DirtyFLRestaurant Inspection Data

JOY NOODLES AND ASIAN CUISINE

JOY NOODLES AND ASIAN CUISINE maintains a 1.7/5 food safety rating based on 6 health department inspections in WEST PALM BEACH. Recent inspections show improving food safety practices.

2200 South Dixie Highway
West Palm Beach, Florida, 33401
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: Visit ID: 13460283

  • N/A:No Violations Were Observed

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10896702

  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of sauce on floor in walking refrigerator. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice with time for 11:30-3:30 at 4:12. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator ; bean sprouts, tofu,shrimp ,cooked pasta, dumplings (45-60F - Cold Holding) due to missing inserts and food over fill line. Operator placed empty stated less then 2 hours and moved food to walk-in refrigerator. **Corrective Action Taken** Warning
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed rice with time for 11:30-3:30 at 4:12. Warning

Inspection Date: 4/18/2025

Inspection #: Visit ID: 8823140

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels as food liner for fresh herbs and fish. Advised operator to remove paper towel.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over seaweed salad at low boy cooler by server pick up window. Operator stored properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chang Mai sauce with coconut milk (121F - Hot Holding) Observed in pot with no flame on cook range. Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat to 165+F and maintain at 135+F for hot holding.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi case: tuna (46F - Cooling) at 1:43; cooling since 10:30 - 45F at 2:16 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in freezer to quick chill.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
  • 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. For sushi rice. Procedure emailed to operator.

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8774290

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice over 4 hours (82F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe rice over 4 hours (82F - Cold Holding) see stop sale
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator had on California roll . Operator changed to Krab Corrected On-Site

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8444559

  • 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. Observe with sea bass . Operator removed Rop. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observe bag of onions on floor in walk-in refrigerator. Repeat Violation Admin Complaint
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe above hand sink at cook line wall and ceiling soiled with dust and grease. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above case of miso in walk-in refrigerator. Operator placed eggs on lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cookline ice bath bean sprouts (66F - Cold Holding). Operator stated less then 1.5 hours and dump water and add fresh water and ice. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Cfm showed up during inspection.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at Cookline hand wash sink. Operator placed soap at sink. Corrected On-Site

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8373330

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at top of door in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Observe beef in bus pan on floor in walk-in freezer. Operator placed on shelf. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 77°F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above fish in walk-in refrigerator. Operator placed raw chicken on lower Shelf . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cook line shelled eggs (80F - Cold Holding). Operator stated less the 3.5 hour and returned to refrigerator. **Corrective Action Taken**
  • 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. Observe dumping made 3 days ago not date marked Operator labled dumping with date. Corrected On-Site