I Noodle Ramen & Hibachi
Last inspected: Mar 19, 2026
100
Score
Across the available record, I Noodle Ramen & Hibachi has 10 inspections on file, the first dated 2022. On Mar 19, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average St. Johns restaurant scores 69. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
No violations found.
100
Mar 12, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. In use dish machine reading 10ppm after running multiple times. **Warning** - From follow-up inspection 2026-03-12: Dish machine reading 10ppm after running multiple times, 7 day callback from original inspection. **Time Extended**
22-41-4
86
Mar 6, 2026
Routine - Food
5 critical violations. 7 major violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various sauces and other ready to eat items in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (66F - Cold Holding);curry sauce (78F - Cold Holding); fried chicken (69F - Cold Holding); cut cabbage mix (74F - Cold Holding) per employees all items taken in and out of reach in coolers and walk in cooler for less then a few hours, all items moved into coolers. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles of degreaser and all purpose cleaners stored over dish machine where clean dishes come out.
41-10-4
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. In use dish machine reading 10ppm after running multiple times. **Warning**
22-41-4
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. Several food handlers touching face with gloved hands then continued to handle containers of food and clean equipment without washing hands.
12A-25-4
Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. Employee states mop water is discarded in triple sink next to dish machine after inspector asked what do they do with the mop water since the mop sink basin is filled with containers and bag of onions.
28-07-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (46F - Cooling, after 25 minutes 46F) in covered container more then a few inches deep in walk in cooler, per employee potatoes where cooked about 4 hours ago, cover removed. mango chutney (64F - Cooling, after 40 minutes 64F) in cart in middle of kitchen, per employee chutney was made several hours ago and they keep taking it in and out of cooler.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in middle of kitchen blocked with black hand cart.
31A-09-4
Intermediate - 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/ The only certified food manager for the establishment is not on site with 5 food handlers working at time of inspection.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
31B-02-4
Intermediate - 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. Per employees on site 4 food handlers on site have been working for over 3 months and do not have any food handler training.
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Various spray bottles with yellow and purple liquid in dish washing area and server area.
41-17-4
23
Sep 23, 2025
Food-Licensing Inspection
No violations found.
100
Apr 24, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Food with mold-like growth. See stop sale. Box of moldy cucumbers in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over boxes of soda in walk in cooler. Raw chicken over tonkasu sauce in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. No time markings on chart for tapioca pearls held on time in prep area, per operator pearls were heated several hours ago.
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked by stack of plates over sink. **Repeat Violation**
31A-09-4
Basic - Food stored on floor. Cooking oil in back prep area, operator corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and metal stirring straws in 76F water in prep area. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. Exterior of shelves and equipment on cook line. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door to kitchen does not close all the way by itself.
35B-03-4
Basic - Single-service articles improperly stored. Box of to go lids on floor in storage area by bathroom, operator corrected during inspection. **Corrected On-Site**
25-05-4
Basic - Floor soiled/has accumulation of debris. Under all equipment in establishment.
36-73-4
43
Dec 27, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (46F - Cooling, after 30 minutes 46F); cut lettuce (47F - Cooling, after 30 minutes 47F) in covered plastic containers reach in cooler on make table, manager moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips
16-37-1
82
Jul 20, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on either end of the main cook line used to store kitchen utensils. Operator removed the utensils from the hand wash sinks. **Corrected On-Site**
31A-11-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in the walk in cooler over unwashed lettuce. Operator relocated the employee personal food. **Corrected On-Site**
08B-49-4
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. Operator asked employee to rewash the metal containers. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container under the tea station with no product labeling. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
64
Dec 29, 2022
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the warewashing area blocked by push cart with clean utensils stored on it.
31A-09-4
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 two containers of soup from day before with no product date marking. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler used for salad and drink toppings, door gaskets has mold like substance spots. **Repeat Violation**
22-02-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom shelf at the front line closest to the point of sale system.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on the clean prep table over the reach in freezer. Employee relocated the employee beverage. **Corrected On-Site** **Repeat Violation**
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 jacket and phone stored on the dry storage shelf over packets of boba tea mixture. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet.
24-08-4
Basic - Food stored on floor. On the main cook line, container of soy sauce stored on the floor by the prep sink.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored inbetween the flip top reach in cooler and the reach in freezer. Operator relocated the knife to the proper storage location. **Corrected On-Site**
10-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wash cloth solution stored on the floor by the server pass through window at 0ppm chlorine. Operator added sanitizer to the solution and relocated to the correct storage location. **Corrected On-Site**
21-07-4
52
Aug 23, 2022
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, raw frozen chicken in an open bag stored on shelf over bags of frozen pork dumplings, operator relocated the raw frozen chicken to the proper storage shelf. **Corrected On-Site**
08A-02-6
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, multiple containers of soup stored with no product date marking. Operator states some made the day before and some two days before. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the main cook line, the door gaskets to the reach in freezer have mold like substance spots along the top of the gasket.
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, multiple wet wiping cloths stored on top of the clean prep tables opposite the fryer and wok station. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep table used for making boba tea drinks next to the hand wash sink, bulk container of sugar stored with no product label. In the back prep area on the storage shelf over the mop sink, multiple plastic containers of spices stored with no product labels.
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection, raw frozen chicken thawing in ambient air on the washboard to the not in use dishwasher. Explained to operator to either thaw under refrigeration or under cold running water.
06-01-5
Basic - Bowl or other container with no handle used to dispense food. On the bottom shelf of the prep table next to the steam table, plastic portion bowl used as scoop in the container of soy sauce.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the flip top reach in cooler opposite the hand wash sink on the main cook line, open employee beverage stored on top portion of the reach in cooler. Operator relocated the employee beverage to the proper storage location. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in a grocery bag in the reach in freezer on the main cook line over packages of food to be sold to customers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At time of inspection, employee personal phone on clean prep table on the main cook line opposite the fryers. Operator relocated the employee phone to the proper storage location. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line prep table next to the fryers, plastic scoop for rice stored in water at a ambient air temperature of 88F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave on the shelf next to the rear exterior door has accumulation of food debris inside of the microwave. Operator wiped and cleaned the interior of the microwave. **Corrected On-Site**
22-08-4
Basic - Missing drain plug at dumpster. Shared dumpster missing the drain plug. **Repeat Violation**
33-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Outside the rear exterior door, wet mops stored with the mop heads in the mop bucket. Operator hung the mops to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
41
Frequently Asked Questions
When was I Noodle Ramen & Hibachi last inspected?
The most recent health inspection at I Noodle Ramen & Hibachi on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at I Noodle Ramen & Hibachi?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at I Noodle Ramen & Hibachi.
How does I Noodle Ramen & Hibachi compare to other restaurants in St. Johns?
I Noodle Ramen & Hibachi most recently scored 100 out of 100, which is higher than the St. Johns average of 69.
Has I Noodle Ramen & Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at I Noodle Ramen & Hibachi have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at I Noodle Ramen & Hibachi 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 I Noodle Ramen & Hibachi inspected?
Based on the inspection history on file, I Noodle Ramen & Hibachi is inspected around three times per year on average.
Nearby Restaurants