I NOODLE
880 A1A N #9, Ponte Vedra Beach FL 32082 · 904.660.4004
Last inspected Jan 29, 2026 · 6 visits since August 2023
NOV 23
OCT 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in middle of floor on cook line in kitchen, operator cleaned up and killed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Container of medicine improperly stored. Bottle of employee medicine steroid with single use lids at front counter by service window, medication moved.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head with bare hand then handle clean bowl and scooped soup on cook line without washing hands between tasks.
Nonfood-grade bags used in direct contact with food. Raw chicken stored in torn grocery bag in reach in freezer chest in back of kitchen, bag replaced with thicker food grade bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken, removed from original packaging, over bags of French fries in reach in freezer chest in back of kitchen, chicken moved. Also raw chicken stored over raw shell eggs in walk in cooler, chicken moved. Also dumplings with raw pork stored over uncooked noodles in bottom of reach in cooler on cook line, dumplings moved.
Show the remaining 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) in reach in cooler at front counter, per operator milk was taken in and out of cooler for less then 30 minutes while making drinks and states milk is usually used up within 2 hours, milk placed on time control.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at front counter reading 200ppm, manager began to remake during inspection.
Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to cool down cooked boy choy and rinse out pans.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing tapioca pearls on written procedures, operator corrected during inspection. Operator tracking time on alarm on personnel phone, but written procedure states time is marked on board, operator update procedures.
No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line, operator corrected during inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados stored over buckets of sauce in walk in cooler.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1 sanitation bucket at front counter reading 200ppm, operator dumped out bucket.
Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to wash broccoli, broccoli removed,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean pots on rack in back of kitchen, drink moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rack over prep table on cook line, phones removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1 sanitation bucket at front counter reading 0ppm, manager dumped out
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Large pan in frontline Hand Wash Sink. Moved by manager.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and salmon for Poke bowls are not identified as always served raw, all menus marked except 2 marked by manager during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time Temperature Controlled for Safety for boba teas. No written procedures available. Emailed copy.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over wrapped foods in rear kitchen. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 70°.kitchen Moved by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee washed hands with no soap. Employee in prep area handled bleach bottle then rinsed hands off in prep sink and put on gloves then continued to prepare food without washing hands.
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. Raw chicken stored over raw beef in reach in freezer in prep area, all items removed from original packaging, chicken moved. Also raw chicken dumplings stored over dried noodles in bottom of reach in cooler on cook line, noodles moved.
Roach activity present as evidenced by live roaches found. 1 live roach in middle of floor on cook line in kitchen, operator cleaned up and killed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brown rice (50F - Cold Holding) in small container stacked over fill line in reach in cooler on make line, per operator lid has been open consistently today rice moved to bottom of cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 sanitation buckets reading over 200ppm, both remade to 100ppm and 50ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut romaine (50F - Cooling, after 30 minutes 50F) sitting on top of other container over fill line in top section of reach in cooler in kitchen, romaine moved to bottom of cooler.
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by rack and large plastic bucket, items moved.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and salmon for Poke bowls are not identified as always served raw, operator marked all menus during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding tapioca pearls in time control, but does not have any written procedures.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine over drinks in bottom of reach in cooler on make line. Unwashed celery, lemons, and limes stored over soup in walk in cooler.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw pork dumplings on a sheet tray over ready to eat frozen bag of krab rangoons. Operator relocated the pork dumplings.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store soap and water bucket at bar counter. Operator relocated the soapy water container from the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler soup/cooked mushrooms and cooked meats with no product date marking. Operator placed date marking on containers of soup and mushrooms.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler over containers of soup to be served to customers. Operator relocated the employee personal food.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line closest to the prep area has mold like substance spots on the door gasket. Walk in cooler door gasket has mold like substance build up.
Raw fruits/vegetables not washed prior to preparation. Avocados in the flip top reach in cooler closest to the bar counter not washed prior to use as evident by stickers still attached. Operator removed the avocados.
Reuse of single-service or single-use articles. Establishment reusing the boba containers for food storage of pulled pork. Operator removed the pulled pork from the container.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf over stove top. Operator had employee replace the tin foil.
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution is mixed soap and bleach water at 0ppm. Operator replaced with bleach water at 200ppm.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. In the standup reach in freezer, plastic grocery bags used in direct contact to store raw pork. Operator removed the pork from the grocery bags.
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. In the standup reach in freezer raw pork in a plastic bag over packaged raw squid and raw chicken in a plastic bag over raw pork in a plastic bag. Operator rearranged the storage levels one the reach in freezer.
Handwash sink used for purposes other than handwashing. Hand wash sink on the prep line used to store white bucket. Operator relocated the bucket.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a quaternary test kit available to test the chlorine three compartment sink and sanitizer solution.
Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom shelf of the prep table next to the fryers. Operator discarded the cardboard.
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. In the walk in cooler, fully thawed packages of raw tuna an a sealed reduced oxygen packaging.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in flip top reach in cooler on shelf over food to be served to customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf over flip top reach in cooler. Employee relocated the phone.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at entrance to the cook line and walk in cooler door gaskets have mold like substance spots.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in flip top reach in cooler on the main cook line.
Raw fruits/vegetables not washed prior to preparation. Avocado stored in the flip top reach in cooler not washed prior to use based off sticker still attached. Operator removed the sticker from the avocado and the avocado from the reach in cooler.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored in the floor by the three compartment sink.
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.