NOODLES N BOBA
1975 WELLS RD STE 4, Orange Park FL 32073 · 9043750061
Last inspected Jun 23, 2026 · 18 visits since August 2023
SEP 24
FEB 25
MAY 25
SEP 25
JUN 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. Approximately 12 live roaches observed between the wall and a block of wood elevating the stand up reach in cooler in the kitchen on the right side.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023046761 | Jun 23, 2023 | Nov 6, 2023 | $1,200 |
| 5--2023020267 | Feb 16, 2023 | Jul 24, 2023 | $1,200 |
| 5--2023010189 | Dec 15, 2022 | Mar 28, 2023 | $800 |
Inspection history
18 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (59F/67F - Cold Holding); chicken (62F - Cold Holding); beef tendon (60F - Cold Holding); raw scallops (62F - Cold Holding); raw beef (56F/66F - Cold Holding); raw calamari (66F - Cold Holding); tripe (67F - Cold Holding); tofu (72F - Cold Holding); noodles (74F - Cold Holding)in kitchen flip top reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed raw shrimp (59F/67F - Cold Holding); chicken (62F - Cold Holding); beef tendon (60F - Cold Holding); raw scallops (62F - Cold Holding); raw beef (56F/66F - Cold Holding); raw calamari (66F - Cold Holding); tripe (67F - Cold Holding); tofu (72F - Cold Holding); noodles (74F - Cold Holding)in kitchen flip top reach in cooler. Per operator, all products placed in the unit four hours prior. Operator discarded all products.
Jun 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (59F/67F - Cold Holding); chicken (62F - Cold Holding); beef tendon (60F - Cold Holding); raw scallops (62F - Cold Holding); raw beef (56F/66F - Cold Holding); raw calamari (66F - Cold Holding); tripe (67F - Cold Holding); tofu (72F - Cold Holding); noodles (74F - Cold Holding)in kitchen flip top reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed raw shrimp (59F/67F - Cold Holding); chicken (62F - Cold Holding); beef tendon (60F - Cold Holding); raw scallops (62F - Cold Holding); raw beef (56F/66F - Cold Holding); raw calamari (66F - Cold Holding); tripe (67F - Cold Holding); tofu (72F - Cold Holding); noodles (74F - Cold Holding)in kitchen flip top reach in cooler. Per operator, all products placed in the unit four hours prior. Operator discarded all products.
Jun 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple grocery bags in chest reach-in freezer storing meats and dumplings and storing produce in stand up reach-in cooler. Operator began removing food from the grocery bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (59F/67F - Cold Holding); chicken (62F - Cold Holding); beef tendon (60F - Cold Holding); raw scallops (62F - Cold Holding); raw beef (56F/66F - Cold Holding); raw calamari (66F - Cold Holding); tripe (67F - Cold Holding); tofu (72F - Cold Holding); noodles (74F - Cold Holding)in kitchen flip top reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed raw shrimp (59F/67F - Cold Holding); chicken (62F - Cold Holding); beef tendon (60F - Cold Holding); raw scallops (62F - Cold Holding); raw beef (56F/66F - Cold Holding); raw calamari (66F - Cold Holding); tripe (67F - Cold Holding); tofu (72F - Cold Holding); noodles (74F - Cold Holding)in kitchen flip top reach in cooler. Per operator, all products placed in the unit four hours prior. Operator discarded all products.
Handwash sink used for purposes other than handwashing. Container of thawing pork and shrimp in kitchen handwash sink. Operator moved container to refrigerator.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Buchenet B., hired over one year ago.
Garbage on the ground and/or pad around dumpster. Unbagged trash on ground around dumpster.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is located in the grass near the dumpsters.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 89F. Operator removed the water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior kitchen microwave with food debris.
Open dumpster lid. Left dumpster has both lids open.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of prep flip top reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Pork and shrimp thawing in container and raw beef thawing at room temperature on prep table. All products moved to refrigerator.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork at room temperature at prep table at 87F. Per operator pork prepared at 11:00. Temperature taken at 2:55. Operator voluntarily discarded pork.
Live, small flying insects found. Two live flying insects by three compartment sink.
Nonfood-grade bags used in direct contact with food. Grocery bag with broccoli in direct contact with bag in reach in cooler in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in ladies restroom. Operator replenished paper towels.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Buchenet B., hired approximately ten months ago.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menu for all Pho soups being served raw/undercooked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on storage rack by three compartment sink stored over clean dishes. Employee moved beverage to proper storage.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach in cooler above rice and noodles for customers. Employee moved all items.
Garbage on the ground and/or pad around dumpster. Excessive unbagged garbage around dumpster area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in flour container. Operator removed spoon.
Open dumpster lid. Right dumpster has right lid open.
