What is Noodles N Cheese's health inspection score?

Noodles N Cheese has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Noodles N Cheese last inspected?

Noodles N Cheese was last inspected on July 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Noodles N Cheese have?

Noodles N Cheese has 5 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Noodles N Cheese safe to eat at?

Yes, Noodles N Cheese has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

Official Health Record

Noodles N Cheese

Name: Noodles N Cheese
Address: 10635 MCNICHOLS W, Detroit, 48221
Rating: 89

10635 MCNICHOLS W, Detroit

Last inspected 10mo ago

▲Improving

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0Excellent

Fitzgerald/Marygrove

Ranked #14 of 54 in Fitzgerald/Marygrove

Improving

5 inspections

Last: Jul 16, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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10635 MCNICHOLS W, Detroit, MI 48221

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Violation Timeline

Jun 2023

1 inspections

Jun

Oct 2023

1 inspections

1 basic

May 2024

1 inspections

1 high priority

2 intermediate

May

Dec 2024

1 inspections

Jul 2025

1 inspections

1 basic

Jul

Inspection History

5 records on file

4 Routine Inspection1 Preopening/New

Jul 25

Routine Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−2 pts

Dec 24

Routine Inspection InspectionClean

No violations

100/100inspection score

May 24

Routine Inspection Inspection

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10

Intermediate (2)

−10 pts

3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened −5
3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) −5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3-501.12Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less; or (B) At any temperature if the FOOD remains frozen. −2

Base deductions−2 pts

Jun 23

Preopening/New InspectionClean

No violations

100/100inspection score

Community Reviews

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Community Safety Reports

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Data source: Detroit Health Dept · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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