Rice & Noodle
9850 Alt A1A Ste 503, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6011280
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 3 repeats), 4 basic (2 repeats)-39
- Administrative complaint on Jul 14Counts in full until a follow-up finds the problems fixed-20
- Safety score41
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 visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Establishment using time for multiple products not time marked, per operator product place on counter approximately 1 hour ago, discussed with operator who time marked product.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shell eggs stored above bell peppers, discussed with operator who corrected storage of products.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw pork and without washing hands employee handled tongs to bag wontons, discussed with operator who educated employee, employee washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee eating food with hands did not washing hands before handling multiple food containers in reach in cooler, discussed with operator who educated employee and washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
In kitchen on storage rack medication stored above food products, discussed with operator who corrected storage of products.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in cooler bucket of portioned raw chicken (59°F - Cooling) at 1:50 since 11:00 to 58°F at 2:20, at this rate of cooling product will not reach 41°F within 4 hours, discussed with operator who moved product to reach in freezer.
Fixed on the spotRepeat violationAdministrative complaint
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Discussed with operator to acquire thermometer.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink block by large pot stored inside, discussed with operator removed pot.
Repeat violationAdministrative complaint
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
At cook line multiple tongs stored on oven door, discussed with operator who corrected storage of tongs.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line multiple cutting boards with grooves no longer cleanable, discussed with operator to repair or replace.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize.
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Establishment charging automatic 18% to parties of 4 of more with no policy posted, reviewed with operator and provided handout.
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.
- 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.