WOODEN LADLE NOODLE SHOP
3689 TAMPA RD # 305, Oldsmar FL 34677 · 813-390-2723
Last inspected Aug 4, 2026 · 13 visits since July 2023
AUG 24
FEB 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018019807 | Mar 2, 2018 | May 4, 2018 | $840 |
Inspection history
13 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm corrected to 50ppm during inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler boiled eggs (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); corn dogs (47F - Cold Holding); cooked chicken (46F - Cold Holding); imitation crab (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); bean sprouts (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); corn dogs (47F - Cold Holding); cooked chicken (46F - Cold Holding); imitation crab (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); bean sprouts (47F - Cold Holding)
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding food at proper temperatures, Ramen station not in working order.
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm corrected to 50ppm during inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler boiled eggs (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); corn dogs (47F - Cold Holding); cooked chicken (46F - Cold Holding); imitation crab (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); bean sprouts (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); corn dogs (47F - Cold Holding); cooked chicken (46F - Cold Holding); imitation crab (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); bean sprouts (47F - Cold Holding)
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. Time as a public health control documents created by the operator show an hourly check. The person in charge stated they check hourly and put a dash if the need to replenish product or a line straight through that time frame if the foods do not to be replenished or removed due to time. The sheets from the last couple of days show some foods not being removed from time from 11:00am- 7:00pm. No specific time frames given for goods at Ramen station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, cooked chicken,
Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Boiled eggs, cooked mushrooms, pork belly,bean sprouts,miso held on 6 hour time frame with no monitoring to be sure the food never exceeds 70F.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding food at proper temperatures, Ramen station not in working order.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed the employee beverage from the prep table.
Employee with no hair restraint while engaging in food preparation. 2 employees involved in food preparation not wearing a hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to scoop rice in standing water. Discussed with operator that if utensil are to be held in water the water has to be a minimum of 135F.
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F - Cold Holding); rice noodles (46F - Cold Holding); cooked noodles (61F - held on the counter ), cooked pork 46F cold hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can. Garbage can removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs,pork
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table containing pork
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discussed the need to keep employees beverages separated from food and clean utensils
Fryer oil stored on floor under hand wash sink
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles are soiled with old food debris at time of inspection
Floor soiled/has accumulation of debris. Observed floor is soiled with old oil and grease under fryer at time of inspection
Food stored on floor. Observed food stored on floor in walk in freezer at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled over kitchen equipment at time of inspection.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 60F 27 portions
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46F cold hold, second temperature 4:28Pm 43F. Pork was in unit that is used for foods held on time as a public health control for 1 hour. The pork was not an item to be held in this way per the establishments policy. Operator placed pork in walk in to cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice no time stamp. When the person in charge was asked when the rice was cooked she stated it was cooked in the morning and portioned in containers at 12:00pm. Stop sale was issued..
Floor soiled/has accumulation of debris. Cooking areas, prep areas, storage areas.
Food stored on floor. Fryer oil
Working containers of food removed from original container not identified by common name. Containers holding food that was removed from its original container no labeled with common name. Discussed the importance of of labeling all foods once they are removed from its original container
Sep 9, 2024□ 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On hinges of the ice machine drop plate. Discussed with manager.
Equipment in poor repair. Chest freezers rusted on exterior.
Floor soiled/has accumulation of debris. Floors warewashing area, dry storage, utility room, back kitchen, walk in cooler and walk in feeezer. 2 ceiling tiles missing, 1 falling down in back kitchen. Dust on ceiling in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cookline soiled.
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority2 Intermediate16 Basic
Show 23 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. Dishmachine was ran 3 times. All tests were 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Three compartment sink 50ppm chlorine.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for raw salmon. Operator was able to provide parasite destruction letter from KGI.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over hard boiled eggs in walk in cooler. Discussed with manager. Emailed proper refrigeration storage form HR 5030-098.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine. Operator refilled sanitizer, second test 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of tea dispensers. Soda nozzle area in dining room.
Handwash sink not accessible for employee use at all times. Handwashing sink near dishmachine blocked by racks and soy sauce buckets. Operator removed buckets so that the handwashsink is now accessible
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On hinges of the ice machine drop plate. Discussed with manager.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buckets in storage area not inverted
Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on side of equipment on cookline. Discussed with manager, who then relocated tongs.
