Joy Noodles and Asian Cuisine
Last inspected: Jan 30, 2026
61
Score
Joy Noodles and Asian Cuisine appears in inspection records nine times, starting in 2022. Joy Noodles and Asian Cuisine was last inspected on Jan 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly six violations earlier in the record.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged two times.
By comparison, the average West Palm Beach facility scores 79, putting Joy Noodles and Asian Cuisine on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
61
Jul 15, 2025
Routine - Food
No violations found.
100
Jul 14, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
61
Apr 18, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels as food liner for fresh herbs and fish. Advised operator to remove paper towel.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over seaweed salad at low boy cooler by server pick up window. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chang Mai sauce with coconut milk (121F - Hot Holding) Observed in pot with no flame on cook range. Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat to 165+F and maintain at 135+F for hot holding.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi case: tuna (46F - Cooling) at 1:43; cooling since 10:30 - 45F at 2:16 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in freezer to quick chill.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Procedure emailed to operator.
03F-10-5
47
Jul 8, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
64
Jan 29, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above case of miso in walk-in refrigerator. Operator placed eggs on lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cookline ice bath bean sprouts (66F - Cold Holding). Operator stated less then 1.5 hours and dump water and add fresh water and ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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/ Cfm showed up during inspection.
53A-05-6
Intermediate - No soap provided at handwash sink. Observe at Cookline hand wash sink. Operator placed soap at sink. **Corrected On-Site**
31B-03-4
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. Observe with sea bass . Operator removed Rop. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observe bag of onions on floor in walk-in refrigerator. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe above hand sink at cook line wall and ceiling soiled with dust and grease. **Repeat Violation** **Admin Complaint**
23-03-4
52
Jul 13, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above fish in walk-in refrigerator. Operator placed raw chicken on lower Shelf . **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cook line shelled eggs (80F - Cold Holding). Operator stated less the 3.5 hour and returned to refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe dumping made 3 days ago not date marked Operator labled dumping with date. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Observe beef in bus pan on floor in walk-in freezer. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 77°F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at top of door in kitchen.
35B-01-4
55
Jan 24, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
74
Jul 12, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Joy Noodles and Asian Cuisine last inspected?
The most recent health inspection at Joy Noodles and Asian Cuisine on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Joy Noodles and Asian Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Joy Noodles and Asian Cuisine.
How does Joy Noodles and Asian Cuisine compare to other restaurants in West Palm Beach?
Joy Noodles and Asian Cuisine most recently scored 61 out of 100, which is lower than the West Palm Beach average of 79.
Has Joy Noodles and Asian Cuisine's inspection record improved over time?
Yes. Recent inspections at Joy Noodles and Asian Cuisine have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Joy Noodles and Asian Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Joy Noodles and Asian Cuisine inspected?
Based on the inspection history on file, Joy Noodles and Asian Cuisine is inspected around three times per year on average.
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