Kapow! Noodle Bar
Last inspected: Dec 2, 2025
90
Score
Public records show 13 inspections at Kapow! Noodle Bar stretching back to 2022. On Dec 2, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly seven violations earlier in the record.
“Accumulation of black/green mold-like substance” comes up most often, recorded four times in the inspection record.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Food stored on floor. In the walk in freezer, a box of frozen chips was stored on the floor. The chips were moved to the shelving. **Corrected On-Site**
08B-38-4
90
Nov 13, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on main menu and sushi menu multiple rolls. **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
22-20-5
86
Sep 10, 2025
Routine - Food
6 critical violations. 4 major violations. 4 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored next to clean water pitcher on cook line Operator removed **Corrected On-Site** **Warning**
41-10-4
High Priority - Live, small flying insects found Approximately 6 flying on top of paper towel dispenser on server station **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw fish over cooked hard boil eggs. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken stock 9/3 Cooked potatoes 8/30 Chicken brine 8/29 Lime ponzu 8/25 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Ice bath , Rehydrated rice noodles 56F cold holding, cut cabbage 56F cold holding Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved items to time control and timed marked items Cook line Flip top cooler #1. Hard boil eggs 50F cold holding, Cooked noodles 48F cold holding, cooked chicken 48F cold holding, cooked shrimp 48F cold holding, cooked duck 48F cold holding Flip top cooler #2 sliced tomatoes 46F cold holding, chopped lettuce 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chicken 46F cold holding Sushi bar cooler , raw fish 48F cold holding. Krab salad 48F cold holding, Per operator products not prepared or portioned today. Per operator products stored for approximately 2 hours. Products were moved to walk in freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee cleaned cook line cutting board with soiled towel then proceeded to prepared food without washing hands. Employee washing hands **Corrected On-Site** **Warning**
12A-18-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster **Warning**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar Use as a dump sink Operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on main menu and sushi menu multiple rolls. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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. Walk in cooler Hamachi. Operator removed **Corrected On-Site** **Warning**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees.at the bar Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary **Corrected On-Site** **Warning**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
22
Jan 7, 2025
Routine - Food
No violations found.
100
Jan 6, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sticky rice (50F - Cold Holding); chicken wings (47F - Cold Holding); shrimp (46F - Cold Holding); shrimp tempura (46F - Cold Holding) reach in cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed in walk in cooler. raw beef patties (46F - Cold Holding) bottom reach in cooler drawer on cook line. Not prepped or portioned today. In unit less than four hours. Placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat crab and snow crab in each in cooler at sushi station. Removed **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle hand sink on cook line **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Middle hand sink on cook line **Warning**
31B-03-4
Basic - Equipment in poor repair. Second Reach in cooler drawer on cook line not sealing properly **Warning**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Middle hand sink on cook line **Warning**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink end of cook line **Warning**
29-11-4
52
Aug 12, 2024
Routine - Food
6 critical violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (45F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plating shredded ready to eat carrots for immediate service with barehands Educated on site. Gloves used.
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (45F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (46F - Cold Holding); bottom reach in cooler. End of cook line. Not prepped or portioned. Out less than four hours. Placed in walk in cooler **Corrective Action Taken**
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice in kitchen. Time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (122-135F - Hot Holding); steam table end of cook line. In unit less than four hours. Reheated to 165F **Corrective Action Taken**
03B-01-6
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. Tuna at sushi station **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Drying rack
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Bottom Reach in cooler on cook line
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch
02D-01-5
30
Mar 12, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area and outside walk in cooler **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. In use Lemons and avocados contain stickers **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
02D-01-5
78
Jan 11, 2024
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. Can of ketchup in dry storage rack **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over onions, Raw salmon over cooked crab, Raw salmon over wasabi Reach in sushi station. Raw tuna over French fries in reach in cooler at cook line **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler Removed **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. **Warning**
01B-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. Cooked rice **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked mushrooms (112F - Hot Holding) warmer at end of cook line. Mushrooms reheating for two hours. Reheated to 165F. **Warning**
03E-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/ **Warning**
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser at dish wash area **Warning**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area and outside walk in cooler **Warning**
36-34-5
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. **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone observed on cook line over food prep counters **Warning**
40-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use Lemons and avocados contain stickers **Warning**
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line and prep area **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area **Warning**
02D-01-5
16
Jul 29, 2023
Routine - Food
No violations found.
100
Jul 28, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked beef (41-47F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale **Warning**
03D-02-5
High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches found on the wall with electrical panels in the dish area. 5 of the 7 roaches were able to be exterminated. Area was cleaned and sanitized. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked beef (41-47F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale **Warning**
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. In the prep area of the kitchen, there was a quart size to go container used to dispense Panko bread crumbs from a rolling container. The container was removed. **Corrected On-Site** **Warning**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. On the cookline at the wok ramen station. **Warning**
31B-04-4
58
Feb 3, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap or paper towels provided at handwash sink. At cook line hand sink. Items provided
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. At speed rack in prep area, hamburgers thawing at room temperature. Item moved to sink with running water. **Corrected On-Site**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Sep 13, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kapow! Noodle Bar last inspected?
The most recent health inspection at Kapow! Noodle Bar on file is from Dec 2, 2025. The public record contains 13 inspections in total.
What is the most common violation at Kapow! Noodle Bar?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Kapow! Noodle Bar.
How does Kapow! Noodle Bar compare to other restaurants in Boca Raton?
Kapow! Noodle Bar most recently scored 90 out of 100, which is higher than the Boca Raton average of 74.
Has Kapow! Noodle Bar's inspection record improved over time?
Yes. Recent inspections at Kapow! Noodle Bar have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Kapow! Noodle Bar 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 Kapow! Noodle Bar inspected?
Based on the inspection history on file, Kapow! Noodle Bar is inspected around four times per year on average.
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