DirtyFLRestaurant Inspection Data

MINI DRUNKEN NOODLE

With 4 documented inspections, MINI DRUNKEN NOODLE in FERNANDINA BEACH has achieved a 4.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 4 reports on file

510 S EIGHTH ST

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 4 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13624365

Met Inspection Standards
  • N/A:No Violations Were Observed

2/2/2026· 1mo ago

Visit ID: 13620347

Follow-up Inspection Required

5 high, 6 int, 7 basic

  • 33-16-4:Basic - Open dumpster lid. One Dumpster lid open.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on food prep table on cook line. Operator relocated all drinks. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, above food prep table, employee moved phone. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. 3 containers of soy sauce on floor in walk in cooler. Operator picked up food items. Container of oil, and vinegar on floor at end of cook line operator picked up items. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between reach in cooler on cook line. Operator removed the knives. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Single service boxes on cook line not inverted. Operator inverted boxes. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping clothes sitting on food prep table not in use.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair and then touched clothing,employee touched ready to eat leafy greens employee never changed gloves or washed hands, manager educated employee on hand washing procedures. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Peanut sauce containing half and half at 117F, started re heating at 10AM, temperature taken at 11:55, checked on food 20 min later, operator did not attempt to increase heat of food. No change in temperature.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 66F, noodles 80F. The items were added to the time as a public health. Chicken in reach in cooler on cook like past cool line 48F chicken had been in reach in cooler since 10AM, temperature taken at 11:00AM, operator placed chicken in walk in cooler all temperatures cold holding . **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Peanut sauce containing half and half at 117F, started re heating at 10AM, temperature taken at 11:55, checked on food 20 min later, operator did not attempt to increase heat of food. No change in temperature.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Test strip bleached white when operator tested solution.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked octopus in reach in cooler at sushi bar prepared at 8:00AM the day prior not date marked.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at beginning of cook line blocked by trash can.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager on site, 6 employees on site and actively working and preparing food.
  • 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. No proof of training for employees all employees, all hired over 60 days. 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. No employee reporting agreements for employees. Emailed form to operator. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was using time as a public health control for rice at sushi bar, but had no written plan, supplied operator with form, operator updated form. Corrected On-Site
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank larger than 2.7lbs located inside building.

7/21/2025· 7mo ago

Visit ID: 13465985

Met Inspection Standards
  • N/A:No Violations Were Observed

7/18/2025· 7mo ago

Visit ID: 10807462

Follow-up Inspection Required

1 basic

  • 08B-61-5:Basic - Outdoor ice machine with no overhead protection. Observed ice machine on plans behind office outside without overhead protection. Plan review updated plans to reflect ice machine outside. Warning