WONDERFUL HAND-PULLED NOODLE
8910 TURKEY LAKE RD STE 300, Orlando FL 32819 · 6463795660
Last inspected Jun 26, 2026 · 7 visits since February 2024
MAY 24
JUL 24
JAN 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 4-1-24.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over prepped vegetables/walk in cooler. Raw chicken stored over cooked beef/walk in freezer. Raw pork stored over sauces/walk in cooler.
Handwash sink used for purposes other than handwashing./green pad stored inside kitchen hand sink/
No paper towels or mechanical hand drying device provided at handwash sink./hand sink next to 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food./bowl used to scoop flour/
Equipment in poor repair./kitchen hand sink disrepair/no water supply. Per manager, already called for service.
Food stored on floor./a container of vegetables/walk in cooler/
Single-service articles not stored inverted or protected from contamination./kitchen prep table top shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./0ppm/rechecked 50ppm/front counter/
Wiping cloth sanitizing solution stored on the floor./front counter/
Working containers of food removed from original container not identified by common name./chicken powder/dry storage rack between walk in cooler and freezer.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Noodle making show at front counter lacking adequate sneezeguards or other proper protection from contamination./customer stand in front of the station and watch employee making fresh noodles.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg wash over cut vegetables.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, cook line reach in cooler.
Handwash sink not accessible for employee use at all times./empty containers blocking kitchen hand sink/removed immediately/
Handwash sink used for purposes other than handwashing./kitchen hand sink used to store green pad and glove/removed immediately/
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food./sugar and flour bin.
Employee with no hair restraint while engaging in food preparation./employee made dough (for noodles) at front counter.
Ice scoop handle in contact with ice./
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled. Kitchen hand sink soiled.
Unwrapped single-service utensils not presented so that only the handles are touched./plastic forks.
Wall soiled with accumulated grease, food debris, and/or dust./walk in cooler wall soiled.
Wet wiping cloth not stored in sanitizing solution between uses./cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 100ppm.
Wiping cloth sanitizing solution stored on the floor./dining room wait station/
Working containers of food removed from original container not identified by common name. Sugar, salt and flour containers/
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw chicken in walk in cooler/
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./egg rolls, cooked ribs, roast pork, sweet and sour chicken.
Bowl or other container with no handle used to dispense food./cooked rice scoops, flour scoop/
Equipment in poor repair./dining room chest freezer door disrepair.
Food stored on floor. Two oil cartons in front of kitchen ice machine. A pan of raw chicken on walk in cooler floor/
Ice buildup in reach-in freezer/dining room.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezer gaskets soiled/dining room.
Single-service articles improperly stored./several cases of single service items stored on floor/dining room/
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor./
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles, walk in freezer. Raw fish over cut cabbage, walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut roast pork 44F, prep table less than 4 hours. Raw chicken wings 45F, glass reach in cooler for less than 4 hours.
Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets./advertised fried scallops on menu but served scallop flavored nuggets.
Handwash sink not accessible for employee use at all times./both kitchen hand sinks blocked by food cart/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./steamed shrimp, steamed chicken, egg rolls, fried rice in walk in cooler.
Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop fried rice, walk in cooler. Bowl used to scoop cooked chicken, cook line glass reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on food storage shelf, outside walk in cooler.
Equipment in poor repair./reach in chest freezer door broken/back dining room.
Floor soiled/has accumulation of debris. Floor under deep fryers soiled. Walk in cooler floor soiled.
Food stored on floor./a bucket of sauce on walk in cooler floor.
Ice buildup in reach-in freezer/back dining room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Sugar and flour containers exterior soiled.
May 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate18 Basic
Show 26 findings ▾
Container of medicine improperly stored. Bottle of advil stored over prep table in kitchen area.
Operating with an expired Division of Hotels and Restaurants license. 4-1-24.
Raw animal food stored over/not properly separated from ready-to-eat food. raw chicken over cooked pork and mushroom in reach in cooler in the kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (70F - Cold Holding); Noodles (66F - Cold Holding) Less than 4 hours per operator moved to walk in freezer. temperature rechecked noodles 41F, cut cabbage 41F Fried rice 75F in room temperature less than 4 hours per manager time control form provided and filled. Time mark put on fried rice. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately.
Handwash sink not accessible for employee use at all times. Sink blocked with food processor in the kitchen area.
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. At front counter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils stored between equipment and wall. Between fryer and wok station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand bag, cell phone and coat on dry storage rack.
Employee preparing food in customer section of dining area. Making Wonton in dining room.
Employee with no hair restraint while engaging in food preparation. Two employees on cooks line.
Floor soiled/has accumulation of debris. Through back kitchen area.
Food not stored at least 6 inches off of the floor. Buckets of sauces in Walk in cooler.
Ice scoop handle in contact with ice. In ice machine in the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers
Single-service articles improperly stored. Boxes of untensils on floor in dining area.
Single-service articles not stored inverted or protected from contamination. Container with single serve forks in kitchen area.
Time/temperature control for safety food thawed in an improper manner. Raw chicken, Raw pork, Raw Chicken wings in standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fry station. Walk in cooler wall soiled.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm rechecked 50 ppm.
Wiping cloth sanitizing solution stored on the floor. At front counter.
Mar 29, 2024□ 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice 54F, noodles 53F, cut cabbage 53F/all less than 4 hours per manager, kitchen/moved to walk in cooler for temperature recovery/rechecked noodles 43F, cut cabbage 43F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Ice buildup in reach-in freezers/dining room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand sink soiled. Ice machine exterior soiled. Deep fryer panel with grease build up. Dining room reach in freezer gaskets soiled.
Unwrapped single-service utensils not presented so that only the handles are touched./spoons and forks at to go station.
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over bean sprouts/walk in cooler. Raw scallops over cut vegetables/kitchen glass reach in cooler/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken over raw beef/walk in freezer/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice 54F, noodles 53F, cut cabbage 53F/all less than 4 hours per manager, kitchen/moved to walk in cooler for temperature recovery/rechecked noodles 43F, cut cabbage 43F.
Handwash sink not accessible for employee use at all times./blocked by a food cart/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink/
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.
Bowl or other container with no handle used to dispense food./plastic bowl used to scoop fried rice/
Employee with no hair restraint while engaging in food preparation./one cook/
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Food stored on floor. A container of raw chicken on floor/walk in freezer. A case of orange on floor under prep table/
Ice buildup in reach-in freezers/dining room.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour and sugar containers/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand sink soiled. Ice machine exterior soiled. Deep fryer panel with grease build up. Dining room reach in freezer gaskets soiled.
Single-service articles not stored inverted or protected from contamination./to go box on top shelf/
Unwrapped single-service utensils not presented so that only the handles are touched./spoons and forks at to go station.
Wiping cloth sanitizing solution stored on the floor./front counter.
Working containers of food removed from original container not identified by common name./sugar container/
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.