RICE & NOODLE
9850 ALT A1A STE 503, Palm Beach Gardens FL 33410 · 561-346-6915
Last inspected Jul 14, 2026 · 13 visits since November 2023
FEB 25
JUL 25
DEC 25
APR 26
JUL 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. Reviewed with operator and sent copy of poster to operator email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061663 | Jul 23, 2025 | Sep 10, 2025 | — |
| 2--2025026292 | Feb 6, 2025 | Apr 17, 2025 | $1,600 |
| 2--2024015717 | Feb 19, 2024 | Apr 18, 2024 | $1,200 |
| 2--2023066100 | Nov 7, 2023 | Dec 18, 2023 | $400 |
| 2--2023024523 | Apr 10, 2023 | May 25, 2023 | $200 |
Inspection history
13 visits, newest first
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. In kitchen on storage rack medication stored above food products, discussed with operator who corrected storage of products.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw pork and without washing hands employee handled tongs to bag wontons, discussed with operator who educated employee, employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating food with hands did not washing hands before handling multiple food containers in reach in cooler, discussed with operator who educated employee and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bell peppers, discussed with operator who corrected storage of products.
Show the remaining 8 findings ▾
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. Establishment using time for multiple products not time marked, per operator product place on counter approximately 1 hour ago, discussed with operator who time marked product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler bucket of portioned raw chicken (59F - Cooling) at 1:50 since 11:00 to 58F at 2:20, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.
Handwash sink used for purposes other than handwashing. Hand washing sink block by large pot stored inside, discussed with operator removed pot.
No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire thermometer.
Cutting board has cut marks and is no longer cleanable. At cook line multiple cutting boards with grooves no longer cleanable, discussed with operator to repair or replace.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishment charging automatic 18% to parties of 4 of more with no policy posted, reviewed with operator and provided handout.
In-use tongs stored on equipment door handle between uses. At cook line multiple tongs stored on oven door, discussed with operator who corrected storage of tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize.
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled containers of various foods in reach in cooler, discussed with operator, employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth to wipe down counter tops at cook line and without washing hands employee handled clean ladle to prepare food, discussed with operator, employee washed hands.
Nonfood-grade bags used in direct contact with food. In reach in freezer non food grade thank you bags used in direct contact to wontons, discussed with operator to remove product from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above rice noodles. In walk in cooler raw shell eggs stared above tofu, discussed with operator who corrected storage of products.
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. Reviewed with operator and sent copy of poster to operator email.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped metal bowl of cooked white rice (60F - Cooling) at 1:45 since 10:00 to 58F at 2:00, discussed with operator who unwrapped rice to allow adequate air flow cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink used to dump ice, discussed with operator.
No probe thermometer provided to measure temperature of food products. Discussed with operator to obtain full range probe thermometer.
In-use tongs stored on equipment door handle between uses. At cook line tongs stored on gem door handle, discussed with operator to remove tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer and cooler gaskets soiled with black slime like substance, discussed with operator to clean and sanitize.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Administrative 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 ▾
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) operator unable to fix; not connected to chlorine; set up chlorine solution in three compartment sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of cooked white rice containers in walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (43-50F - Cold Holding); in reach in cooler at cook line; food overstocked; food not prepared or portioned today; food; food out of temperature for approximately 2 hours; smaller portions made;
Accumulation of black mold-like substance in the interior of the ice machine/bin- at servers area
Clean utensils or equipment stored in dirty drawer or rack- clean glasses stored on racks that have mold like substance; advised to clean and store properly
Exit door locked. For reporting purposes only. Exit back door locked; operator unlocked
Feb 7, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (46F - Cold Holding); in reach in cooler #2 at cook line; food not prepared or portioned today; food stored in a bag and placed inside food container lined with paper towel; food out of temperature for approximately 30 minutes; food placed in ice bath cooked cabbage and vegetables (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned toady; food thawed out inside walk-in cooler and as per operator left outside for 30 minutes; food placed in ice
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tile and vents soiled throughout the kitchen
Ice buildup in reach-in freezers - all
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
Walk-in cooler shelves with rust that has pitted the surface.
