Noodles & Company

Year by year

Inspections

1. Jul 14, 2026 Routine Score 100
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Black plastic and PE (plastic) lined beverage cups are not recyclable. All takeout containers must be recyclable. Recyclable plastics are numbers 1,2 & 5 and cannot be black. See our Green to G o website linked below. Future violations may result in citations. Green To Go - City of Minneapolis

     Code MCO 204.30A

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Labels for self-service krispy treats are missing the ingredient list and manufacturer's location. See above rule for all labeling requirements. Note: label refers consumers to a website for ingredient labels. This is not approved, ingredients must be listed on the label.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Self service beverage machine does not contain ingredient lists. Machine is computerized - ingredients must be programmed or a label must be affixed to the machine with all ingredients.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Manager has recently taken a food safety course but there is no state certified food protection manager (CFPM). To obtain a CFPM certificate register your food safety class within 6 months of exam date. Provided instructions on site on how to apply. See the website below. Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

2. Jul 17, 2025 Routine Score 98
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic take out containers. These do not meet the City of Minneapolis ordinance for recyclable containers. Soda cups are PE lined (plastic) and not approved. Plastic containers must be made of plastic #1,#2 or #5 and cannot be black. This is repeat violation, future violations may result in citations. Green to Go ordinance requirements can be found at the link below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Labels for self-service rice kripsy treats are missing the ingredient list and the manufacturer's location. See above rule for all labeling requirements. **label refers consumer to a website for ingredients. This is not approved, the ingredients must be listed on the label.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Self service beverage machine is computerized Coca-Cola machine and does not contain ingredient lists. Machine must be programmed to include ingredients or a label must be affixed to the machine with ingredient list for all beverages.

     Code MN Rule 4626.0435C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Manager was marking products with missing date marks during inspection to avoid violation. These foods should have been marked with the date prepared before inspection.

     Code MN Rule 4626.0400A

3. Jul 25, 2024 Routine Score 98
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Walk in cooler is leaking condensation from the plumbing above onto floor. Repair. Gasket is missing from prep cooler; replace gasket.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Self service soda machine does not contain ingredient labels. Contact supplier to obtain ingredient labels.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic to-go containers. Black plastic is not recyclable in Minneapolis and is not approved. Soda cups are PE lined- this is a non-recyclable plastic lining and not approved. Discussed approved to-go containers with person in charge, guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Front handsink is leaking/dripping at faucet. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cut tomatoes cooling from prep in deep containers. When cooling foods ensure food depth is no greater than 2.5 inches. In addition do not cover, or only loosely cover, foods while cooling to allow heat to escape. Instructed PIC to place tomatoes in a shallow pan until tomatoes reach 41F or below.

     Code MN Rule 4626.0390A

4. Jul 28, 2023 Routine Score 96
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Water accumulation was observed on the floors in the cook line and dish washing areas. Old food debris observed on the walls in the cook line and dish washing areas. Walk-in cooler had food debris build up. Ensure the floors and walls are kept clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The walk-in cooler was leaking condensation. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     An “Employees Must Wash Their Hands” sign was not posted at the hand washing sink in the bathroom. Ensure that signs informing employees to wash their hands are posted at every hand washing sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     The paper towel dispenser at the hand washing sink along the cook line was empty. Ensure that all handwashing sinks are stocked with paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Cooked noodles were found in the hand sink along the cook line. Ensure that hand sinks are not used for dumping and that hand sinks are used for handwashing only.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Tongs used to portion cooked noodles in the top side cooler of the cook line were stored with the handle touching the food. Ensure that the handles of tongs do not touch food when stored.

     Code MN Rule 4626.0275A

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Quat sanitzer buckets were measured at 100 ppm. Buckets we changed. New concentration measured at 400 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The self-service soda machine did not have ingredient list available. Provide.

     Code MN Rule 4626.0240