Restaurant Food Facility · San Diego County, CA

Joyee Noodle House

8935 Towne Centre Dr, Suite# 100

Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗

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Not scored

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Joyee Noodle House last inspected?: The most recent inspection on record was on Apr 14, 2026. The result listed by County of San Diego Department of Environmental Health and Quality was “Not scored”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 5 inspections on record, from Feb 10, 2026 to Apr 14, 2026.
Has Joyee Noodle House ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 10, 2026.

The Full Inspection History

5 inspections

Re-inspection

Apr 14, 2026

Not scored

0 recorded violations

No violations recorded in this inspection.

Official record from County of San Diego Department of Environmental Health and Quality, Apr 14, 2026 · Original Source

Re-inspection

Apr 3, 2026

Not scored

0 recorded violations

No violations recorded in this inspection.

Official record from County of San Diego Department of Environmental Health and Quality, Apr 3, 2026 · Original Source

Routine

Apr 3, 2026

A Grade

Official score: 90 · Understand This Area’s Scale

4 recorded violations

criticalCode 7Food temperature

Official Wording

Proper hot & cold holding temperatures

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 15Food source and labeling

Official Wording

Food obtained from approved source

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 30Other