KRAVE NOODLE & RICE
1520 NW FEDERAL HWY, Stuart FL 34994 · 954.496.2608
Last inspected Aug 24, 2026 · 18 visits since October 2023
MAR 25
JAN 26
MAR 26
JUN 26
AUG 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 Observed approximately 20 live roaches crawling on edge of stove top, back of wall behind stove and in between stove top door and frying equipment at cook line in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026045590 | Jun 23, 2026 | Jul 20, 2026 | $400 |
| 2--2024028485 | Apr 23, 2024 | Oct 18, 2024 | $800 |
| 2--2024004044 | Dec 21, 2023 | Jun 25, 2024 | $400 |
| 2--2024011364 | Feb 21, 2024 | Jun 20, 2024 | $400 |
| 2--2023059228 | Oct 19, 2023 | Apr 1, 2024 | $400 |
Inspection history
18 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed metal container of raw pooled eggs inside and not properly separated from metal container of cooked. Choked at flip top reach in cooler at cook line Operator removed and stored foods properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (52F - Cold Holding); pork dumplings (60F - Cold Holding) stacked over fill line at reach in cooler Per operator food not prepped or portioned today and left out of temperature for 2 hours Operator placed foods below inside reach in cooler to quick chill
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple foods Curry sauce, vegetables soup, cooked rice all made onsite more than 24 hours ago, approximately at 10:30AM 2 day prior per operator with no date marking Operator began to Label foods properly at time of inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods Curry sauce, vegetables soup, cooked rice all made onsite more than 24 hours ago, approximately at 10:30AM 2 day prior per operator Operator began to Label foods properly at time of inspection
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of toaster oven has accumulation of grease/food debris.
Water leaking from pipe behind coolers and dish pit
Jun 24, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee in kitchen handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Roach activity present as evidenced by live roaches found Observed approximately 20 live roaches crawling on edge of stove top, back of wall behind stove and in between stove top door and frying equipment at cook line in kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hard boil eggs sitting in metal bowl at 75F Per operator food out of temperature for approximately 30 minute Operator placed food inside reach in cooler
Handwash sink used for purposes other than handwashing. Observed pots and pans inside hand wash sink
Floor soiled/has accumulation of debris underneath cook line equipment
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touched face and then engaged in food preparation without washing hands at cook line Observed employee properly wash hands
Raw shell eggs stored over ready-to-eat rice noodles inside reach in cooler Operator removed
Food stored on floor through restaurant
Unwashed mushrooms stored over ready-to-eat cooked chicken. Operator removed
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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. Operator set up triple sink 100 ppm chlorine
Nonfood-grade "thank you "bags used in direct contact with cut leafy greens in reach in cooler Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (70F - Cold Holding) on cook line prep table per chef not prepared or portioned today, out of temperature for approximately 3 hours. Operator placed bean sprouts on ice to chill.
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed raw fish and tempura shrimp stored and in direct contact with paper towel at sushi cooler. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut scallions and yuzu sauce at flip top cooler on cook line Raw fish not in commercial packaging over fully cooked krab stick at ice cream freezer by back door. Operator stored products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Sushi rice 11-3, observed in use at 3:15.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi flip top: tempura shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move to reach in freezer to quick chill.
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. Sushi rice 11-3, observed in use at 3:15.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi flip top: tuna (63F - Cooling) at 3:15; cooling since 11:30 - 63F at 3:30 At current rate of cooling product did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Observed strainer basket and scouring pad in hand wash sink by sushi cooler.
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. Not available at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Dec 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Ceiling tile missing. Ceiling tiles missing at cook line.
Apr 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over ice cream at chest freezer in kitchen. Both products not in commercial packaging. Operator stored properly.
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. Observed Raw steak over raw fish tall reach in freezer by back door. Both products not in commercial packaging. Operator unable to prove that steak has been needle tenderized. Operator stored properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by outdoor patio area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection.
No soap provided at handwash sink. Hand wash sink by beer and wine cooler in dining area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observe Green and panang curry sauces (cooked) made in house at reach in freezer not date tracked. Educated operator on proper date tracking procedures.
Spray bottle containing toxic substance not labeled. Observed Chemical spray bottle with Windex not labeled. Operator labeled properly.
Feb 22, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw beef not commercially packaged over wonton wrappers- operator moved beef to lower shelf.
Toxic substance/chemical improperly stored. Bottle of sanitizer stored over cookline prep counter-operator removed.
Cove molding at floor/wall juncture broken by water heater.
Feb 21, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw beef not commercially packaged over wonton wrappers- operator moved beef to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At small reach in cooler- raw fish over
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. At small glass reach in freezer- raw chicken livers not commercially packaged stored over raw lobsters- operator moved chicken livers to lower shelf.
Rodent activity present as evidenced by rodent droppings found. At back area behind reach in freezer approximately 20 droppings on floor. At prep table area - approximately 20 rodent droppings on top of container of ginger. At dry storage area approximately 15 rodent droppings on floor underneath shelves. At storage area in dinning room approximately 5 rodent droppings on floor next to boxes of wine. At laundry machine area- approximately 3 droppings on wall behind laundry machine.
