KAPOW! NOODLE BAR

Name: KAPOW! NOODLE BAR
Address: 402 PLAZA REAL, AKA 1402 MIZNER PARK, BOCA RATON, FL, 33432, US
Rating: 70.1

402 PLAZA REAL, AKA 1402 MIZNER PARK, BOCA RATON, FL 33432

License #6022690

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KAPOW! NOODLE BAR in BOCA RATON currently holds an InspectFL Health Score of 70.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, DBPR recorded 29 total findings; InspectFL has detailed violation rows for 26 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 13, 2025

The latest inspection on May 27, 2026 shows 8 observation rows: 3 critical, 4 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
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.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
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.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on main menu and sushi menu multiple rolls.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler Hamachi. Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw fish over cooked hard boil eggs. Operator stored properly
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster
[12A-18-4] Employee cleaned cook line cutting board with soiled towel then proceeded to prepared food without washing hands. Employee washing hands
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.at the bar Operator provided
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored next to clean water pitcher on cook line Operator removed
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line Operator provided
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar Use as a dump sink Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Ice bath , Rehydrated rice noodles 56F cold holding, cut cabbage 56F cold holding Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved items to time control and timed marked items Cook line Flip top cooler #1. Hard boil eggs 50F cold holding, Cooked noodles 48F cold holding, cooked chicken 48F cold holding, cooked shrimp 48F cold holding, cooked duck 48F cold holding Flip top cooler #2 sliced tomatoes 46F cold holding, chopped lettuce 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chicken 46F cold holding Sushi bar cooler , raw fish 48F cold holding. Krab salad 48F cold holding, Per operator products not prepared or portioned today. Per operator products stored for approximately 2 hours. Products were moved to walk in freezer
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary
[35A-02-7] Live, small flying insects found Approximately 6 flying on top of paper towel dispenser on server station
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken stock 9/3 Cooked potatoes 8/30 Chicken brine 8/29 Lime ponzu 8/25

Community reaction

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Community pulse