MODU RAMEN
8602 Baymeadows Road
Jacksonville, Florida, 32256
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 11/18/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 33-14-4:Basic - Dumpster overflowing garbage. Shared dumpster overflowing.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease buildup on fooor under fryers. Also, porous tiles observed in kitchen with water damage. Wall by can opener soiled. Vent in kitchen with dust buildup. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Buckets of food stored on floor in walk in cooler. Also, multiple items stored uncovered. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in glass door beverage cooler with mold like substance buildup. Fan in walk in cooler with dust buildup. Food debris buildup on shelves in walk in cooler. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods unlabeled.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw pork no longer commercially packed stored over no longer commercially packaged ready to eat products.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk and cream in small reach in cooler in front line at 44-47F overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in small reach in cooler in front line at 44F overnight.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup on blade. Interior side of door to ice machine with mold like substance buildup. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs and pork made Saturday per person in charge in walk in cooler with no date mark. Repeat Violation
Food safety inspection conducted on 11/18/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per person in charge is fermenting kimchi on site and has shelf life of 2-3 weeks, process is done under refrigeration. Also, establishment is making black garlic oil on site by cooking garlic, grinding and adding oil. Left at room temperature and has shelf life longer than 7 days. Warning - From follow-up inspection 2024-05-28: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-08-02: Person in charge provided correspondence with Jose via email. **Time Extended**
Food safety inspection conducted on 8/2/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/28/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per person in charge is fermenting kimchi on site and has shelf life of 2-3 weeks, process is done under refrigeration. Also, establishment is making black garlic oil on site by cooking garlic, grinding and adding oil. Left at room temperature and has shelf life longer than 7 days. Warning - From follow-up inspection 2024-05-28: Operator needs more time to submit. **Time Extended**
Food safety inspection conducted on 5/28/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/25/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of main ice machine. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above door to kitchen with dust buildup.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler and glass door beverage reach in cooler at front counter with debris buildup. Fans in walk in cooler and glass door beverage also have debris buildup. Soda plates in dining room soda dispenser with debris buildup. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed multiple pans of food uncovered in walk in cooler. Also, observed containers of radish stored on floor in walk in cooler. Also, observed opened bag of flour stored on floor in dry storage room.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by case of soda, item at hand wash sink. Person in charge made accessible during inspection. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per person in charge is fermenting kimchi on site and has shelf life of 2-3 weeks, process is done under refrigeration. Also, establishment is making black garlic oil on site by cooking garlic, grinding and adding oil. Left at room temperature and has shelf life longer than 7 days. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi made Friday per person in charge with no date mark. Repeat Violation
Food safety inspection conducted on 3/25/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 1/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/22/2024
High Priority
4
Intermediate
6
Basic
4
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup on deflector plate, door and side of unit. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on ground by ice machine. Also standing water on floor in women's restroom. Also, grease buildup on floor to left of cookline.
- 36-24-5:Basic - Hole in or other damage to wall. Large hole in wall in hallway by dry storage room. Also, hole observed between where wall meets back door. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple containers in walk in cooler with mold like substance buildup. Shelving in walk in cooler with mold like substance buildup. Soda plates at server area with mold like substance buildup. Repeat Violation
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal cell phone, then handle container of food without hand wash.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at back of dining room, raw chicken no longer commercially packaged stored on tray of non commercially packaged noodles.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. In dry storage room at end of hallway from kitchen to back door, observed one rodent dropping on glue trap on floor. Observed approximately five rodent droppings on noodle machine in dry storage with visible flour still on unit. Observed approximately five rodent droppings on circular saw stored in dry food storage area. Observed four rodent droppings on floor in back dining room by reach in freezers. Dining room and dry storage room share a wall that does not go all the way to the ceiling. Person in charge began cleaning. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dry storage, propane tank stored on food products. Also, medicine container stored on shelf above clean dish ware. Person in charge moved to appropriate location. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide written procedures during inspection. Emailed to operator. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible at front server area due to no water to sink. Person in charge states is due to leak. Person in charge filling container with water at hand wash sink. Person in charge removed container. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishmachine, no way to test during inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels in men's restroom.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Broth held on time from 11-3pm. Not indicated in time paperwork.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom rehydrated, cooked eggs, made Saturday per person in charge with no date mark.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two propane tanks in back dry storage room with dry food storage. Repeat Violation
Food safety inspection conducted on 1/22/2024 revealed 15 total violations (4 high priority, 6 intermediate, 4 basic).
Inspection on 10/23/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/23/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/23/2023
High Priority
1
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine and deflector plate in ice machine near walk-in-cooler soiled. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls without handles used to dispense flour in dry food storage area. Operator removed bowls without handles. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bag of flour stored on floor in dry food storage. Operator removed bag of flour to. Properly store. Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Hole in lower wall in hallway leading to dry food storage room.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula stored in standing water of less than 135F near rice cooker. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at make table across from stove. Also, wet wiping cloth stored on top of reach in deep freezer near kitchen entry door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach in freezer near kitchen entry door soiled. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service plasticware not inverted or protected from contamination at front service counter. Operator inverted plasticware. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (47F - Cold Holding); cooked chicken (47F - Cold Holding) in top of flip. Top reach-in cooler. Operator stated he had left it out during lunch rush. Operator placed both items in bottom of reach-in cooler across from stove. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM of establishment certificate expired 5/2023. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on self dispensing soda machine and blade of can opener at prep table soiled. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employee that was working during this inspection fill out the health form. **Corrective Action Taken** Repeat Violation
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane tanks stored in dry food storage area. Repeat Violation
Food safety inspection conducted on 8/23/2023 revealed 14 total violations (1 high priority, 4 intermediate, 8 basic).