ORLANDO, FL. Inspectors visiting Slap Hand Ripped Noodles at 6532 Carrier Drive on September 2 found that food was not being cooked to the minimum required temperature, a violation that allows Salmonella, E. coli, and other pathogens to survive and reach a customer's plate.
That was one of nine high-severity violations documented during a single visit. The restaurant was not closed.
What Inspectors Found
The parasite destruction violation is particularly pointed for a noodle shop. Fish and pork dishes that are not properly frozen or fully cooked can harbor Anisakis worms and Trichinella, parasites that cause severe gastrointestinal illness and, in some cases, require surgical intervention. Inspectors found the restaurant was not following required procedures to eliminate that risk.
Inspectors also cited improperly stored or labeled toxic chemicals near food, a violation that carries the risk of acute chemical poisoning if a substance contaminates a dish or is mistaken for a food-safe product. That violation appeared alongside food contact surfaces that had not been properly cleaned or sanitized, meaning any bacteria on prep surfaces had a direct path to food being served.
The restaurant had no person in charge present or performing duties at the time of inspection. Employees were also cited for not reporting illness symptoms, a failure that state and federal health authorities identify as one of the most direct routes to multi-victim outbreaks. Norovirus, the leading cause of foodborne illness in the United States, spreads rapidly when a symptomatic food handler continues working.
Four intermediate violations rounded out the report: multi-use utensils not properly cleaned, improper use of wiping cloths, inadequate ventilation and lighting, and inadequate toilet facilities.
What These Violations Mean
The combination of undercooking and failed parasite destruction is not a paperwork problem. Salmonella in poultry survives below 165 degrees Fahrenheit. A customer who orders a dish that never reached that temperature has no way of knowing it. The same applies to parasites in fish or pork: without proper freezing protocols or verified cooking temperatures, the organisms that cause illness arrive at the table alive.
The employee illness reporting failure compounds every other violation on the list. A sick food handler working on improperly cleaned surfaces, using wiping cloths that spread contamination rather than contain it, in a kitchen with no manager present to intervene, represents a cascade of overlapping risks rather than isolated deficiencies.
Shellfish traceability is a separate but serious concern. Without proper shell stock identification records, there is no way to trace oysters, clams, or mussels back to their harvest source if a customer becomes ill. That traceability is the only mechanism public health investigators have to identify and stop a contaminated batch before it sickens more people.
The absence of a consumer advisory for raw or undercooked foods leaves the most vulnerable customers, including pregnant women, elderly diners, and anyone with a compromised immune system, without the information they need to make an informed choice about what they order.
The Longer Record
The September 2 inspection was not an anomaly. State records show 43 inspections on file for this location, with 634 total violations documented across that history.
The restaurant was emergency-closed once before, in August 2022, after inspectors found roach activity. It was allowed to reopen the following day. Since then, the high-severity violations have continued in almost every inspection cycle.
The four most recent inspections before September 2 each produced high-severity findings. April 2026 brought four high and four intermediate violations. January 8, 2026 produced five high and two intermediate violations. The September 2025 inspection logged three high and three intermediate violations. The March 2025 visit found four high and two intermediate violations.
Two inspections in the summer of 2025, in June and July, produced zero high or intermediate violations, suggesting the kitchen is capable of meeting standards. The pattern since then suggests it has not sustained them.
Nine high-severity violations in a single visit, on top of a record that stretches back through dozens of prior inspections and more than 600 documented violations, and the restaurant was still serving customers when the inspector left.
