I NOODLE

Name: I NOODLE
Address: 880 A1A N #9, PONTE VEDRA BEACH, FL, 32082, US
Rating: 25.4

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

License #6501849

25.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 15, 2026 · 14 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

I NOODLE in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 25.4 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 — 15 critical, 19 major, 24 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on September 15, 2026 shows 14 observation rows: 2 critical, 7 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

I NOODLE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] 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.
[21-12-4] 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.
[31A-11-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied paper towels.
[31B-03-4] No soap provided at handwash sink. At front counter handwash sink, no soap. Operator supplied soap.
[02D-01-5] 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.
[35B-03-4] Outer openings not protected with self-closing doors. Back door from kitchen missing door closer.
[53B-14-5] 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. 1 employee SafeStaff certificate expired.
[02B-01-5] 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.
[23-03-4] 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.
[08A-05-6] 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.
[02B-02-5] 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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter, Sanitizer Bucket (Chlorine 200+ppm). Operator made new sanitizer bucket, 100ppm.
[51-18-6] No copy of latest inspection report available. Operator stated last inspection was on email and account was hacked.

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.