Uncle Panda Dumpling and Noodle House
Last inspected: Mar 18, 2026
95
Score
Uncle Panda Dumpling and Noodle House appears in inspection records eight times, starting in 2024. Uncle Panda Dumpling and Noodle House was last inspected on Mar 18, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around one violation each.
The pattern that stands out is “packaged and unpackaged food-separation, packaging, and segregation”, which has been cited two times.
That falls roughly in the middle of the pack for Glendale restaurants. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork in sealed plastic bag stored above cooked pork in the walk-in refrigerator. Reviewed food storage chart with manager. Manager moved the raw pork to proper shelf at time of inspection
3-302.11(A3-8)
95
Nov 24, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed beef soup on the wok with internal temperature of 87*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Manager stated the soup was prepared about 1 hour prior to inspection. Manager turned on the stove at time of inspection
3-501.16(A)(1)
86
Aug 19, 2025
Routine
No violations found.
100
May 7, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken, raw pork and raw beef stored in the same container in the walk-in refrigerator, observed raw pork and raw bean sprout stored in the same container. Reviewed the food storage chart with manager. manager separated above food on different shelves according to cooking temperatures at time of inspection. Manager will cook all above food items to 165*F
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed chlorine at warewashing machine measured less than 10 ppm. Establishment has 3 compartment sink that can be used until warewashing machine is repaired at time of inspection. Manager set up 3 compartment sink and contacted service company at time of inspection
4-501.114(A-E)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked pork, cooked beef, cooked chicken without date marking, manager stated all food were prepared 24 hours prior to inspection but less than 2 days
3-501.17
67
Dec 6, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a plastic bin of raw chicken stored above a plastic bin of raw beef. No direct contamination was observed at time of inspection. Staff moved the raw chicken below the raw beef at time of inspection. Discussed proper storage with staff and referenced the posted Chinese guidance document displayed outside of their walk in. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination
3-302.11(A3-8)
Physical facilities not in good repair
Inspector notes: Observed a missing ceiling tile above the dry storage area in the back of the kitchen. A cardboard cutout had been placed in the missing tile spot. Proper repair is required. All surfaces in a kitchen are to be made of non-absorbent cleanable materials. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection
6-501.11
90
Aug 2, 2024
Reinspection
No violations found.
100
Jul 26, 2024
Reinspection
1 major violation. 2 minor violations.
View 3 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed a prep table near the sink cold holding at 54.5°F. Alerted PIC who moved all TCS foods that had been in the prep table for less than 4 hours. Cold-holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on the prep table in 10 days
4-301.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed heavy build-up of grey-black organic matter on the floors in the main kitchen. Establishment to regularly clean floors throughout each day or as the floor becomes dirty. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
Ventilation system not cleaned properly
Inspector notes: Observed heavy grease build-up on the hood. Establishment to clean the hood before the next inspection. Discussed the importance of keeping the hood clean to ensure the fire suppression system works quickly and effectively
6-501.14
82
Jul 17, 2024
Routine
1 critical violation. 2 major violations. 3 minor violations. 4 corrected on site.
View 6 violations
Previously served food offered to another consumer
(corrected on site)
Inspector notes: Observed containers of spicy sauce with an opening lid and small spoon at every customer's table. This is not a permitted way to serve sauces for reuse. The PIC moved all the spicy sauce containers to the dishwashing area at time of inspection. Educated PIC on acceptable methods of serving spicy sauce. Single-use containers or pour bottles may be used. Alternatively, staff may serve the spicy sauce directly to customers when asked
3-306.14
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed a prep table near the sink cold holding at 48.9°F. Alerted PIC who moved all TCS foods that had been in the prep table for less than 4 hours. Cold-holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on the prep table in 10 days
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed the handwashing sink near the cook line blocked by a small prep table and the handwashing sink out by the cash register blocked by a new shipment. An employee moved the prep table and boxes to a new location, at time of inspection. Also observed wet towels in the handwashing sink by the dishwasher. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Discussed various handwashing sink requirements. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times
5-205.11
Ventilation system not cleaned properly
Inspector notes: Observed heavy grease build-up on the hood. Establishment to clean the hood before the next inspection. Discussed the importance of keeping the hood clean to ensure the fire suppression system works quickly and effectively
6-501.14
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed tan build-up on the soda nozzles. Alerted Person in Charge (PIC) who cleaned the nozzles at time of inspection. Also, observed heavy white and tan build up on the noodle maker in the back of the establishment. Alerted PIC and educated staff on regular in-place cleaning. Surfaces of equipment contacting food that is not Time/Temperature Control for Safety shall be cleaned: at any time when contamination may have occurred or at least every 24 hours
4-602.11(E)
Physical facilities not cleaned at required frequency
Inspector notes: Observed heavy build-up of grey-black organic matter on the floors in the main kitchen. Establishment to regularly clean floors throughout each day or as the floor becomes dirty. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
61
Frequently Asked Questions
When was Uncle Panda Dumpling and Noodle House last inspected?
The most recent health inspection at Uncle Panda Dumpling and Noodle House on file is from Mar 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Uncle Panda Dumpling and Noodle House?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Uncle Panda Dumpling and Noodle House.
How does Uncle Panda Dumpling and Noodle House compare to other restaurants in Glendale?
Uncle Panda Dumpling and Noodle House most recently scored 95 out of 100, which is about the same as the Glendale average of 97.
Has Uncle Panda Dumpling and Noodle House's inspection record improved over time?
Results have been roughly steady. Inspections at Uncle Panda Dumpling and Noodle House have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Uncle Panda Dumpling and Noodle House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Uncle Panda Dumpling and Noodle House inspected?
Based on the inspection history on file, Uncle Panda Dumpling and Noodle House is inspected around five times per year on average.
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