Doodle Noodle Bar
Last inspected: Dec 29, 2025
50
Score
Doodle Noodle Bar has been inspected eight times since 2023. The most recent visit was on Dec 29, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to nine violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That's lower than the typical Tampa restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles in water 65 F, Per employee rice noodles have been out for 20 mins. Employee put ice on noodles to bring back down to temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Drain cover(s) missing. Mop sink. **Repeat Violation**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table in kitchen. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee opened boxes of cookies over sauces for establishment in walk in cooler.
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cooks line.
13-04-4
Basic - Ice scoop handle in contact with ice at bar. Employee removed. **Repeat Violation**
10-08-5
Basic - Old labels stuck to food containers after cleaning on clear and metal containers on dish drying rack.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
50
Apr 21, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored behind bean sprouts in reachin cooler on cook line. Employee placed bean raw shelled eggs in front of bean sprouts in reachin cooler. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in dish area. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Water leaking from pipe and/or faucet/handle. Facet at 3-compartment sink leaking.
29-11-4
Basic - Drain cover(s) missing. At mop sink.
29-18-4
Basic - Floor area(s) covered with standing water. Standing water on floor adjacent to mop sink.
36-22-4
Basic - Hole in or other damage to wall. Hole in wall above 3-compartment sink.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along floor in walk-in cooler.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water temped at 79F on cook line. Employee discarded. **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label. Employee labeled. **Corrected On-Site**
02D-01-5
55
Sep 9, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - 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 picked up a case of raw chicken from floor, then getting ice from ice machine and placed on raw beef without washing hands first. Discussed proper handwashing techniques with operator.
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw beef 60 F stored in reach-in cooler on cook line. Operator placed ice bag on raw beef. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. 2 large soup pots stored in front of the hand wash sink next to dish machine. Operator relocated pots. **Corrected On-Site**
31A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. A case of raw chicken stored on floor in walk-in cooler. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water temped 80 F.
10-07-4
55
Mar 11, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 large containers of hydrated rice noodle (45F-47F - Cold Holding)stored in ice water on prep table at cook line. Employee put more ice in water. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line by walk-in cooler. Employee provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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. Employee print and post at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. A box of gloves and container stored in handwash sink at front service counter. Employee removed items from handwash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially ROP tuna thawing without removed from package in reach-in cooler on cook line. Thawing starts around 30 minutes, tuna still frozen. Employee cut packages at time of inspection. **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee with no hair restraint while working on cook line.
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in salt, sugar and various seasoning bins.
10-01-5
55
Oct 24, 2023
Routine - Food
No violations found.
100
Aug 25, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Mimi Le. **Warning** - From follow-up inspection 2023-08-25: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - 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. 4 of 7 employees. Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 employees certifications are photo copy. **Warning** - From follow-up inspection 2023-08-25: **Time Extended**
53B-13-5
82
Aug 22, 2023
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Feb 15, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Doodle Noodle Bar last inspected?
The most recent health inspection at Doodle Noodle Bar on file is from Dec 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Doodle Noodle Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Doodle Noodle Bar.
How does Doodle Noodle Bar compare to other restaurants in Tampa?
Doodle Noodle Bar most recently scored 50 out of 100, which is lower than the Tampa average of 79.
Has Doodle Noodle Bar's inspection record improved over time?
No. Recent inspections at Doodle Noodle Bar have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Doodle Noodle Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Doodle Noodle Bar inspected?
Based on the inspection history on file, Doodle Noodle Bar is inspected around three times per year on average.
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