KAPOW! NOODLE BAR
402 PLAZA REAL, Boca Raton FL 33432 · 561-347-7322
Last inspected May 27, 2026 · 12 visits since July 2023
AUG 24
JAN 25
SEP 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 7 live roaches found on the wall with electrical panels in the dish area. 5 of the 7 roaches were able to be exterminated. Area was cleaned and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025074890 | Sep 10, 2025 | Feb 23, 2026 | $400 |
| 2--2025014209 | Jan 6, 2025 | Sep 22, 2025 | $400 |
| 2--2024054455 | Aug 12, 2024 | Oct 23, 2024 | $200 |
Inspection history
12 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 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. Dishwasher in kitchen chlorine at 0 ppm. Manager and chef changed bucket and primed chlorine to 100 ppm
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar chlorine at 0 ppm. Manager changed bucket and primed to 100 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna; (46F - Cold Holding); salmon (46F - Cold Holding) counter top cooler on front counter. Chef removed items that was said to be in cooler 90 minutes and placed in ice to cool rapidly
Handwash sink not accessible for employee use at all times. Handwashing sink in back preparing room had a floor shelf and box of food in front of sink. Manager removed.
Show the remaining 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar
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.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door shows an opening at bottom of door.
No conspicuously located ambient air temperature thermometer in holding unit. Cooler in prep room with no ambient thermometer
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at front bar
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp was sitting at cook line defrosting. Chef put shrimp in walk in cooler to defrost
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at salad station. Manager removed stickers and had the washed before cutting.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. In the walk in freezer, a box of frozen chips was stored on the floor. The chips were moved to the shelving.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on main menu and sushi menu multiple rolls.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Employee cleaned cook line cutting board with soiled towel then proceeded to prepared food without washing hands. Employee washing hands
Live, small flying insects found Approximately 6 flying on top of paper towel dispenser on server station
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw fish over cooked hard boil eggs. Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken stock 9/3 Cooked potatoes 8/30 Chicken brine 8/29 Lime ponzu 8/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Ice bath, Rehydrated rice noodles 56F cold holding, cut cabbage 56F cold holding Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved items to time control and timed marked items Cook line Flip top cooler #1. Hard boil eggs 50F cold holding, Cooked noodles 48F cold holding, cooked chicken 48F cold holding, cooked shrimp 48F cold holding, cooked duck 48F cold holding Flip top cooler #2 sliced tomatoes 46F cold holding, chopped lettuce 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chicken 46F cold holding Sushi bar cooler, raw fish 48F cold holding. Krab salad 48F cold holding, Per operator products not prepared or portioned today. Per operator products stored for approximately 2 hours. Products were moved to walk in freezer
Toxic substance/chemical improperly stored. Oven cleaner stored next to clean water pitcher on cook line Operator removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster
Handwash sink used for purposes other than handwashing. At bar Use as a dump sink Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on main menu and sushi menu multiple rolls.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line Operator provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Walk in cooler Hamachi. Operator removed
No handwashing sign provided at a hand sink used by food employees.at the bar Operator provided
Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary
Jan 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat crab and snow crab in each in cooler at sushi station. Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sticky rice (50F - Cold Holding); chicken wings (47F - Cold Holding); shrimp (46F - Cold Holding); shrimp tempura (46F - Cold Holding) reach in cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed in walk in cooler. raw beef patties (46F - Cold Holding) bottom reach in cooler drawer on cook line. Not prepped or portioned today. In unit less than four hours. Placed in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Middle hand sink on cook line
No soap provided at handwash sink. Middle hand sink on cook line
Equipment in poor repair. Second Reach in cooler drawer on cook line not sealing properly
No handwashing sign provided at a hand sink used by food employees. Middle hand sink on cook line
Water leaking from pipe and/or faucet/handle. Hand sink end of cook line
Aug 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority0 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (45F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plating shredded ready to eat carrots for immediate service with barehands Educated on site. Gloves used.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (45F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (46F - Cold Holding); bottom reach in cooler. End of cook line. Not prepped or portioned. Out less than four hours. Placed in walk in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice in kitchen. Time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (122-135F - Hot Holding); steam table end of cook line. In unit less than four hours. Reheated to 165F
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. Tuna at sushi station
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning. Drying rack
Standing water in bottom of reach-in-cooler. Bottom Reach in cooler on cook line
Water leaking from pipe and/or faucet/handle. Under hand sink
Working containers of food removed from original container not identified by common name. Cornstarch
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area and outside walk in cooler
Raw fruits/vegetables not washed prior to preparation. In use Lemons and avocados contain stickers
Working containers of food removed from original container not identified by common name. Sugar in prep area
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority5 Intermediate6 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours.
Dented/rusted cans present. See stop sale. Can of ketchup in dry storage rack
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over onions, Raw salmon over cooked crab, Raw salmon over wasabi Reach in sushi station. Raw tuna over French fries in reach in cooler at cook line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler Removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cooked rice
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked mushrooms (112F - Hot Holding) warmer at end of cook line. Mushrooms reheating for two hours. Reheated to 165F.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Spray bottle containing toxic substance not labeled. Degreaser at dish wash area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area and outside walk in cooler
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone observed on cook line over food prep counters
Raw fruits/vegetables not washed prior to preparation. In use Lemons and avocados contain stickers
Wiping cloth sanitizing solution stored on the floor. At cook line and prep area
Working containers of food removed from original container not identified by common name. Sugar in prep area
Jul 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. In the prep area of the kitchen
Jul 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked beef (41-47F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale
Roach activity present as evidenced by live roaches found. 7 live roaches found on the wall with electrical panels in the dish area. 5 of the 7 roaches were able to be exterminated. Area was cleaned and sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked beef (41-47F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale
Bowl or other container with no handle used to dispense food. In the prep area of the kitchen, there was a quart size to go container used to dispense Panko bread crumbs from a rolling container. The container was removed.
No handwashing sign provided at a hand sink used by food employees. On the cookline at the wok ramen station.
Portable fire extinguisher gauge in red zone. For reporting purposes only. In the prep area of the kitchen
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.