Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Noodle King last inspected?
The most recent inspection on record was on Sep 9, 2026. The result listed by Montgomery County HHS was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Feb 18, 2026 to Sep 9, 2026.
Has Noodle King ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 18, 2026.
The Full Inspection History
3 inspections
Monitoring
Sep 9, 2026
Pass
1 recorded violation
criticalCode cold_holding_temperatureFood temperature
Official Wording
Cold Holding Temperature: Not In Compliance
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.
Official record from Montgomery County HHS, Sep 9, 2026 · Original Source
Comprehensive
Feb 25, 2026
Pass
1 recorded violation
criticalCode cooling_time_and_temperatureFood temperature
Official Wording
Cooling Time And Temperature: Not In Compliance
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.
Official record from Montgomery County HHS, Feb 25, 2026 · Original Source
Comprehensive
Feb 18, 2026
Pass
1 recorded violation
criticalCode cooling_time_and_temperatureFood temperature
Official Wording
Cooling Time And Temperature: Not In Compliance
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.