Feb 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority6 Intermediate7 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground chicken over herbs not commercially packaged in freezer next to walk-in cooler; stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground raw chicken and shrimp container stored on top of mechanically tenderized beef in walk-in cooler; Stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (46F - Cold Holding); in reach in cooler #2 at cook line; food not prepared or portioned today; food stored in a bag and placed inside food container lined with paper towel; food out of temperature for approximately 30 minutes; food placed in ice bath cooked cabbage and vegetables (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned toady; food thawed out inside walk-in cooler and as per operator left outside for 30 minutes; food placed in ice
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale
Employee washed hands in a sink other than an approved handwash sink. Observed employee walk-in from outside back door; rinsed hands in three compartment sink with no soap, put gloves on and started to make spring rolls; educated; employee washed hands and changed gloves
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices- tea holders used for loose tea leaves at servers area; recommended to replace
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red curry made two days prior in walk-in cooler Advised operator to date
Bowl used to dispense cooked rice in walk-in cooler Removed
Ceiling/ceiling tile and vents soiled throughout the kitchen
Employee personal food not properly identified and segregated from food to be served to the public- inside two reach in cooler at cook line; advised to separate and label employee foods from customers'
Ice buildup in reach-in freezers - all
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon stored on top of cooked white rice inside container in walk-in cooler Removed
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
Walk-in cooler shelves with rust that has pitted the surface.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry sauce (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went inside walk-in cooler numerous times, came back and started preparing foods without washing hands first Educated; employee washed hands
Raw animal food stored over or with unwashed produce- raw chicken over unwashed vegetables in walk-in cooler; 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. Raw beef over raw pork- all not commercially packaged in reach in freezer at cook line Stored properly
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. curry sauce (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red curry (44F - Cold Holding)in walk-in cooler As per operator food not prepared or portioned today; food out of temperature for less than four hours; ice sticks place inside food container to quick chill;
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. tofu (52-50F - Cooling)at 11:05 to 54 F at 11:35 since 10:00; shrimp (51-50F - Cooling)at 11:07 to 52 F at 11:35 since 10:45; in cooler at cook line; food overstocked; at this rate food will not reach 41 F or below within 4 hours; Operator made smaller portions and added ice
No probe thermometer provided to measure temperature of food products.
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. Wantons dated 1/7/25 in cooler at cook line; operator stated that food removed from freezer yesterday; advised to track dates;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- a5 cook line Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phones on cutting boards at cook line Removed
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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) empty sanitizer bucket; operator replaced but unable to sanitize
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice noodle containers in walk in cooler and reach in cooler at cook line; stored properly
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- white fried rice at cook line and white rice by stream table by kitchen entrance Operator marked 10:30 am
No soap provided at handwash sink at cook line Provided
Food stored on floor- bags of rice in dry storage room; advised to store properly
Ice buildup in all reach-in freezers
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice noodles and sauces in cooler at cook line; operator reversed
Time/temperature control for safety food cold held at greater than 41 degrees rice (55F - Cold Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; food placed on 4 hour time 10:00-2:00;printed form
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (80F - Hot Holding); in small bowls by steam table; food portioned to be used at later time for adding soup; food out of temperature for approximately 1 hour; educated about TOHC; operator placed on time 10:00-2:00; printed form;
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor- buckets of noodles in walk-in cooler; advised to store 6 inches off the floor
Nov 7, 2023Administrative 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef not commercially packaged stored above bags of noodles commercially packaged in reach in freezer at cook line; advised to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in cooler 1 at cook line; Raw shell eggs and raw squid over noodles at cooler #2 at cook line Reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauces (47F - Cold Holding) in ice bath at cook line; food nor prepared or portioned today; food left outside while setting up; food out of temperature for approximately 20 minutes;
Equipment drain line draining into handwash sink at cook line; removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauces made approximately 48 hours ago no date marking in walk-in cooler; advised to date;
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Removed
Food stored on floor- buckets of noodles in walk-in cooler; advised to store 6 inches off the floor
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.