Hao's Noodle Asian Cuisine
Last inspected: Apr 9, 2026
61
Score
Inspectors have visited Hao's Noodle Asian Cuisine 11 times, with records going back to 2022. On Apr 9, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to seven violations.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Palm Springs facility scores 82, putting Hao's Noodle Asian Cuisine on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm. **Warning** - From follow-up inspection 2026-04-09: Dish machine chlorine sanitizer 10ppm. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No Paper towels employee restroom, unable to dispense paper towels in women's restroom. **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-09: No paper towel at employee restroom. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Blender pitcher in hand sink at cook line, floor fan in employee restroom hand sink. Operator removed items from hand sinks. **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-09: Sanitizer bucket in hand sink. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inoperable due to water damage. **Warning** - From follow-up inspection 2026-04-09: Same. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. **Warning** - From follow-up inspection 2026-04-09: Same. **Time Extended**
35B-01-4
61
Apr 7, 2026
Routine - Food
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ambient temperature: cooked rice (104F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. **Warning**
03B-01-6
High Priority - Container of medicine improperly stored. Testosterone capsules over soy sauce and seasonings at storage rack. Operator removed testosterone capsules. **Corrected On-Site** **Warning**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: bean sprouts (69F - Cold Holding); cut cabbage (57F - Cold Holding); hydrated noodles (59F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. Time control procedure emailed to operator. True Cooler: raw chicken (47F - Cold Holding); curry sauce (coconut milk) (44F - Cold Holding); cooked boba (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned products to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at hot cook line. **Warning**
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inoperable due to water damage. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No Paper towels employee restroom, unable to dispense paper towels in women's restroom. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. **Warning**
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Blender pitcher in hand sink at cook line, floor fan in employee restroom hand sink. Operator removed items from hand sinks. **Corrected On-Site** **Warning**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food debris and mold like substance. **Warning**
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. **Warning**
35B-01-4
25
Sep 2, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
64
Feb 12, 2025
Routine - Food
No violations found.
100
Feb 11, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator went from taking customers order, handling menus and payment, entered kitchen, put on gloves and began handling and preparing food for customers without washing hands. Discussed with Operator who then washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over tofu. Operator moved raw shell eggs to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned plastic bag of raw chicken stored over portioned plastic bags of raw scallops. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on floor under dry storage shelves across from cook/expo line. Advised Operator to eliminate live roach, clean and sanitize area. **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Raw shell eggs/bean sprouts/cut cabbage no time mark. Operator stated held 2 hours, applied time mark. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense cornstarch/sugar. Operator removed bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Dead roaches on premises. 6 dead roaches on floor under triple sink. Advised Operator to remove dead roaches, clean and sanitize areas. **Warning**
35A-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cornstarch and sugar storage container(s); scoop handle submerged in cornstarch/sugar. Operator removed scoops. **Corrected On-Site** **Warning**
10-01-5
37
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned bags of raw chicken stored over raw fish. Operator moved chicken below fish. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; hot and sour cooked mushroom soup (96F - Hot Holding); cooked vegetables in chicken broth (103F - Hot Holding). Operator stated items cooked prior to being placed in steam table, held for 5 hours. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 3 hours, moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; hot and sour cooked mushroom soup (96F - Hot Holding); cooked vegetables in chicken broth (103F - Hot Holding). Operator stated items cooked prior to being placed in steam table, held for 5 hours. See Stop Sale. **Warning**
03B-01-6
55
Apr 16, 2024
Routine - Food
9 critical violations. 1 major violation. 2 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. At dry storage area; 1 #5 size can Hoisin sauce. See stop sale. **Warning**
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At glass door reach in cooler; bleached non-food grade paper towels used to line container of washed cut scallions and cilantro. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line; raw shell eggs stored in same container as washed/cut broccoli. See Stop Sale. **Warning**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped portioned raw chicken over cooked duck. Operator moved raw chicken below duck. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Warning**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At cook line; raw shell eggs stored in same container as washed/cut broccoli. See Stop Sale. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked rice (49F - Cold Holding); rice noodles rehydrated in water (47F - Cold Holding); bean sprouts (50F - Cold Holding); tofu (48F - Cold Holding) . Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked rice (49F - Cold Holding); rice noodles rehydrated in water (47F - Cold Holding); bean sprouts (50F - Cold Holding); tofu (48F - Cold Holding) . Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At cook line prep table next to cook top; cooked rice (65F - Cold Holding); bean sprouts (58F - Cold Holding); rice noodles rehydrated in water (56F - Cold Holding). Operator stated items not prepared or portioned today, being held on time less than 1 hour, no time mark applied, no written procedures available for use of time as a public health control, applied appropriate time mark. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sushi bar; Sanitizer Bucket (Chlorine - 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar; Sushi rice (TPHC), time mark applied. At cook line prep table next to cook top; cooked rice (65F - Cold Holding); bean sprouts (58F - Cold Holding); rice noodles rehydrated in water (56F - Cold Holding). Operator stated items not prepared or portioned today, being held on time less than 1 hour, no time mark applied, no written procedures available for use of time as a public health control. Provided form to Operator, advised to fill out completely. **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line flip top cooler; employee beverage container on cutting board. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
21
Dec 19, 2023
Routine - Food
No violations found.
100
Jun 20, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
58
Nov 8, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hose bibbs at mop sink outside.explained
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by several plastic containers. Manager moved the containers **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid spray bottle not labeled. Explained and manager labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Round plastic container in flour. Manager removed the container. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
32-12-5
Basic - Food stored on floor. Container of duck and pan of ice bag stored on floor in walk in freezer.explained **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen shrimps thawing in a large bowl in standing water at three compartment sink. Shrimps still frozen. Explained and manager turned on the water. **Corrected On-Site**
06-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex employee restroom
32-04-4
52
Frequently Asked Questions
When was Hao's Noodle Asian Cuisine last inspected?
The most recent health inspection at Hao's Noodle Asian Cuisine on file is from Apr 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hao's Noodle Asian Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hao's Noodle Asian Cuisine.
How does Hao's Noodle Asian Cuisine compare to other restaurants in Palm Springs?
Hao's Noodle Asian Cuisine most recently scored 61 out of 100, which is lower than the Palm Springs average of 82.
Has Hao's Noodle Asian Cuisine's inspection record improved over time?
No. Recent inspections at Hao's Noodle Asian Cuisine have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hao's Noodle Asian Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hao's Noodle Asian Cuisine inspected?
Based on the inspection history on file, Hao's Noodle Asian Cuisine is inspected around three times per year on average.
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