Oodle Ramen & More
Last inspected: Jan 20, 2026
64
Score
Public records show 12 inspections at Oodle Ramen & More stretching back to 2022. Oodle Ramen & More was last inspected on Jan 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around 21 violations each, up from closer to nine violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
The city-wide average sits at 79, which Oodle Ramen & More's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2026-01-20: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles not labeled **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -cook line cooler handles - From follow-up inspection 2026-01-20: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-01-20: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled - From follow-up inspection 2026-01-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. -odors around all floor drains, floor/sink - From follow-up inspection 2026-01-20: **Time Extended**
36-64-5
64
Jan 8, 2026
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - 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
12A-16-4
High Priority - 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 **Repeat Violation** **Warning**
22-41-4
High Priority - Live, small flying insects found -3 small flying insects at dish machine
35A-02-7
High Priority - 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
08A-02-6
Intermediate - 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 **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink at dish machine
31B-02-4
Intermediate - No soap provided at handwash sink. -hand wash sink in kitchen
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles not labeled **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -deli container in rice bin
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -cook line cooler handles
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored on shelf's soiled with old food
24-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -dumpling steamers **Repeat Violation**
14-25-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop on cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -odors around all floor drains, floor/sink
36-64-5
Basic - Plumbing system in disrepair. -hand wash sink in dish machine disconnected from drain pipe
29-08-4
Basic - Water leaking from pipe and/or faucet/handle. -drain pipe for dish machine
29-11-4
20
Jul 8, 2025
Routine - Food
4 critical violations. 7 major violations. 25 minor violations.
View 36 violations
High Priority - 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 **Corrected On-Site**
22-41-4
High Priority - 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
12A-16-4
High Priority - 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
08A-05-6
High Priority - 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) **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - 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
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in cooler for glassware soiled
22-02-4
Intermediate - 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
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen storing mixing paddle
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles at dish washing area not labeled
41-17-4
Intermediate - 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
31B-05-4
Intermediate - 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
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wash cloth at front counter **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -"mixed powder" not labeled
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine at soda fountain in server area
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -measuring cup without handle in blue bin containing rice
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers in kitchen
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored in soiled container on storage rack
24-06-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -in use knife stored between reach in coolers
24-07-4
Basic - 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
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -reach in cooler under steam table, seals soiled
14-11-5
Basic - 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
14-25-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - 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
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup at reach in cooler at front counter
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. -on oven in kitchen
10-20-4
Basic - 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
10-01-5
Basic - Light not functioning. -above prep table
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler under steam table
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -good system filters
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Single-service articles improperly stored. -single service items stored in customer area, directly on floor
25-05-4
Basic - Unnecessary items/unused equipment on the premises. -old Pepsi soda fountain and tea fountain outside of restrooms, covered in bag, no longer used
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with and above ready to eat food items in walk in cooler
08B-17-4
8
Jan 21, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Holes in ceiling tiles over dry storage area - From follow-up inspection 2025-01-21: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Bamboo Spoons in ware washing area **Repeat Violation** - From follow-up inspection 2025-01-21: **Time Extended**
14-13-4
Basic - - From initial inspection : Basic - 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 **Repeat Violation** - From follow-up inspection 2025-01-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-01-21: **Time Extended**
22-16-4
82
Jan 10, 2025
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - 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 **Warning**
22-47-4
High Priority - 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) **Corrective Action Taken**
03B-01-6
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. Provided employee reporting agreement manager filled out. **Corrected On-Site**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on prep table in the kitchen Fryer baskets soiled **Repeat Violation**
22-02-4
Intermediate - 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. . **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at any handwashing sink. **Repeat Violation**
31B-02-4
Basic - Floor tiles missing and/or in disrepair. Holes in ceiling tiles over dry storage area
36-17-5
Basic - Food stored on floor. Bucket of sauce and bottles of ice under hand washing sink and in front of ice machine. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Bamboo Spoons in ware washing area **Repeat Violation**
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board at cookline. Operator removed. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to fry station soiled. Operator cleaned. **Corrected On-Site**
22-08-4
Basic - 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 **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service forks at front counter
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over bean sprouts in walk in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at frying station soiled **Repeat Violation**
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Floor under frying station soiled
36-10-4
29
Oct 24, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** - From follow-up inspection 2024-10-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-10-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-10-24: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Bamboo soup spoons. Tea net not easily cleanable/hanging on wall across from dish machine. - From follow-up inspection 2024-10-24: **Time Extended**
14-13-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-10-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink area. - From follow-up inspection 2024-10-24: **Time Extended**
36-27-5
70
Aug 16, 2024
Routine - Food
6 critical violations. 7 major violations. 12 minor violations.
