OODLE RAMEN & MORE
5812 Conroy Road
Orlando, Florida, 32835
Florida Center
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/21/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Holes in ceiling tiles over dry storage area - From follow-up inspection 2025-01-21: **Time Extended**
- 14-13-4:Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Bamboo Spoons in ware washing area Repeat Violation - From follow-up inspection 2025-01-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Reach in cooler gaskets at cook line soiled Hood filters soiled Walk in cooler gasket soiled Repeat Violation - From follow-up inspection 2025-01-21: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-01-21: **Time Extended**
Food safety inspection conducted on 1/21/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 1/10/2025
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Holes in ceiling tiles over dry storage area
- 08B-38-4:Basic - Food stored on floor. Bucket of sauce and bottles of ice under hand washing sink and in front of ice machine. Operator removed. Corrected On-Site Repeat Violation
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Bamboo Spoons in ware washing area Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board at cookline. Operator removed. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to fry station soiled. Operator cleaned. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Reach in cooler gaskets at cook line soiled Hood filters soiled Walk in cooler gasket soiled Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service forks at front counter
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over bean sprouts in walk in cooler. Operator removed. Corrected On-Site Repeat Violation
- 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at frying station soiled Repeat Violation
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor under frying station soiled
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 PPM Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator turned up the heat on warmer. Rice (130F - Hot Holding) **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on prep table in the kitchen Fryer baskets soiled Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both Handwashing sinks blocked. One with pot cover inside sink and 3 bottles of oil on the floor The other with trash can and bottles inside sink. Manager removed. . Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at any handwashing sink. 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. Provided employee reporting agreement manager filled out. Corrected On-Site
Food safety inspection conducted on 1/10/2025 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).
Inspection on 10/24/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-10-24: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of raw chicken on walk in freezer floor. Soup buckets on walk in cooler floor. Oil cartons on kitchen floor. - From follow-up inspection 2024-10-24: **Time Extended**
- 14-13-4:Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Bamboo soup spoons. Tea net not easily cleanable/hanging on wall across from dish machine. - From follow-up inspection 2024-10-24: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All four hand sinks soiled. Walk in cooler gasket soiled. All reach in coolers across from cook line gaskets soiled. Cloth at kitchen entrance soiled. - From follow-up inspection 2024-10-24: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink area. - From follow-up inspection 2024-10-24: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line condiments containers soiled. Cook line pots with heavy grease build up. Fryer baskets with grease build up. Two cutting boards soiled. Repeat Violation - From follow-up inspection 2024-10-24: **Time Extended**
Food safety inspection conducted on 10/24/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 8/16/2024
High Priority
6
Intermediate
7
Basic
12
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line and prep area table/ Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./a bag of salmon in walk in freezer.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor. Cases of raw chicken on walk in freezer floor. Soup buckets on walk in cooler floor. Oil cartons on kitchen floor.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Bamboo soup spoons. Tea net not easily cleanable/hanging on wall across from dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All four hand sinks soiled. Walk in cooler gasket soiled. All reach in coolers across from cook line gaskets soiled. Cloth at kitchen entrance soiled.
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment./front counter hand sink area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over bean sprouts, walk in cooler/ Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, front counter, rechecked 200ppm/ Corrected On-Site
- 21-04-4:Basic - Wiping cloth/towel used under cutting board./cook line/ Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm, ran out of sanitizer/changed to what sanitizer, rechecked quart 200ppm/ Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed kitchen employee touched garnish with bare hands, advised/put gloves on. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect around hand sink faucet, hand sink next to manager work area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beer can, walk in cooler. Raw squid over cooked soup base, walk in cooler. Undercooked eggs over cooked pork belly.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw wagyu beef 47F cold holding overnight per chef.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sauce 54F, fresh garlic with oil 63F/less than 4 hours/iced, butter sauce rechecked 40F. Raw wagyu beef 47F cold holding overnight per chef.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line condiments containers soiled. Cook line pots with heavy grease build up. Fryer baskets with grease build up. Two cutting boards soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Towels inside dish area hand sink. Oil cartons blocked kitchen hand sink. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./observed kitchen employees rinse utensils in kitchen hand sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./undercooked eggs on ramen noodle soup. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom and cook line hand sink/ Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink./cook line hand sink. Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./ice machine.
Food safety inspection conducted on 8/16/2024 revealed 25 total violations (6 high priority, 7 intermediate, 12 basic).
Inspection on 4/12/2024
High Priority
0
Intermediate
4
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice and sugar containers Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles prep area.
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door and gasket
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris .floor under frying station under Floor under 3 comp sink by drain area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor.bottles of oil and bucket of sauce. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On store handle on cooks line. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F Next to rice cooker, prep table and cooks line. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two white cutting boards in prep area.
- 36-62-4:Basic - Light not functioning. Two light under the hood cooks line. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed cucumber on top of cut tomatoes and cucumber on make line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in the kitchen Inside fryers Fryer baskets Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to the office area blocked with buckets and bottles of oil. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink next to office area. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of blue liquid front counter Corrected On-Site
Food safety inspection conducted on 4/12/2024 revealed 16 total violations (0 high priority, 4 intermediate, 12 basic).
Inspection on 12/15/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under all cooking equipment. - From follow-up inspection 2023-12-15: **Time Extended**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-12-15: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at drink station in service area. - interior of fryers and baskets - From follow-up inspection 2023-12-15: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - 2 new hires - From follow-up inspection 2023-12-15: **Time Extended**
Food safety inspection conducted on 12/15/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 12/13/2023
High Priority
4
Intermediate
5
Basic
7
Total
16
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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bowl in in bulk flour
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all cooking equipment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop at rice cooker - utensils at Stove Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line
- 51-18-6:Basic - No copy of latest inspection report available.
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw shell eggs stored over Cream in walk-in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (57F - Cold Holding); cream (57F - Cold Holding); garlic in oil (58F - Cold Holding); soft boiled eggs (73F - Cold Holding) on front line Cold holding unit. Operator discarded. Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked pork (127F - Hot Holding); cooked rice (123F - Hot Holding); chicken mushroom rice (123F - Hot Holding) -per operator held for 3 or 4 hours hours . Operator discarded. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at drink station in service area. - interior of fryers and baskets
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - trash can blocking Hand sink at 3 compartment sink - keg blocking hand sink on front line.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink at 3 compartment sink -hand sink at manager office
- 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. - 2 new hires
Food safety inspection conducted on 12/13/2023 revealed 16 total violations (4 high priority, 5 intermediate, 7 basic).