HIGH RISK

NOODLES AND COMPANY #146

Name: NOODLES AND COMPANY #146
Address: 1600 28TH ST UNIT 1208, Boulder, CO, 80301

1600 28TH ST UNIT 1208, Boulder, CO 80301/FAST FOOD LIMITED MENU

This restaurant has significant health inspection issues.

Multiple critical violations were found during recent inspections. Exercise caution.

SafeScore

49/100

Inspections

Last Inspected

Mar 2025

Critical

Analysis

Violation Breakdown

57 total

other

3256%

temperature

1018%

contamination

59%

hygiene

47%

facility

47%

pest

12%

Case History

Inspection Timeline

CriticalOther

Compliance with variance / specialized process / HACCP

Code FC29

CriticalOther

Food obtained from approved source

Code FC11

CriticalOther

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Code FC03

CriticalHygiene

Adequate handwashing sinks properly supplied and accessible

Code FC10

CriticalOther

Required records available: shellstock tags, parasite destruction

Code FC14

CriticalTemperature

Proper cooling time and temperature

Code FC20

CriticalTemperature

Proper reheating procedures for hot holding

Code FC19

CriticalContamination

Food contact surfaces; cleaned & sanitized

Code FC16

CriticalTemperature

Proper cold holding temperatures

Code FC22

CriticalTemperature

Food received at proper temperature

Code FC12

CriticalOther

Food additives: approved & Properly used

Code FC27

CriticalOther

Food in good condition, safe, & unadulterated

Code FC13

CriticalTemperature

Proper cooking time & temperatures

Code FC18

CriticalContamination

Toxic substances properly identified, stored & used

Code FC28

CriticalOther

Pasteurized foods used; prohibited foods not offered

Code FC26

CriticalOther

Proper date marking and disposition

Code FC23

CriticalOther

Consumer advisory provided for raw/undercooked food

Code FC25

CriticalOther

Food separated and protected

Code FC15

CriticalOther

Procedures for responding to vomiting and diarrheal events

Code FC05

CriticalTemperature

Proper hot holding temperatures

Code FC21

CriticalHygiene

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

CriticalOther

Hands clean & properly washed

Code FC08

CriticalOther

Proper use of restriction and exclusion

Code FC04

CriticalOther

Proper disposition of returned, previously served, reconditioned & unsafe food

Code FC17

CriticalOther

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

CriticalOther

Time as a Public Health Control; procedures & records

Code FC24

CriticalOther

No discharge from eyes, nose, and mouth

Code FC07

CriticalOther

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02

CriticalOther

Proper eating, tasting, drinking, or tobacco use

Code FC06

MinorFacility

Garbage & refuse properly disposed; facilities maintained

Code FC54

MinorOther

Pasteurized eggs used where required

Code FC30

MinorPest

Insects, rodents, & animals not present

Code FC38

MinorOther

Single-use / single-service articles: properly stored & used

Code FC45

MinorOther

Toilet facilities: properly constructed, supplied, & cleaned

Code FC53

MinorContamination

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Code FC47

MinorFacility

Adequate ventilation & lighting; designated areas used

Code FC56

MinorTemperature

Proper cooling methods used; adequate equipment for temperature control

Code FC33

MinorOther

Physical facilities installed, maintained, & clean

Code FC55

MinorOther

Food properly labeled; original container

Code FC37

MinorOther

Variance obtained for specialized processing methods

Code FC32

MinorContamination

Non-food contact surfaces clean

Code FC49

MinorOther

Discussed long term compliance

Code LTC1

MinorOther

Utensils, equipment & linens: properly stored, dried, & handled

Code FC44

MinorOther

Washing fruits & vegetables

Code FC42

MinorOther

Warewashing facilities: installed, maintained, & used; test strips

Code FC48

MinorTemperature

Thermometer provided & accurate

Code FC36

MinorChemical

Wet cleaning cloths are not being stored properly, which can spread bacteria around the kitchen.

Code FC41

MinorOther

In-use utensils: properly stored

Code FC43

MinorTemperature

Approved thawing methods used

Code FC35

MinorOther

Water & ice from approved source

Code FC31

MinorFacility

Plumbing installed; proper backflow devices

Code FC51

MinorContamination

Contamination prevented during food preparation, storage & display

Code FC39

MinorOther

Hot & cold water available; adequate pressure

Code FC50

MinorHygiene

Personal cleanliness

Code FC40

MinorFacility

Sewage & waste water properly disposed

Code FC52

MinorTemperature

Plant food properly cooked for hot holding

Code FC34

MinorHygiene

Gloves used properly

Code FC46

Data may be outdated

The last inspection on record is from March 2025 — 382 days ago. Newer data may not yet be available from this jurisdiction.

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Data sourced from public health inspection records. SafeScore is computed from inspection results, violation severity, trends, and consistency. All data is public record. Last updated based on jurisdiction reporting schedules.