GLASS NOODLE
681 CENTRAL AVE, Saint Petersburg FL 33701 · 7274041516
Last inspected Oct 29, 2025 · 13 visits since July 2023
FEB 24
JUL 24
APR 25
AUG 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live rodent present. 1 live rodent under double door ovens in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025063189 | Aug 20, 2025 | Sep 16, 2025 | $800 |
| 3--2023068094 | Nov 30, 2023 | Dec 18, 2023 | $400 |
Inspection history
13 visits, newest first
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Employee primed dish machine as he ran it a few times and the chlorine sanitizer tested at 0 PPM. Employee replace chlorine sanitizer bucket with a new one and the chlorine is now testing at 50 PPM.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer is not running through the line to dispenser out the chemical dispenser. Quaternary sanitizer testing at 0 PPM. Establishment will be using chlorine sanitizer while the get the equipment looked at.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed a few chlorine test strips but no comparison chart.
Show the remaining 4 findings ▾
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. Vimada K. dated 9/18/2025and Patcharada P. dated 3/3/2025 through FLRA. No other employee training certificates could be provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with mold like substance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In 35 degree water on cook line next to stove up burners.
Insect control device installed over food preparation area. Stored on top of soda syrup boxes in server wait station. Item was moved.
Aug 21, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Floor tiles missing in front of back door across from dish machine in kitchen prep area.
Aug 21, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects found Approximately: 20 live flies flying above and landing on rack storing soda syrup boxes with attached soda lines. 7 live flies landing on wooden shelf storing wine bottles across from soda machine in server wait station. 11 live flies landing on wine bottle, boxes of concentrated syrup, bamboo sticks and equipment power cord located on table storing the soda machine in server wait station.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards on the cook line area stained. Soda machine ice chute soiled with black mold like substance. Can opener soiled with dried food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black and pink mold like substance.
Floor soiled/has accumulation of debris. Floors soiled with dried up food debris and oil under the equipment throughout the cook line.
Floor tiles missing and/or in disrepair. Floor tiles missing in front of back door across from dish machine in kitchen prep area.
Aug 20, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ducks internal temperature 108 degrees placed in tied plastic bags and to be cooled down on a rack inside the walk in cooler.
Live, small flying insects found Approximately: 20 live flies flying above and landing on rack storing soda syrup boxes with attached soda lines. 7 live flies landing on wooden shelf storing wine bottles across from soda machine in server wait station. 11 live flies landing on wine bottle, boxes of concentrated syrup, bamboo sticks and equipment power cord located on table storing the soda machine in server wait station.
Roach activity present as evidenced by live roaches found. 2 live roaches crawling on the floor under a white plastic hamper storing dirty towels next to hand sink in server wait station.
Rodent activity present as evidenced by rodent droppings found. Approximately: 30 rodent droppings on floor under triple door reach in cooler across from wok station on cook line. 30 rodent droppings on floor under walk station on cook line. 10 rodent droppings on floor under single door reach in cooler across from fryers on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach in deli cooler across from wok station: oil and fresh garlic (62F - Cold Holding); sprouts (48F - Cold Holding); cooked noodles (55F - Cold Holding); raw shrimp (48F - Cold Holding) Items were moved to double door reach in freezer to bring down the temperature at 1:40pm Re-temped at 3pm: oil and fresh garlic (49F - Cold Holding); sprouts (43F - Cold Holding); cooked noodles (43F - Cold Holding); raw shrimp (41F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards on the cook line area stained. Soda machine ice chute soiled with black mold like substance. Can opener soiled with dried food debris.
Handwash sink not accessible for employee use at all times. Frying pan, dirty utensils and a sanitizer bucket stored in hand sink on cook line. Items were moved to allow access.
Handwash sink used for purposes other than handwashing. Observed ice inside hand sink next to ice machine in server wait station.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. The Pho Combo under The Plates category of the menu does not state the beef steak as raw. The raw beef steak with thinly sliced, which it is said to be cooked when the hot broth is poured on top of the dish.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black and pink mold like substance.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Stored on top of table next to soda machine, boxes of concentrated syrup and bamboo sticks in server wait station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee iced coffee stored on reach in deli cooler in server wait station area.
Floor soiled/has accumulation of debris. Floors soiled with dried up food debris and oil under the equipment throughout the cook line.
Floor tiles missing and/or in disrepair. Floor tiles missing in front of back door across from dish machine in kitchen prep area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. One hanging from the top door frame of the back kitchen door above white containers of rice and a white powdered substance. One hanging on the side of a wooden shelf storing wine bottles, across from a rack with soda syrup boxes and attached soda lines. Two handing from ceiling above preparation table where food prep was being conducted.
