MALA NOODLE AND JAPANESE RESTAURANT
1385 ST JOHNS PKWY STE 100 & 101 · ST. JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 2
08A-13-5High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Raw shrimp and raw chicken stored over cut veggies Also raw lamb over raw beef Raw lobster over sauce Raw tuna heads over fries Raw eggs over soybeans Raw chicken over seaweed **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (75F – Cold Holding) sitting out on counter at sushi bar, per employee mix has been sitting out for less then 1 hour, mix placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 4
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk at bar area, per manager milk was open on Saturday.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Bottle of soap in hand wash sink in warehouse washing area. Bottle of soap in hand wash sink near end of cook line. Scrub brush in hand wash sink at bar area. Also drain lines of sushi display coolers draining inside hand wash sinks at sushi bar. **Repeat Violation**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing tempura batter on written procedures, manager corrected during inspection. **Corrected On-Site**
Basic 4
08B-38-4Basic – Food stored on floor. 2 buckets of soy sauce in kitchen area., employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 74F water by rice warmer in perp area of kitchen, scoop removed **Corrective Action Taken**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi bar.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm, remade to 100ppm **Corrected On-Site**
Inspector observations synchronized from DBPR on September 20, 2026 12:07 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.