Noble Thai & Sushi Bistro
Last inspected: Mar 9, 2026
58
Score
The health department has logged 10 inspections at Noble Thai & Sushi Bistro, the earliest from 2022. The latest inspection on file is from Mar 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Restaurants in Jupiter average 79, so Noble Thai & Sushi Bistro trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
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
58
Sep 10, 2025
Routine - Food
No violations found.
100
Jul 9, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
61
Jan 9, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Clear glass reach in at sushi station: krab sticks (48F - Cooling) at 12:00; cooling since 11:00 - 48F at 12:31 ; Observed in insulated cooler not under commercial refrigeration: breaded shrimp (46F - Cooling) at 12:10; cooling since 11:00 - 46F at 12:32 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to move products to another operable commercial cooler. **Repeat Violation**
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
21-07-4
86
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 3, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
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. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with chlorine sanitizer for sanitizing.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top: cooked baby corn (58F - Cold Holding) Tall stainless reach in: curry sauce(coconut milk) (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink on back dock with hose connection.
29-42-4
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 stamp for rehydrated rice noodles observed in bucket in kitchen. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over peanut sauce at reach in freezer on cook line, both products not in commercial packaging. Operator stored properly. **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. Panang curry sauce (coconut milk) made 8/31 with no date marking. Operator date marked product. **Corrected On-Site**
02C-02-5
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. Bodily fluids Procedure sent to operator.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall stainless reach in: tofu (49F - Cooling) at 12:50 ; cooling since 11:30 - 51F at 1:14 ; chopped tomatoes (51F - Cooling) at 12:50 ; cooling since 11:30 - 51F at 1:14 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down products.
03D-15-4
35
Mar 5, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm next to steam table. Operator set up fresh solution at 100ppm. **Corrected On-Site**
41-27-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef picked a label off, of the floor and then went to wash his hands without removing his gloves. Reviewed proper hand washing and changing gloves. Sushi chef washed his hands without gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar : crab sticks 70°F, eel 73°F. Crab sticks left out at room temperature on prep table, sushi chef stated for less than one hour. Sushi chef added ice to crab sticks for quick cooling. Eel 73°F sushi chef stated cooked one hour ago and left in counter top oven at sushi bar to be served warm. Recommended time marking eel or properly cooling eel. Sushi chef placed eel in refrigerator. **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 was 1/2 hour ago , sushi rice at sushi bar cooked 1/2 hour ago. Operator time marked. **Corrected On-Site**
03F-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi station.
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 72°F, next to ice machine. Recommended a small crockpot to keep water above 135°F. Operator discarded water. **Corrected On-Site**
10-07-4
50
Aug 7, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at sushi station Operator stored properly **Corrected On-Site**
40-06-5
86
Jan 24, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Jul 19, 2022
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
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 marked for noodles at cook line, sushi rice, and roe at sushi station. As per operator food on time since 11:00 am. Food time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (67F - Cold Holding); raw shell eggs (66F - Cold Holding); cooked chicken (50F - Cold Holding); outside at cook line; as per operator food on TPHC; foods not listed on the form and no time marked; operator added food on the form and time marked 11:00-3:00 pm) to be discarded after 4 hours; food not prepared or portioned today; foods out of temperature for less than four hours **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above broccoli in reach in cooler at the wok station; Raw chicken stored above cabbage in 2 door standing fridge at cook line; Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink n the kitchen not accessible for employee use at all times. Handwash sink used as prep station, covered with cutting board; Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Water filter attached at the handwash sink at cook line; Operator removed; **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 sushi rolls and sashimi served - not identified as raw on the menu; Educated operator
02B-01-5
Intermediate - No soap provided at handwash sink in the kitchen Operator provided **Corrected On-Site**
31B-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)
21-07-4
Basic - Food stored on floor- buckets of noodles at cook line; Operator stored properly **Corrected On-Site**
08B-38-4
39
Frequently Asked Questions
When was Noble Thai & Sushi Bistro last inspected?
The most recent health inspection at Noble Thai & Sushi Bistro on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Noble Thai & Sushi Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Noble Thai & Sushi Bistro.
How does Noble Thai & Sushi Bistro compare to other restaurants in Jupiter?
Noble Thai & Sushi Bistro most recently scored 58 out of 100, which is lower than the Jupiter average of 79.
Has Noble Thai & Sushi Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Noble Thai & Sushi Bistro have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Noble Thai & Sushi Bistro 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 Noble Thai & Sushi Bistro inspected?
Based on the inspection history on file, Noble Thai & Sushi Bistro is inspected around three times per year on average.
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