Krave Noodle & Rice
1520 NW Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5300409
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 Aug 24 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 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.
Observed cooked chicken (52°F - Cold Holding); pork dumplings (60°F - Cold Holding) stacked over fill line at reach in cooler Per operator food not prepped or portioned today and left out of temperature for 2 hours Operator placed foods below inside reach in cooler to quick chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed metal container of raw pooled eggs inside and not properly separated from metal container of cooked. Choked at flip top reach in cooler at cook line Operator removed and stored foods properly
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple foods Curry sauce, vegetables soup, cooked rice all made onsite more than 24 hours ago, approximately at 10:30AM 2 day prior per operator Operator began to Label foods properly at time of inspection
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed multiple foods Curry sauce, vegetables soup, cooked rice all made onsite more than 24 hours ago, approximately at 10:30AM 2 day prior per operator with no date marking Operator began to Label foods properly at time of inspection
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 22, Food-contact surfaces clean and sanitized: Interior of toaster oven has accumulation of grease/food debris.
Code 29, Plumbing and backflow prevention: Water leaking from pipe behind coolers and dish pit
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.