DirtyFLRestaurant Inspection Data

BANH MI & TEA

BANH MI & TEA in FORT MYERS has 5 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

9321 6 MILE CYPRESS PKWY STE 160

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10903460

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic spoon in MSG with handle not above product.
  • 32-04-4:Basic - Male and female bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed a copy to the operator to hang.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of sauce.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell egg ambient temperature (56F - Cold Holding) in reach in cooler. The operator states eggs have been in reach in cooler for less than 4 hours and relocated the items to the walk in cooler. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding), cooked shrimp (47F - Cold Holding), cooked meatballs (47F - Cold Holding), bean sprouts (49F - Cold Holding) in reach in coolers near 3 compartment sink. The operator states these have been in reach in cooler for less than 4 hours and relocated the items to the walk in cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter.
  • 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed copy of employee reporting form to the operator. Warning
  • 16-08-4:Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed a large pot in use that physically cannot fit in 3 compartment sink.

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8864086

  • 10-08-5:Basic - Scoop handle in contact with salt. Operator removed and stored the scoop properly. Corrected On-Site
  • 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination. Operator stored inverted. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared onsite and held more than 24 hours not properly date marked. Per operator cooked chicken prepared the day before inspection.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled spray bottle. Corrected On-Site

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8741226

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves where bread is stored, and on dry storage shelves between walk in cooler and walk in freezer.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table, and inside reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed bag of carrots and bag of onions stored on floor by walk in cooler door.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles touching food in bulk sugar and salt bins.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in freezer unit under microwave.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over case of cucumbers, lettuce and bean sprouts.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8516139

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food prep counters and shelf above food prep areas.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at front of the house food prep areas.
  • 08B-38-4:Basic - Food stored on floor. Observed crates of onions on floor in kitchen and pot of broth on floor in Walk-in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at front counter in 68F standing water. Observed operator remove utensil from use. Corrected On-Site
  • 24-18-4:Basic - Utensils stored upright with the food-contact surface up at front counter area.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and beef over unwashed produce in Walk-in cooler.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs reach-in cooler 58F, operater stated they had been in cooler since the day before. Operator voluntarily disposed of shell eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork pate in reach-in cooler at 57F, operator was uncertain how long it had been out of temperature. Operator voluntarily disposed of pork pate.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared marinated chicken, and cooked pork in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front counter by register.

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8362861

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching salt. Operator moved item for proper storage. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket as soiled on reach in freezer unit.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non-food grade bag in direct contact with raw beef in reach in freezer by hand wash sink.