DirtyFLRestaurant Inspection Data

ABSOLUTE THAI CAFE AND NOODLE

ABSOLUTE THAI CAFE AND NOODLE maintains a 3.2/5 food safety rating based on 9 health department inspections in VALPARAISO. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 9 reports on file

139 North John Sims Parkway
Florida, 32580
Jean Lea Townhomes
Okaloosa County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 9 health inspection reports

All Inspection Reports

10/27/2025· 5mo ago

Visit ID: 10887194

Met Inspection Standards

1 int

  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SafeStaff 6/25 expired.

11/13/2024· 1y 5mo ago

Visit ID: 10714080

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

11/6/2024· 1y 5mo ago

Visit ID: 8882312

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on cook line Standing water 78F Removed during the inspection Corrected On-Site Repeat Violation
  • 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. 0 ppm x3 attempts Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Hall reach in freezer. Repackaged raw chicken over beef and wantons . Raw chicken moved during the inspection Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface stained with mold-like substance. White preparation cutting board in use at time of the inspection. Cutting board changed and cleaned during the inspection. Corrected On-Site

9/6/2024· 1y 7mo ago

Visit ID: 8879605

Met Inspection Standards

1 high

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24 Admin Complaint - From follow-up inspection 2024-09-06: License expired 6/1/24 Admin Complaint

9/4/2024· 1y 7mo ago

Visit ID: 8792102

Facility Temporarily Closed

5 high, 8 basic

  • 32-07-4:Basic - Bathroom facility not clean. Employee unisex restroom
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make bar Not maintaining TCS food at 41F
  • 35A-03-4:Basic - Dead roaches on premises. Approximately 102 dead roaches observed in the following locations: Employee restroom - Employee Restroom cabinet 6 dead roaches observed Restroom floor - 24 dead roaches observed Kitchen / Ware-wash / Dishwasher- 5 dead roaches observed on top of dishwasher 6 dead roaches observed on top chemical buckets Kitchen / Dry storage shelves 3 dead roaches observed on dry storage shelf. Make line - Approximately 40 dead roaches observed on floor under cardboard 1 dead roach observed on top of cook-line make bar Kitchen / Storage area 3 dead roaches observed under ice bin on floor . 13 dead roaches observed on floor behind upright freezers. 1 dead roach on wall behind upright reach in freezer. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of grease and debris. Kitchen Cook line floors and floor under and behind fryer and cook top.
  • 08B-38-4:Basic - Food stored on floor. Bagged cabbage and onions stored on floor in kitchen hall adjacent to empty restroom
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line rice scoops in standing water 76F
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line make bar Bottom section soiled with food debris and fluid.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and dark mold like substance. Side wall at triple sink
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned to make line from outside kitchen area and did not wash hands prior to putting on gloves.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5-6 small flying insects observed at rear kitchen hall adjacent to back door. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24 Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - cooked mushrooms 54, cooked chicken 53/49, cooked beef 55, cut cabbage 51, shell eggs 50+ ambient. Per kitchen staff and operator all less than 4 hrs. Operator advised to move TCS food to secondary cold hold unit to facilitate rapid cooling. Warning
  • 41-25-4:High Priority - Tracking powder pesticide used inside establishment. White tracking powder observed in multiple locations of the establishment as follows : Kitchen, storage and restroom floors behind equipment. Warning

1/30/2024· 2y 2mo ago

Visit ID: 8523547

Met Inspection Standards

1 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Rear hallway Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights in kitchen
  • 32-04-4:Basic - Unisex restroom located inside establishment enclosed with door that is not self-closing.
  • 36-27-5:Basic - Wall behind cook line equipment soiled with accumulated grease, food splash .
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw repackaged chicken stored over frozen cooked chicken. All frozen solid - no cross contamination observed at time of the inspection. Raw chicken relocated below other food during the inspection. Corrected On-Site

12/12/2023· 2y 4mo ago

Visit ID: 8526047

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

10/13/2023· 2y 6mo ago

Visit ID: 8523005

Follow-up Inspection Required

1 int

  • 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 2023-10-13: Upon callback No employee Food Handlers training in place . **Time Extended**

10/11/2023· 2y 6mo ago

Visit ID: 8390930

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Storage area
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen make bar Ambient above 50F Repeat Violation
  • 36-73-4:Basic - Kitchen floor underneath equipment and tables observed soiled with an accumulation of debris and heavy grease buildup.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, slime . Cook line shelving and tables.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen make bar
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to retrieve food from storage area upright coolers and returned to food preparation on cook line without washing hands and changing gloves.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks . Food Handlers observed moving from ware-wash and storage areas to cook-line without glove change.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen make bar - raw chicken in bag 52F held overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make bar - peas 51, cooked beef 51, cooked chicken 51, chicken 48F ( per operator and cook less than 1 hr.) Operator Iced Items to facilitate rapid cooling. / Raw chicken in bag 52F overnight. ( see stop sale) **Corrective Action Taken** Repeat Violation Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 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. Warning