NOODLES AND COMPANY
12101 UNIVERSITY BLVD STE 219
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing above ice machine
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind burners have debris Walls on dish area have mold like substance
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pesto, pink sauce , Alfredo sauce all kept in small reach in cooler behind burners with temperature of 48F. Kept for less than 4 hours . Manager added ice for rapid cooling . **Corrective Action Taken**
Food safety inspection conducted on 3/19/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. under double sink and behind ice machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad cooler inside door frame
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table marinara (122F - Hot Holding); butter (109F - Hot Holding); less than 4hrs per operator. Advised operator to immediately reheat to 165F for temperature recovery. Butter reheat 165F (. Corrected on site). Marinara reheating 159F 30 minutes.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker above splitter. Must be on oend of splitter Corrected On-Site
Food safety inspection conducted on 11/5/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 5/10/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris under dish area
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish area with accumulation of food debris
Food safety inspection conducted on 5/10/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/10/2023
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-24-5:Basic - Hole in or other damage to wall on mop sink.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Rice crispy kept at front counter.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on walls on prep area and dish area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.Spray bottle containing oil and kept on cook line. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information.Some training records are missing the employee birthday.
Food safety inspection conducted on 10/10/2023 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).