Modu Ramen
8602 Baymeadows Rd Unit 24, Jacksonville, FL 32256 · Permanent Food Service · License 2615645
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 intermediate, 10 basic (3 repeats); basic violations cost 12 at most-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Kimchi made 6 days ago not date marked.
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered cook3 pork. Boiled Eggs in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl as scoop in sugar.
Repeat violation
Equipment in poor repair.
Cracked ice machine lid.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Soiled interior of oven.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled exterior of food containers in walk in cooler.
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Old equipment , ice machine, stored in men's restroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Missing ceiling tile in kitchen hallway by walk in cooler.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Dusty fan guard and shelves in walk in cooler.
Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
Observed maintenance equipment and old , unused noodle machine in kitchen area and warewashing area interfering with cleaning. Discussed with operator.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.