Noodles Panini
821 E Las Olas Blvd, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1617017
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed on the spot), 1 intermediate (1 repeat), 2 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the front cook line, cut cheese (50°F - Cold Holding); cooked mushrooms (46°F - Cold Holding); cooked onions (46°F - Cold Holding); roasted red peppers (48°F - Cold Holding); whole mozzarella (45°F - Cold Holding); cooked tuna (45°F - Cold Holding). The items were held in the cooler less than 4 hours. The items were moved to another cooler on the front cook line to chill and cold hold
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
On the front cook line, raw chicken was stored over breaded raw eggplant. The eggplant is breaded with raw cracked shell eggs. The items were reversed to be stored properly.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine or quaternary test kits for dish machine, sanitizer buckets or triple sink.
Repeat violation
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
On the front cook line, a spray bottle of balsamic vinegar was not labeled. The bottle was then labeled
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Storage containers and lids across from the walk in cooler
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.