WALALA ASIAN NOODLES HOUSE
5062 W COLONIAL DR STE 120
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/4/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to blender on the cook line. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork on the cook line. Staff stood up tongs. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 12A-05-4:High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drink from cup and continue cutting meat. Educated staff ad he washed hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Get water in pitcher to cook. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 1/30/2025
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to blender on the cook line. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork on the cook line. Staff stood up tongs. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 12A-05-4:High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drink from cup and continue cutting meat. Educated staff ad he washed hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Get water in pitcher to cook. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-01-30: TIME EXTENEND 60 days from original inspection. **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 1/24/2025
High Priority
2
Intermediate
7
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to blender on the cook line. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork on the cook line. Staff stood up tongs. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 12A-05-4:High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drink from cup and continue cutting meat. Educated staff ad he washed hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (51F) less than 4 hours. Ambient temp of cooler 51F, boiled eggs (51F - Cold Holding); corn (51F - Cold Holding). cut cabbage (64F - Cold Holding);o cokmlie In walk-in cooler from yesterday. Ambient temperature 60F. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding) **Warning** - From follow-up inspection 2025-01-24: boiled eggs (72F - Cold Holding); corn (51F - Cold Holding). cut cabbage (64F - Cold Holding);on the cook line. No items available in walk-in cooler. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Get water in pitcher to cook. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-01-24: **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. Provided form. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
Food safety inspection conducted on 1/24/2025 revealed 15 total violations (2 high priority, 7 intermediate, 6 basic).
Inspection on 1/23/2025
High Priority
4
Intermediate
8
Basic
6
Total
18
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. Employee beverage on counter next to blender on the cook line. **Warning**
- 08B-38-4:Basic - Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler **Warning**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork on the cook line. Staff stood up tongs. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood. **Warning**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea **Warning**
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drink from cup and continue cutting meat. Educated staff ad he washed hands. **Corrective Action Taken** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (51F) less than 4 hours. Ambient temp of cooler 51F, boiled eggs (51F - Cold Holding); corn (51F - Cold Holding). cut cabbage (64F - Cold Holding);o cokmlie In walk-in cooler from yesterday. Ambient temperature 60F. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding) **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. pork stomach (110F - Hot Holding);vegetables sauce (110F - Hot Holding). Less than 4 hours on line. boil egg in the shell (104F - Hot Holding); pork bone broth (90F - Hot Holding) **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Get water in pitcher to cook. **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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 form. **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. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding). All items found in walk-in cooler from yesterday. **Warning**
Food safety inspection conducted on 1/23/2025 revealed 18 total violations (4 high priority, 8 intermediate, 6 basic).
Inspection on 7/12/2024
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 7/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).