I Noodle

880 A1A N #9, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501849

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
2 high priority (fixed on the spot, 2 repeats), 7 intermediate (6 fixed on the spot, 1 repeat), 5 basic
-31
Administrative complaint on Sep 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

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

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

14 violations found

First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 2 High priority
- 7 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At cook line in top section of reach-in cooler, raw salmon stored over cut vegetable. In walk-in cooler, raw chicken stored over raw beef and raw shell eggs. Also on top shelf, raw salmon and raw tuna stored over multiple ready to eat items. Operator moved all items to proper storage levels.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  At front counter, Sanitizer Bucket (Chlorine 200+ppm). Operator made new sanitizer bucket, 100ppm.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  On "Special Appetizer" menu, tuna or salmon avocado salad and hamachi or salmon jalapeno appetizers do not identify fish as raw. Operator removed menus from use until new menus can be printed.
  Fixed on the spot
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. On "Special Appetizer" menu, no consumer advisory for raw fish items. Manager removed menu from use until new menus are printed.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  At cook line reach-in cooler, kimchi prepared yesterday not dated. Operator dated container.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At front counter, plastic bucket with sanitizer water in handwash sink. At cook line, sponges and metal,scrub pad in handwash sink. Operator removed all items from handwash sink.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  At cook line handwash sink, no paper towels. Operator supplied paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  At front counter handwash sink, no soap. Operator supplied soap.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 employee SafeStaff certificate expired.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  On dry storage shelves by back door, multiple plastic containers with items removed from original packaging not labeled. Manager labeled containers.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  At cook line, wet towel on cutting board of reach-in cooler. Operator moved towel to sanitizer bucket.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, multiple reach-in cooler gaskets have black mold-like substance.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Back door from kitchen missing door closer.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Operator stated last inspection was on email and account was hacked.
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.
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.