Rice & Noodle
Last inspected: Apr 6, 2026
33
Score
Going back to 2022, Rice & Noodle has 14 inspections in the public record. The most recent report on file is from Apr 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly 11 violations earlier in the record.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged four times.
That's lower than the typical Palm Beach Gardens restaurant, which scores around 81. Diners may want to scan the inspection details before deciding to visit.
14
Inspections
4
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above rice noodles. In walk in cooler raw shell eggs stared above tofu, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer non food grade thank you bags used in direct contact to wontons, discussed with operator to remove product from bag.
14-31-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth to wipe down counter tops at cook line and without washing hands employee handled clean ladle to prepare food, discussed with operator, employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled containers of various foods in reach in cooler, discussed with operator, employee washed hands. **Corrected On-Site**
12A-25-4
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. Reviewed with operator and sent copy of poster to operator email.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped metal bowl of cooked white rice (60F - Cooling) at 1:45 since 10:00 to 58F at 2:00, discussed with operator who unwrapped rice to allow adequate air flow cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to dump ice, discussed with operator.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator to obtain full range probe thermometer.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer and cooler gaskets soiled with black slime like substance, discussed with operator to clean and sanitize.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line tongs stored on gem door handle, discussed with operator to remove tongs.
10-20-4
33
Dec 11, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jul 31, 2025
Routine - Food
No violations found.
100
Jul 23, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Temperature Measuring Devices Provided and Accurate
FL-46
Warewashing Facilities Maintained and Used
FL-24
58
Feb 7, 2025
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-07: White rice 48 Cooling since last night in walk-in cooler; food stored in big plastic bins with tight lid on; food never reached 41 F within 6 hours; See Stop Sale **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-07: White rice 48 Cooling since last night in walk-in cooler; food stored in big plastic bins with tight lid on; food never reached 41 F within 6 hours; See Stop Sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (46F - Cold Holding); in reach in cooler #2 at cook line ; food not prepared or portioned today; food stored in a bag and placed inside food container lined with paper towel; food out of temperature for approximately 30 minutes ; food placed in ice bath cooked cabbage and vegetables (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned toady; food thawed out inside walk-in cooler and as per operator left outside for 30 minutes; food placed in ice **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-07: Red curry sauce 45 Cold Holding in walk-in cooler ; food not prepared or portend today; food out of temperature for approximately 30 minutes ; placed in ice bath ; **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-02-07: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards - From follow-up inspection 2025-02-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** - From follow-up inspection 2025-02-07: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-02-07: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line - From follow-up inspection 2025-02-07: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers - all - From follow-up inspection 2025-02-07: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile and vents soiled throughout the kitchen - From follow-up inspection 2025-02-07: **Time Extended**
36-32-5
39
Feb 6, 2025
Complaint Full
6 critical violations. 6 major violations. 7 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (46F - Cold Holding); in reach in cooler #2 at cook line ; food not prepared or portioned today; food stored in a bag and placed inside food container lined with paper towel; food out of temperature for approximately 30 minutes ; food placed in ice bath cooked cabbage and vegetables (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned toady; food thawed out inside walk-in cooler and as per operator left outside for 30 minutes; food placed in ice **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground raw chicken and shrimp container stored on top of mechanically tenderized beef in walk-in cooler; Stored properly **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged . Raw ground chicken over herbs not commercially packaged in freezer next to walk-in cooler; stored properly **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee walk-in from outside back door; rinsed hands in three compartment sink with no soap, put gloves on and started to make spring rolls; educated; employee washed hands and changed gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices- tea holders used for loose tea leaves at servers area; recommended to replace
14-16-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red curry made two days prior in walk-in cooler Advised operator to date
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bowl used to dispense cooked rice in walk-in cooler Removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile and vents soiled throughout the kitchen
36-32-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public- inside two reach in cooler at cook line; advised to separate and label employee foods from customers'
08B-49-4
Basic - Ice buildup in reach-in freezers - all
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon stored on top of cooked white rice inside container in walk-in cooler Removed **Corrected On-Site**
10-06-5
16
Jan 23, 2025
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry sauce (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went inside walk-in cooler numerous times, came back and started preparing foods without washing hands first Educated ; employee washed hands **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce- raw chicken over unwashed vegetables in walk-in cooler; Stored properly **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw pork- all not commercially packaged in reach in freezer at cook line Stored properly **Corrected On-Site**
08A-17-6
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. curry sauce (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red curry (44F - Cold Holding)in walk-in cooler As per operator food not prepared or portioned today; food out of temperature for less than four hours; ice sticks place inside food container to quick chill; **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. tofu (52-50F - Cooling)at 11:05 to 54 F at 11:35 since 10:00; shrimp (51-50F - Cooling)at 11:07 to 52 F at 11:35 since 10:45 ; in cooler at cook line; food overstocked ; at this rate food will not reach 41 F or below within 4 hours; Operator made smaller portions and added ice **Corrective Action Taken**
03D-07-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wantons dated 1/7/25 in cooler at cook line; operator stated that food removed from freezer yesterday; advised to track dates;
02C-04-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phones on cutting boards at cook line Removed **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- a5 cook line Removed
12B-07-4
26
Aug 8, 2024
Routine - Food
No violations found.