Employee eating in a food preparation or other restricted area. Employee beverage above flip top cooler. Item relocated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored next to clean cutting boards. Employee cell phone and wallet on tea bag container. Items have been relocated.
Equipment and utensils not properly air-dried - wet nesting. Clean buckets stacked wet in storage area.
Equipment in poor repair. Chest freezers rusted on exterior.
Floor soiled/has accumulation of debris. Floors warewashing area, dry storage, utility room, back kitchen, walk in cooler and walk in feeezer. 2 ceiling tiles missing, 1 falling down in back kitchen. Dust on ceiling in dry storage area.
Food stored on floor. Soy sauce stored on floor in warewashing area. Snowcrab stored on floor in walk in cooler. Container of food stored on floor in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. Emailed operator form 5030-105.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cookline soiled.
Open dumpster lid. Shared between other businesses/restaurants
Stored food not covered. Chicken in walk in cooler that is not in cooling process. Was prepared the day prior.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above ready to eat food items in walk in cooler.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cookline. Discussed with manager.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. In back room, plastic cups in bags of seasonings, operator removed.
Equipment in poor repair. Chest freezers rusted
Floor soiled/has accumulation of debris. In kitchen, mop sink room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of chest freezer, gasket Freezer door frame Sides of kitchen equipment
Stored food not covered. Bags of seasonings opened, not covered in back room.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dish machine, then touched clean dishes, no hand wash. Discussed with manager on duty.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small refrigerator in kitchen- dumplings (46F - Cold Holding), thawed this morning, moved back to freezer Corrected On-SiteRepeat ViolationWarning**
Toxic substance/chemical improperly stored. cigarettes over seasoning containers in back room
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Customers order from touch screen monitor at front of restaurant. There are no paper menus to view, no consumer advisory posted in the restaurant. Operator must state that salmon and tuna are served raw on self service menu system. Inspector provided consumer advisory to operator and it was posted in front of restaurant.
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/ one cook, 2 servers, 2 prep cooks, person in charge
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dish room, white guard and insides of machine have black mold like substance.
Bowl or other container with no handle used to dispense food. In back room, plastic cups in bags of seasonings, operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In walk in cooler - employee items not identified on top shelf in walk in cooler
Employee with ineffective hair restraint while engaging in food preparation. Long ponytail on cook, no hair net
Equipment in poor repair. Chest freezers rusted
Floor soiled/has accumulation of debris. In kitchen, mop sink room
Food stored on floor. Fry oil in back room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of chest freezer, gasket Freezer door frame Sides of kitchen equipment
Stored food not covered. Bags of seasonings opened, not covered in back room.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed produce over cut carrots
Jul 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance on the corners of the guard in the interior of the ice machine.
Employee with no hair restraint while engaging in food preparation. Cook, hair pulled back loosely with clip.
Jul 17, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloved hand no hand wash or glove change.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored double panned over cooked beef. Operator removed raw beef container from cooked beef container. No contamination observed
Stop Sale issued on time/temperature control for safety food due to temperature abuse Prep area- bean sprouts (66F cold hold,cooked mushrooms (56F -cold hood; raw beef (54F - Cold Holding); cooked beef (42F - Cold Holding) Walk in cooler-shrimp (45F - Cold Holding); Beef (55F - Cold Holding); cooked pork loin (50F - Cold Holding); cooked mushrooms (48F - Cold Holding);; bean sprouts (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area- bean sprouts (66F cold hold,cooked mushrooms (56F -cold hood; raw beef (54F - Cold Holding); cooked beef (42F - Cold Holding) Walk in cooler-shrimp (45F - Cold Holding); Beef (55F - Cold Holding); cooked pork loin (50F - Cold Holding); cooked mushrooms (48F - Cold Holding);; bean sprouts (57F - Cold Holding)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided forms to operator, she filled them out and I approved them during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked pork, cooked mushrooms, cooked shrimp in walk in cooler cook was able to determine the prep date but the food items are being stop sales for temperature abuse.
Accumulation of black/green mold-like substance on the corners of the guard in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At entrance of kitchen. Operator removed beverage
Employee with no hair restraint while engaging in food preparation. Cook, hair pulled back loosely with clip.
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.