Drunken Noodle
Last inspected: Feb 26, 2026
67
Score
Drunken Noodle appears in inspection records three times, starting in 2024. Inspectors last stopped by on Feb 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around four violations each.
“Proper cold holding temperatures” comes up most often, recorded three times in the inspection record.
Restaurants in Saint Marys average 89, so Drunken Noodle trails the local norm. The inspection history reads as standard for a restaurant of this size.
3
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Routine
2 critical violations. 2 minor violations. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: At time of inspection, observed multiple Time/Temperature Control for Safety (TCS) foods being stored at temperatures above 41 degrees F; Multiple items in two of the three prep-top coolers, as well as three baskets of raw shell eggs on a cart next to the grill. COS: PIC stated that certain items had only been in the units (and eggs on the cart) for a little over an hour (these items were moved from the walk-in cooler to the units (and eggs to the cart) just before the facility opened for dinner at 4:00); these items were moved back to the walk-in cooler. The out-of-temperature items that had been in the prep-top coolers for an extended period were discarded. The owner confirmed that the units will not be used to store TCS foods. The owner stated that two new prep-top coolers have been...
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: At time of inspection, observed a pan of cooked, sliced pork in a steam well unit that registered at 116 degrees F. COS: PIC instructed an employee to reheat the pork on the stovetop, to a minimum temperature of 165 degrees F for hot-holding. After the pork was reheated, the temperature registered at 203 degrees F, and the pork was returned to the hot-holding unit. The employee also increased the temperature setting on the hot-hold unit. TCS foods that are hot-held must be held at temperatures above 135 degrees F.
511-6-1.04(6)(f)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: At time of inspection, observed a small, plastic bowl serving as a scoop in a bin of sugar. COS: PIC removed the bowl and replaced with a scoop with a designated handle. Scoops with designated handles must be used and the handle must not come into contact with the food product.
511-6-1.04(4)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: At time of inspection, observed food stored uncovered in prep-top cooler #2, due to the hinged lid being missing from the prep-top cooler. COS: The removable, hinged lid of the cooler was stored next to the cooler. PIC instructed an employee to clean the lid and place it back on the cooler. The owner stated that two new prep-top coolers have been ordered to replace this cooler and another prep-top cooler. The owner stated that the new coolers are scheduled to be delivered on Monday, 3/2/2026. When not in active use (especially during slow times, as observed during this inspection), keep foods covered.
511-6-1.04(4)(c)
67
May 22, 2025
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: At time of inspection, observed several Time/Temperature Control for Safety (TCS) foods being stored at temperatures above 41 degrees F. Two containers of boiled eggs in prep-top cooler #2 temped at 53 and 51 degrees F; Raw shell eggs in basket by grill temped at 71 degrees F. COS: PIC discarded all of the out-of-temp. eggs. Discussed with PIC that replacing the lid of the pre-top cooler #2 (see Item 4-2A) should greatly help the items in the pre-top cooler stay well below 41 degrees F (the bottom of the cooler ambient temp. registered at 36 degrees F), as the grills are directly across from the prep-top cooler. Discussed with PIC option of using time as control method for the raw shell eggs at the grill, as PIC states she has limited cooler space for them in the grill area. PIC will no...
511-6-1.04(6)(f)
4-2A - food stored covered
(corrected on site)
Inspector notes: At time of inspection, observed food stored uncovered in prep-top cooler #2, due to the lid being missing from the prep-top cooler. COS: PIC placed individual lids over each food container within the prep-top cooler. PIC states she will have the lid to the prep-top cooler replaced. Also observed the ice bin in the bar area with the lid missing (scoop is present and observed employee scoop ice to make a drink). COS: PIC placed a cover over the ice bin and will have the proper lid replaced.
511-6-1.04(4)(c)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: At time of inspection, observed active sanitizer bucket with no detectable sanitizer concentration. COS: PIC replaced the bucket with fresh sanitizer water that registered with sufficient sanitizer concentration.
511-6-1.04(4)(m)
78
Jun 26, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 4 corrected on site.
View 5 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: At time of inspection, observed rice in warmer marked for Time as a public health control, being held past the four-hour mark (the label was marked with start time of 8:00 AM and was temped at 113 degrees F at 12:13 PM, and the PIC stated he thought they could hold it longer). COS: PIC discarded the rice. PIC states he will ensure that the rice that is being held using Time as a public health control will be discarded after four hours. PIC also states that the rice will be labelled with the discard time that is four hours after the rice is no longer held above 135 degrees F (Ex.: if the time starts at 8:00 AM, the rice will be labelled "Discard at 12:00 PM).
511-6-1.04(6)(i)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: At time of inspection, there was no hot water available at the handwashing sink in the warewashing area. COS: PIC discovered that the hot water valve was closed to the sink. PIC opened the hot water valve, restoring hot water to the hand sink.
511-6-1.06(2)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: At time of inspection, observed steel wool in the handwashing sink in the grill area. COS: PIC removed the steel wool. PIC states he will remind employees that designated handwashing sinks are to be used for handwashing and for no other purpose.
511-6-1.06(2)(o)
18 - insects, rodents, and animals not present
Inspector notes: At time of inspection, observed a gap underneath the back door (sunlight visible). Add weatherstripping or seal to prevent pest entry.
511-6-1.07(2)(m)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: At time of inspection, observed multiple bulk containers (flour, etc.) with small bowls being used as scoops. COS: PIC removed the bowls from the containers and replaced them with scoops with handles. PIC states he will remind employees that a scoops with a designated handle must be used in bulk containers. PIC states he will remind employees that the scoops must be stored so that the handles do not come into contact with the food product.
511-6-1.04(4)(k)
64
Frequently Asked Questions
When was Drunken Noodle last inspected?
The most recent health inspection at Drunken Noodle on file is from Feb 26, 2026. The public record contains three inspections in total.
What is the most common violation at Drunken Noodle?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Drunken Noodle.
How does Drunken Noodle compare to other restaurants in Saint Marys?
Drunken Noodle most recently scored 67 out of 100, which is lower than the Saint Marys average of 89.
Has Drunken Noodle's inspection record improved over time?
Results have been roughly steady. Inspections at Drunken Noodle have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Drunken Noodle 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 Drunken Noodle inspected?
Based on the inspection history on file, Drunken Noodle is inspected around two times per year on average.
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