PAIK'S NOODLE ORLANDO
7501 W COLONIAL DR UNIT 5 · ORLANDO · Orange County · FL 32818
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 1
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 119f in steam table. Reheated to 183f Additionally, pork dumplings 79f less than 4 hours. Offered time option. **Warning**
Intermediate 3
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces nit date marked. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Several by warewash area. **Warning**
Basic 4
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, jacket. **Warning**
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Bag of carrots in kitchen. **Warning**
14-13-4Basic – Food-contact surface not smooth and easily cleanable. Metal door screen used for drainage in cooked pork and chicken pans in steam table. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood filters **Warning**
Inspector observations synchronized from DBPR on September 1, 2026 11:11 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.