Banh Mi Bistro Vietnamese Eatery
D°2340 W Bell Rd, Phoenix 85023
Food Establishment - Eating & Drinking · Permit FD-23-06377
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
An inspection on Jun 9, 2026 found violations at the county's most serious (D-equivalent) level. Scores are held in the “Poor” band for 6 months after such events — until Dec 6, 2026, assuming no further incidents. How scoring works
Score over time
Inspection history12 on record
2026
Jun 9, 2026Routine3 priority4 foundationall corrected on siteD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
After employee was asked to correct the when to wash violation, employee washed hands at the front hand sink with gloves on. Inspector asked employee to remove gloves and rewash, employee removed gloves and wiped off hands with a towel and attempted to return to station. Inspector again asked the employee to return to the hand sink and wash correctly. Discussed proper procedure with employee and owner at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed cookline employee crack raw shell egg into pan and handle clean food contact surfaces such as tongs and RTE baguette bread directly with same gloved hands. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection.
Inspector's notes
*2nd repeat* Observed back of house hand sink blocked by large bucket and strainer. Corrective Action: Corrected at time of inspection.
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Repeat Violation 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection.
Inspector's notes
Observed walk-in holding the following items stored raw over ready to eat incorrectly. Raw eggs over sliced daikon and carrots, raw pork over cooked shrimp and tofu, raw shrimp over RTE house sauce, and raw shell eggs over mint and cucumber. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.
Inspector's notes
Observed vegetable slicer and strainers stored away as clean with visible food debris in back kitchen area. On front of house racks observed pans flipped over stored as clean directly on top racks with a heavy accumulation of debris. Discussed cleaning racks and maintaining stored items cleaned to sight and touch with owner. Corrective Action: Corrected at time of inspection.
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4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Predefined Comment: PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection.
Inspector's notes
Observed the following items inside the walk-in fridge with no dates. BBQ pork, pate, sliced cabbage, cooked chicken, and sliced beef. Per owner all items were made between saturday (3 days prior) and yesterday. All items dated at time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
Inspector's notes
Observed cooked rice noodles sitting out on kitchen counter at 79*f and boba sitting out on expo counter at 75*f degrees. Items were established on time as a control, but no time was documented. Items marked at time of inspection. 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. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Predefined Comment: 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.
Mar 30, 2026Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.
Mar 26, 2026Routine2 foundationB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed a stack of bowls and large strainers in front of back of house hand sink. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection.
Inspector's notes
Observed walk-in cooler holding TCS foods such as meats and cut leafy greens with an ambient temperature of 45.6*f degrees. No TCS food were out of temperature at time of inspection. Re-inspection will occur tomorrow 3/27. Corrective Action: Correct prior to re-inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.
2025
Aug 14, 2025Routine1 foundation1 coreall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed the handwashing sink nearest the three-compartment sink with multiple Tupperware containers stacked in the basin and hanging off the faucet. Alerted the Person In Charge (PIC) who removed the containers and supplied the sink with needed items for handwashing. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks must ALWAYS be maintained as unobstructed and accessible. Corrective Action: Corrected at time of inspection.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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.
Inspector's notes
Observed several wet, used wiping cloths sitting on the counters throughout the establishment. Alerted the manager, who took the used wiping cloths to the hamper and grabbed fresh, clean wiping cloths to put in the sanitizer bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Jun 16, 2025Routine2 priority2 coreC
No County legal action will result from this inspection.Inspection report delivered via e-mail.
Inspector's notes
Observed employees handling food with no Certified Food Protection Manager (CFPM) on site. A CFPM is required to be on the premises during all hours of operation. Repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.
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Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed open can of sweetened condensed milk on countertop in kitchen. Person in charge stated that can had been opened one day prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed can of pesticide stored above mop sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Person in charge removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-206.11 - Priority: Restricted Use Pesticides, Criteria
Inspector's notes
Observed containers of frozen beef on prep table in kitchen. Person in charge stated that beef was thawing in air before use in cooking. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Correct prior to next routine inspection.
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3-501.13 - Core: Thawing
Mar 18, 2025Routine3 priority2 foundation2 coreD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
None onsite at time of inspection. .
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Inspector's notes
Observed cashier interact with customers via cash register and directly glove to cut an avocado. Discussed when to wash with employee at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: 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. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.
Inspector's notes
Observed front hand sink no paper towels. Corrective Action: Corrected at time of inspection.
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6-301.12 - Priority Foundation: Hand Drying Provision. 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. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed rear hand sink blocked by bins in front and strainers in basin of hand sink. Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection.
