Paris Banh Mi Cafe Bakery
A5626 W Bell Rd, Glendale 85308
Food Establishment - Eating & Drinking · Permit FD-23-04657
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history13 on record
2026
Jul 10, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.
Apr 16, 2026RoutinecleanA
No County legal action will result from this inspection.
2025
Oct 9, 2025RoutinecleanA
No County legal action will result from this inspection.
Jul 8, 2025Routine1 coreall corrected on siteA
No County legal action will result from this inspection.Reviewed food menu and determined the restaurant should be classified as a Class 4 Eating and Drinking permit.
Inspector's notes
Observed cooked meat (128-144°F), cooling on a baking sheet on a speed rack, tightly covered in cellophane plastic wrap. Heavy condensation was observed on the plastic. Alerted the Person in Charge (PIC), who quickly removed the cellophane wrap at time of inspection. Staff stated the meat had been cooked less than 30 minutes prior. Cooling foods are to remain uncovered to aid in rapid cooling. Discussed cooling methods and requirements with the manager and staff. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Mar 7, 2025Routine2 foundationB°
No County legal action will result from this inspection.
Inspector's notes
Staff explained that kitchen dishes are washed, rinsed, and then hung to dry. They thought because the establishment only serves single-use disposable-customer dishes, sanitizing was not needed. Staff was unaware that kitchen dishes must be sanitized after washing and rinsing. Reeducated on sanitizer requirements. Staff were also trained on time control procedures and wiping bucket requirements. Provided training and guidance via email. Corrective Action: Corrected at time that of inspection.
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2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge
Inspector's notes
Observed shrimp spring rolls and cooked pork belly packs sitting in front of the cash register on the counter for customers to buy. The owner said the spring rolls are placed out at room temperature until sold, sometimes lasting all day. Also observed custard-filled pastries, homemade mung-bean pastries, and cheese danishes. All foods had been placed out at room temperature less than an hour piror. Re-educated owner and staff on Time Control parameters. All TCS foods being held under time as a control were properly time-stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
2024
Jun 6, 2024Routine2 priority1 coreC°
This establishment is not participating in the award program at this time and had 2 Priority and 0 Priority Foundation violations on this inspection.Discussed fill lines, cooling methods, cook temperatures, identifying TCS foods, food law regulations, and dried product source. Receipts for dried product from franchise processor must be kept on file onsite. Vietnamese translation and food safety training was provided to all staff onsite during this inspection, with the help from our EHS Vietnamese liaison. Inspection conducted with RS# 575 No County legal action will result from this inspection.Inspection report provided via email; confirmed delivery onsite.Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-ToolboxOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website. https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Tuan Pham
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed an employee grab their phone with gloved hands and then return to the prep station without discarding the soiled gloved and washing their hands. Also observed an employee grab a fresh pair of gloved without first washing their hands. Both staff members were stopped and told to wash their hands and grab new gloves before returning to work with food. Staff was re-educated on glove usage and when to wash procedures. Correct By: Corrected At Time Of Inspection
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed raw meat (beef) above cooked hot dogs in the walk in. Both items were in sealed packages and no direct contamination was observed. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. PIC discarded raw garlic at time of inspection. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed three compartment sink set up with sanitizer measuring below 150. Upon refilling the sanitizer basin, the quat concentration was still measuring below 150 PPM. Observed excessive air in the line of the automatic dispenser. Management plans to hand-dose quat into the compartment up to the appropriate range, until the automatic dispenser can be serviced. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. Discussed sanitizer requirements with management. A reinspection on the automatic dispenser will be conducted in 10 days. Correct By: Correct Prior To Reinspection
Feb 14, 2024Re-InspectioncleanA°
Upon reinspection, all violations have been corrected. Establishment has decided to make dried goods in house with appropriate labels.No County legal action will result from this inspection. Reinspection report emailed to operator; confirmed delivery onsite.Award: Re-Inspection,Signer: Tuan Pham
Feb 2, 2024Routine2 priority1 foundationC°
This establishment is not participating in the award program at this time and had 2 Priority and 1 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager: No certified Food Manager present at time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager Present during operating hours. Emailed Maricopa Policy changes and additional resources of where to acquire a Food Manager Certification. Correct prior to next routine inspectionDiscussed reheating and hot holding temperatures, date marking requirements, and common use labeling, No County legal action will result from this inspection.Inspection report provided via email; confirmed delivery onsiteCheck out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-ToolboxOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 80,Review Complete: CHECKED,Review Notes: MJ - Reviewed for content/grade,Signer: Thao Mi Pham
PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Observed dried products without source information available on the product or at the establishment. Items were embargoed, at time of inspection, pending source information from the operator. All snack products sold for later consumption shall be labeled with the following information: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate weight; 6) In English. Per Manager, they will work on a solution. Correct By: Correct Prior To Reinspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked Boba (81°F) and various Time Temperature Control for Safety (TCS) pastries (custard filled, spinach and ricotta, etc.) out at room temperature. TCS foods had been placed out at room temperature for only one hour prior to observation. Staff were educated on Time Control requirements and guidance was electronically provided. Discussed time control parameters with management. Establishment to use time indicators and have their time control policy available and posted near were Time Temperature Control for Safety (TCS) foods are placed on time control. Correct By: Correct Prior To Reinspection
PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed Quat chemical sanitizer in the three-compartment sink measuring above 400 PPM. Alerted the Person in Charge who stated they plan to work with the third party servicer to adjust the automated sanitizer dispenser. In the meantime, kitchen staff will dilute the sanitizing solution to the appropriate range, with water, until the dispenser can be serviced. Reeducated staff on the recommended range of use for quat (150-400 PPM) and discussed toxicity concerns when sanitizers are used above the recommended range. Correct By: Correct Prior To Reinspection
Jan 9, 2024Reviewnot scoredclean
Final Construction Inspection - E&D Class 3This inspection was conducted with the owner.A PDF copy of this inspection report was emailed to Tuan P. at the time of this inspection.No county legal action will result from this inspection.This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, by US Mail, by or phone at 602-506-6824 Option 2. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are nonrefundable.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Jan 4, 2024Reviewnot scoredclean
Equipment Inspection - E&D Class 4This inspection was conducted with the owner.A PDF copy of this inspection report was emailed to Tuan P. at the time of this inspection.Correct the following prior to final permit approval;1. Provide a certified, RPZ backflow prevention device for water lines that feeding RO system. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. The T-connection to the prep sink faucet must be on the upstream side of the RPZ backflow device. The waste line from the RO system must drain to the nearby floor sink instead of the current, direct sewer drain connection. Cap off the unused sewer drain connection when the drain line is rerouted.2. The backflow device for the RO system and for the Baxter combi ovens must each be tested and certified.3. The chemical dispenser installed in the mop sink area does not have a proper air-gap. Remove this dispenser or provide a chemical dispenser with a proper air-gap like the ones connected at the three compartment sink.4. The drain pipe for the back hand sink and the adjacent three compartment sink connect together before draining into the floor sink. Provide separate drain pipes for these two sinks that empty into the floor sink without connecting together.5. The drain pipes for the two prep sinks near the front area connect together before they drain into the floor sink. Provide separate drain pipes to the floor sink for each of these sinks that do not connect together.6. Provide an additional side splash between the hand sink and the adjacent three compartment sink.No county legal action will result from this inspection.
2023
Nov 8, 2023Reviewnot scoredclean
Construction Inspection - E&D Class 4This inspection was conducted with the owner/contractor.A PDF copy of this inspection report was emailed to Tuan P. at the time of this inspection.No county legal action will result from this inspection.Address the following prior to final permit approval;1. Provide a sneeze guard with side panels for protection of all exposed food along customer serving counters. All sneeze guards are approved on a case-by-case basis and require final on-site approval. Sneeze guards along counters with exposed food or beverage preparation should be at least 60 in. high from the floor.2. Provide the two Navien NPE-240A2 tankless water heaters as replacements for the two Intellihot i200 tankless water heaters indicated on your submitted plans to meet the minimum hot water demands of the fixtures in the facility.3. Exposed, rough, unfinished wood is not an approved finish. Paint/seal wood located under countertops and bars. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations.4. Provide certified, RPZ backflow prevention devices for water lines feeding the Mini Rotating Rack Convection Ovens.5. Provide a certified, RPZ backflow prevention device for water lines feeding patio mister systems.6. Provide a certified, RPZ backflow prevention device for water lines that feeding RO systems. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. RO water faucets must not be installed at hand sinks or ware washing sinks. They can be installed at prep sinks.7. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. Do not use the mop sink faucet. Y- Valves and downstream shut-off devices including chemical dispensers must not be connected to mop sink faucets.8. Ensure all restrooms are completely enclosed and provided with tight-fitting and self-closing doors.9. Provide a cove base finish at all floor/wall junctures throughout the kitchen, restrooms, front prep areas and mop sink room.10. Provide a hose bib vacuum breaker on all hose bibs installed in the kitchen and/or mop sink room.
Oct 3, 2023Reviewnot scoredclean
Plumbing Inspection - E&D Class 4This inspection was conducted with the owner/contractor.A PDF copy of this inspection report was emailed to Tuan P. at the time of this inspection.No county legal action will result from this inspection.R.S. #1317 was present for this inspection.Address the following prior to final permit approval;1. Provide a sneeze guard with side panels for protection of all exposed food along customer serving counters. All sneeze guards are approved on a case-by-case basis and require final on-site approval. Sneeze guards along counters with exposed food or beverage preparation should be at least 60 in. high from the floor.2. Provide the two Intellihot i200 tankless water heaters as indicated on your submitted plans to meet the minimum hot water demands of the fixtures in the facility.3. Exposed, rough, unfinished wood is not an approved finish. Paint/seal wood located under countertops and bars. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations.4. Provide certified, RPZ backflow prevention devices for water lines feeding the Mini Rotating Rack Convection Ovens.5. Provide a certified, RPZ backflow prevention device for water lines feeding patio mister systems.6. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. Do not use the mop sink faucet. Y- Valves and downstream shut-off devices are not permitted on mop sink faucets or chemical dispensers.7. Ensure all restrooms are completely enclosed and provided with tight-fitting and self-closing doors.8. Provide a cove base finish at all floor/wall junctures throughout the kitchen, restrooms, front prep areas and mop sink room.9. Provide a hose bib vacuum breaker on all hose bibs installed in the kitchen and/or mop sink room.
Sep 29, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed by Paul Reeves on 09/29/2023.This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →