I NOODLE

Name: I NOODLE
Address: 880 A1A N #9, PONTE VEDRA BEACH, FL, 32082, US
Rating: 20

880 A1A N #9, PONTE VEDRA BEACH, FL 32082

License #6501849

20 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 14 findings · 3 critical

Routine - Food

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Quick take

I NOODLE in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 20 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 58 total violations — 16 critical, 20 major, 22 minor.

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The latest inspection on September 15, 2026 shows 14 observation rows: 3 critical, 8 major, and 3 minor.

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Inspection coverage

83%

Inspector notes

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to cool down cooked boy choy and rinse out pans.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line, operator corrected during inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados stored over buckets of sauce in walk in cooler.
[41-07-4] Container of medicine improperly stored. Bottle of employee medicine steroid with single use lids at front counter by service window, medication moved.
[12A-25-4] 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 scratched head with bare hand then handle clean bowl and scooped soup on cook line without washing hands between tasks.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken stored in torn grocery bag in reach in freezer chest in back of kitchen, bag replaced with thicker food grade bag.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken, removed from original packaging, over bags of French fries in reach in freezer chest in back of kitchen, chicken moved. Also raw chicken stored over raw shell eggs in walk in cooler, chicken moved. Also dumplings with raw pork stored over uncooked noodles in bottom of reach in cooler on cook line, dumplings moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) in reach in cooler at front counter, per operator milk was taken in and out of cooler for less then 30 minutes while making drinks and states milk is usually used up within 2 hours, milk placed on time control.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at front counter reading 200ppm, manager began to remake during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing tapioca pearls on written procedures, operator corrected during inspection. Operator tracking time on alarm on personnel phone, but written procedure states time is marked on board, operator update procedures.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine over drinks in bottom of reach in cooler on make line. Unwashed celery, lemons, and limes stored over soup in walk in cooler.
[12A-20-4] Employee washed hands with no soap. Employee in prep area handled bleach bottle then rinsed hands off in prep sink and put on gloves then continued to prepare food without washing hands.
[08A-17-6] 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 stored over raw beef in reach in freezer in prep area, all items removed from original packaging, chicken moved. Also raw chicken dumplings stored over dried noodles in bottom of reach in cooler on cook line, noodles moved.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in middle of floor on cook line in kitchen, operator cleaned up and killed during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brown rice (50F - Cold Holding) in small container stacked over fill line in reach in cooler on make line, per operator lid has been open consistently today rice moved to bottom of cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 sanitation buckets reading over 200ppm, both remade to 100ppm and 50ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut romaine (50F - Cooling, after 30 minutes 50F) sitting on top of other container over fill line in top section of reach in cooler in kitchen, romaine moved to bottom of cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by rack and large plastic bucket, items moved.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and salmon for Poke bowls are not identified as always served raw, operator marked all menus during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding tapioca pearls in time control, but does not have any written procedures.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler over containers of soup to be served to customers. Operator relocated the employee personal food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line closest to the prep area has mold like substance spots on the door gasket. Walk in cooler door gasket has mold like substance build up.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados in the flip top reach in cooler closest to the bar counter not washed prior to use as evident by stickers still attached. Operator removed the avocados.
[25-32-4] Reuse of single-service or single-use articles. Establishment reusing the boba containers for food storage of pulled pork. Operator removed the pulled pork from the container.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf over stove top. Operator had employee replace the tin foil.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution is mixed soap and bleach water at 0ppm. Operator replaced with bleach water at 200ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw pork dumplings on a sheet tray over ready to eat frozen bag of krab rangoons. Operator relocated the pork dumplings.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used to store soap and water bucket at bar counter. Operator relocated the soapy water container from the hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler soup/cooked mushrooms and cooked meats with no product date marking. Operator placed date marking on containers of soup and mushrooms.