Absolute Thai Cafe and Noodle
Last inspected: Oct 27, 2025
90
Score
Going back to 2022, Absolute Thai Cafe and Noodle has 13 inspections in the public record. The most recent visit was on Oct 27, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Absolute Thai Cafe and Noodle's latest score of 90 falls below the Valparaiso average of 98. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - 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. SafeStaff 6/25 expired.
53B-14-5
90
Nov 13, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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. Hall reach in freezer. Repackaged raw chicken over beef and wantons . Raw chicken moved during the inspection **Corrected On-Site**
08A-17-6
High Priority - 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. 0 ppm x3 attempts **Warning**
22-41-4
Intermediate - Food-contact surface stained with mold-like substance. White preparation cutting board in use at time of the inspection. Cutting board changed and cleaned during the inspection. **Corrected On-Site**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on cook line Standing water 78F Removed during the inspection **Corrected On-Site** **Repeat Violation**
10-07-4
64
Sep 6, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24 **Admin Complaint** - From follow-up inspection 2024-09-06: License expired 6/1/24 **Admin Complaint**
50-17-3
86
Sep 4, 2024
Routine - Food
5 critical violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - cooked mushrooms 54, cooked chicken 53/49, cooked beef 55, cut cabbage 51, shell eggs 50+ ambient. Per kitchen staff and operator all less than 4 hrs. Operator advised to move TCS food to secondary cold hold unit to facilitate rapid cooling. **Warning**
03A-02-5
High Priority - Tracking powder pesticide used inside establishment. White tracking powder observed in multiple locations of the establishment as follows : Kitchen, storage and restroom floors behind equipment. **Warning**
41-25-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned to make line from outside kitchen area and did not wash hands prior to putting on gloves.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5-6 small flying insects observed at rear kitchen hall adjacent to back door. **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24 **Admin Complaint**
50-17-3
Basic - Food stored on floor. Bagged cabbage and onions stored on floor in kitchen hall adjacent to empty restroom
08B-38-4
Basic - Floor soiled/has accumulation of grease and debris. Kitchen Cook line floors and floor under and behind fryer and cook top.
36-73-4
Basic - Dead roaches on premises. Approximately 102 dead roaches observed in the following locations: Employee restroom - Employee Restroom cabinet 6 dead roaches observed Restroom floor - 24 dead roaches observed Kitchen / Ware-wash / Dishwasher- 5 dead roaches observed on top of dishwasher 6 dead roaches observed on top chemical buckets Kitchen / Dry storage shelves 3 dead roaches observed on dry storage shelf. Make line - Approximately 40 dead roaches observed on floor under cardboard 1 dead roach observed on top of cook-line make bar Kitchen / Storage area 3 dead roaches observed under ice bin on floor . 13 dead roaches observed on floor behind upright freezers. 1 dead roach on wall behind upright reach in freezer. **Warning**
35A-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make bar Not maintaining TCS food at 41F
14-74-7
Basic - Bathroom facility not clean. Employee unisex restroom
32-07-4
Basic - Wall soiled with accumulated grease, food debris, and dark mold like substance. Side wall at triple sink
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line make bar Bottom section soiled with food debris and fluid.
22-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line rice scoops in standing water 76F
10-07-4
32
Jan 30, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw repackaged chicken stored over frozen cooked chicken. All frozen solid - no cross contamination observed at time of the inspection. Raw chicken relocated below other food during the inspection. **Corrected On-Site**
08A-02-6
Basic - Wall behind cook line equipment soiled with accumulated grease, food splash .
36-27-5
Basic - Unisex restroom located inside establishment enclosed with door that is not self-closing.
32-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights in kitchen
38-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Rear hallway **Repeat Violation**
51-11-4
70
Dec 12, 2023
Routine - Food
No violations found.
100
Oct 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-10-13: Upon callback No employee Food Handlers training in place . **Time Extended**
53B-01-5
90
Oct 11, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make bar - peas 51, cooked beef 51, cooked chicken 51, chicken 48F ( per operator and cook less than 1 hr.) Operator Iced Items to facilitate rapid cooling. / Raw chicken in bag 52F overnight. ( see stop sale) **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen make bar - raw chicken in bag 52F held overnight. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks . Food Handlers observed moving from ware-wash and storage areas to cook-line without glove change.
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to retrieve food from storage area upright coolers and returned to food preparation on cook line without washing hands and changing gloves.
12A-07-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - 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. **Warning**
53B-01-5
Basic - Carbon dioxide tanks not adequately secured. Storage area
51-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen make bar Ambient above 50F **Repeat Violation**
14-74-7
Basic - Kitchen floor underneath equipment and tables observed soiled with an accumulation of debris and heavy grease buildup.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, slime . Cook line shelving and tables.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen make bar
22-16-4
35
Jun 7, 2023
Routine - Food
No violations found.
100
Jun 2, 2023
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- chicken 47, beef 47, cooked mushrooms 46F Per staff less than 1 hr. Operator advised to place above TCS food in secondary cold hold unit for rapid cooling. **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. Repackaged chicken over pork and shrimp. Chicken placed below other food during the inspection. Proper storage handout provided to operator. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Glass door upright reach in cooler Raw chicken stored above vegetables . Chicken moved below other foods during the inspection. Storage handout provided to operator. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/23 **Repeat Violation**
50-17-3
High Priority - 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. 0 ppm chlorine after repeated attempts. Advised operator to setup a sanitizer station . Triple sink in place / chlorine sanitizer on hand. EcoLab called by operator during the inspection. **Warning**
22-41-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen Make bar not maintaining TCS food at or below 41F
14-74-7
45
Aug 11, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/22 **Admin Complaint** - From follow-up inspection 2022-08-05: Upon call back inspection license expired **Admin Complaint** - From follow-up inspection 2022-08-11: Upon call back inspection License expired **Admin Complaint**
50-17-2
86
Aug 5, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/22 **Admin Complaint** - From follow-up inspection 2022-08-05: Upon call back inspection license expired **Admin Complaint**
50-17-2
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line make bar reach in cooler - shrimp 53, cut cabbage 62, cooked chicken 47, cooked pork 46, beef 48, butter 50, fried tofu 51F. Per operator less than 3 hrs . Operator advised to ice and /or move TCS food to a secondary cold hold unit for rapid cooling. Cook - line Fresh garlic in oil 83F Discussion conducted with operator reference Fresh garlic in oil being TCS food required to be maintained at temperatures out of the danger zone. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-05: Upon call back inspection Cook line Make bar - cooked chicken 57/58F, cooked pork 50F, cooked Beef 52F, fried tofu 56F , raw shrimp 63F, cut cabbage and vegetables 58/54F. Over 4 hrs. Per operator. See stop sale **Time Extended**
03A-02-5
74
Frequently Asked Questions
When was Absolute Thai Cafe and Noodle last inspected?
The most recent health inspection at Absolute Thai Cafe and Noodle on file is from Oct 27, 2025. The public record contains 13 inspections in total.
What is the most common violation at Absolute Thai Cafe and Noodle?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Absolute Thai Cafe and Noodle.
How does Absolute Thai Cafe and Noodle compare to other restaurants in Valparaiso?
Absolute Thai Cafe and Noodle most recently scored 90 out of 100, which is lower than the Valparaiso average of 98.
Has Absolute Thai Cafe and Noodle's inspection record improved over time?
Yes. Recent inspections at Absolute Thai Cafe and Noodle have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Absolute Thai Cafe and Noodle means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Absolute Thai Cafe and Noodle inspected?
Based on the inspection history on file, Absolute Thai Cafe and Noodle is inspected around four times per year on average.
Nearby Restaurants