View 25 violations
High Priority - 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/ **Corrected On-Site**
22-41-4
High Priority - 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. **Corrected On-Site**
09-01-4
High Priority - 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.
35A-02-6
High Priority - 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.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw wagyu beef 47F cold holding overnight per chef.
01B-02-5
High Priority - 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.
03A-02-5
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Towels inside dish area hand sink. Oil cartons blocked kitchen hand sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./observed kitchen employees rinse utensils in kitchen hand sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./undercooked eggs on ramen noodle soup. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom and cook line hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink./cook line hand sink. **Repeat Violation**
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./ice machine.
29-28-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, front counter, rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line and prep area table/ **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./a bag of salmon in walk in freezer.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - 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.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Bamboo soup spoons. Tea net not easily cleanable/hanging on wall across from dish machine.
14-13-4
Basic - 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.
23-03-4
Basic - Trash receptacles not provided where needed in establishment./front counter hand sink area.
33-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over bean sprouts, walk in cooler/ **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth/towel used under cutting board./cook line/ **Corrected On-Site**
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink area.
36-27-5
11
Apr 12, 2024
Routine - Food
4 major violations. 12 minor violations.
View 16 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in the kitchen Inside fryers Fryer baskets **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to the office area blocked with buckets and bottles of oil. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand sink next to office area. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of blue liquid front counter **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In rice and sugar containers **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles prep area.
23-24-4
Basic - Equipment in poor repair. Walk in cooler door and gasket
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Floor soiled/has accumulation of debris .floor under frying station under Floor under 3 comp sink by drain area. **Repeat Violation**
36-73-4
Basic - Food stored on floor.bottles of oil and bucket of sauce. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On store handle on cooks line. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F Next to rice cooker, prep table and cooks line. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two white cutting boards in prep area.
22-08-4
Basic - Light not functioning. Two light under the hood cooks line. **Corrected On-Site**
36-62-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed cucumber on top of cut tomatoes and cucumber on make line.
08B-17-4
37
Dec 15, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-12-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - 2 new hires - From follow-up inspection 2023-12-15: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under all cooking equipment. - From follow-up inspection 2023-12-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-12-15: **Time Extended**
51-18-6
74
Dec 13, 2023
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
High Priority - 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.
08A-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
03E-02-5
Intermediate - 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
22-02-4
Intermediate - 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.
31A-09-4
Intermediate - 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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink at 3 compartment sink -hand sink at manager office
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. - 2 new hires
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. - bowl in in bulk flour
14-01-5
Basic - Floor soiled/has accumulation of debris. Under all cooking equipment.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop at rice cooker - utensils at Stove **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
23
May 22, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Dec 12, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Oodle Ramen & More last inspected?
The most recent health inspection at Oodle Ramen & More on file is from Jan 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Oodle Ramen & More?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Oodle Ramen & More.
How does Oodle Ramen & More compare to other restaurants in Orlando?
Oodle Ramen & More most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Oodle Ramen & More's inspection record improved over time?
No. Recent inspections at Oodle Ramen & More have averaged around 21 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Oodle Ramen & More means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Oodle Ramen & More inspected?
Based on the inspection history on file, Oodle Ramen & More is inspected around four times per year on average.
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