Noodles & Company
825 W Highway 50 W, Pueblo CO 81008 · Food
Score History
Lower scores are better. Score bands: 0–49 Pass, 50–109 Re-Inspection Required, 110+ Closed.
Inspection History
2026-06-12 — Score 2 Pass 2 violation(s)
3-501.13 — Foods were thawed using an unapproved method.
Corrective action: Observed a container of water with frozen noodles thawing in standing water. Discussed with the person in charge that temperature control safety foods that are thawing must be done so under running water to ensure proper thawing temperatures throughout the process. Running water was applied to container of noodles to assist in the thawing process.
6-501.14 — Ventilation systems are not cleaned and/or filters are not changed so as not to be a source of contamination.
Corrective action: Observed a large buildup of debris within the vent chimney above the mechanical warewashing machine. Discussed with the person in charge that these ventilation systems were cleaned around the chimney and that a work order was put in place to fully clean out the chimney.
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Source: PDPHE, retrieved August 17, 2026.
2026-05-27 — Score 81 Re-Inspection Required 10 violation(s)
2-103.11 — (A)-(O), and (Q) Person in charge is not routinely monitoring kitchen cleaning frequencies, the holding and cooling temperatures of food items, and the handwashing procedures followed by staff to ensure the risk of contamination is limited.
Corrective action: Discussed with the person in charge about required duties.
2-301.14 — Employees were observed failing to wash their hands when required by the code.
Corrective action: Observed employees failing to wash their hands when switching between tasks 1) working the cash register and going back to handle food prep 2) swapping out the raw chicken containers in the main kitchen prep area and proceeding to work with ready-to-eat food items. Discussed with the person in charge that handwashing needs to occur any time there is a change in task to prevent potential contamination of food products.
6-301.12 — Hand washing sinks lacked hand washing supplies as required by the code.
Corrective action: Observed no paper towels at the hand washing sink located in the main prep kitchen. Discussed with the person in charge that sinks must be adequately supplied at all times. Paper towels were supplied during the inspection. Hand washing sinks lacked signs telling employees that they must wash their hands. Observed no handwashing signs indicating that employees must wash their hands within the bathrooms. Discussed with the person in charge that signs should be present at all handwashing stations utilized by the employees. Signs were provided during the inspection.
None — 16: 4-602.11(A)(1)-(5) Food contact surfaces were not clean to sight and touch. Observed a large buildup of food debris on multiple food contact surfaces. Observed 1) warming baths contaminated with spilled food product. 2) topping area in main prep kitchen with an abundance of food residue. 3) general cleaning frequency was not enough to maintain the food prep areas free from debris. Discussed with the person in charge about increasing cleaning frequency as well as their process for cleaning when equipment becomes contaminated. Person in charge said they will increase the cleaning frequency.
3-501.16 — (A)(2) Food item(s) that require temperature control for safety were cold-holding at internal temperatures greater than 41°F.
Corrective action: Observed 1) cooked pasta in the main prep area kitchen cold holding at temperatures greater than 45°F for less than four hours. 2) cooked pasta in the main walk in cold holding unit cold holding at temperatures greater than 50°F for less than four hours. Discussed with the person in charge that food items must be cooled from 135°F to 70°F within two two hours and from 70°F to 41°F within four hours.
None — 33: 3-501.15(A) Unapproved cooling methods were used. Observed 1) pasta cooling in the reach in cold holding unit in the main prep kitchen at 51°F for less than four hours. 2) pasta cooling in large bins with lids covering the food product in the walk in cold holding unit at 59°F for less than four hours. Discussed with the person in charge that the prep area reach in cold holding units are not optimal pieces of equipment to cool large batches of food product. Also discussed with the person in charge that lids should be removed on products that are cooling and pasta batches should be divided into smaller containers in the walk in cold holding unit to assist with the cooling process. Food products should be cooled completely to 41°F before resealing the product.
4-602.13 — Nonfood contact surfaces of equipment were not cleaned at a frequency necessary to prevent the accumulation of soil residues.
Corrective action: Observed 1) a buildup of debris around the ice machine door in the back kitchen prep area. 2) excess food debris present around equipment in the main kitchen prep area. Discussed with the person in charge about maintaining cleaning frequency to prevent the buildup of debris and grime on nonfood contact surfaces.
None — 51: 5-205.15(B) Observed ceiling tiles in main dining area near the HVAC system swollen. Discussed with the person in charge about keeping the facilities maintained to prevent leakages. A work order has been put in to get it checked out and fixed. Observed the sink in the back kitchen prep area next to the mechanical warewashing machine that was leaking. Discussed with the person in charge that this sink is currently being looked at getting fixed and is not being used by the employees.
6-501.12 — Physical facilities were not cleaned as often as necessary to keep them clean.
Corrective action: Observed a large abundance of food throughout the main kitchen area, walk in cold holding unit, and back kitchen area. Discussed with the person in charge about increasing cleaning frequency to prevent buildup of debris within the facility.
6-501.14 — Ventilation systems are not cleaned and/or filters are not changed so as not to be a source of contamination.
Corrective action: Observed a large buildup of debris within the vent above the mechanical warewashing machine. Discussed with the person in charge that these ventilation systems need to be regularly cleaned as to avoid a buildup grime and debris that could contaminate food contact surfaces.
View official record on PDPHE portal →
Source: PDPHE, retrieved August 17, 2026.
2025-11-10 — Score 18 Pass Violation details not available
Full violation detail for this inspection hasn't been retrieved yet.
View official record on PDPHE portal →
Source: PDPHE, retrieved August 17, 2026.