Red Hot Noodle
Last inspected: Mar 24, 2026
100
Score
Public records show six inspections at Red Hot Noodle stretching back to 2024. The latest inspection on file is from Mar 24, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
When inspectors have written things up, “refrigerated storage” has been the most frequent reason, cited two times.
Compared to the broader Houston restaurant scene, where the average is 88, this is a stronger showing. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine Inspection (001)
No violations found.
100
Oct 6, 2025
Routine Inspection (001)
5 minor violations. 2 corrected on site.
View 5 violations
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Materials; general. single-service and single-use articles. single-service articles / single-use articles reused.
20-21.10(a)(05)
Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.
20-21.11(a)(06)
Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.
(corrected on site)
20-21.14(b)(01)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
78
Feb 24, 2025
Routine Inspection (001)
3 minor violations.
View 3 violations
Materials; general. single-service and single-use articles. single-service articles / single-use articles reused.
20-21.10(a)(05)
Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.
20-21.11(a)(06)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
86
Nov 5, 2024
Routine Inspection (001)
4 minor violations. 1 corrected on site.
View 4 violations
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
82
Apr 6, 2024
Reinspection (002)
4 minor violations.
View 4 violations
General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.
20-21.02(a)(01)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
82
Mar 21, 2024
Routine Inspection (001)
8 minor violations. 5 corrected on site.
View 8 violations
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
(corrected on site)
20-21.02(b)(01)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
(corrected on site)
20-21.10(a)(07)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.
(corrected on site)
20-21.28(e)
67
Frequently Asked Questions
When was Red Hot Noodle last inspected?
The most recent health inspection at Red Hot Noodle on file is from Mar 24, 2026. The public record contains six inspections in total.
What is the most common violation at Red Hot Noodle?
Across the inspection record, “refrigerated storage” has been cited two times, more than any other issue at Red Hot Noodle.
How does Red Hot Noodle compare to other restaurants in Houston?
Red Hot Noodle most recently scored 100 out of 100, which is higher than the Houston average of 88.
Has Red Hot Noodle's inspection record improved over time?
Yes. Recent inspections at Red Hot Noodle have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Hot Noodle 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 Red Hot Noodle inspected?
Based on the inspection history on file, Red Hot Noodle is inspected around three times per year on average.
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