NOODLEWORLD V LLC

High Priority - Container of medicine improperly stored. At the kitchen entrance, medicine (Tylenol) and supplements stored above single service, employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the cook line, chicken cooked 05/14/26 at 47-48F, observed food stored in plastics cover container with condensation.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, chicken cooked 05/14/26 at 47-48F, observed food stored in plastics cover container with condensation.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee working with raw beef (no gloves) started wearing gloves and handling clean containers, inspector instructed to wash her hands. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact with food (raw beef, Chicken, noodles). Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line raw shell eggs stored above cut vegetables, employe moved. . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, broth at 68F, per employee broth moved from refrigerator at 10:00am, employee moved to stove to reheated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. All handwash sink blocked by items being stored inside sink, employee moved. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. In use paint brush with metal part inside sauce, employee discarded. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in cooler at the cook line, no date on any food containers, also at the drink station, milk no date, per employee most of the food were prepared 05/13-14/26.

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. For two employees

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee certification for two employees by 360 training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink, no lid on prep table, employee moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above dish machine.

Basic - Food stored on floor. Case of avocados stored on floor, employee moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 83F water, employee removed spoon and place it in dish machine. Corrective Action Taken Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line, interior of oven heavily soiled with accumulation of black substance. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the drink station. Also no soap on sink at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled with mold like substance

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and shelves soiled with food residue and mold like substance

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

High Priority - Container of medicine improperly stored. Tylenol and prescription medicine bottle stored over prep table in kitchen. Operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used in direct contact with food in walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand wash sink in cook line area. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink in prep area. Operator stocked with soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meat and soup

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 74F water

Basic - Interior of oven has accumulation of black substance/grease/food debris. In cook line area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In front counter reach in cooler with boba Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Peanut sauce containing milk, at 83F hot holding. Manager discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peanut sauce containing milk, at 83F hot holding. Manager discarded.

High Priority - Toxic substance/chemical improperly stored. Chemical of glass cleaner on prep table in kitchen. Moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water in handwash sink behind counter and filtration system, still on spicket. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in food storage areas.

Basic - Current Hotel and Restaurant license not displayed. 2023 license displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee drinks on prep table in kitchen, no lids. Next to customer food with no lid. Manager moved. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several containers of employee food, in walk in cooler not labeled. Discussed segregating employee food.

Basic - Employee preparing food in dish sink area, next to dishwasher. Food prepped in dirty dish area. Employee washing greens in sink where dirty dishes were also located. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Cart of uncovered food stationed directly next to handwash sink where it can easily be splashed. Manager placed lids on food. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Ginger mix stored on floor in kitchen. Manager moved to store correctly. Pots of sauce stored on floor in freezer, as well as vegetables. Container of ginger sauce stored on floor. Repeat Violation

Basic - Reuse of single-service or single-use articles. Small metal containers of chile sauce with spoons being placed on customer tables for reuse. Manager discarded chili sauce in containers on table and put containers in dish wash area. Discussed not reserving the same chili sauce to each customer. See stop sale.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth stored on counter behind bar. Manager moved. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator began touching food without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored on top of noodle boxes.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink by prep sink. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in hand wash sink in kitchen by cook line. Owner removed. Corrected On-Site Hand wash sink in wait staff area had plastic pitcher inside and water purifier Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk to correspond with consumer advisory. Manager placed asterisks on menu. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for hand wash sink in kitchen next to prep sink. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap for hand wash sink next to prep sink. Operator found soap and placed it by sink. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in wait station area no hot water. Owner shut off due to leaking.

Basic - Bowl or other container with no handle used to dispense food. Plastic to go container being used as scoop in corn starch.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of non inverted dishes on drying rack. Spoke with manager about inverting dishes.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages ROP, still frozen thawing in walk in without being removed. Operator opened. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 2023 license displayed.

Basic - Dead roaches on premises. 1 dead roach by mop sink 1 dead by door next to mop sink 1 dead roach in storage are pa

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen, cup with no lid. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked clean dishes with water residue.

Basic - Food stored on floor. Bag of onions in walk in cooler,half of onions touching floor. Numerous food storage containers stored on floor throughout kitchen, walk in cooler freezer.

Basic - Ice scoop handle in contact with ice. In wait staff area.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. Kikkoman soy sauce containers being reused for food storage.

Basic - Stored food not covered. Numerous containers of food in walk in cooler uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner. Large portions of pork being thawed in sink with water not properly running over all portions. Operator removed to thaw correctly with smaller portions. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Employee prepping food in dishwasher area, right next to full sanitizer bin soaking dishes. Operator had employee move food. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves walk in cooler.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles on drink machine in dining room Warning - From follow-up inspection 2024-05-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in hand wash sink at front counter Warning - From follow-up inspection 2024-05-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap or paper towels provided at handwash sink next to prep sink in kitchen. No paper towels or hand wash sign at hand wash sink at front counter Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table at entrance to kitchen Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance. Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2024-05-15: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue Lowe's buckets used to store noodles Thank you bags used to wrap food in walk in cooler

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top of reach in cooler in cook line area. Operator states they were removed from refrigeration at 11am. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs stored on top of reach in cooler in cook line area. Operator states they were removed from refrigeration at 11am

Intermediate - Handwash sink used for purposes other than handwashing. Water filter on hand wash sink in front counter area. Operator states the sink is being used to make drinks. Discussed with operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in front counter area

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on reach in cooler in kitchen