DirtyFLRestaurant Inspection Data

MALA NOODLE AND JAPANESE RESTAURANT

1385 ST JOHNS PKWY STE 100 & 101

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 8790723

  • 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

Inspection Date: 12/10/2024

Inspection #: Visit ID: 10735524

  • 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

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8686292

  • N/A:No Violations Were Observed

Inspection Date: 6/3/2024

Inspection #: Visit ID: 8662809

  • 52-04-5:Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu "Red Snapper" is offered, when asked what fish is served, person in charge stated Tilapia. Person in charge unable to provide invoice for Red Snapper. Also, white tuna indicated on menu items B4, F18, H31, J12, J19. Person in charge states escolar is served. Also, on menu Lobster Salad contains no real lobster, is crawfish salad. Admin Complaint - From follow-up inspection 2024-04-26: No change **Time Extended** - From follow-up inspection 2024-06-03: Only menu items with white tuna has been updated to escolar, no change for other lobster salad and red snapper menu items. **Time Extended**

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8662008

  • 52-04-5:Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu "Red Snapper" is offered, when asked what fish is served, person in charge stated Tilapia. Person in charge unable to provide invoice for Red Snapper. Also, white tuna indicated on menu items B4, F18, H31, J12, J19. Person in charge states escolar is served. Also, on menu Lobster Salad contains no real lobster, is crawfish salad. Admin Complaint - From follow-up inspection 2024-04-26: No change **Time Extended**
  • 52-03-4:Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. In menu items B6 and H10 on main menu and item #9 on lunch menu. Indicates menu item contains Crab, per person in charge imitation crab is utilized. No real crab. Admin Complaint - From follow-up inspection 2024-04-26: No change **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu missing disclosure for rolls and sashimi served raw. Warning - From follow-up inspection 2024-04-26: 60 day callback from original inspection **Time Extended**

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8480149

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple dry good items with bowls and to go containers with no handles as scoop. Person in charge removed. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Multiple buckets and cases of food stored on floor in kitchen, in walk in cooler and walk in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between unit and counter. Also, observed scoop in water at 80F in kitchen.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood piece used on far right on cookline unsealed.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment receives fresh raw salmon from KGI, no parasite destruction available during inspection. Person in charge called supplier and obtained during inspection. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed bulk items in direct contact with non food grade containers.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler tray of chicken and shrimp stored over unwashed lemons and broccoli. Also, raw chicken stored over cooked shrimp. Person in charge began rearranging. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen Black garlic in oil (79F - Cold Holding); Soaked Rice Noodle (73F - Cold Holding). Person in charge states has been out for 2 hours. Recommend holding on time for remaining 2 hours. In fliptop Kani, fish cake, mussels, fish cake (45-53F - Cold Holding); items stored in plastic containers above reach in cooler unit and above fill line in fliptop. Person in charge moved items to drawers below. **Corrective Action Taken** 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. Corn and potatoes on cookline at 76F. Person in charge states has been out for 2 hours. Recommend holding on time for remaining 2 hours. Person in charge added to time paper work. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed cleaning solutions stored with food on dry storage rack. Person in charge removed. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Sushi cooler line draining into hand wash sink at front bar.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu "Red Snapper" is offered, when asked what fish is served, person in charge stated Tilapia. Person in charge unable to provide invoice for Red Snapper. Also, white tuna indicated on menu items B4, F18, H31, J12, J19. Person in charge states escolar is served. Also, on menu Lobster Salad contains no real lobster, is crawfish salad. Admin Complaint
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. In menu items B6 and H10 on main menu and item #9 on lunch menu. Indicates menu item contains Crab, per person in charge imitation crab is utilized. No real crab. Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu missing disclosure for rolls and sashimi served raw. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink at server line. Person in charge provided. Corrected On-Site
  • 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. Person in charge has sushi rice time marked, no time paperwork available. Person in charge filled out during inspection.

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8234542

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster available at time of licensing inspection. Operator states poster has been ordered. Inspector provided opening packet including choking poster. **Corrective Action Taken**
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho pesticide spray behind sushi bar counter, operator states used for back door during construction and will remove. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow preventer for the mop sink after the splitter on either connected black hose side.
  • 51-04-4:No child labor law poster. For reporting purposes only. No child labor law poster available at time of licensing inspection. Operator states has been ordered but not arrived yet. **Corrective Action Taken**