NOODLES AND COMPANY 9032
850 S SUN DR, Lake Mary FL 32746
Last inspected Jan 17, 2025 · 5 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasteurized eggs 46°
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. - below cook line equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish machine station - counter below Antunes steamer
A return visit. The problems from the previous inspection had been dealt with.
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. - food pans stored below steam wells at cook line
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - various pastas (42f-44fF - Cold Holding); - rice noodle <1 hours (44fF - Cold Holding)
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris inside warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on rack next to togo boxes at cook line
Equipment and utensils not properly air-dried - wet nesting. - food pans stored below steam wells at cook line
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Water leaking from pipe and/or faucet/handle. Hand wash sink at front counter
Water softener salt (food) stored in a location that is not clean and dry. Observed water softener stored directly on floor between office are and back door
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasteurized eggs 46°
Equipment in poor repair. Prep table is supported by 2 dish racks which makes it more difficult to keep clean
Floor soiled/has accumulation of debris. At the dish washer along the cove tile under the sink side has a build up
Unnecessary items/unused equipment on the premises. Old grill in the prep kitchen
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.