Modu Ramen
Last inspected: May 6, 2026
25
Score
Across the available record, Modu Ramen has 14 inspections on file, the first dated 2022. The most recent visit was on May 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
14
Inspections
4
Critical latest
4
Major latest
8
Minor latest
Inspection History
May 6, 2026
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat bao buns in reach in freezer next to microwave shelf-not all products commercially packaged. **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken,,cooked pork, tofu, shredded cheese, cut cabbage, cooked egg (44F-51F - Cold Holding) in flip top reach-in cooler across from stove. Operator stated items have been in cooler overnight and restaurant had just opened. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken,,cooked pork, tofu, shredded cheese, cut cabbage, cooked egg (44F-51F - Cold Holding) in flip top reach-in cooler across from stove. Operator stated items have been in cooler overnight and restaurant had just opened. See stop sale. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed container of bleach stored next to bag in box soda in dry food storage area. Person in charge removed container of bleach to properly store. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade of can opener and blade of slicer and surrounding area of slicer soiled with an accumulation of debris. Also, deflector plate in large ice machine soiled. Also, ice chute at soda dispensing machine soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line used to store utensil and observed food debris in drain area of sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front service line. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Intermediate - 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employee on duty read and sign form. **Corrective Action Taken**
11-26-1
Basic - Food stored on floor. Observed box of food and buckets with food stored on floor in walk-in-cooler. **Repeat Violation**
08B-38-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed maintenance equipment in kitchen area and warewashing area interfering with cleaning. Discussed with operator.
42-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach in freezers, reach-in cooler and walk in freezer soiled. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple seasonings and batters using cups without handles to dispense.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of microwaves soiled.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles on cook line soiled/ water damaged.
36-32-5
Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed ice machine equipment stored in men's restroom.
24-13-4
Basic - Dead roaches on premises. Observed one dead roach on floor at back door and one dead roach next to reach in freezer in back dining area. Operator cleaned up dead roaches and discarded. **Corrected On-Site**
35A-03-4
25
Oct 23, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
52
May 14, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Cleaners stored with cases of single service items in back storage area. Also, container of medicine stored on top of reach in freezer in kitchen. Person in charge removed. **Corrective Action Taken**
41-10-4
Intermediate - Equipment drain line draining into handwash sink. Observed drain line in kitchen hand wash sink.
31A-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on duty with expired training.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at dining room and deflector plate of ice machine with debris buildup. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. Multiple ceiling tiles missing in kitchen. Also, large amount of standing water observed at ice machine.
36-36-4
Basic - Dead roaches on premises. Observed three dead roaches on the floor around back door reach in freezers.
35A-03-4
Basic - Food stored on floor. Bucket of food stored on floor in walk in cooler, bag of onions stored on floor in back storage. Also, multiple items in walk in cooler stored uncovered. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan and shelving in walk in cooler with dust and heavy mold like substance buildup. Exterior of sauce containers and wooden shelf in walk in cooler with heavy mold like substance buildup. Soda plates in dining room with mold like substance buildup. **Repeat Violation**
23-03-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed cases of single service bowls stored in men's restroom.
25-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground pork thawing at room temperature, person in charge moved to reach in cooler. **Corrective Action Taken**
06-01-5
50
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
41
Aug 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per person in charge is fermenting kimchi on site and has shelf life of 2-3 weeks, process is done under refrigeration. Also, establishment is making black garlic oil on site by cooking garlic, grinding and adding oil. Left at room temperature and has shelf life longer than 7 days. **Warning** - From follow-up inspection 2024-05-28: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-08-02: Person in charge provided correspondence with Jose via email. **Time Extended**
03G-50-1
90
May 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per person in charge is fermenting kimchi on site and has shelf life of 2-3 weeks, process is done under refrigeration. Also, establishment is making black garlic oil on site by cooking garlic, grinding and adding oil. Left at room temperature and has shelf life longer than 7 days. **Warning** - From follow-up inspection 2024-05-28: Operator needs more time to submit. **Time Extended**
03G-50-1
90
Mar 25, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Jan 23, 2024
Routine - Food
No violations found.
