owner Provided time plan and owner was able to determine time
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 and the time removed from temperature control cannot be determined.
See stop sale.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Several items in walk in cooler
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided time plan to operator. Operator completed during inspection.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
Crab Rangoon spring rolls Owner changed to krab Rangoon spring rolls during inspection
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer attached to walk in cooler to the right of condenser
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
In walk in cooler
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Soufflé lids on self serve station
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
Need by hand wash sinks
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.