Mad for Noodles
Last inspected: Feb 24, 2025
100
Score
The health department has logged five inspections at Mad for Noodles, the earliest from 2024. The most recent report on file is from Feb 24, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better: the most recent inspection turned up zero violations, compared to 12 violations previously.
Looking across the full record, non-food contact surfaces clean is the recurring theme, flagged three times.
Among Providence restaurants, the typical score is 80; Mad for Noodles is comfortably above that bar. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2025
Re-Inspection
No violations found.
100
Feb 17, 2025
Re-Inspection
5 major violations. 3 minor violations. 2 corrected on site.
View 8 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beef broth observed cooling in the walk in cooler in an 80 quart pot. Beef broth was placed hot in the refrigerator in containers greater than four inches deep. Disposed.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: Paper menus on the counter do not have an allergen statement.
2-103.11
Ready-to-eat food not date marked
Inspector notes: Beef broth was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Beef broth was disposed of for cooling violation.
3-501.17
Consumer advisory not provided for raw or undercooked food
Inspector notes: Eggs are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer on the paper menus on the counter informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the slicer have an accumulation of food residue, and other debris.
4-602.13
Food storage containers not labeled with contents
Inspector notes: Working containers of numerous ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the front service area, and the dry storage shelf. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
52
Feb 10, 2025
Routine
2 critical violations. 7 major violations. 8 minor violations. 4 corrected on site.
View 17 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in original protective package and/or are stored on a surface that is not clean in areas of the kitchen, and on the service counter near water dispenser.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Containers of uncovered food observed in the walk in cooler. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sinks in the kitchen and warewashing area were lacking paper towels.
6-301.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The slicer was taken apart to be cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Pork and beef observed not marked with the date of preparation. Employee stated they were cooked yesterday. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Dumplings were placed hot in the prep unit in covered plastic container.
3-501.15
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: MSG and oil observed stored on the floor beside and beneath a handwashing sink in the kitchen. Food observed stored on the floor in the kitchen, storage room, walk in freezer, and walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Pans observed stored on top of old cardboard egg crates in areas of the kitchen. Egg containers were disposed of, and pans taken to be cleaned and sanitized.
4-904.11
Single-use articles reused
Inspector notes: Single service items are being used for food preparation and storage. Single service items shall not be reused.
4-502.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of food residue, and other debris. Numerous food containers have an accumulation of stickers.
4-602.13
Contamination prevented during food preparation, storage & display
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen and on top of items in the storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Unshelled hard-cooked eggs, and noodles labeled Keep Frozen or Refrigerated observed held at 56-69 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
25
Dec 12, 2024
Reinspection for Opening
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: At time of inspection, steam table was not in good repair. Per interview with PIC, steam table is no longer needed and will be removed prior to opening.
4-501.11
95
Dec 9, 2024
Opening
1 critical violation. 5 minor violations.
View 6 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Establishment needs a designated area for employee belongings.
6-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Delivery plastic must be removed from all equipment.
4-602.13
Physical facilities not in good repair
Inspector notes: Ceiling panels are missing in the kitchen. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: One light bulb beneath the hood is missing. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: One ceiling light cover in the kitchen has an accumulation of water. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Frequently Asked Questions
When was Mad for Noodles last inspected?
The most recent health inspection at Mad for Noodles on file is from Feb 24, 2025. The public record contains five inspections in total.
What is the most common violation at Mad for Noodles?
Across the inspection record, non-food contact surfaces clean has been cited three times, more than any other issue at Mad for Noodles.
How does Mad for Noodles compare to other restaurants in Providence?
Mad for Noodles most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Mad for Noodles's inspection record improved over time?
Yes. Recent inspections at Mad for Noodles have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about 12 previously.
What does a low risk rating mean?
A low risk rating at Mad for Noodles means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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