MALA NOODLE AND JAPANESE RESTAURANT

Name: MALA NOODLE AND JAPANESE RESTAURANT
Address: 1385 ST JOHNS PKWY STE 100 & 101, ST. JOHNS, FL, 32259, US
Rating: 72.5

1385 ST JOHNS PKWY STE 100 & 101, ST. JOHNS, FL 32259

License #6502517

🍱 Japanese/Sushi ℹ️

72.5 Grade C / 100

Mixed Health Record

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Latest inspection

December 16, 2025 · 6 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

MALA NOODLE AND JAPANESE RESTAURANT in ST. JOHNS currently holds an InspectFL Health Score of 72.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 16, 2025. Across those visits, inspectors documented 50 total violations — 14 critical, 21 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 24, 2024

The latest inspection on December 16, 2025 shows 6 observation rows: no critical rows, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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DBPR

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MALA NOODLE AND JAPANESE RESTAURANT has some meaningful issues on record. Would you still eat here?

C 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.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Package of raw tuna still partially frozen still inside package, operator opened up package during inspection .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats and soccer balls stored with boxes of wine on rack by back door to kitchen.
[08B-38-4] Food stored on floor. Cooking oil at wait station in kitchen. Buckets of flour and soy sauce in storage area by back door to kitchen. Bag of carrots in walk in cooler. Bus tubs of various raw and ready to eat items in walk in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp thawing out at room temperature in triple sink, cold water turned on over shrimp.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line closest to bathrooms.
[31B-03-4] No soap provided at handwash sink. At hand wash station by triple sink.

Disposition: Warning Issued
[35A-03-4] Dead insects on premises. 1 dead beetle by door between cook line and sushi bar inside kitchen. 2 dead beetles by back door to kitchen.
[08B-38-4] Food stored on floor. Bag in box soda and cooking oil in hallway by bathrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Bottles of drink mix and orange juice stored directly into drink ice at bar area.
[35A-09-4] Presence of insects, rodents, or other pests. 1 live beetle on floor at end of cook line in kitchen, operator killed and cleaned up beetle.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over raw pork in walk in freezer, all items removed from original packaging. Also raw tuna, removed from original packaging stored over bags of cooked dumplings in reach in freezer chest in prep area of kitchen. Also raw chicken stored over box of unwashed tomatoes in walk in cooler. Also raw shrimp stored over box of unwashed broccoli in walk in cooler. Operator began to rearrange items during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mix and orange juice stored directly into drink ice at bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (51F - Cold Holding); boiled egg (46F - Cold Holding) in containers sitting on top of other container in top section of flip top reach in cooler on make line, per manager lid has been consistently open for maybe 1 hour, cabbage moved to other reach in cooler
[41-10-4] Toxic substance/chemical improperly stored. Bottle of soap stored over bag of sugar on rack in prep area of kitchen.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Gloves and large soap container in sink of hand wash station in warehouse washing area. Pan in sink of hand wash station at end of cook line. All items moved.
[31B-03-4] No soap provided at handwash sink. At hand wash station in server area by dish machine in kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared containers of raw spicy tuna in reach in cooler at sushi bar. Cooked pork in reach in cooler on cook line. Per operator all items were made yesterday morning.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. 2 buckets of soy sauce in kitchen area., employee corrected during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 74F water by rice warmer in perp area of kitchen, scoop removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi bar.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm, remade to 100ppm
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp and raw chicken stored over cut veggies Also raw lamb over raw beef Raw lobster over sauce Raw tuna heads over fries Raw eggs over soybeans Raw chicken over seaweed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (75F - Cold Holding) sitting out on counter at sushi bar, per employee mix has been sitting out for less then 1 hour, mix placed in reach in cooler.
[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. Open container of milk at bar area, per manager milk was open on Saturday.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bottle of soap in hand wash sink in warehouse washing area. Bottle of soap in hand wash sink near end of cook line. Scrub brush in hand wash sink at bar area. Also drain lines of sushi display coolers draining inside hand wash sinks at sushi bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing tempura batter on written procedures, manager corrected during inspection.

Disposition: Warning Issued
[14-06-4] Wood food-contact surface not properly sealed. Wood piece used on far right on cookline unsealed.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple dry good items with bowls and to go containers with no handles as scoop. Person in charge removed.
[08B-38-4] Food stored on floor. Multiple buckets and cases of food stored on floor in kitchen, in walk in cooler and walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between unit and counter. Also, observed scoop in water at 80F in kitchen.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment receives fresh raw salmon from KGI, no parasite destruction available during inspection. Person in charge called supplier and obtained during inspection.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed bulk items in direct contact with non food grade containers.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler tray of chicken and shrimp stored over unwashed lemons and broccoli. Also, raw chicken stored over cooked shrimp. Person in charge began rearranging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen Black garlic in oil (79F - Cold Holding); Soaked Rice Noodle (73F - Cold Holding). Person in charge states has been out for 2 hours. Recommend holding on time for remaining 2 hours. In fliptop Kani, fish cake, mussels, fish cake (45-53F - Cold Holding); items stored in plastic containers above reach in cooler unit and above fill line in fliptop. Person in charge moved items to drawers below.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn and potatoes on cookline at 76F. Person in charge states has been out for 2 hours. Recommend holding on time for remaining 2 hours. Person in charge added to time paper work.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning solutions stored with food on dry storage rack. Person in charge removed.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi cooler line draining into hand wash sink at front bar.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu "Red Snapper" is offered, when asked what fish is served, person in charge stated Tilapia. Person in charge unable to provide invoice for Red Snapper. Also, white tuna indicated on menu items B4, F18, H31, J12, J19. Person in charge states escolar is served. Also, on menu Lobster Salad contains no real lobster, is crawfish salad.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. In menu items B6 and H10 on main menu and item #9 on lunch menu. Indicates menu item contains Crab, per person in charge imitation crab is utilized. No real crab.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu missing disclosure for rolls and sashimi served raw.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink at server line. Person in charge provided.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge has sushi rice time marked, no time paperwork available. Person in charge filled out during inspection.