Senzu Noodle Bar
Last inspected: Apr 13, 2026
50
Score
Senzu Noodle Bar has been inspected eight times since 2022. Inspectors last stopped by on Apr 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 12 violations per visit.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited six times.
That's lower than the typical Melbourne restaurant, which scores around 84. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
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 repackaged over French fries in reach in freezer. Educated operator, will move once rush is over. **Corrective Action Taken**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple cleaner not labeled under sink front line. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugars salt mixture. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored over make table not inverted or protected.
24-05-4
Basic - Current Hotel and Restaurant license not displayed. License not posted. **Repeat Violation**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Pot of spices and pot of soup on floor in walk in cooler. **Corrected On-Site**
08B-47-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with dripping grease. Make table gaskets soiled with mold like substance. Two door reach in freezer gaskets soiled with mold like substance. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Container with old use first label on clean rack moved to wash area. **Corrected On-Site**
16-46-4
Basic - Single-service articles improperly stored. Single service cups stored on floor under front register.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar mixture not labeled under sink. **Corrected On-Site** **Repeat Violation**
02D-01-5
50
Dec 3, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 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 and the time removed from temperature control cannot be determined. Operator forgot. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed cabbage walk in cooler
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrubbing pads in sink Cutting board over other sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Hood filters **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
37
Apr 7, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored on top of raw beef in walk in cooler **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 beef over bamboo in white freezer
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting board has black mark and no longer cleanable. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.hand wash sink next to ice machine has white cutting board across top of it using for prep. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan with scrubbies and sponge stored in hws on cook line **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Soup container used in flour to scoop **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. License is current, expired license posted.
50-09-4
Basic - Hood filters have grease build up
36-50-4
Basic - Working containers of food removed from original container not identified by common name. Canister with seasoning on cart not labeled
02D-01-5
39
Oct 29, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over unwashed lettuce in walk in cooler
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has burn marks and no longer cleanable. Being used to prep. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board sitting on sink used to prep shrimp and dumplings
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in, and hard boiled eggs.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid not labeled **Corrected On-Site**
41-17-4
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. Large pot on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils next to rice cooker in back prep area are in standing water 75F
10-07-4
Basic - Cove molding at floor/wall juncture broken/missing. Broken around front counter area near drink machine
36-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop seasoning, salt and pepper mixture
14-01-5
43
Mar 6, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed cabbage and lemons. Walk in cooler
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
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
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Pots in sink front line
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and dumplings on counter. Still frozen
06-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food stored on floor. Several items walk in cooler
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop granulated garlic Cup used to scoop rice
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
37
Sep 18, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in reach in freezer Raw shelled eggs over produce in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (117F - Hot Holding), suggested rapid reheat on item, retemped at chicken 171F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained in back of kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink at front area **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle in sugar **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back of kitchen vents accumulated dust
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scooper in standing water temped at 74F **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Using siracha bottle for soy sauce **Corrected On-Site**
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled white substance at front counter **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Jan 20, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
37
Aug 5, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Pesticide-emitting strip present in food prep area. On shelf above prep table next to bowls, etc. **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored over or with unwashed produce. Shells eggs stored over radishes and noodles in walk in cooler **Corrected On-Site**
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Dish area **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining area
41-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Various pans used for cooking stored in mop closet.
24-07-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Drain cover(s) missing. Mop sink **Corrected On-Site**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to sauces **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Pliers acting as hot water handle on prep sink.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Jug of oil, containers of raw meat in walk in cooler. **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in 81f water.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
37
Frequently Asked Questions
When was Senzu Noodle Bar last inspected?
The most recent health inspection at Senzu Noodle Bar on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Senzu Noodle Bar?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited six times, more than any other issue at Senzu Noodle Bar.
How does Senzu Noodle Bar compare to other restaurants in Melbourne?
Senzu Noodle Bar most recently scored 50 out of 100, which is lower than the Melbourne average of 84.
Has Senzu Noodle Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Senzu Noodle Bar have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Senzu Noodle Bar 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 Senzu Noodle Bar inspected?
Based on the inspection history on file, Senzu Noodle Bar is inspected around two times per year on average.
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