DOODLE NOODLE BAR
9620 West Linebaugh Avenue
Tampa, Florida, 33626
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. At mop sink.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor adjacent to mop sink.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall above 3-compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along floor in walk-in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water temped at 79F on cook line. Employee discarded. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Facet at 3-compartment sink leaking.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label. Employee labeled. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored behind bean sprouts in reachin cooler on cook line. Employee placed bean raw shelled eggs in front of bean sprouts in reachin cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in dish area. Employee removed. Corrected On-Site
Food safety inspection conducted on 4/21/2025 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 9/9/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. A case of raw chicken stored on floor in walk-in cooler. Operator removed from floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water temped 80 F.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up a case of raw chicken from floor, then getting ice from ice machine and placed on raw beef without washing hands first. Discussed proper handwashing techniques with operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw beef 60 F stored in reach-in cooler on cook line. Operator placed ice bag on raw beef. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 2 large soup pots stored in front of the hand wash sink next to dish machine. Operator relocated pots. Corrected On-Site
Food safety inspection conducted on 9/9/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 3/11/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially ROP tuna thawing without removed from package in reach-in cooler on cook line. Thawing starts around 30 minutes, tuna still frozen. Employee cut packages at time of inspection. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee with no hair restraint while working on cook line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in salt, sugar and various seasoning bins.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 large containers of hydrated rice noodle (45F-47F - Cold Holding)stored in ice water on prep table at cook line. Employee put more ice in water. **Corrective Action Taken**
- 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. Employee print and post at time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A box of gloves and container stored in handwash sink at front service counter. Employee removed items from handwash sink. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line by walk-in cooler. Employee provided. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/11/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 10/24/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/24/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/25/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Mimi Le. Warning - From follow-up inspection 2023-08-25: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 of 7 employees. Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 employees certifications are photo copy. Warning - From follow-up inspection 2023-08-25: **Time Extended**
Food safety inspection conducted on 8/25/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/22/2023
High Priority
4
Intermediate
5
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored behind fried shrimps and spring rolls in reach-in cooler on cook line. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed soiled food container in three compartment sink, then returned to handled food at prep area without change gloves and wash hands. Discussed with manager, employee washed hand and replaced gloves. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: a container of fresh garlic in oil (86F - Cold Holding)stored on cook line. Observed a container of fish ball 50 F, spring roll 50 F, fried shrimp 51 F, and raw steak 48 F double panned stored reach-in cooler at cook line. Walk-in cooler: cooked shrimp 48 F, cooked chicken 47 F, tofu 48 F, raw short rib 48 F. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked chicken (112F - Hot Holding) stored on stove top. Operator voluntarily discarded. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in handwash sink on cook line, and employee rinsed sponge in handwash sink at dish area. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Mimi Le. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink on cook line. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 of 7 employees. Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 employees certifications are photo copy. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar. Manager labeled. Corrected On-Site Warning
Food safety inspection conducted on 8/22/2023 revealed 10 total violations (4 high priority, 5 intermediate, 1 basic).