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. At sushi station sushi rice not time marked- food out for 3 hours- operator marked for remaining time.
Toxic substance/chemical improperly stored. Bottle of sanitizer stored over cookline prep counter-operator removed.
Cove molding at floor/wall juncture broken by water heater.
Dec 21, 2023□ 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 ▾
Ceiling tile missing. At back of house by water heater ceiling tile missing
Dec 20, 2023■ 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. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Container of medicine improperly stored. At prep counter Tylenol stored on counter above single service cups.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer raw chicken not commercially packaged over fries- operator removed.
Rodent activity present as evidenced by rodent droppings found. At area near dishmachine - approximately 45 rodent droppings- on floor behind multiple reach in freezers. At storage shelf near cookline- approximately 2 rodent droppings on shelf over single service items At rice cooker near cookline- approximately 6 rodent droppings- inside and on shelf surrounding rice cooker At dry storage area - approximately 25 rodent droppings on shelf above single service items. At area behind fryers and stove- approximately 20 small rodent droppings on floor.
Ceiling tile missing. At back of house by water heater ceiling tile missing
Exterior door has a gap at the threshold that opens to the outside. At rear of house both exterior door and inside screen door both have gaps
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
Dec 19, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate9 Basic
Show 18 findings ▾
Container of medicine improperly stored. At prep counter Tylenol stored on counter above single service cups.
Food with mold-like growth. At reach in cooler 5 moldy lemon. See stop sale.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler- container of eggs in contact with non food grade paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer Raw salmon not commercially packaged stored over top of commercially packaged bell peppers. Made operator aware who then repositioned items correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer raw chicken not commercially packaged over fries- operator removed.
Rodent activity present as evidenced by rodent droppings found. At area near dishmachine - approximately 45 rodent droppings- on floor behind multiple reach in freezers. At storage shelf near cookline- approximately 2 rodent droppings on shelf over single service items At rice cooker near cookline- approximately 6 rodent droppings- inside and on shelf surrounding rice cooker At dry storage area - approximately 25 rodent droppings on shelf above single service items. At area behind fryers and stove- approximately 20 small rodent droppings on floor.
Toxic substance/chemical improperly stored. At prep table Can of air freshener stored above bag of rice, made operator aware who then removed can of air freshener to proper location
Handwash sink used for purposes other than handwashing. At hostess station Ice stored in hand washing sink. Made operator aware.
Spray bottle containing toxic substance not labeled. At cook line Unmarked chemical bottle on prep table, Made operator aware who then removed bottle.
Ceiling tile missing. At back of house by water heater ceiling tile missing
Dead roaches on premises. At kitchen area - approximately 3 dead roaches on floor.
Exterior door has a gap at the threshold that opens to the outside. At rear of house both exterior door and inside screen door both have gaps
Floor area(s) covered with standing water. At ice machine Water on floor by ice machine.
Floor soiled/has accumulation of debris. Behind cookline area.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. At front counter area no hand washing sign at hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line Soiled wiping cloth on counter by cook line. Made operator aware who then removed cloth.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 19, 2023Emergency Order Callback Time ExtensionRoutine 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 ▾
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items containing raw items on sushi and sashimi pages of menu Priority: Intermediate
Observed: Floors not maintained smooth and durable. Walk in cooler floor Priority: Basic
Oct 18, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate15 Basic
Show 24 findings ▾
Observed: In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knives in water at 77f Priority: High Priority
Observed: Non-food grade paper/paper towel used as liner for food container. Paper towels used to store cut herbs Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings at front counter by hand sink and the register area 5 rodent droppings on the shelf at sushi bar 3 rodent droppings on lids for dry storage by wok station Total of 13 rodent droppings Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings at front counter by hand sink and the register area 5 rodent droppings on the shelf at sushi bar 3 rodent droppings on lids for dry storage by wok station Total of 13 rodent droppings Priority: High Priority
Observed: 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. Provided form Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items containing raw items on sushi and sashimi pages of menu Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at kitchen hand sink Priority: Intermediate
Observed: 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. Provided form Priority: Intermediate
Observed: Accumulation of lime scale on the inside of the dishmachine. Priority: Basic
Observed: Bowl or other container with no handle used to dispense food. Bowl used in corn starch as scoop Priority: Basic
Observed: Ceiling tile missing. 3-4 ceiling tiles missing over hot water heater Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door by woks and kitchen exit door in dry storage area Priority: Basic
Observed: Floor area(s) covered with standing water. On floor next to leaking ice machine Priority: Basic
Observed: Floor soiled/has accumulation of debris. Grease and food build up on floor under fryers and wok station Priority: Basic
Observed: Floors not maintained smooth and durable. Walk in cooler floor Priority: Basic
Observed: Food stored on floor. Boxes of oil on floor in dry storage area Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in all chest freezers Priority: Basic
Observed: In-use ice scoop stored on soiled surface between uses. On card board Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Tongs on oven door Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves Priority: Basic
Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light broken over chest freezers Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up on lids of corn starch and flour bins Grease build up on hood filters Grease build up on side of fryers Handles on hand sink in kitchen has a debris build up All cooking equipment in kitchen has grease and/or debris build up Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers with debris Priority: Basic
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.