DirtyFLRestaurant Inspection Data

WALALA ASIAN NOODLES HOUSE

Based on 8 health inspections, WALALA ASIAN NOODLES HOUSE in ORLANDO has earned a 1.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 8 reports on file

5062 W COLONIAL DR STE 120

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13602568

Follow-up Inspection Required

2 high, 8 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
  • 08B-38-4:Basic - Food stored on floor. Large pots of sauce and broth located in the walk-in cooler. Cases of oil. Cases of beef located in the walk in freezer. Repeat Violation Admin Complaint
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In large pot of chili sauce located in walk in cooler. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front counter Repeat Violation Admin Complaint
  • 29-09-4:Basic - handle missing at plumbing fixture. Hot water handle on sink located next to triple sink. Repeat Violation Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees began bringing food out of the walk-in cooler without hand wash. Staff of 4. Warning
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom and didn't wash his hands when returning to do food preparation. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple meats and other cooked , frozen, and placed to thaw in the walk in cooler. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat Tumbler located next to slicer Slicer on the table located in back kitchen Knives on the table in back kitchen Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink. Sink located on front counter. Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning
  • 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/ 4 Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located at front counter Sink located on cook line Repeat Violation Admin Complaint
  • 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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink located on cook line. Repeat Violation Admin Complaint

9/17/2025· 5mo ago

Visit ID: 13521589

Met Inspection Standards

2 high, 2 int, 13 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used To scoop ice at front counter. - From follow-up inspection 2025-09-17: **Time Extended**
  • 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. - From follow-up inspection 2025-09-17: **Time Extended**
  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and grapes in the walk in cooler Repeat Violation - From follow-up inspection 2025-09-17: **Time Extended**
  • 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hand sink on cook line hot water broken . - From follow-up inspection 2025-09-17: **Time Extended**
  • 08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Front counter hand sink located next to steam table.. created a makeshift splash guard with a sheet tray. **Corrective Action Taken** - From follow-up inspection 2025-09-17: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Flour bags holding door open Warning - From follow-up inspection 2025-09-17: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located next to press near dish area. Manager removed the water. Corrected On-Site - From follow-up inspection 2025-09-17: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Staff removed Corrected On-Site - From follow-up inspection 2025-09-17: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2025-09-17: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front counter - From follow-up inspection 2025-09-17: **Time Extended**
  • 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flour bags holding door open . Small flying insects found in establishment. - From follow-up inspection 2025-09-17: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-09-17: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Sauces in the walk in cooler . Kabobs , pans of pork and other items in walk-in freezer Ice stored on cook line used to cool noodles. Staff covered. Corrected On-Site Repeat Violation - From follow-up inspection 2025-09-17: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards. **Corrective Action Taken** - From follow-up inspection 2025-09-17: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces in walk-in cooler. Manager moved the chicken. Corrected On-Site - From follow-up inspection 2025-09-17: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-09-17: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance. - From follow-up inspection 2025-09-17: **Time Extended**

9/16/2025· 5mo ago

Visit ID: 13516183

Follow-up Inspection Required

2 high, 4 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used To scoop ice at front counter.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and grapes in the walk in cooler Repeat Violation
  • 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray and old ends of cigarettes on the flor of common area to kitchen. Warning
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand sink on cook line hot water broken .
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Front counter hand sink located next to steam table.. created a makeshift splash guard with a sheet tray. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Flour bags holding door open Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located next to press near dish area. Manager removed the water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Staff removed Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Hood
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flour bags holding door open . Small flying insects found in establishment.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 08B-12-5:Basic - Stored food not covered. Sauces in the walk in cooler . Kabobs , pans of pork and other items in walk-in freezer Ice stored on cook line used to cool noodles. Staff covered. Corrected On-Site Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces in walk-in cooler. Manager moved the chicken. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. Sink at the end of the cook line. Sink in dish area Management added towels. Corrected On-Site Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter located at the end of the cook line. Sink in dish area . Manager added soap Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance.

4/4/2025· 11mo ago

Visit ID: 10769551

Met Inspection Standards

1 high, 3 int, 6 basic

  • 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**

1/30/2025· 1y 1mo ago

Visit ID: 10765128

Follow-up Inspection Required

1 high, 4 int, 6 basic

  • 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**

1/24/2025· 1y 1mo ago

Visit ID: 10764369

Follow-up Inspection Required

2 high, 7 int, 6 basic

  • 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**

1/23/2025· 1y 1mo ago

Visit ID: 8827931

Follow-up Inspection Required

4 high, 8 int, 6 basic

  • 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

7/12/2024· 1y 8mo ago

Visit ID: 8674347

Met Inspection Standards
  • N/A:No Violations Were Observed