WALALA ASIAN NOODLES HOUSE

Name: WALALA ASIAN NOODLES HOUSE
Address: 5062 W COLONIAL DR STE 120, ORLANDO, FL, 32808, US
Rating: 50.8

5062 W COLONIAL DR STE 120, ORLANDO, FL 32808

License #5816073

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

50.8 Grade F / 100

Failing Health Score

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Quick take

WALALA ASIAN NOODLES HOUSE in ORLANDO currently holds an InspectFL Health Score of 50.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 18, 2026. Across those visits, DBPR recorded 70 total findings; InspectFL has detailed violation rows for 65 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 18, 2026 shows 12 observation rows: 3 critical, 5 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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

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DBPR

*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.

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[08B-38-4] Food stored on floor. Large pots of sauce and broth located in the walk-in cooler. Cases of oil. Cases of beef located in the walk in freezer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[29-09-4] handle missing at plumbing fixture. Hot water handle on sink located next to triple sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees began bringing food out of the walk-in cooler without hand wash. Staff of 4.
[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. In large pot of chili sauce located in walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink located at front counter Sink located on cook line
[31B-03-4] No soap provided at handwash sink. Sink located on cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front counter
[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. Multiple meats and other cooked , frozen, and placed to thaw in the walk in cooler.
[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/ 4
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom and didnt wash his hands when returning to do food preparation.
[31A-09-4] Handwash sink not accessible for employee use at all times. Utensils in sink. Sink located on front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat Tumbler located next to slicer Slicer on the table located in back kitchen Knives on the table in back kitchen
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used To scoop ice at front counter.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Staff removed
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink on cook line hot water broken .
[36-62-4] Light not functioning. Hood
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flour bags holding door open . Small flying insects found in establishment.
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front counter
[08B-38-4] Food stored on floor. Flour bags holding door open
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces in walk-in cooler. Manager moved the chicken.
[35A-02-7] Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located next to press near dish area. Manager removed the water.
[08B-12-5] Stored food not covered. Sauces in the walk in cooler . Kabobs , pans of pork and other items in walk-in freezer Ice stored on cook line used to cool noodles. Staff covered.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Front counter hand sink located next to steam table.. created a makeshift splash guard with a sheet tray.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and grapes in the walk in cooler

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front counter
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used To scoop ice at front counter.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Staff removed
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink on cook line hot water broken .
[31B-03-4] No soap provided at handwash sink. Front counter located at the end of the cook line. Sink in dish area . Manager added soap
[36-62-4] Light not functioning. Hood
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces in walk-in cooler. Manager moved the chicken.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located next to press near dish area. Manager removed the water.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray and old ends of cigarettes on the flor of common area to kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-38-4] Food stored on floor. Flour bags holding door open
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flour bags holding door open . Small flying insects found in establishment.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and grapes in the walk in cooler
[08B-12-5] Stored food not covered. Sauces in the walk in cooler . Kabobs , pans of pork and other items in walk-in freezer Ice stored on cook line used to cool noodles. Staff covered.
[35A-02-7] Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. Sink at the end of the cook line. Sink in dish area Management added towels.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Front counter hand sink located next to steam table.. created a makeshift splash guard with a sheet tray.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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Community pulse