THE NOODLE HOUSE
4166 ATLANTIC BLVD
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled in grease -Gaskets on cooler - From follow-up inspection 2025-03-17: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and tofu found at 54. In cooler for 1.5 hours. Operator moved to a different cooler **Corrective Action Taken** - From follow-up inspection 2025-03-17: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. 4/21/24 - From follow-up inspection 2025-03-17: **Time Extended**
Food safety inspection conducted on 3/17/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/6/2025
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled in grease -Gaskets on cooler
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Rags used to line containers of herbs Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and tofu found at 54°. In cooler for 1.5 hours. Operator moved to a different cooler **Corrective Action Taken**
- 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. Half and half Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink across from dishwasher was removed Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
- 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. 4/21/24
Food safety inspection conducted on 3/6/2025 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).
Inspection on 9/12/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2024-09-12: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on cooler next to ice machine - From follow-up inspection 2024-09-12: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Small cooler in storage area - From follow-up inspection 2024-09-12: **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. 1 new hire - From follow-up inspection 2024-09-12: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-09-12: **Time Extended**
Food safety inspection conducted on 9/12/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/11/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
- 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 cooler ambient 51f.
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on cooler next to ice machine
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi display case and cook line cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small cooler in storage area
- 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. Reading 0ppm. Primed and rechecked. Still reading 0ppm. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar ; salmon (46F - Cold Holding); tuna (59F - Cold Holding); krab (59F - Cold Holding); shrimp (45F - Cold Holding); cream cheese (47F - Cold Holding) In service for 2 hours. Operator moved to freezer. Cook line cooler- (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw pork (51F - Cold Holding); cooked chicken (51F - Cold Holding); 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. 1 new hire
- 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.
Food safety inspection conducted on 9/11/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 2/5/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler. Operator removed and sanitized Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink leaking
- 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. Rechecked and now reading 0ppm Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw beef. Advised operator to separate
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Corrected On-Site
Food safety inspection conducted on 2/5/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 9/25/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in corn starch Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 08B-38-4:Basic - Food stored on floor. Jug of fry oil
- 10-17-4:Basic - In-use spatula stored between electrical conduit Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices not labeled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sprouts. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty. 2. Interior of ice machine
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rear sink blocked by portion cups Corrected On-Site
Food safety inspection conducted on 9/25/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).