I Noodle
Last inspected: Jan 29, 2026
30
Score
Going back to 2022, I Noodle has eight inspections in the public record. I Noodle was last inspected on Jan 29, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 10 violations earlier in the record.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded four times in the inspection record.
By comparison, the average Ponte Vedra Beach facility scores 75, putting I Noodle on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
6
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) in reach in cooler at front counter, per operator milk was taken in and out of cooler for less then 30 minutes while making drinks and states milk is usually used up within 2 hours, milk placed on time control. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken, removed from original packaging, over bags of French fries in reach in freezer chest in back of kitchen, chicken moved. Also raw chicken stored over raw shell eggs in walk in cooler, chicken moved. Also dumplings with raw pork stored over uncooked noodles in bottom of reach in cooler on cook line, dumplings moved. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in torn grocery bag in reach in freezer chest in back of kitchen, bag replaced with thicker food grade bag. **Corrected On-Site**
14-31-5
High Priority - 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 scratched head with bare hand then handle clean bowl and scooped soup on cook line without washing hands between tasks.
12A-25-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at front counter reading 200ppm, manager began to remake during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Container of medicine improperly stored. Bottle of employee medicine steroid with single use lids at front counter by service window, medication moved. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to cool down cooked boy choy and rinse out pans. **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing tapioca pearls on written procedures, operator corrected during inspection. Operator tracking time on alarm on personnel phone, but written procedure states time is marked on board, operator update procedures. **Corrected On-Site**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line, operator corrected during inspection. **Corrected On-Site**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados stored over buckets of sauce in walk in cooler.
08B-17-4
30
Aug 8, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1 sanitation bucket at front counter reading 200ppm, operator dumped out bucket. **Corrective Action Taken**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to wash broccoli, broccoli removed, **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean pots on rack in back of kitchen, drink moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rack over prep table on cook line, phones removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1 sanitation bucket at front counter reading 0ppm, manager dumped out **Corrective Action Taken**
21-07-4
67
Mar 12, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Large pan in frontline Hand Wash Sink. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and salmon for Poke bowls are not identified as always served raw, all menus marked except 2 marked by manager during inspection. **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time Temperature Controlled for Safety for boba teas. No written procedures available. Emailed copy. **Repeat Violation**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over wrapped foods in rear kitchen. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 70° .kitchen Moved by manager. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
21-12-4
55
Oct 29, 2024
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Employee washed hands with no soap. Employee in prep area handled bleach bottle then rinsed hands off in prep sink and put on gloves then continued to prepare food without washing hands.
12A-20-4
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. Raw chicken stored over raw beef in reach in freezer in prep area, all items removed from original packaging, chicken moved. Also raw chicken dumplings stored over dried noodles in bottom of reach in cooler on cook line, noodles moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in middle of floor on cook line in kitchen, operator cleaned up and killed during inspection. **Corrected On-Site**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brown rice (50F - Cold Holding) in small container stacked over fill line in reach in cooler on make line, per operator lid has been open consistently today rice moved to bottom of cooler. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 sanitation buckets reading over 200ppm, both remade to 100ppm and 50ppm. **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut romaine (50F - Cooling, after 30 minutes 50F) sitting on top of other container over fill line in top section of reach in cooler in kitchen, romaine moved to bottom of cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by rack and large plastic bucket, items moved. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and salmon for Poke bowls are not identified as always served raw, operator marked all menus during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding tapioca pearls in time control, but does not have any written procedures.
03F-10-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine over drinks in bottom of reach in cooler on make line. Unwashed celery, lemons, and limes stored over soup in walk in cooler.
08B-17-4
30
Nov 14, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw pork dumplings on a sheet tray over ready to eat frozen bag of krab rangoons. Operator relocated the pork dumplings. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store soap and water bucket at bar counter. Operator relocated the soapy water container from the hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler soup/cooked mushrooms and cooked meats with no product date marking. Operator placed date marking on containers of soup and mushrooms. **Corrective Action Taken**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler over containers of soup to be served to customers. Operator relocated the employee personal food. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution is mixed soap and bleach water at 0ppm. Operator replaced with bleach water at 200ppm. **Corrected On-Site**
21-03-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf over stove top. Operator had employee replace the tin foil. **Corrected On-Site**
14-20-4
Basic - Reuse of single-service or single-use articles. Establishment reusing the boba containers for food storage of pulled pork. Operator removed the pulled pork from the container. **Corrected On-Site**
25-32-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in the flip top reach in cooler closest to the bar counter not washed prior to use as evident by stickers still attached. Operator removed the avocados. **Corrective Action Taken** **Repeat Violation**
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line closest to the prep area has mold like substance spots on the door gasket. Walk in cooler door gasket has mold like substance build up. **Repeat Violation**
23-03-4
50
Aug 16, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Potentially Hazardous Food Held at Proper Temperature
FL-16
39
Feb 14, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon stored over container of cucumbers. In the standup reach in freezer raw pork dumplings on sheet tray and bags stored over commercially packaged noodles. In the walk in cooler raw tuna stored over containers of kimchi. In the standup reach in freezer in the prep area, raw chicken of raw fish. Operator relocated all raw items to the correct storage location. **Corrected On-Site**
08A-05-6
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has mold like substance staining. **Repeat Violation**
22-02-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining the bar reach in cooler under the boba containers. Operator removed the cardboard. **Corrected On-Site**
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of the standup reach in freezer on the main cook line, large metal bowl not inverted or covered for protection.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf over flip top reach in cooler. Operator relocated the cell phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
24-08-4
58
Oct 3, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
50
Frequently Asked Questions
When was I Noodle last inspected?
The most recent health inspection at I Noodle on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at I Noodle?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at I Noodle.
How does I Noodle compare to other restaurants in Ponte Vedra Beach?
I Noodle most recently scored 30 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has I Noodle's inspection record improved over time?
Yes. Recent inspections at I Noodle have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at I Noodle 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 I Noodle inspected?
Based on the inspection history on file, I Noodle is inspected around two times per year on average.
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