PARIS BANH MI & BAKERY
Latest Score
100
Last Inspected
Apr 10, 2026
Violations
41
Critical
15
Inspection History
Apr 2, 2026
Score: 84
Sep 29, 2025
Score: 95
Mar 26, 2025
Score: 93
Inspection Reports
A April 10, 2026 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
C April 2, 2026 REGULAR Score: 84 11 violations 3 critical
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food contaminated. (observed live roach in flour container - discarded)
Food stored covered
Food stored uncovered. (food uncovered in fridge and reach in cooler)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Boba tea 115F, egg rolls 80F - corrected will use time as a public health control)
Food properly labeled; original container
Containers not properly labeled. (Spray bottle)
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
Physical facilities installed, maintained and clean
Floors not clean. (Area around fryer not clean)
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Observed two live roaches)
Contamination prevented during food preparation, storage and display
Insect control device located over a food preparation area.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (Shelves)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not durable, corrosion resistant and nonabsorbent. (Lining and covering food with cloth, lining cutting board with cloth)
A September 29, 2025 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
A March 26, 2025 REGULAR Score: 93 0 violations
No violations recorded for this inspection.
P March 11, 2024 Score: 75 15 violations 6 critical
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task (corrected).
Adequate hand washing facilities supplied and accessible
Hand washing sink is not accessible (dishes in sink in front area). Individual disposable towels and/or hand drying device not provided at lavatory or hand sink.
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Equipment, food-contact surfaces, utensils not cleaned at proper intervals (mold on inside ice machine).
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (eggs sitting out at room temperature-corrected).
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemical bottles not labeled properly.
Contamination prevented during food preparation, storage and display
Food not protected during display (do not store food under pipes).
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution. Sanitizer not properly set up (corrected).
In-use utensils, properly stored
In-use food dispensing utensils not properly stored (if stored in water, water must be 135 degrees).
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit (need sink & surface cleaner test strips).
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil (inside cabinet needs cleaning, inside double door cooler needs cleaning).
Hot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair (womens restroom toilet).
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner (leak at 3 compartment).
Physical facilities installed, maintained and clean
Cleaning and maintenance equipment not properly stored.
P March 11, 2024 Score: 97 1 violation 1 critical
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemical bottles not labeled properly.
P October 13, 2021 Score: 78 14 violations 5 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area.
Adequate hand washing facilities supplied and accessible
Handsink used for purposes other than handwashing
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. Equipment, food-contact surfaces, utensils not cleaned at proper intervals. Observing the lack of proper detergent sanitizing steps followed Time Temperature Control for Safety Foods (TCS) equipment not being cleaned every 4 hours.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below.
PROPER DATE MARKING AND DISPOSITION
Potentially hazardous food prepared on site, Ready-to- Eat, and intended to be held more than 24 hours not date marked (exceptions- Reduced Oxygen Packaging).
Approved thawing methods used
Improper thawing method being used for TCS food.
Contamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
Posted: Permit/Inspection/Hand washing
Permit is not posted conspicuous for customers. Lack of handwash sign or poster to notify employees to wash hands. Handwash sign is not clear and visible to employees
In-use utensils, properly stored
Dispensing food with a bowl or other container without a handle. Utensils stored in a container of standing cold water. In-use food dispensing utensils not properly stored.
Utensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils.
Single use/single service articles: properly stored, used
Re-use of single service items.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not durable, corrosion resistant and nonabsorbent.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Hand washing sink is not located to allow convenient use by employees in food preparation, food dispensing and/or ware washing areas. Plumbing system is not installed to preclude backflow.