WALALA HAND-PULLED NOODLES HOUSE
5062 W COLONIAL DR STE 120, Orlando FL 32808 · 6462565899
Last inspected Jun 18, 2026 · 10 visits since July 2024
JUL 24
JAN 25
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority6 Intermediate8 Basic
What the inspector wrote — 17 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Numerous to go bags in walk-in-freezer in direct contact with food and a few in walk-in-cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef skewers stored over noodles and cucumbers in walk-in-cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef on cooks line 72f, sitting out less than 4 hours, moved to refrigerator for immediate temperature recovery
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. Provided operator with handout
Show the remaining 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen heavily soiled
No certified food manager for establishment. 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 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.
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 manager with form for employees to sign
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler not dated
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl stored in ice and used as a scoop Bowl stored in sugar used as scoop
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee iced coffee sitting on make station
Food stored on floor. Container of sugar on floor on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dough machine in kitchen heavily soiled
Time/temperature control for safety food thawed in an improper manner. Wings defrosting in standing water Frozen chicken sitting in 3 compartment sink-defrosting
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Mar 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Front counter
Jan 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority8 Intermediate5 Basic
Show 15 findings ▾
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.
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.
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.
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
Handwash sink not accessible for employee use at all times. Utensils in sink. Sink located on front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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
No paper towels or mechanical hand drying device provided at handwash sink. Sink located at front counter Sink located on cook line
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.
No soap provided at handwash sink. Sink located on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine.
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.
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.
No handwashing sign provided at a hand sink used by food employees. Front counter
handle missing at plumbing fixture. Hot water handle on sink located next to triple sink.
Sep 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards.
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.
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.
Spray bottle containing toxic substance not labeled. Yellow substance.
Bowl or other container with no handle used to dispense food. Bowl used To scoop ice at front counter.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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
Faucet/handle missing at plumbing fixture. Hand sink on cook line hot water broken.
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.
Food stored on floor. Flour bags holding door open
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located next to press near dish area. Manager removed the water.
In-use wet wiping cloth/towel used under cutting board. Staff removed
Light not functioning. Hood
No handwashing sign provided at a hand sink used by food employees. Front counter
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.
Reach-in cooler interior/shelves have accumulation of soil residues.
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.
Sep 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards.
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.
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.
No soap provided at handwash sink. Front counter located at the end of the cook line. Sink in dish area. Manager added soap
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.
Spray bottle containing toxic substance not labeled. Yellow substance.
Bowl or other container with no handle used to dispense food. Bowl used To scoop ice at front counter.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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
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.
Faucet/handle missing at plumbing fixture. Hand sink on cook line hot water broken.
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.
Food stored on floor. Flour bags holding door open
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located next to press near dish area. Manager removed the water.
In-use wet wiping cloth/towel used under cutting board. Staff removed
Light not functioning. Hood
No handwashing sign provided at a hand sink used by food employees. Front counter
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.
Reach-in cooler interior/shelves have accumulation of soil residues.
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.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
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.
Handwash sink used for purposes other than handwashing. Get water in pitcher to cook.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line
No probe thermometer provided to measure temperature of food products.
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.
Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
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.
Handwash sink used for purposes other than handwashing. Get water in pitcher to cook.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line
No probe thermometer provided to measure temperature of food products.
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.
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.
Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea
Jan 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority7 Intermediate6 Basic
Show 15 findings ▾
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.
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)
Handwash sink used for purposes other than handwashing. Get water in pitcher to cook.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line
No probe thermometer provided to measure temperature of food products.
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.
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.
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.
Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority8 Intermediate6 Basic
Show 18 findings ▾
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.
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)
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)
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)
Handwash sink used for purposes other than handwashing. Get water in pitcher to cook.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line
No probe thermometer provided to measure temperature of food products.
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.
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.
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.
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.
Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea
Jul 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.