OODLE RAMEN & MORE

Name: OODLE RAMEN & MORE
Address: 5812 CONROY RD, ORLANDO, FL, 32835, US
Rating: 0

5812 CONROY RD, ORLANDO, FL 32835

License #5814284

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 20 findings · 0 critical

Routine - Food (emergency-order follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OODLE RAMEN & MORE in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 208 total violations — 24 critical, 49 major, 135 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 15, 2026 shows 20 observation rows: no critical rows, 5 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

208

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on September 15, 2026

The restaurant was allowed to reopen on September 15, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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OODLE RAMEN & MORE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Complied
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wood spoons
[14-11-5] Equipment in poor repair. -reach in freezer on cook line, door broken
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all coolers in kitchen seals soiled with mold like substance -mop sink soiled with mold like substance -storage racks in dish pit soiled
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls in storage rack in kitchen
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -dishes stored on soiled plastic liner in prep area
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink in dish pit
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in prep area -hand wash sink in dish pit
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drink cup on shelf above food table in kitchen
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladle on prep table -scoop next to steam table
[08B-38-4] Food stored on floor. -items in walk in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board on cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind countertop steam table -wall right side of reach in freezer in kitchen -around prep table
[12B-12-5] 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. -drink on prep table
[31A-11-4] Handwash sink used for purposes other than handwashing. -dishes in hand wash sink in kitchen
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -side door at restrooms
[31B-03-4] No soap provided at handwash sink. -hand wash sink in prep area

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladle on prep table -scoop next to steam table
[14-11-5] Equipment in poor repair. -reach in freezer on cook line, door broken
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board on cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls in storage rack in kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink in dish pit
[31A-11-4] Handwash sink used for purposes other than handwashing. -dishes in hand wash sink in kitchen
[08B-38-4] Food stored on floor. -items in walk in freezer
[12B-12-5] 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. -drink on prep table
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31B-03-4] No soap provided at handwash sink. -hand wash sink in prep area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind countertop steam table -wall right side of reach in freezer in kitchen -around prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drink cup on shelf above food table in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in prep area -hand wash sink in dish pit
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wood spoons
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -side door at restrooms
[10-20-4] In-use tongs stored on equipment door handle between uses.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -dishes stored on soiled plastic liner in prep area
[35A-02-8] Live, small flying insects found. -30 small flying insects under 3 compartment sink in dish washing area -dish washing area is openly connected to kitchen -food is actively being prepped in dish washing area -accumulations of maggots in sludge like substance under 3 compartment sink attached to drain pipe
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all coolers in kitchen seals soiled with mold like substance -mop sink soiled with mold like substance -storage racks in dish pit soiled

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls in kitchen next to hand wash sink
[24-14-4] Clean utensils stored between equipment and wall. -knives stored between prep table and wall
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting board in kitchen
[08B-38-4] Food stored on floor. -walk in freezer -box of oil under hand wash sink in prep area
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop on reach in freezer in kitchen -utensils next to stove -scoop in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers in kitchen seals soiled -hood filters soiled -hand wash sink faucet handles in dish washing area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -raw chicken thawed in standing water
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce above washed produce in walk in cooler
[14-31-5] Nonfood-grade bags used in direct contact with food. -food items in walk in freezer
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[31A-11-4] Handwash sink used for purposes other than handwashing. -dishes in hand wash sink in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink in prep area
[31B-03-4] No soap provided at handwash sink. -hand wash sink in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle with purple substance at dish washing area

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. -deli container in rice bin
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -cook line cooler handles
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored on shelfs soiled with old food
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -dumpling steamers
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. -odors around all floor drains, floor/sink
[29-08-4] Plumbing system in disrepair. -hand wash sink in dish machine disconnected from drain pipe
[29-11-4] Water leaking from pipe and/or faucet/handle. -drain pipe for dish machine
[22-41-4] 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
[12A-16-4] 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
[35A-02-7] Live, small flying insects found -3 small flying insects at dish machine
[08A-02-6] 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
[31A-04-4] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink at dish machine
[31B-03-4] No soap provided at handwash sink. -hand wash sink in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -multiple spray bottles not labeled

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine at soda fountain in server area
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -measuring cup without handle in blue bin containing rice
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in coolers in kitchen
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored in soiled container on storage rack
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -in use knife stored between reach in coolers
[12B-12-5] 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. -reach in cooler under steam table, seals soiled
[14-25-5] 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
[14-38-4] Food storage container/container lid cracked or broken.
[08B-38-4] 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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup at reach in cooler at front counter
[10-20-4] In-use tongs stored on equipment door handle between uses. -on oven in kitchen
[10-01-5] 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
[36-62-4] Light not functioning. -above prep table
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler under steam table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -good system filters
[16-48-4] Old food stuck to clean dishware/utensils.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.
[25-05-4] Single-service articles improperly stored. -single service items stored in customer area, directly on floor
[33-31-5] Unnecessary items/unused equipment on the premises. -old Pepsi soda fountain and tea fountain outside of restrooms, covered in bag, no longer used
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with and above ready to eat food items in walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wash cloth at front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. -"mixed powder" not labeled
[22-41-4] 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
[12A-16-4] 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
[08A-05-6] 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
[03B-01-6] 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)
[02C-03-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in cooler for glassware soiled
[31A-09-4] 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-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen storing mixing paddle
[31B-05-4] 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
[02C-02-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles at dish washing area not labeled

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Holes in ceiling tiles over dry storage area
[08B-38-4] Food stored on floor. Bucket of sauce and bottles of ice under hand washing sink and in front of ice machine. Operator removed.
[14-13-4] Food-contact surface not smooth and easily cleanable. Bamboo Spoons in ware washing area
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under white cutting board at cookline. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to fry station soiled. Operator cleaned.
[23-03-4] 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
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service forks at front counter
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over bean sprouts in walk in cooler. Operator removed.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at frying station soiled
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor under frying station soiled
[22-47-4] 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
[03B-01-6] 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)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on prep table in the kitchen Fryer baskets soiled
[31A-09-4] 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. .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels at any handwashing sink.
[11-26-1] 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.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line and prep area table/
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public./a bag of salmon in walk in freezer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-38-4] 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.
[14-13-4] Food-contact surface not smooth and easily cleanable. Bamboo soup spoons. Tea net not easily cleanable/hanging on wall across from dish machine.
[23-03-4] 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.
[33-06-4] Trash receptacles not provided where needed in establishment./front counter hand sink area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over bean sprouts, walk in cooler/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, front counter, rechecked 200ppm/
[21-04-4] Wiping cloth/towel used under cutting board./cook line/
[22-41-4] 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/
[09-01-4] 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.
[35A-02-6] 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.
[08A-05-6] 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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw wagyu beef 47F cold holding overnight per chef.
[03A-02-5] 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.
[22-02-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Towels inside dish area hand sink. Oil cartons blocked kitchen hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing./observed kitchen employees rinse utensils in kitchen hand sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./undercooked eggs on ramen noodle soup.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Womens restroom and cook line hand sink/
[31B-03-4] No soap provided at handwash sink./cook line hand sink.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions./ice machine.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. - bowl in in bulk flour
[36-73-4] Floor soiled/has accumulation of debris. Under all cooking equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop at rice cooker - utensils at Stove
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line
[51-18-6] No copy of latest inspection report available.
[08A-24-5] 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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] 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.
[03E-02-5] 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.
[22-02-4] 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
[31A-09-4] 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.
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink at 3 compartment sink -hand sink at manager office
[11-26-1] 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