Noobai Restaurant Bar
Last inspected: Jan 27, 2026
52
Score
Inspectors have visited Noobai Restaurant Bar five times, with records going back to 2023. Noobai Restaurant Bar was last inspected on Jan 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Each of the recent inspections has turned up roughly the same number of issues.
The most common issue across all inspections has been food & non-food contact surfaces cleanable, showing up five times.
Restaurants in Pawtucket average 87, so Noobai Restaurant Bar trails the local norm. The pattern in the record is worth a careful look.
5
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine
3 critical violations. 4 minor violations. 1 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods beef, salmon, octopus were observed stored above ready-to-eat foods such as produce and cooked foods in the reach-in refrigerators. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: 3 bay sink at bar was observed leaking from discharge pipe.
5-205.15
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Equipment not in good repair or proper adjustment
Inspector notes: Sensor activated handsink in restroom was not functional during time of inspection. Equipment to be in good repair. Establishment has 2 other restrooms with functional handsinks.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Handsink knob for hot water at kitchen handsink was stripped. Equipment to be properly adjusted.
4-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of the bottom shelf of prep table in the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Physical facilities not cleaned at required frequency
Inspector notes: The hood vents and ansul pipes were observed with an accumulation of debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
52
Dec 19, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Establishment is to install an airgap.
5-402.11
Equipment not in good repair or proper adjustment
Inspector notes: The hood system located in the cooking area was not in good repair. Equipment must be maintained in good repair.
4-501.11
82
Dec 10, 2024
Routine
2 critical violations. 5 major violations. 5 minor violations. 4 corrected on site.
View 12 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice and soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Per PIC, rice and soup were cooked yesterday and were observed held at 45 DF. Rice and soup were voluntarily disposed of at the time of inspection.
3-501.14
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Establishment is to install an airgap.
5-402.11
Food thawed using improper method
(corrected on site)
Inspector notes: Meat was observed thawing in stagnant water. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Meat was placed under submerged running water to thaw at the time of inspection.
3-501.13
Insufficient number of handwashing sinks
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Dishes and utensils were removed at the time of inspection.
5-203.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Shellstock tags are not maintained for 90 days. Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied. Establishment is to keep shellstock tags and be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was sanitized at the time of inspection.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Sewage & waste water properly disposed
Inspector notes: The hood system was observed with an accumulation of debris. Establishment is to clean hood system.
4-204.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Establishment is to resurface or replace cutting boards.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The hood system located in the cooking area was not in good repair. Equipment must be maintained in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The prep table located in the kitchen area was not in good repair. Equipment must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
35
Jun 6, 2023
Reinspection for Opening
No violations found.
100
May 31, 2023
Opening
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Backflow prevention air gap not adequate
Inspector notes: The food prep sink is lacking an air gap. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Hot & cold water available; adequate pressure
Inspector notes: The hot water tank was not connected at time of inspection- the establishment was lacking hot water.
5-104.11
Physical facilities not in good repair
Inspector notes: The floor behind the bar area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of the bar and components of bar including hand sink. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Establishment is to fix the construction with smooth durable and non absorbent materials.
4-101.17
70
Frequently Asked Questions
When was Noobai Restaurant Bar last inspected?
The most recent health inspection at Noobai Restaurant Bar on file is from Jan 27, 2026. The public record contains five inspections in total.
What is the most common violation at Noobai Restaurant Bar?
Across the inspection record, food & non-food contact surfaces cleanable has been cited five times, more than any other issue at Noobai Restaurant Bar.
How does Noobai Restaurant Bar compare to other restaurants in Pawtucket?
Noobai Restaurant Bar most recently scored 52 out of 100, which is lower than the Pawtucket average of 87.
Has Noobai Restaurant Bar's inspection record improved over time?
Results have been roughly steady. Recent inspections at Noobai Restaurant Bar have produced about the same number of violations as earlier ones, holding around seven per visit.
What does a high risk rating mean?
A high risk rating at Noobai Restaurant 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 Noobai Restaurant Bar inspected?
Based on the inspection history on file, Noobai Restaurant Bar is inspected around two times per year on average.
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