THE NOODLE HOUSE
4166 ATLANTIC BLVD · VERO BEACH · Indian River County · FL 32960
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 6
08A-09-5High Priority – Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken dumped over raw washed vegetables on cook prep line.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed 6 droppings located on the top of the electrical boxes located on the cook line above chest freezer. Total 16 rodent droppings found. Observed 6 droppings located on the top of the electrical boxes located on the cook line above chest freezer. 3 droppings on floor under fryer. 1 dropping on the floor under tandoor. 1 dropping under reach in cooler on the front line. 4 droppings on shelving on the front line. 1 dropping on the floor by front line cooler.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice left in bin over night 79°
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 73° to 43° due to being over stocked. Cook states placed in cooler this morning Recommend to rapid chill. Placed in freezer.
03B-01-6High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Sushi rice 79° recommended to reheat to 165°
29-42-4High Priority – Vacuum breaker missing at faucet or on fitting/splitter added to 3 bay sink faucet.
Intermediate 7
22-22-4Intermediate – Encrusted material on can opener blade. And holder **Repeat Violation**
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For raw chicken and raw pork.
31A-02-4Intermediate – Handwash sink not accessible for employee use due to being blocked by rice container. **Repeat Violation**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi grade fish served raw on the sushi menu.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
02B-02-5Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. To Go Menu
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 18
16-03-4Basic – Accumulation of debris inside warewashing machine. Dipper well and interior of dish machine
14-01-5Basic – Bowl or other container with no handle used to dispense food. In rice
08B-38-4Basic – Container of rice and sauces stored on floor in the kitchen and containers of soy sauce on the front line sushi counter.
50-09-4Basic – Current Hotel and Restaurant license not displayed. Operator ran home and got license. **Corrected On-Site**
29-18-4Basic – Drain cover(s) missing. Mop sink.
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On counter by sushi station.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Cook and sushi chef. **Corrected On-Site**
36-01-4Basic – Floor in dry storage area needs clean.
08B-19-4Basic – Food contaminated by raw chicken spatter as manager dumped into flat to rapid chill. Advised to cook possible contaminated broccoli to 165°. Manager states it is all ways cooked to 165°.
14-36-5Basic – Interior of chest freezer in disrepair/has exposed insulation. Tastes also torn.
08B-36-4Basic – Pitcher of water and bottles of wine stored in a location that is exposed to splash. Under paper towel dispenser.
14-20-4Basic – Ripped/worn tin foil used as food-contact shelf cover. Several shelves including shelves at cookline.
06-05-5Basic – Time/temperature control for safety food thawed in standing water.shrimp in standing water. Placed in cooler. **Corrected On-Site**
36-27-5Basic – Walls heavily soiled with accumulated grease, food debris, and/or dust.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
14-06-4Basic – Wood food-contact surface not properly sealed. Where dry storage is stored.
Inspector observations synchronized from DBPR on August 10, 2026 6:41 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.