Noodle World
Last inspected: Nov 24, 2025
100
Score
Across the available record, Noodle World has 10 inspections on file, the first dated 2022. The most recent visit was on Nov 24, 2025. 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 six violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Among Stuart restaurants, the typical score is 81; Noodle World is comfortably above that bar. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Complaint Full
No violations found.
100
Nov 20, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
61
Jul 1, 2025
Food-Licensing Inspection
No violations found.
100
Jun 23, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 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) Operator unable to prime. **Warning**
22-41-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
74
Apr 15, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hydrated noodles in container inside prep sink at 75F-cold holding, per operator, items placed at 11am and left out of temperature for approximately 2.75 hours. Operator placed on ice bath to quick chill (Observed bean spouts sitting on prep counter at 57F- cold holding). Per operator, items not prepared or portioned today, items taken out of reach in cooler and placed on counter since 11 for approximately 3 hours. Operator placed inside reach in cooler on ice to quick chill. 39F at 2:30 **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. Observed raw tuna stored over lemons, packaged cream cheese at stainless reach in cooler at cook line. Operator removed
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked chicken (75F- cooling at 1:50 since 11:00) per operator, items cooked at 11:00 this morning and placed in reach in cooler, at current rate of cooling, items did not reach 70F within 2 hours of cooling. Operator placed in back of reach in cooler to quick chill. **Corrective Action Taken**
03D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pan and spatula stored inside hand wash sink.
31A-11-4
Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard board used to line dry storage shelves at back kitchen .
14-45-4
Basic - Employee beverage container in ice machine/ice bin.
12B-14-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use food prep utensils at cook line in standing water at 89F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef left on prep counter to thaw not under refrigeration under 41F or in running water 70F or under.
06-01-5
Basic - Uncovered food stored near sink exposed to splash. Observed und covered of sugar located directly next to hand wash sink on prep cart exposed to splash.
08B-54-4
45
Aug 29, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Noodles hydrating in water on counter at 55F for approximately 2 hours. Per operator, food out of temperature for 2 hours. Operator put on ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed broccoli in stainless reach in cooler on cook line. Operator stored properly. **Corrected On-Site** **Admin Complaint**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can and prep cart blocking hand wash sink at frontline. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice on time as a public health control. Document sent to operator. **Repeat Violation**
03F-10-5
Basic - In-use utensil stored in standing water degrees Fahrenheit. Observed in use utensils in standing water at 85F. Operator discarded. **Corrected On-Site**
10-07-4
Basic - Wall soiled with accumulated grease in main kitchen area.
36-27-5
55
Apr 23, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked noodles chest freezer by back door. Both products not in commercial packaging. Raw beef over ready to eat broccoli and bok choy stainless reach in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Squid stored in thank you to go bags chest freezer by restrooms. Operator stored properly. **Corrected On-Site**
14-15-4
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. Observed Sushi rice no time mark. Per operator, out of temperature for approximately 30 minutes. Operator placed time mark for remaining 3.5 hours.
03F-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Health reporting form sent to operator.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance interior of ice machine.
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by back door, cook line area. **Repeat Violation**
36-27-5
52
Nov 1, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 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. Tested several times even after operator changed sanitizer reading 00ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Prep reach in cooler in kitchen, raw shrimp over cut vegetables **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 62F in prep reach in cooler in kitchen 3hours per operator Eggs out on prep table 3hrs per operator . Advised operator to put on ice and move to a different cooler. **Corrective Action Taken**
03A-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. Provided operator with forms
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items As well as diced tuna for the salad. **Warning**
02B-01-5
Basic - Food stored in a prohibited area. In the gender neutral restroom there are two metal cabinets that no one has a key for. Per operator the cabinets contain beer and wine.
08B-37-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind all cooking equipment and warewashing area
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Sides of fryers
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On sushi prep table
14-09-4
Basic - Floor soiled/has accumulation of debris. Under all equipment in warewashing and kitchen area
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door
10-20-4
39
Feb 23, 2023
Routine - Food
No violations found.
100
Sep 27, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
78
Frequently Asked Questions
When was Noodle World last inspected?
The most recent health inspection at Noodle World on file is from Nov 24, 2025. The public record contains 10 inspections in total.
What is the most common violation at Noodle World?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Noodle World.
How does Noodle World compare to other restaurants in Stuart?
Noodle World most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Noodle World's inspection record improved over time?
Yes. Recent inspections at Noodle World have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Noodle World 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 World inspected?
Based on the inspection history on file, Noodle World is inspected around three times per year on average.
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