OODLE RAMEN & MORE
5812 CONROY RD, Orlando FL 32835 · 407.286.6232
Last inspected Jun 17, 2026 · 11 visits since December 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -3 small flying insects at dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018053025 | Aug 14, 2018 | Nov 1, 2018 | $300 |
| 4--2018032113 | May 7, 2018 | Jul 10, 2018 | $160 |
Inspection history
11 visits, newest first
Jun 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
What the inspector wrote — 17 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. -food items in walk in freezer
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. -dishes in hand wash sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink in prep area
Show the remaining 13 findings ▾
No soap provided at handwash sink. -hand wash sink in kitchen
Spray bottle containing toxic substance not labeled. -bottle with purple substance at dish washing area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls in kitchen next to hand wash sink
Clean utensils stored between equipment and wall. -knives stored between prep table and wall
Cutting board has cut marks and is no longer cleanable. -cutting board in kitchen
Food stored on floor. -walk in freezer -box of oil under hand wash sink in prep area
In-use tongs stored on equipment door handle between uses. -oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop on reach in freezer in kitchen -utensils next to stove -scoop in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers in kitchen seals soiled -hood filters soiled -hand wash sink faucet handles in dish washing area
Time/temperature control for safety food thawed in an improper manner. -raw chicken thawed in standing water
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce above washed produce in walk in cooler
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over ready to eat foods in walk in freezer, beef not in original packaging
Spray bottle containing toxic substance not labeled. -multiple spray bottles not labeled
Buildup of food debris/soil residue on equipment door handles. -cook line cooler handles
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled
Objectionable odors in bathroom or other areas of the establishment. -odors around all floor drains, floor/sink
Jan 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
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. -0ppm, empty sanitizer bucket
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees not washing hands between tasks
Live, small flying insects found -3 small flying insects at dish machine
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over ready to eat foods in walk in freezer, beef not in original packaging
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand wash sink next to office desk placed out of order
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink at dish machine
No soap provided at handwash sink. -hand wash sink in kitchen
Spray bottle containing toxic substance not labeled. -multiple spray bottles not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -deli container in rice bin
Buildup of food debris/soil residue on equipment door handles. -cook line cooler handles
Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored on shelf's soiled with old food
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -dumpling steamers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled
Objectionable odors in bathroom or other areas of the establishment. -odors around all floor drains, floor/sink
Plumbing system in disrepair. -hand wash sink in dish machine disconnected from drain pipe
Water leaking from pipe and/or faucet/handle. -drain pipe for dish machine
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 36 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate25 Basic
Show 36 findings ▾
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. -0ppm -50ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -during inspection, employees failed to wash hands between tasks while in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp with ready to eat food items in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -ground beef (121F - Hot Holding); mushrooms (105F - Hot Holding) mushroom (117F - Hot Holding); bamboo (127F - Hot Holding) -operator cooked new items and hold held on steam table -mushroom (136F - Hot Holding); mushroom (138F - Hot Holding); bamboo (162F - Hot Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk not date marked
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in cooler for glassware soiled
Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked by pot on floor -hand wash sink at front counter blocked by table and chest freezer
Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen storing mixing paddle
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash sink at prep table and hand wash sink at dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items prepared onsite no date marking
Spray bottle containing toxic substance not labeled. -spray bottles at dish washing area not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine at soda fountain in server area
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -measuring cup without handle in blue bin containing rice
Buildup of food debris/soil residue on equipment door handles. -reach in coolers in kitchen
Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored in soiled container on storage rack
Cleaned and sanitized equipment or utensils not properly stored. -in use knife stored between reach in coolers
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -open top glass in server area
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -reach in cooler under steam table, seals soiled
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -soft wood spoons for customer use -soft wood mixing stick
Food storage container/container lid cracked or broken.
Food stored on floor. -various food items in walk in freezer -soda syrup box on floor in front of soda rack -cooking oil on floor under hand wash sink in prep area
Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup at reach in cooler at front counter
In-use tongs stored on equipment door handle between uses. -on oven in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of rice scoop burred in rice
Light not functioning. -above prep table
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler under steam table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -good system filters
Old food stuck to clean dishware/utensils.
