Shandong Noodle House

2089 Indian River Blvd, Vero Beach, FL 32960 · Permanent Food Service · License 4105258

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 8 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
3 high priority (fixed by the Sep 8 follow-up), 1 intermediate (1 repeat), 12 basic (6 repeats); basic violations cost 12 at most
-25
Extension granted on Aug 20, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Aug172026

Routine inspection

16 violations found · Inspector came back 3 times

3rd follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitAug 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 5 Basic
What was still cited
Basic5
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  More time given
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Operator has excessive amount of personal food being stored in restaurant,Walk in cooler and in dry storage. Operator has removed some items. Operator is allowed to have a few days worth of food, not weeks-months.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Operator needs to continue to remove and segregate personal items and food. Operator has medication and supplements stored above hot sauce for restaurant.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
14 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 11 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Basic11
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  More time given
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cardboard used to line food-contact shelves.
  More time given
  Wood food-contact surface not properly sealed.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 3 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items in sandwich cooler- cooked pork (46°F - Cold Holding)for 2 hours. Operator iced down. bean sprouts (49°F - Cold Holding) cooked vegetables 46f. Cooked noodles 46 cold holding. shrimp dumpling mixture (46°F - Cold Holding)
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Wd40 stored on shelf above dry storage food bins
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Mop bucket in front of hand sink
  Repeat violation
Basic12
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Hot chili oil. Operator has added labels but needs to add date
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked noodles, cut melon, cooked chicken, prepped produce in walk in cooler. Sauce in walk in freeer
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  In walk in cooler.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cardboard used to line food-contact shelves.
  In walk in cooler
  Wood food-contact surface not properly sealed.
  In preps area
  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. Ambient 45f cold holding.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Sauce bucket lids have old food debris. Walk in cooler curtains are soiled. Dry storage shelves have build up
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Kitchen walls
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  In prep area
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.