MALA NOODLE AND JAPANESE RESTAURANT
1385 ST JOHNS PKWY STE 100 & 101
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/14/2025
High Priority
6
Intermediate
4
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead insects on premises. 1 dead beetle by door between cook line and sushi bar inside kitchen. 2 dead beetles by back door to kitchen.
- 08B-38-4:Basic - Food stored on floor. Bag in box soda and cooking oil in hallway by bathrooms. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Bottles of drink mix and orange juice stored directly into drink ice at bar area.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 1 live beetle on floor at end of cook line in kitchen, operator killed and cleaned up beetle. **Corrected On-Site**
- 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 beef stored over raw pork in walk in freezer, all items removed from original packaging. Also raw tuna, removed from original packaging stored over bags of cooked dumplings in reach in freezer chest in prep area of kitchen. Also raw chicken stored over box of unwashed tomatoes in walk in cooler. Also raw shrimp stored over box of unwashed broccoli in walk in cooler. Operator began to rearrange items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mix and orange juice stored directly into drink ice at bar area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (51F - Cold Holding); boiled egg (46F - Cold Holding) in containers sitting on top of other container in top section of flip top reach in cooler on make line, per manager lid has been consistently open for maybe 1 hour, cabbage moved to other reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored over bag of sugar on rack in prep area of kitchen.
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Gloves and large soap container in sink of hand wash station in warehouse washing area. Pan in sink of hand wash station at end of cook line. All items moved. **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in server area by dish machine in kitchen.
- 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. Prepared containers of raw spicy tuna in reach in cooler at sushi bar. Cooked pork in reach in cooler on cook line. Per operator all items were made yesterday morning. **Repeat Violation**
Food safety inspection conducted on 4/14/2025 revealed 13 total violations (6 high priority, 4 intermediate, 3 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. 2 buckets of soy sauce in kitchen area., employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 74F water by rice warmer in perp area of kitchen, scoop removed **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi bar.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm, remade to 100ppm **Corrected On-Site**
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp and raw chicken stored over cut veggies Also raw lamb over raw beef Raw lobster over sauce Raw tuna heads over fries Raw eggs over soybeans Raw chicken over seaweed **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (75F - Cold Holding) sitting out on counter at sushi bar, per employee mix has been sitting out for less then 1 hour, mix placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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. Open container of milk at bar area, per manager milk was open on Saturday.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bottle of soap in hand wash sink in warehouse washing area. Bottle of soap in hand wash sink near end of cook line. Scrub brush in hand wash sink at bar area. Also drain lines of sushi display coolers draining inside hand wash sinks at sushi bar. **Repeat Violation**
- 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. Missing tempura batter on written procedures, manager corrected during inspection. **Corrected On-Site**
Food safety inspection conducted on 12/10/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).