Silverware/utensils stored upright with the food-contact surface up.
Single-service articles improperly stored. -single service items stored in customer area, directly on floor
Unnecessary items/unused equipment on the premises. -old Pepsi soda fountain and tea fountain outside of restrooms, covered in bag, no longer used
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with and above ready to eat food items in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. -wash cloth at front counter
Working containers of food removed from original container not identified by common name. -"mixed powder" not labeled
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor tiles missing and/or in disrepair. Holes in ceiling tiles over dry storage area
Food-contact surface not smooth and easily cleanable. Bamboo Spoons in ware washing area
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
Walk in cooler interior/shelves have accumulation of soil residues.
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
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
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)
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on prep table in the kitchen Fryer baskets soiled
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..
No paper towels or mechanical hand drying device provided at handwash sink. No towels at any handwashing sink.
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.
Floor tiles missing and/or in disrepair. Holes in ceiling tiles over dry storage area
Food stored on floor. Bucket of sauce and bottles of ice under hand washing sink and in front of ice machine. Operator removed.
Food-contact surface not smooth and easily cleanable. Bamboo Spoons in ware washing area
In-use wet wiping cloth/towel used under cutting board. Under white cutting board at cookline. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to fry station soiled. Operator cleaned.
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
Single-service articles not stored inverted or protected from contamination. Single service forks at front counter
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over bean sprouts in walk in cooler. Operator removed.
Walk in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at frying station soiled
Worn, torn and/or soiled floors/carpeting. Floor under frying station soiled
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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.
Equipment and utensils not properly air-dried - wet nesting.
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.
Food-contact surface not smooth and easily cleanable. Bamboo soup spoons. Tea net not easily cleanable/hanging on wall across from dish machine.
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.
Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink area.
Aug 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority7 Intermediate12 Basic
Show 25 findings ▾
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/
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.
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.
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw wagyu beef 47F cold holding overnight per chef.
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.
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.
Handwash sink not accessible for employee use at all times. Towels inside dish area hand sink. Oil cartons blocked kitchen hand sink.
Handwash sink used for purposes other than handwashing./observed kitchen employees rinse utensils in kitchen hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./undercooked eggs on ramen noodle soup.
No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom and cook line hand sink/
No soap provided at handwash sink./cook line hand sink.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line and prep area table/
Employee personal food not properly identified and segregated from food to be served to the public./a bag of salmon in walk in freezer.
Equipment and utensils not properly air-dried - wet nesting.
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.
Food-contact surface not smooth and easily cleanable. Bamboo soup spoons. Tea net not easily cleanable/hanging on wall across from dish machine.
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.
Trash receptacles not provided where needed in establishment./front counter hand sink area.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over bean sprouts, walk in cooler/
Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink area.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, front counter, rechecked 200ppm/
Wiping cloth/towel used under cutting board./cook line/
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate12 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in the kitchen Inside fryers Fryer baskets
Handwash sink not accessible for employee use at all times. Hand sink next to the office area blocked with buckets and bottles of oil.
No soap provided at handwash sink. Hand sink next to office area.
Spray bottle containing toxic substance not labeled. Two bottles of blue liquid front counter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In rice and sugar containers
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles prep area.
Equipment in poor repair. Walk in cooler door and gasket
Floor not cleaned when the least amount of food is exposed.
Floor soiled/has accumulation of debris.floor under frying station under Floor under 3 comp sink by drain area.
Food stored on floor.bottles of oil and bucket of sauce.
In-use tongs stored on equipment door handle between uses. On store handle on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F Next to rice cooker, prep table and cooks line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Two white cutting boards in prep area.
Light not functioning. Two light under the hood cooks line.
Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed cucumber on top of cut tomatoes and cucumber on make line.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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
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
Floor soiled/has accumulation of debris. Under all cooking equipment.
No copy of latest inspection report available.
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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.
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.
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
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.
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/
No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink at 3 compartment sink -hand sink at manager office
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. - bowl in in bulk flour
Floor soiled/has accumulation of debris. Under all cooking equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop at rice cooker - utensils at Stove
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line
No copy of latest inspection report available.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.