Food stored on floor. Container of cooked pork stored on the floor in the walk in cooler.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil on counter was made two ago from minced Garlic. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front deli cooler tofu (45F - Cold Holding); cooked chicken (46F - Cold Holding); cooked individual bags noodles (46F - Cold Holding); Beef (44F - Cold Holding) Back table sitting on counter Beef (44F - Cold Holding) Moved all items to walk in cooler during inspection.
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.
Handwash sink not accessible for employee use at all times. Strainer inside cook line hand wash sink. Employee moved during inspection.
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/ 2 services 2 cook 1 prep. manager came into restaurant during inspection.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic in oil on counter.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. During inspection observed 2 different control devices over top of back prep table. Back near dishwasher during active prep food sitting on counter cleaned sanitized area. All flys dead on control device. removed during inspection.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on back prep table.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee boba drink in reach in freezer near ice machine. Employee discarded
Wiping cloth sanitizing solution stored on the floor. Under table near wok. Employee moved.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate14 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in multiple coolers prepared on site and not date marked. Employee date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 20 dead and trapped flies in light control device by rear door. Employee changed trap device.
Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense sugar. Employee removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler across from soda station. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on chest freezer in kitchen. Employee removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler lids on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of second scoop in sugar container touching the food. Employee stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup in double door ovens.
Open dumpster lid. Employee closed lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in walk in cooler stored above food to be served to the public.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at 0 ppm chlorine. Employee corrected to 100 ppm chlorine.
Wiping cloth sanitizing solution stored on the floor. Employee stored correctly.
Working containers of food removed from original container not identified by common name. Salt removed from original container and not labeled by rear door. Employee labeled.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked noodles in double door freezer not all commercially packaged. Employee stored correctly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 100 ppm chlorine. Employee corrected to 100 ppm chlorine.
Handwash sink used for purposes other than handwashing. Hand wash sink by soda machine used to dump ice.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine.
Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop flour in rear food preparation area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket across from ice machine not stored inverted for protection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop is touching sugar in the sugar bin in ext to walk in cooler. Manager stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven of double door ovens has built up food debris.
Open dumpster lid.
Single-service articles improperly stored. Box of napkins stored on floor of rear hallway by back door.
Wiping cloth sanitizing solution stored on the floor.
Dec 1, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
Dec 1, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen prep area just inside back door not landing on food or food contact surfaces.
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/
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
Nov 30, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 19 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
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. Dish machine is sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine.
Live rodent present. 1 live rodent under double door ovens in kitchen.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen prep area just inside back door not landing on food or food contact surfaces.
Rodent activity present as evidenced by rodent droppings found. 27 rodent droppings on top of dish machine. 3 rodent droppings on drain boards on either side of dish machine. 23 rodent droppings on floor of kitchen from under dish machine to back door area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove: cooked mushrooms (48F - Cold Holding); cooked shrimp (48F - Cold Holding); fresh garlic and oil (68F - Hot Holding)
Handwash sink used for purposes other than handwashing. Hand wash sink by soda station used to dump ice. Manager burned the ice.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like debris in corners of the machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of soda machine not inverted for protection.
Cloth used as a food-contact surface. Non food grade cloth towels used to wipe scallions free of debris.
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.
Food stored on floor. Sauces stored o floor of kitchen by wok station.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between door of reach in cooler nearest the bar seating area.
In-use tongs stored on equipment door handle between uses. Tongs on oven handles in the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door of kitchen is left open during business hours. Dining room area has garage style doors that are rolled up when restaurant is open.
Raw fruits/vegetables not washed prior to preparation. Scallions being prepped by cutting before washing.
Single-service articles improperly stored. To go boxes on cook line not stored inverted for protection. To go boxes stored on floor of rear hallway.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at wok station not stored in sanitizing solution.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store containers. Manager corrected.
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.
Equipment in poor repair. Handles on reach in coolers are broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris.
Jul 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched dirty apron with gloves and continued food preparation with washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees answered cell phone with gloves on and then went back to working with food without removing gloves and washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies in kitchen not landing on food or food contact surfaces.
Pesticide-emitting strip present in food prep area. Pesticide emitting strip in area next to soda machine. Manager removed.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store containers. Manager corrected.
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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance. Employee cleaned and sanitized.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead and trapped flies in light control device in rear of kitchen. Employee removed paper and sanitized the area.
Cloth used as a food-contact surface. Cloth towels used to dry rice. Manager removed.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen. Manager removed.
Equipment in poor repair. Handles on reach in coolers are broken.
Food stored on floor. Container of rice stored on floor. Employee stored correctly.
In-use tongs stored on equipment door handle between uses. Tongs stored in oven handles in kitchen. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler stored above food to be served to the public. Employee segregated and stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wash cloth on cook line not stored in solution.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.