Warewashing conducted in outdoor area. Slicer being cleaned outside back exit.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bag with whole peppers in direct contact with the bag in standup reachin cooler in the kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage in flip top reach in cooler closest to triple sink at 50F. Per operator, cabbage has been in the same unit overnight. Also, shrimp (75F - Cold Holding); beef tendon (77F - Cold Holding); raw beef (76F/73F/62F/70F/59F - Cold Holding); meatball (76F - Cold Holding); tripe (76F - Cold Holding); raw scallops (76F - Cold Holding); raw squid (74F - Cold Holding); raw chicken (76F - Cold Holding); tofu (75F - Cold Holding); shell egg ambient (74F - Cold Holding); raw pork (73F/68F - Cold Holding)in flip top reach in cooler closest to stove. Per operator, all products have been in the same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut cabbage in flip top reach in cooler closest to triple sink at 50F. Per operator, cabbage has been in the same unit overnight. Also, shrimp (75F - Cold Holding); beef tendon (77F - Cold Holding); raw beef (76F/73F/62F/70F/59F - Cold Holding); meatball (76F - Cold Holding); tripe (76F - Cold Holding); raw scallops (76F - Cold Holding); raw squid (74F - Cold Holding); raw chicken (76F - Cold Holding); tofu (75F - Cold Holding); shell egg ambient (74F - Cold Holding); raw pork (73F/68F - Cold Holding)in flip top reach in cooler closest to stove. Per operator, all products have been in the same unit overnight.
Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in mop sink.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for My N, hired three days ago. Provided reporting agreement and operator had employee sigh during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available. Provided DBPR Form HR 5022-090 and assisted operator with completion. Also, boba tapioca pearls held on time controls, has no time marking. Operator marked time during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back of ice machine has black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of air fryer has food debris.
Mar 3, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2025■ 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. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found. One live flying insect at three compartment sink.
Roach activity present as evidenced by live roaches found. 27 live roaches observed in the following areas; 1 live roach on prep table in kitchen 1 live roach at kitchen door 1 live roach on mop sink 7 live roaches under stand up reach in cooler in kitchen 17 live roaches under grill/wok station
Dead roaches on premises. 35 dead roaches observed in the following areas; 2 dead roaches on kitchen handwash sink 2 dead roaches on wall at kitchen handwash sink 2 dead roaches on mop sink 9 dead roaches under mop sink 1 dead roach on wall under prep table 11 dead roaches on fire extinguisher at three compartment sink 1 dead roach in cobweb to right of back exit door 4 dead roaches under stand up reach in cooler 3 dead roaches in/under front cabinets
Feb 25, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate8 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with soap only at three compartment sink. No sanitizer being used. Owner notified and assisted employee to set up sanitizing solution. Employee began to rewash and sanitize dishes.
Live, small flying insects found. One live flying insect at three compartment sink.
Nonfood-grade bags used in direct contact with food. Grocery bag in direct contact with limes and sauce in reach in cooler. Owner removed both products from grocery bags.
Roach activity present as evidenced by live roaches found. 27 live roaches observed in the following areas; 1 live roach on prep table in kitchen 1 live roach at kitchen door 1 live roach on mop sink 7 live roaches under stand up reach in cooler in kitchen 17 live roaches under grill/wok station
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer in kitchen at 122F. Per owner, rice prepared two hours prior. Owner voluntarily discarded rice.
Handwash sink used for purposes other than handwashing. Metal scrub pad in handwash sink at front counter. Owner removed scrub pad.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's restroom.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Owner using time controls for cooked tapioca for Boba. Provided DBPR Form HR 5022-100 and DBPR Form HR 5022-090.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides of ice machine with black mold-like substance.
Dead roaches on premises. 35 dead roaches observed in the following areas; 2 dead roaches on kitchen handwash sink 2 dead roaches on wall at kitchen handwash sink 2 dead roaches on mop sink 9 dead roaches under mop sink 1 dead roach on wall under prep table 11 dead roaches on fire extinguisher at three compartment sink 1 dead roach in cobweb to right of back exit door 4 dead roaches under stand up reach in cooler 3 dead roaches in/under front cabinets
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee can of soda on cutting board to flip top reach in cooler in kitchen. Owner removed beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Owner personal food in reach in cooler at front counter stored above customer food.owner moved food to proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in standing water at 72F. Owner removed the water.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler closest to three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill has accumulation of food debris.
Unclean building components, attachments or fixtures. Fan guard in reach in cooler at front counter is soiled.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguishers at kitchen entrance and at back exit door are in the recharge zone.
Sep 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Sanitizing wipes and hand sanitizer stored on top of canned sodas in cabinet under handwash sink at front counter. Operator moved sodas to proper storage.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has seven dishes serving Pho on the menu. Pho is served undercooked/raw, per operator. Menu does not identify the above as being undercooked. During inspection, employee marked all menus to identify raw ingredients.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides of ice machine has black mold-like substance.
