The Noodle House
Last inspected: Nov 3, 2025
55
Score
Across the available record, The Noodle House has nine inspections on file, the first dated 2022. The most recent report on file is from Nov 3, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The most common issue across all inspections has been “in-use knife/knives stored in cracks between pieces”, showing up five times.
The city-wide average sits at 77, which The Noodle House's 55 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken in bags stored with lime leaves in plastic bag in reach in freezer. -Bagged chicken stored above vegetable dumplings. Not all times are commercially packaged **Corrected On-Site**
08A-02-6
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. Half and half opened Saturday
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has form in folder at different location and will bring in **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. In cooked rice **Corrected On-Site**
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher sanitizer reading 0ppm. Chemical sanitizer is low and appears diluted. Machine is out of detergent. Operator States he will be getting new chemicals in later today. Machine is not in use at time of inspection- Advised to set up 3 bay sink.
16-55-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tofu in cook line make table, manager removed **Corrected On-Site**
08B-49-4
Basic - Food stored in a location that is exposed to splash. Assorted sauces stored next to hand sink in kitchen. Advised manager to move items **Corrective Action Taken**
08B-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers on cooks line. Operator removed **Corrected On-Site**
10-17-4
55
Sep 4, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-04: Printed form for operator **Time Extended**
11-26-1
90
Sep 3, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dropping observed on floor in walk in cooler that is non operational and being used as dry storage. 11 droppings on top of hot water heater. 3 droppings on floor next to hot water heater. Hot water heater and non operational walk in cooler are located in back of kitchen next to back door. **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in sushi display case overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 67f. Rice noodles 60f cut cabbage 64F Cooked sweet potato 64F - All Cold Holding for 2 hours above the chill line in make table cooler. Advised to move items to freezer to rapid chill. Sushi case- Escolar 48° Krab 49 ° tuna 49° cream cheese 49° cold holding overnight **Warning** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso broth 133f hot holding. For 2 hours. Advised to reheat to 165f **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned **Corrected On-Site**
22-02-4
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 - 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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In bulk bin. Operator removed **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi display case ambient 48
14-74-7
Basic - Food stored on floor. Bulk bin on floor in kitchen
08B-38-4
Basic - Stored food not covered. Dumplings in reach in freezer. Operator covered with lid **Corrected On-Site**
08B-12-5
33
Mar 6, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Sep 11, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 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. Reading 0ppm. Primed and rechecked. Still reading 0ppm. **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar ; salmon (46F - Cold Holding); tuna (59F - Cold Holding); krab (59F - Cold Holding); shrimp (45F - Cold Holding); cream cheese (47F - Cold Holding) In service for 2 hours. Operator moved to freezer. Cook line cooler- (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw pork (51F - Cold Holding); cooked chicken (51F - Cold Holding); **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 new hire
53B-13-5
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Equipment in poor repair. Gaskets torn on cooler next to ice machine
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi display case and cook line cooler.
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Small cooler in storage area
29-49-6
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler ambient 51f.
14-74-7
45
Feb 5, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw beef. Advised operator to separate
08A-20-5
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. Rechecked and now reading 0ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In rice **Repeat Violation**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler. Operator removed and sanitized **Corrected On-Site**
10-17-4
Basic - Plumbing system in disrepair. Hand wash sink leaking
29-08-4
47
Sep 25, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sprouts. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty. 2. Interior of ice machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Rear sink blocked by portion cups **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in corn starch **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Food stored on floor. Jug of fry oil
08B-38-4
Basic - In-use spatula stored between electrical conduit **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Spices not labeled
02D-01-5
50
Feb 22, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked curry. Operator moved to other cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Helped operator fill out form **Corrected On-Site**
03F-10-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Drain on rear handwash sink is leaking
29-08-4
Basic - Single-service articles improperly stored. Box of containers on floor under front counter
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found at 25 ppm, now reading 100ppm **Corrected On-Site**
21-07-4
50
Aug 9, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 42°-65°. Chicken above chill line is out of temperature. Operator stated h3 just cooked 1 hour ago. Advised to rapid chill **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Takeout menus have no consumer advisory. Operator is reprinting menu with changes and will be adding a consumer advisory. Raw items are already marked on menu.
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Jugs of fry oil
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
33-23-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Light shield missing. By back door
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dripping grease
23-03-4
Basic - Unprotected ice machine in a customer/nonsecure area. Machine located outside rear of building has broken lock **Repeat Violation**
08B-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen are soiled and dusty.
36-27-5
39
Frequently Asked Questions
When was The Noodle House last inspected?
The most recent health inspection at The Noodle House on file is from Nov 3, 2025. The public record contains nine inspections in total.
What is the most common violation at The Noodle House?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited five times, more than any other issue at The Noodle House.
How does The Noodle House compare to other restaurants in Vero Beach?
The Noodle House most recently scored 55 out of 100, which is lower than the Vero Beach average of 77.
Has The Noodle House's inspection record improved over time?
Results have been roughly steady. Inspections at The Noodle House have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Noodle House 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 The Noodle House inspected?
Based on the inspection history on file, The Noodle House is inspected around three times per year on average.
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