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.

Last inspection: 8 months ago · 6 reports on file

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

7/15/2025· 8mo ago

Visit ID: 13460283

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

7/14/2025· 8mo ago

Visit ID: 10896702

Follow-up Inspection Required

3 high, 1 basic

  • 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

4/18/2025· 10mo ago

Visit ID: 8823140

Met Inspection Standards

3 high, 3 int

  • 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.

7/8/2024· 1y 8mo ago

Visit ID: 8774290

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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

1/29/2024· 2y 1mo ago

Visit ID: 8444559

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 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

7/13/2023· 2y 8mo ago

Visit ID: 8373330

Met Inspection Standards

2 high, 1 int, 4 basic

  • 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