Noodles & Company

Year by year

Inspections

1. Jan 6, 2026 Re-inspection 3 Intent to Cease Operations · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     1. The white small bowls and small plates were soiled with food residue and stored on a soiled counter ready for service. 2. The metal dish racks in the kitchen are soiled with grease and dust directly touching clean dishes.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floors under the cookline equipment, prep coolers, and dish area are heavily soiled with food debris/ soiled. The floors thoughout the establishment are missing grout causing for food to get stuck in the sections. 2. The small poles hanging from the hood are soiled with grease. 3. The walls in the kitchen are soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Jan 6, 2026 Special Re-inspection · No items found

   No violations cited.

3. Dec 4, 2025 Re-inspection 2 · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     1. The white small bowls and small plates were soiled with food residue and stored on a soiled counter ready for service. 2. The metal dish racks in the kitchen are soiled with grease and dust directly touching clean dishes.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floors under the cookline equipment, prep coolers, and dish area are heavily soiled with food debris/ soiled. The floors thoughout the establishment are missing grout causing for food to get stuck in the sections. 2. The small poles hanging from the hood are soiled with grease. 3. The walls in the kitchen are soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Nov 10, 2025 Re-inspection · 1 priority foundation, 4 core, 5 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     1. The white small bowls and small plates were soiled with food residue and stored on a soiled counter ready for service. 2. The metal dish racks in the kitchen are soiled with grease and dust directly touching clean dishes.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Several non-food contact surfaces are soiled including the following- 1. The inside of the prep cooler next to the wall holding noodles has a build-up of rust on the bottom. 2. The equipment throughout the facility are not clean and have food residue and are generally soiled including the metal shelves/ tables, handles, faucet handles, behind and on the soap dispensers, sides of equipment on cookline ect.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handsink faucet at the cook line is broken and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     1. The wall to the left of the mopsink has several small holes. 2. The floors throughout the kitchen no longer have grout inbetween the tiles.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floors under the cookline equipment, prep coolers, and dish area are heavily soiled with food debris/ soiled. The floors thoughout the establishment are missing grout causing for food to get stuck in the sections. 2. The small poles hanging from the hood are soiled with grease. 3. The walls in the kitchen are soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

5. Oct 20, 2025 Routine · 2 priority foundation, 9 core, 2 repeat
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     1. The white small bowls and small plates were soiled with food residue and stored on a soiled counter ready for service. 2. The metal dish racks in the kitchen are soiled with grease and dust directly touching clean dishes.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing in the front near cash register.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Two spatulas were stored in room temperature water at 72°F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces are observed stored in a metal bowl and not in the sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     The cooked noodles were not protected from potential contamination. A one inch piece of brown/ black hair was observed in the noodles.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Several non-food contact surfaces are soiled including the following- 1. The inside of the prep cooler next to the wall holding noodles has a build-up of rust on the bottom. 2. The equipment throughout the facility are not clean and have food residue and are generally soiled including the metal shelves/ tables, handles, faucet handles, behind and on the soap dispensers, sides of equipment on cookline ect.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handsink faucet at the cook line is broken and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     1. The wall to the left of the mopsink has several small holes. 2. The floors throughout the kitchen no longer have grout inbetween the tiles.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Several fruit flies are observed during the inspection, most prominently where the garbage is in the back and in the warewash area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floors under the cookline equipment, prep coolers, and dish area are heavily soiled with food debris/ soiled. The floors thoughout the establishment are missing grout causing for food to get stuck in the sections. 2. The small poles hanging from the hood are soiled with grease. 3. The walls in the kitchen are soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

6. Jan 3, 2025 Re-inspection 2 · No items found

   No violations cited.

7. Nov 14, 2024 Re-inspection · 2 core, 1 repeat
   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink near front/ costumer area is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floors in the kitchen are soiled with old food residue. 2. The floors under the metal racks in the dry storage are soiled with mouse droppings. 3. The floors in the dining room have rat/ mouse droppings. 4. The wall near the prep sink is soiled with an orange residue. 5. The top of the dish machine is soiled with encrusted old food residue. 6. The inside of the right prep cooler is soiled on the bottom.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

8. Oct 24, 2024 Routine · 5 core
   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink near front/ costumer area is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap on the bottom of the back door near the dumpsters which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of mice and/ or rats in the kitchen under the equipment on the floor and on a shelf, in the dining room, and in the food storage area under a metal rack near the office, and under the beverage service area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     LITTER- EXTERIOR

     There is an accumulation of litter around the dumpster area in the back.

     Correction: Clean and maintain the exterior premises to remove litter.

     Code 6-501.114 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floors in the kitchen are soiled with old food residue. 2. The floors under the metal racks in the dry storage are soiled with mouse droppings. 3. The floors in the dining room have rat/ mouse droppings. 4. The wall near the prep sink is soiled with an orange residue. 5. The top of the dish machine is soiled with encrusted old food residue. 6. The inside of the right prep cooler is soiled on the bottom.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

9. Mar 5, 2024 Special Re-inspection · No items found

   No violations cited.

10. Mar 4, 2024 Re-inspection 4 Order to Cease Operations · 1 priority, 1 repeat
    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      All sanitizer buckets filled with quat solution are not being used according to EPA registered label use instructions and are reading at 100 ppm.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. (200-400 ppm) Action Taken: PIC replaced all sanitizer buckets so that they were reading at an adequate concentration of 200 ppm.

      Code 4-501.114 (A) - (E)

11. Feb 15, 2024 Re-inspection 3 Intent to Cease Operations · 1 priority, 1 repeat
    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      All sanitizer buckets filled with quat solution are not being used according to EPA registered label use instructions and are reading at 100 ppm.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. (200-400 ppm) Action Taken: PIC replaced all sanitizer buckets so that they were reading at an adequate concentration of 200 ppm.

      Code 4-501.114 (A) - (E)

12. Jan 23, 2024 Re-inspection 2 · 1 priority, 1 repeat
    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      All sanitizer buckets filled with quat solution are not being used according to EPA registered label use instructions and are reading at 0-100 ppm.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. (200-400 ppm) Action Taken: PIC replaced all sanitizer buckets so that they were reading at an adequate concentration of 200 ppm.

      Code 4-501.114 (A) - (E)

13. Dec 26, 2023 Re-inspection · 1 priority, 1 repeat
    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      All sanitizer buckets filled with quat solution are not being used according to EPA registered label use instructions and are reading at 0-100 ppm.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. (200-400 ppm) Action Taken: PIC replaced all sanitizer buckets so that they were reading at an adequate concentration of 200 ppm.

      Code 4-501.114 (A) - (E)

14. Nov 29, 2023 Routine · No items found

    No violations cited.

15. Nov 29, 2023 Re-inspection · No items found

    No violations cited.