NOODLE HOUSE RESTAURANT
4461 N SR 7, Lauderdale Lakes FL 33319 · 9546585898
Last inspected Jun 29, 2026 · 8 visits since October 2023
FEB 24
JUL 24
MAR 25
JUL 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer, raw chicken stored over raw beef. Employee moved chicken to bottom shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016023388 | May 3, 2016 | Jul 8, 2016 | $600 |
Inspection history
8 visits, newest first
Jun 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs, placed his hands in cooked vegetables then touches clean utensils. Employee was educated on proper hand washing procedures. Employee washed hands and put on new pair of gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes but not sanitizing. Employee was instructed to set up triple sink and re sanitize dishes. Triple sink was set up reading 100 ppm chlorine. Employee sanitized dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler next to wait station, raw beef stored over ready to eat sauces. Educated operator on proper storage / separation. Operator moved beef to the lowered shelf of another refrigerator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter in kitchen, raw beef (68F - Cold Holding); raw pork (77F - Cold Holding). Per operator items were not prepared or portioned today. Items were left out on counter over night for more than 6 hours.
Show the remaining 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter in kitchen, raw beef (68F - Cold Holding); raw pork (77F - Cold Holding). Per operator items were not prepared or portioned today. Items were left out on on counter over night for more than 6 hours. See stop sale.
Manager or person in charge lacking proof of food manager certification. Manager in charge Vien hoang.
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.
Employee with no hair restraint while engaging in food preparation. Two employees engaging in food preparation without hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, rice scoops stored in standing water of 89F. Operator discarded water during the inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease.
Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water in triple sink. Educated manager on proper thawing procedures. Manager placed meat under cold running water.
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw steak served in soup not identified as raw on menu.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. On cook line flip top cooler, paper towels used to line container with fresh herbs. Employee removed paper towels.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer, raw chicken stored over raw beef. Employee moved chicken to bottom shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter, milk opened more than 24 hours not date marked.
Equipment in poor repair. Flip top cooler on cook line, gaskets torn.
In-use tongs stored on equipment door handle between uses. On cook line, in use tongs stored on oven door handles. Operator removed tongs,
Mar 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler #2, raw steak over ready to eat soup.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw steak served in soup not identified as raw on menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler# 1 pork cooked 3/18/25 not date marked.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat pork stored with unwashed vegetables in reach in cooler.
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee 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. Observed employee moped floor and proceeded to handle food without washing hands. Manager informed to advise employee to wash hands. Employee washed hands.
Nonfood-grade bags used in direct contact with food. Observed on preparation table across from cook line Rice noodle stored in non food grade bag. PIC removed noodle from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler #2, raw steak over ready to eat soup.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw steak (47-50F - Cold Holding); cooked pork (41F - Cold Holding); #2 chicken soup (41-46F - Cold Holding) Observed next to cook line garlic and oil (73F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw steak (47-50F - Cold Holding); cooked pork (41F - Cold Holding); #2 chicken soup (41-46F - Cold Holding) Observed next to cook line garlic and oil (73F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw steak served in soup not identified as raw on menu.
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 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler# 1 pork cooked 3/18/25 not date marked.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat pork stored with unwashed vegetables in reach in cooler.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 90F, beef 113F, pork 102F @ 12:00pm - cooling since 10:30am rechecked 12:30pm beef 100F pork 98F chicken 80F. Operator placed items in reach in freezer.
Raw animal food stored over canned/bottled drinks. Observed container of raw organic egg whites over milk in true 2 door reach in at front counter. Operator voluntary discarded.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter employee provided.
Current Hotel and Restaurant license not displayed. License displayed expired expired December 1 2023
Employee with no hair restraint while engaging in food preparation. Observed cook engaging in food preparation without hair restraint.
Food stored in a location that is exposed to splash/dust. Observed at front counter filed water glasses with lime exposed to dust from ceiling tiles.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in True reach in cooler.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed peeled carrots in contact with drawstring garbage bag. Operator placed carrots in hotel pan.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed vegetable spring rolls sitting on top of raw pork not all commercially packaged in continental reach in freezer. Employee removed.
Raw animal food stored over or with unwashed produce. Raw shell eggs over a bag of carrots in reach in cooler. Operator inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and pork over noodles in reach-in cooler. Observed placed noodles on top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (70F - Cold Holding) sitting in a container of water at room temperature. Per operator held less than one hour. Operator added ice to bean spouts.
Handwash sink used for purposes other than handwashing. Observed plastic container at hand washing sink being filled with water to be used at stove. Employee removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food prep with no hair restraint.
Food stored in a location that is exposed to splash/dust. Observed at front counter glasses filled with water and lime exposed to dust from ceiling tiles.
Food stored on floor. Plastic frying oil containers in storage room Observed plastic containers of soy sauce stored on floor next to continental freezer.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork chops In make table Observed raw chicken over beef in make table operator moved chicken to lower shelf. Observed in single door reach in cooler raw chicken over raw beef operator move raw chicken to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans spout (57F - Cold Holding) in plastic container of water on sitting on counter at room temperature. Per operator held less than one hour. Operator added ice to water.
Food stored in a location that is exposed to splash/dust. Observed glasses filled with water and lime exposed to dust from ceiling above.
Food stored on floor. Observed containers of plastic frying oil on the storage room floor. Operator elevated
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee plastic water bottle in reach in freezer. Operator discarded.
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.