Wooden Ladle Noodle Shop
3689 Tampa Rd # 305, Oldsmar, FL 34677 · Permanent Food Service · License 6217261
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (3 fixed by the Aug 4 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 4 basic (2 repeats)-29
- Administrative complaint on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked mushrooms 48°F cold hold cooked yesterday 7-29-26, cooked mushrooms 50°F cold hold, cooked yesterday 7-29-26 cooked mushrooms 47°F cold hold. Whole milk 49°F cold hold has been in the cooler sunset yesterday 7-29-26. See Stop Sale
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked mushrooms 48°F cold hold cooked yesterday 7-29-26, cooked mushrooms 50°F cold hold, cooked yesterday 7-29-26 cooked mushrooms 47°F cold hold. Whole milk 49°F cold hold the milk has been in the cooler since yesterday 7-29-26. Operator calibrated the probe thermometer being used by staff. When the calibration was checked during inspection it read 12°F which falsely lead the person in charge think the walk in temperatures were now with in minimum temperature
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Call is out to repairman per PIC. 3 compartment sink is being utilized until the dish machine can be repaired, the 3 compartment sink has a chlorine ppm of 50 during inspection.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Walk in cooler and cooler at Ramen prep table not working. PIC placed ice in Ramen cooler to keep food at proper temperatures, Stop Sale completed on TCS foods in walk in cooler
More time given
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Walk in cooler boiled eggs (46°F - Cold Holding); raw tuna (47°F - Cold Holding); cooked shrimp (47°F - Cold Holding); corn dogs (47°F - Cold Holding); cooked chicken (46°F - Cold Holding); imitation crab (47°F - Cold Holding); raw beef (47°F - Cold Holding); raw chicken (47°F - Cold Holding); bean sprouts (47°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
boiled eggs (46°F - Cold Holding); raw tuna (47°F - Cold Holding); cooked shrimp (47°F - Cold Holding); corn dogs (47°F - Cold Holding); cooked chicken (46°F - Cold Holding); imitation crab (47°F - Cold Holding); raw beef (47°F - Cold Holding); raw chicken (47°F - Cold Holding); bean sprouts (47°F - Cold Holding)
Repeat violationAdministrative complaint
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.
Time as a public health control documents created by the operator show an hourly check. The person in charge stated they check hourly and put a dash if the need to replenish product or a line straight through that time frame if the foods do not to be replenished or removed due to time. The sheets from the last couple of days show some foods not being removed from time from 11:00am- 7:00pm. No specific time frames given for goods at Ramen station.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm corrected to 50ppm during inspection
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
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.
Rice, cooked chicken,
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70°F.
Boiled eggs, cooked mushrooms, pork belly,bean sprouts,miso held on 6 hour time frame with no monitoring to be sure the food never exceeds 70°F.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils used to scoop rice in standing water. Discussed with operator that if utensil are to be held in water the water has to be a minimum of 135°F.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Operator removed the employee beverage from the prep table.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees involved in food preparation not wearing a hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding food at proper temperatures, Ramen station not in working order.
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.
- Stop sale
- An order that the food can’t be sold or served.