Inspector's notes
Observed kitchen staff grab red pork out of hot holding box with tongs and drop a piece onto floor. Employee picked up piece on the floor with tongs, discarded pork and attempted to use tongs to continue cooking with unadulterated product. Employee was asked to immediately change tongs and continue with a clean pair before continuing. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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. Predefined Comment: Food-contact surfaces must be properly sanitized before use. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch.
Inspector's notes
Observed hot holding unit containing cubed chicken at 115*f degrees. Per PIC item was inside unit less than 2 hours. Unit was not filled with water to transfer heat. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
Inspector's notes
Observed Boba out on time control at 85*f degrees from 11am. No time stamp. Discussed making a time control policy with PIC and rotate product every 4 hours. Guidance provided via email 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. Predefined Comment: 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.
Inspector's notes
Observed whole frozen pork with no packaging directly containing plastic grocery bags inside walk-in freezer. Discussed using food staff items to store food with direct contact. Corrective Action: Correct prior to next routine inspection.
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3-307.11 - Core: Miscellaneous Sources of Contamination
2024
Jul 29, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Mar 19, 2024RoutinecleanA
This establishment received a (n) ___A Grade and had _0__ Priority, __0_ Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy 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: A,Signer: JAN GOMEZ
Mar 6, 2024RoutinecleanA°
Oc re-inspection conducted with JohnInpsection report emailed to JohnUpon re-inspection, all violations have been correctedNo County legal action will result from this inspection
Feb 20, 2024Reviewnot scoredclean
Construction inspection conducted with JanInspection report emailed to JanRescheduled re-inspection. Provided backflow vendor list from City of Phoenix. Discussed that reduced pressure zone backflow is to be serviced and certified for reinspection. Air gaps for the drainage lines at the floor sink to be providedNo County legal action will result from this inspection
Jan 18, 2024Routine1 foundation1 coreB°
OK to Permit. Eating and drinking permit, class 4 seating 10+Oc inspection conducted with JohnInspection rights and inspection report emailed to JOhnThis establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: John Le
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. --- No handwash station in the back prep/warewashing area --- provide handwash station with splash guards in the back prep/wareashing area, all handwash stations must be clearly visible, no physical barriers within 25 ft of all work areas Correct By: Correct Prior To Reinspection
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -- Reduced pressure zone backflow preventer is leaking -- service and provide test certification at time of inspection drainage lines for soda and ice machine lay below the floor sink flood lip --- provide 1 inch air gap between the drainage lines and the top of the floor sink flood lip Correct By: Correct Prior To Reinspection
Jan 11, 2024Advisorynot scoredclean
Advisory conducted with JohnInspection report emailed to JohnFacility in operationFacility not approvedAddress the following items prior to 1/18/231. Provide handwash station in the back food prep area. Handwash stations must be within 25 ft, clearly visible from all points of service with no physical barriers2. Provide pest controls, facility has roaches3. Clean facility throughout, equipment, utensils, walls, floors4. Provide 1 inch air gap for the three compartment sink and the food prep sink tothe top of the floor sink flood lip5. No medicines or personal items stored in the food prep/kitchen area. Assign space for personal item and medicine storage6. Remove all equipment not in use or not operating7. Remove all non-food storage containers. No reuse of containers that food was delivered in -- not reusable containers, not rated for multi-use. Utilize only multi-use food grade containers8. Replace/resurface rusted shelves9. Provide cove base in the restrooms10. Provide u-shaped toilet seats in the restrooms11. All food to be properly date marked12. All food to be properly thawed -- under running water, cooked or thawing in walk in cooler13. Food to be properly cooled. No cooling at room temperature. Cooling procedures discussed14. No cardboard to be utilized as grease collection15. All cooking equipment to be under the baffles of the hood16. Provide proper cleaning on facility dish towels -- no left over laundry soap residue in towels17. Provide more light in the walk in freezer. Light blocked by containers of food18. Seal all cracks, crevices and penetrations. 19. Seal exposed wood under the countertops20. Provide chemical dispenser water line that is not hanging in front of the three compartment sink. Secure so area is easy cleanable21. Seal sinks to the wall 22. Organize equipment and food contact surfaces, no storage on the floor, no milk crates, no contact with mop buckets, hardware, cleaning chemicalsDiscussed that food service manager to have an active role in ensuring food safety, pest control. Discussed training employees and following through by verifying that procedures and results are obtained. No County legal action will result from this inspection
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 →