What is Han Noodle Bar's health inspection score?

Han Noodle Bar has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Han Noodle Bar last inspected?

Han Noodle Bar was last inspected on March 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Han Noodle Bar have?

Han Noodle Bar has 23 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Han Noodle Bar safe to eat at?

Han Noodle Bar has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Han Noodle Bar serve?

Han Noodle Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Han Noodle Bar

Name: Han Noodle Bar
Address: 600 MONROE AVENUE, Rochester, 14607
Rating: 0

600 MONROE AVENUE, Rochester

Last Inspected: 3/12/2026

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0Poor

American

Better than 22% of american restaurants

Unknown

1 inspection

Last: Mar 12, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-127

Final Score

Impact Breakdown

High Priority

-90 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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600 MONROE AVENUE, Rochester, FL 14607

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Inspection History

1 record on file

1 Inspection

Mar 26

Inspection InspectionLatest

9 High3 Med11 Basic

23 total

0/100inspection score

−133 pts

High Priority (10)

−100 pts

2CCritical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.−10
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−10
11AManual facilities inadequate, technique incorrect−10
11BWiping cloths dirty, not stored properly in sanitizing solutions−10
11DNon food contact surfaces of equipment not clean−10
12CPlumbing and sinks not properly sized, installed, maintained−10
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−10
14AInsects, rodents present−10
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−10
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−10

Intermediate (3)

−15 pts

5ACritical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.−5
5BCritical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−5
5CCritical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−5

Basic (9)

−18 pts

7FCritical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
8FImproper thawing procedures used−2
9BTobacco is used−2
UNKeating, drinking in food preparation, dishwashing food storage areas−2
9CHair is improperly restrained−2
UNKmechanical facilities not operated in accordance with manufacturer's instructions−2
UNKequipment and floors not properly drained−2

Base deductions−133 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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