Cardboard used to line nonfood-contact shelves. Cardboard used to line storage shelves in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensil in standing water at 82F. Operator removed water.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguishers at men's room door and at back exit door are in the recharge zone.
Feb 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Approximately 12 live roaches observed between the wall and a block of wood elevating the stand up reach in cooler in the kitchen on the right side.
Feb 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed approximately 16 dead roaches: Observed one dead roach at mop sink in kitchen area. Under the ice machine in front counter area, observed 6 dead roaches. At front counter under handwash sink, observed 3 dead roaches. Observed one dead roach under register at front counter. Observed 4 dead roaches in women's restroom. Observed one dead roach behind door men's restroom. Operator discarded dead roaches.
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority3 Intermediate14 Basic
Show 23 findings ▾
Container of medicine improperly stored. Above reach in cooler in kitchen, bottle of Tylenol improperly stored. Employee removed bottle.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen area. Observed two insects at reach in cooler in kitchen. Observed one fly at three compartment sink. Observed one at reach in freezer.
Nonfood-grade bags used in direct contact with food. In reach in cooler of kitchen, raw chicken placed in to go bag. In reach in cooler of kitchen, produce placed in to go bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cooler of kitchen, raw chicken was placed over ready to eat spring rolls. At reach in cooler of kitchen, raw chicken was stored directly against produce. Employee moved all to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in triple sink tripe (69F - Cold Holding). Employee stated the tripe was thawing without running water in the triple sink for one hour. Employee put in reach in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib outside back door of establishment missing vaccum breaker.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk was not date marked. Per employee, milk was opened day before at 10am. Employee put date on milk.
Handwash sink used for purposes other than handwashing. Handwash sink at front counter had dirty blender in sink. Employee removed blender.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in kitchen next to triple sink, no soap or paper towels. Employee added soap and paper towels.
Bowl or other container with no handle used to dispense food. Container of flour in kitchen has bowl without handle being used as scooper.
Dead roaches on premises. Observed approximately 16 dead roaches: Observed one dead roach at mop sink in kitchen area. Under the ice machine in front counter area, observed 6 dead roaches. At front counter under handwash sink, observed 3 dead roaches. Observed one dead roach under register at front counter. Observed 4 dead roaches in women's restroom. Observed one dead roach behind door men's restroom. Operator discarded dead roaches.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, observed employee phone on container of soy sauce. Above reach in cooler in kitchen, employee jackets and purses above prep area. Employee removed belongings.
Equipment in poor repair. Lid of ice machine in front counter area separating from insulation.
Floor soiled/has accumulation of debris. Floor on left side of wok station in kitchen is soiled.
Food stored on floor. At wok station, container of cooking oil on floor. Employee removed from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in freezer in kitchen, build up of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen has build up of grease. Gaskets of reach in cooler next to wok station soiled.
Open dumpster lid. Observed dumpster lid open.
Time/temperature control for safety food thawed in an improper manner. In three compartment sink in kitchen, tripe (69F - Cold Holding) thawing without running water. Employee stated tripe has been sitting in sink for one hour. Employee placed tripe in reach in cooler.
Unnecessary items stored in garbage enclosure. Large amount of non bagged trash around dumpster.
Water draining onto floor surface. At handwash sink in kitchen, plumbing pipe connected to wall for sink disconnected, water standing on ground.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wash cloth on counter of cook line in kitchen.
Working containers of food removed from original container not identified by common name. Container of seasoning next to wok station unlabeled.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Tapioca pearls for held on front counter at 104F at 12:15. Operator states tapioca cooked at 10:00. Operator moved tapioca pearls to refrigeration.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs at 86F ambient stored on shelf above reach in cooler across from cooking equipment. Per employee, eggs have been out of refrigerator for approximately one hour. Employee placed eggs in cooler. Also, milk in reach in cooler by kitchen door at 47F. Per employee, door continuously open and closed during rush period. Operator voluntarily discarded milk.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at front counter tested at 300+ppm chlorine. Operator remade to 100ppm chlorine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler by kitchen door has no open date marking. Per employee, milk opened on Sunday.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board hanging on wall to left of three compartment sink has black staining.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in men's restroom. Operator replaced towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
Duct tape used to repair nonfood-contact surface. Duct tape used on lid of ice machine.
Garbage on the ground and/or pad around dumpster. Excessive garbage build up around dumpster area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back exit has ice build up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher with handle in uncooked rice container in product. Employee moved to proper storage. Also, spoons for rice stored in standing water at 85F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler across from three compartment sink has soiled gaskets. Hood filters have grease build up.
Open dumpster lid.
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 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.