100
Aug 1, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
Feb 19, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice noodles and sauces in cooler at cook line; operator reversed **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 rice (55F - Cold Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; food placed on 4 hour time 10:00-2:00 ;printed form **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (80F - Hot Holding); in small bowls by steam table ; food portioned to be used at later time for adding soup ; food out of temperature for approximately 1 hour; educated about TOHC ; operator placed on time 10:00-2:00 ; printed form; **Corrective Action Taken**
03B-01-6
64
Feb 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor- buckets of noodles in walk-in cooler ; advised to store 6 inches off the floor - From follow-up inspection 2024-02-01: Bucket of chicken on the floor in walk-in cooler; advise to store properly **Time Extended**
08B-38-4
95
Nov 7, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in cooler 1 at cook line; Raw shell eggs and raw squid over noodles at cooler #2 at cook line Reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef not commercially packaged stored above bags of noodles commercially packaged in reach in freezer at cook line; advised to stored properly
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauces (47F - Cold Holding) in ice bath at cook line; food nor prepared or portioned today; food left outside while setting up; food out of temperature for approximately 20 minutes;
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Equipment drain line draining into handwash sink at cook line; removed **Corrected On-Site**
31A-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauces made approximately 48 hours ago no date marking in walk-in cooler; advised to date;
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor- buckets of noodles in walk-in cooler ; advised to store 6 inches off the floor
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
41
Apr 10, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
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. white reach in cooler - portioned cooked rice (62F - Cold Holding) not portioned or prepared today held over night not removed from reach in held over 6 hours - see Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white reach in cooler - portioned cooked rice (62F - Cold Holding) not portioned or prepared today held over night not removed from reach in held over 6 hours - see Stop Sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed rice scoop from 78F water. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy reach in cooler - raw chicken and pork over cut carrots and romaine lettuce - operator moved raw to bottom shelf. **Corrected On-Site**
08A-05-6
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. Emailed copy to operator to post. **Corrective Action Taken**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At coffee station - operator removed open beverages. **Corrected On-Site**
12B-07-4
41
Jul 25, 2022
Routine - Food
4 critical violations. 1 major violation.
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. cooked rice (52F - Cooling) operator states cooling since yesterday and not removed from walk in cooler - see stop sale.
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Utilizing printed to go bags for prepared dumplings.
14-31-5
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 (52F - Cooling) operator states cooling since yesterday and not removed from walk in cooler - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (66F) sitting out at room temperature under 4 hours moved to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut chicken (52F - Cooling) 1:20pm 1 hour remaining recheck 35 mins 52F. Bags of cut chicken moved to freezer.
03D-15-4
50
Frequently Asked Questions
When was Rice & Noodle last inspected?
The most recent health inspection at Rice & Noodle on file is from Apr 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at Rice & Noodle?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Rice & Noodle.
How does Rice & Noodle compare to other restaurants in Palm Beach Gardens?
Rice & Noodle most recently scored 33 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Rice & Noodle's inspection record improved over time?
Yes. Recent inspections at Rice & Noodle have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Rice & Noodle means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rice & Noodle inspected?
Based on the inspection history on file, Rice & Noodle is inspected around four times per year on average.
Nearby Restaurants