NOBLE THAI & SUSHI BISTRO
6350 W INDIANTOWN RD #7, Jupiter FL 33458 · 561.743.6227
Last inspected May 11, 2026 · 9 visits since August 2023
MAR 24
SEP 24
JAN 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Bodily fluids Procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026032005 | Mar 9, 2026 | Jun 2, 2026 | $400 |
| 2--2024059693 | Sep 3, 2024 | Nov 14, 2024 | $800 |
| 2--2023005985 | Jan 24, 2023 | Feb 22, 2023 | $600 |
Inspection history
9 visits, newest first
May 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 68F and Sprouts 71F, on prep table at cook line. Removed from refrigerator 1 hour ago. Not prepped or cooked today. Operator placed items in cold holding unit.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.200ppm+ in wait area. Overset up fresh solution at 75ppm.
Handwash sink used for purposes other than handwashing. Cut tofu stored in hand sink in kitchen. Operator removed.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over mayonnaise(commercially made) based sauce at sushi low boy cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on ice bath: bean sprouts (78F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time mark for remaining 2 hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna tartar, tuna tataki, noble appetizers, sushi appetizers, Hamachi jalapeno, sushi platter. Any food item served raw or not fully cooked must be described in the menu description or a symbol must be placed next to menu item and that same symbol must also be next to consumer advisory.
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 sushi cooks and 2 hot line cooks present during course of inspection.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Clear glass reach in at sushi station: krab sticks (48F - Cooling) at 12:00; cooling since 11:00 - 48F at 12:31; Observed in insulated cooler not under commercial refrigeration: breaded shrimp (46F - Cooling) at 12:10; cooling since 11:00 - 46F at 12:32 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to move products to another operable commercial cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 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. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with chlorine sanitizer for sanitizing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over peanut sauce at reach in freezer on cook line, both products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top: cooked baby corn (58F - Cold Holding) Tall stainless reach in: curry sauce(coconut milk) (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
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. No time stamp for rehydrated rice noodles observed in bucket in kitchen. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink on back dock with hose connection.
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. Bodily fluids Procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall stainless reach in: tofu (49F - Cooling) at 12:50; cooling since 11:30 - 51F at 1:14; chopped tomatoes (51F - Cooling) at 12:50; cooling since 11:30 - 51F at 1:14 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Panang curry sauce (coconut milk) made 8/31 with no date marking. Operator date marked product.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef picked a label off, of the floor and then went to wash his hands without removing his gloves. Reviewed proper hand washing and changing gloves. Sushi chef washed his hands without gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar : crab sticks 70°F, eel 73°F. Crab sticks left out at room temperature on prep table, sushi chef stated for less than one hour. Sushi chef added ice to crab sticks for quick cooling. Eel 73°F sushi chef stated cooked one hour ago and left in counter top oven at sushi bar to be served warm. Recommended time marking eel or properly cooling eel. Sushi chef placed eel in refrigerator.
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 was 1/2 hour ago, sushi rice at sushi bar cooked 1/2 hour ago. Operator time marked.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm next to steam table. Operator set up fresh solution at 100ppm.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 72°F, next to ice machine. Recommended a small crockpot to keep water above 135°F. Operator discarded water.
Wet wiping cloth not stored in sanitizing solution between uses at sushi station.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at sushi station Operator stored properly
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.