Walala Hand-Pulled Noodles House

5062 W Colonial Dr Ste 120, Orlando, FL 32808 · Permanent Food Service · License 5816073

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
1 high priority (no follow-up needed), 7 intermediate (1 fixed on the spot), 8 basic; intermediate violations cost 18 at most
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

16 violations found

First visitSep 15, 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.
16 violations found:
- 1 High priority
- 7 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Wonton in wal mart bag in freezer.
Intermediate7
- 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.
  Cooked meats in walk in cooler
  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
- Code 11, Employee health: 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.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of icemaker and door.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cookline sink blocked by strainer in sink basin and bowls in warewash srea sink basin
- Code 41, Chemicals and toxic substances: Spray bottle containing substance not labeled.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Onions in walk in cooler, tubs of food and liquid shortening boxes.
- Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
  Icemaker scoop.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler door handle.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles improperly stored.
  Take out containers on floor in hallway to restrooms
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Front counter area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.