Absolute Thai & Noodles

2221 S Ferdon Blvd #2203, Crestview, FL 32536 · Permanent Food Service · License 5604186

A
Grade A
Safety score 90 of 100
Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 26 routine inspection
    2 high priority (1 fixed on the spot), 1 basic
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitOct 26, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    3 violations found:

    • 2 High priority
    • 1 Basic
    What the inspector cited

    High priority2

    • Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

      Raw chicken in ziplock bag stored in box with raw beef in ziplock bags in reach in freezer. No cross contamination observed. Operator removed chicken during inspection.

      Fixed on the spot

    • Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.

      Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine chlorine sanitizer 0ppm on inspector test strips. On closer inspection chlorine line is severed. Establishment has triple sink with chlorine sanitizer to use until dishwasher-machine is repaired.

    Basic1

    • Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

      2 carbon dioxide tanks not secured at prep station area.

    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.

Most cited

Food protection and cross-contamination1
Food-contact surfaces clean and sanitized1
Other sanitary and safe operation1