DirtyFLRestaurant Inspection Data

THAI NOODLE CITY

THAI NOODLE CITY has 8 health inspections on file for its HOLLY HILL location, with an overall rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

1025 N NOVA RD #111

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13487246

Met Inspection Standards

1 high, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense sugar.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses.
  • 29-11-4:Basic - Water leaking from pipe under three compartment sink.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site Repeat Violation

8/8/2025· 7mo ago

Visit ID: 10951155

Follow-up Inspection Required

3 high, 2 int, 10 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Repeat Violation
  • 14-69-4:Basic - Ice buildup in chest freezer. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 08B-12-5:Basic - Stored food not covered. -open bag of sugar at cook line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing at room temperature.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises.
  • 36-24-5:Basic - Wall damage next to hand sink.
  • 29-11-4:Basic - Water leaking from pipes under hand sink and three compartment sink. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade tea straining bag.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored over unwashed bean sprouts in refrigerator. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -employee restroom.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -employee restroom.

1/28/2025· 1y 1mo ago

Visit ID: 8832073

Met Inspection Standards

3 high, 7 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair at cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water temperature 112°f. Operator turned up temperature of warmer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease. -hood filters.
  • 25-05-4:Basic - Single-service articles improperly stored. -case of foam cups stored on floor in kitchen.
  • 29-11-4:Basic - Water leaking from pipe under hand wash sink in kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over vegetables in reach in cooler.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup at cook line at 108°f. Prepared 1.5 hours ago. Operator put back on cooktop to reheat. **Corrective Action Taken**

7/17/2024· 1y 7mo ago

Visit ID: 8789456

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interiors have accumulation of soil residues.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bean sprouts at 61°f. Out of cooler for less than 1 hour. Operator moved back to cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation

4/8/2024· 1y 11mo ago

Visit ID: 8567848

Met Inspection Standards

2 high, 4 int, 6 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 40-06-5:Basic - Employee personal items (wallet) stored in or above a food preparation area.
  • 36-17-5:Basic - Floor tiles in disrepair in kitchen.
  • 14-69-4:Basic - Ice buildup in chest freezer.reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in with water at 123°f.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, refrigerator.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated rice noodles at 62°f.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -has water filter attached and being used to fill water pitchers.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 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 holding rehydrated rice noodles out of temperature. Water added to noodles at 11:00 and noodles discarded at 3:00.

12/6/2023· 2y 3mo ago

Visit ID: 8344230

Met Inspection Standards

4 high, 2 int, 4 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, refrigerator.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease: -hood filters soiled with grease.
  • 41-07-4:High Priority - Container of medicine improperly stored. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting limes with bare hands. Corrected On-Site
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed cucumbers in cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

9/19/2023· 2y 5mo ago

Visit ID: 8497352

Met Inspection Standards

1 int

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. Warning - From follow-up inspection 2023-09-12: **Time Extended** - From follow-up inspection 2023-09-19: **Time Extended**

9/12/2023· 2y 6mo ago

Visit ID: 8311238

Follow-up Inspection Required

3 int

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. Warning - From follow-up inspection 2023-09-12: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-09-12: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-12: **Time Extended**