DirtyFLRestaurant Inspection Data

NOBLE THAI & SUSHI BISTRO

West Indiantown Road
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3639759

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8878611

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Clear glass reach in at sushi station: krab sticks (48F - Cooling) at 12:00; cooling since 11:00 - 48F at 12:31 ; Observed in insulated cooler not under commercial refrigeration: breaded shrimp (46F - Cooling) at 12:10; cooling since 11:00 - 46F at 12:32 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to move products to another operable commercial cooler. Repeat Violation

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8878044

  • N/A:No Violations Were Observed

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8777225

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with chlorine sanitizer for sanitizing.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over peanut sauce at reach in freezer on cook line, both products not in commercial packaging. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top: cooked baby corn (58F - Cold Holding) Tall stainless reach in: curry sauce(coconut milk) (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for rehydrated rice noodles observed in bucket in kitchen. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. Corrected On-Site Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink on back dock with hose connection.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids Procedure sent to operator.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall stainless reach in: tofu (49F - Cooling) at 12:50 ; cooling since 11:30 - 51F at 1:14 ; chopped tomatoes (51F - Cooling) at 12:50 ; cooling since 11:30 - 51F at 1:14 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down products.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Panang curry sauce (coconut milk) made 8/31 with no date marking. Operator date marked product. Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8465838

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 72°F, next to ice machine. Recommended a small crockpot to keep water above 135°F. Operator discarded water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi station.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef picked a label off, of the floor and then went to wash his hands without removing his gloves. Reviewed proper hand washing and changing gloves. Sushi chef washed his hands without gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar : crab sticks 70°F, eel 73°F. Crab sticks left out at room temperature on prep table, sushi chef stated for less than one hour. Sushi chef added ice to crab sticks for quick cooling. Eel 73°F sushi chef stated cooked one hour ago and left in counter top oven at sushi bar to be served warm. Recommended time marking eel or properly cooling eel. Sushi chef placed eel in refrigerator. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 1/2 hour ago , sushi rice at sushi bar cooked 1/2 hour ago. Operator time marked. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm next to steam table. Operator set up fresh solution at 100ppm. Corrected On-Site

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8375749

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at sushi station Operator stored properly Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line