100
Jan 22, 2024
Routine - Food
4 critical violations. 6 major violations. 4 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. In dry storage, propane tank stored on food products. Also, medicine container stored on shelf above clean dish ware. Person in charge moved to appropriate location. **Corrective Action Taken**
41-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal cell phone, then handle container of food without hand wash.
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at back of dining room, raw chicken no longer commercially packaged stored on tray of non commercially packaged noodles.
08A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. In dry storage room at end of hallway from kitchen to back door, observed one rodent dropping on glue trap on floor. Observed approximately five rodent droppings on noodle machine in dry storage with visible flour still on unit. Observed approximately five rodent droppings on circular saw stored in dry food storage area. Observed four rodent droppings on floor in back dining room by reach in freezers. Dining room and dry storage room share a wall that does not go all the way to the ceiling. Person in charge began cleaning. **Corrective Action Taken** **Warning**
35A-04-4
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. Person in charge unable to provide written procedures during inspection. Emailed to operator. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible at front server area due to no water to sink. Person in charge states is due to leak. Person in charge filling container with water at hand wash sink. Person in charge removed container. **Corrective Action Taken** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishmachine, no way to test during inspection.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels in men's restroom.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom rehydrated, cooked eggs, made Saturday per person in charge with no date mark.
02C-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Broth held on time from 11-3pm. Not indicated in time paperwork.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup on deflector plate, door and side of unit. **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water. Standing water on ground by ice machine. Also standing water on floor in women's restroom. Also, grease buildup on floor to left of cookline.
36-22-4
Basic - Hole in or other damage to wall. Large hole in wall in hallway by dry storage room. Also, hole observed between where wall meets back door. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple containers in walk in cooler with mold like substance buildup. Shelving in walk in cooler with mold like substance buildup. Soda plates at server area with mold like substance buildup. **Repeat Violation**
23-03-4
25
Oct 23, 2023
Routine - Food
No violations found.
100
Aug 23, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
39
Jan 12, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food Properly Stored/Protected
FL-48
47
Aug 25, 2022
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda dispensing machine in dining area soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to stove blocked by strainer. Operator removed strainer.
31A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed handS in triple sink. Discussed hand washing procedures with employee.employee went to hand wash sink to wash hands **Corrective Action Taken**
12A-03-4
Basic - Hole in or other damage to wall. Hole in wall in hall area leading to dry food storage room **Repeat Violation**
36-24-5
Basic - Improper storage of maintenance equipment that interferes with cleaning. Pressure washer and tools stored in hall area interferes with cleaning area. **Repeat Violation**
42-02-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in unclean blue container. Operator cleaned container during this inspection **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula stored in standing water in container of less than 135F. Operator emptied water from container **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled **Repeat Violation**
23-03-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Cooked meats not commercially packaged stored in deep reach in freezer in back dining area / non secure area. Discussed with operator. Operator stated he will get a lock for the deep reach in freezer
08B-63-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior bin and deflector plate in ice machine next to walk-in-cooler soiled. Operator started cleaning during this inspection **Corrective Action Taken** **Repeat Violation**
22-20-5
52
Frequently Asked Questions
When was Modu Ramen last inspected?
The most recent health inspection at Modu Ramen on file is from May 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at Modu Ramen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Modu Ramen.
How does Modu Ramen compare to other restaurants in Jacksonville?
Modu Ramen most recently scored 25 out of 100, which is lower than the Jacksonville average of 74.
Has Modu Ramen's inspection record improved over time?
Results have been roughly steady. Inspections at Modu Ramen have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Modu Ramen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Modu Ramen inspected?
Based on the inspection history on file, Modu Ramen is inspected around four times per year on average.
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