Slap Hand Ripped Noodles
6532 Carrier Dr Ste B, Orlando, FL 32819 · Permanent Food Service · License 5804433
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse./Cooked pork belly cold holding overnight still at 51°F/walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (no follow-up needed), 7 intermediate (2 fixed on the spot, 1 repeat), 9 basic; intermediate violations cost 18 at most-33
- Safety score67
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 visitSep 2, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse./Cooked pork belly cold holding overnight still at 51°F/walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked pork belly cold holding overnight still at 51°F/walk in cooler.
Intermediate7
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food./non food grade brush (adding oil) and used on bao flour.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Flour mix machine interior soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./observed food debris and stainless steel scrubber inside front line hand sink/removed/
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./two chemical bottles not labeled/dining room dish cart.
Repeat violation
Code 53, Manager certification and employee training: 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/more than 4 employees working but no certified manager on duty/manager walked in in the middle of the inspection/
Fixed on the spot
Records/documents for required employee training do not contain all of the required information./most training certificates missing employee's date of birth.
Basic9
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on front counter table/removed/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employee wearing a watch while preparing food/next door kitchen.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler gasket torn.
Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer/next door kitchen reach in freezer bottom shelf with ice build up.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board./next door kitchen prep area/removed/
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Right side of the hibachi grill. Cook line reach in cooler gasket soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris./kitchen floor soiled.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone, charges, headphones on next door kitchen prep table/
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.