Noodle House Restaurant
Last inspected: Sep 29, 2025
90
Score
Noodle House Restaurant appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Sep 29, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly nine violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Noodle House Restaurant's latest score of 90 sits above the Lauderdale Lakes average of 75. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw steak served in soup not identified as raw on menu. **Warning** - From follow-up inspection 2025-03-21: Still observed. **Time Extended** - From follow-up inspection 2025-09-29: Observed at callback same. Raw steak not identified on menu. Operator labeled steak on menus with ink **Time Extended** **Corrected On-Site**
02B-01-5
90
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer, raw chicken stored over raw beef. Employee moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container. On cook line flip top cooler, paper towels used to line container with fresh herbs. Employee removed paper towels. **Corrected On-Site**
14-86-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter, milk opened more than 24 hours not date marked.
02C-03-5
Basic - Equipment in poor repair. Flip top cooler on cook line, gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On cook line, in use tongs stored on oven door handles. Operator removed tongs, **Corrected On-Site**
10-20-4
61
Mar 21, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler #2, raw steak over ready to eat soup. **Warning** - From follow-up inspection 2025-03-21: Still observed. **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw steak served in soup not identified as raw on menu. **Warning** - From follow-up inspection 2025-03-21: Still observed. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler# 1 pork cooked 3/18/25 not date marked. **Warning** - From follow-up inspection 2025-03-21: Still observed.
02C-02-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat pork stored with unwashed vegetables in reach in cooler. **Warning** - From follow-up inspection 2025-03-21: Still observed.
08B-17-4
67
Mar 20, 2025
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw steak (47-50F - Cold Holding); cooked pork (41F - Cold Holding); #2 chicken soup (41-46F - Cold Holding) Observed next to cook line garlic and oil (73F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler #2, raw steak over ready to eat soup. **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed on preparation table across from cook line Rice noodle stored in non food grade bag. PIC removed noodle from bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moped floor and proceeded to handle food without washing hands. Manager informed to advise employee to wash hands. Employee washed hands. **Warning**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw steak (47-50F - Cold Holding); cooked pork (41F - Cold Holding); #2 chicken soup (41-46F - Cold Holding) Observed next to cook line garlic and oil (73F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw steak served in soup not identified as raw on menu. **Warning**
02B-01-5
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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler# 1 pork cooked 3/18/25 not date marked. **Warning**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat pork stored with unwashed vegetables in reach in cooler. **Warning**
08B-17-4
30
Jul 8, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Feb 12, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed peeled carrots in contact with drawstring garbage bag. Operator placed carrots in hotel pan. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed vegetable spring rolls sitting on top of raw pork not all commercially packaged in continental reach in freezer. Employee removed. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over a bag of carrots in reach in cooler. Operator inverted. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and pork over noodles in reach-in cooler. Observed placed noodles on top shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (70F - Cold Holding) sitting in a container of water at room temperature. Per operator held less than one hour. Operator added ice to bean spouts. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container at hand washing sink being filled with water to be used at stove. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023
50-09-4
Basic - Food stored on floor. Plastic frying oil containers in storage room Observed plastic containers of soy sauce stored on floor next to continental freezer. **Repeat Violation**
08B-38-4
Basic - Food stored in a location that is exposed to splash/dust. Observed at front counter glasses filled with water and lime exposed to dust from ceiling tiles. **Repeat Violation**
08B-36-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food prep with no hair restraint.
13-03-4
32
Oct 6, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans spout (57F - Cold Holding) in plastic container of water on sitting on counter at room temperature. Per operator held less than one hour. Operator added ice to water. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork chops In make table Observed raw chicken over beef in make table operator moved chicken to lower shelf. Observed in single door reach in cooler raw chicken over raw beef operator move raw chicken to bottom shelf **Corrected On-Site**
08A-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee plastic water bottle in reach in freezer. Operator discarded. **Corrected On-Site**
12B-13-4
Basic - Food stored in a location that is exposed to splash/dust. Observed glasses filled with water and lime exposed to dust from ceiling above.
08B-36-4
Basic - Food stored on floor. Observed containers of plastic frying oil on the storage room floor. Operator elevated **Corrected On-Site**
08B-38-4
64
Jun 26, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
78
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
64
Frequently Asked Questions
When was Noodle House Restaurant last inspected?
The most recent health inspection at Noodle House Restaurant on file is from Sep 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Noodle House Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Noodle House Restaurant.
How does Noodle House Restaurant compare to other restaurants in Lauderdale Lakes?
Noodle House Restaurant most recently scored 90 out of 100, which is higher than the Lauderdale Lakes average of 75.
Has Noodle House Restaurant's inspection record improved over time?
Yes. Recent inspections at Noodle House Restaurant have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Noodle House Restaurant 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 Noodle House Restaurant inspected?
Based on the inspection history on file, Noodle House Restaurant is inspected around three times per year on average.
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