H07r - Retail Mkts W/Food Prep (Under 5001) · San Francisco, CA

Momo Noodle

90 Charter Oak Avenue

Last inspected Apr 23, 2026 · View Map ↗ · Compare ↗

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Pass

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Momo Noodle last inspected?: The most recent inspection on record was on Apr 23, 2026. The result listed by San Francisco Department of Public Health, Environmental Health was “Pass”.
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 Apr 16, 2024 to Apr 23, 2026.
Has Momo Noodle ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Apr 16, 2024.

The Full Inspection History

5 inspections

Inspection

Apr 23, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Apr 23, 2026 · Original Source

Inspection

Oct 24, 2025

Pass

1 recorded violation

notedCode 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109Cleaning and sanitizing

Official Wording

Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from San Francisco Department of Public Health, Environmental Health, Oct 24, 2025 · Original Source

Routine

Apr 15, 2025

Pass

1 recorded violation

notedCode 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109Cleaning and sanitizing

Official Wording

Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from San Francisco Department of Public Health, Environmental Health, Apr 15, 2025 · Original Source

Routine