RICE & NOODLE
9850 ALT A1A STE 503 · PALM BEACH GARDENS · Palm Beach County · FL 33410-4936
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry sauce (45-47F – Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went inside walk-in cooler numerous times, came back and started preparing foods without washing hands first Educated ; employee washed hands **Corrected On-Site**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce- raw chicken over unwashed vegetables in walk-in cooler; Stored properly **Corrected On-Site** **Repeat Violation**
08A-17-6High Priority – 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 beef over raw pork- all not commercially packaged in reach in freezer at cook line Stored properly **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry sauce (45-47F – Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red curry (44F – Cold Holding)in walk-in cooler As per operator food not prepared or portioned today; food out of temperature for less than four hours; ice sticks place inside food container to quick chill; **Corrective Action Taken**
03D-07-5High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. tofu (52-50F – Cooling)at 11:05 to 54 F at 11:35 since 10:00; shrimp (51-50F – Cooling)at 11:07 to 52 F at 11:35 since 10:45 ; in cooler at cook line; food overstocked ; at this rate food will not reach 41 F or below within 4 hours; Operator made smaller portions and added ice **Corrective Action Taken**
Intermediate 2
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
02C-04-5Intermediate – 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. Wantons dated 1/7/25 in cooler at cook line; operator stated that food removed from freezer yesterday; advised to track dates;
Basic 2
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils- a5 cook line Removed
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phones on cutting boards at cook line Removed **Corrected On-Site**
Inspector observations synchronized from DBPR on September 17, 2026 12:16 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 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.