BANH CUON TAN DINH

Name: BANH CUON TAN DINH
Address: 2845 N MILITARY TRL STE 2, WEST PALM BEACH, FL, 33409, US
Rating: 73.7

2845 N MILITARY TRL STE 2, WEST PALM BEACH, FL 33409

License #6007484

🍜 Thai/Vietnamese ℹ️

73.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 23, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BANH CUON TAN DINH in WEST PALM BEACH currently holds an InspectFL Health Score of 73.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 31 total violations — 16 critical, 7 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 17, 2024

The latest inspection on April 23, 2026 shows 8 observation rows: 4 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

BANH CUON TAN DINH has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in chest freezers.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various house made products with cooked vegetables and legumes missing production date. Per operator, made 2-3 days ago.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing seafood and cooked beef tendon at ambient temperature.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fully cooked stewed meat and pork broth. Operator stored products properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: stew beef (83F - Hot Holding) Observed on stove with no heat. Out of temperature for approximately 30 minutes. Operator returned product to cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. krab soup (123F - Cooling) at 1:05; cooling since 12:50 - 109F at 1:38 Observed on counter in individual containers with tight fitting lids. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to remove lids and place in reach in freezer to quick chill.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Approximately 30 dead roaches in kitchen on floor under equipment. 10 dead roaches in dry storage on floor under shelves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live, small flying insects at front counter, flying around/landing on unwashed longan fruit stored behind counter in non-working steam table. Approximately 6 live, small flying insects in kitchen at triple sink, flying around/landing on clean dishes/shelves above sink. Approximately 10 live, small flying insects in kitchen prep area flying around/landing on packaged food. Approximately 5 live, small flying insects in dining room flying around/landing on unwashed longan fruit.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in standing freezer; portioned raw beef stored over cooked shrimp. Operator removed raw beef
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on floor under front counter. 1 rodent dropping in kitchen inside cabinet next to low boy reach in cooler. 1 rodent dropping on canned food shelves next to triple sink. 2 rodent droppings on floor in dry storage area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked pork (46F - Cold Holding); fresh garlic in oil (46F - Cold Holding). Per Operator, items not prepared or portioned today, held in overfilled pans in cooler overnight. At prep table; fresh garlic in oil (62F - Cold Holding). Per Operator not prepared or portioned today, held on prep table overnight. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked pork (46F - Cold Holding); fresh garlic in oil (46F - Cold Holding). Per Operator, items not prepared or portioned today, held in overfilled pans in cooler overnight. At prep table; fresh garlic in oil (62F - Cold Holding). Per Operator not prepared or portioned today, held on prep table overnight. See Stop Sale.