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SUPER BAO

108 N RENGSTORFF AV # A, MOUNTAIN VIEW, CA, 94043 +16509677334
Pass
92
Latest score
100%
Pass rate
3
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Jan 6, 2026ROUTINE INSPECTION221 days ago

Note: Continue to work on addressing deficiencies noted during the change of ownership. All new employees shall have food handler cards within 30 days from starting. An invoice for the annual permit fee of $1,580.00 has been mailed to the facility, submit payment once received. Post permit in public view.

Inspection Timeline

Jan 6, 2026Latest
PassedScore: 92/100
ROUTINE INSPECTION
92
Dec 30, 2025
Passed
ROUTINE INSPECTION
Jan 22, 2025
PassedScore: 80/100
ROUTINE INSPECTION
80

Violations Analysis

1
Critical Violations
1 in last 3 inspections
11
Non-Critical
12
Total Violations
Across 3 inspections

Complete inspection history

3 inspections
PassLatest Jan 6, 2026
92/100

ROUTINE INSPECTION

Note: Continue to work on addressing deficiencies noted during the change of ownership. All new employees shall have food handler cards within 30 days from starting. An invoice for the annual permit fee of $1,580.00 has been mailed to the facility, submit payment once received. Post permit in public view.

4 reported violations
  • K27: Food separated and protected

    Raw meat and eggs stored above RTE vegetables within the upright refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Box of broccoli stored on the drain board of the warewashing machine [CA] All food shall be separated and protected from possible contamination. Food shall not be stored on the warewashing machine drain boards.

  • K26: Approved thawing methods used; frozen food

    Pork thawing within a box at room temperature on the preparation table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    An unapproved pork grinder and vegetable processor installed at the front dumpling preparation area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

  • K30: Food storage: food storage containers identified

    Bag of bulk flour stored on the ground of the preparation area. Single use lids and containers stored on the floor of the drink station area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Pass Dec 30, 2025
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Super Bao NEW OWNER: Super Bao LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11 An invoice for the permit fee in the amount of $1,580.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 01/01/2026 - 12/31/2026 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Facility shall install the following to meet current code requirements: 1. A hand wash sink at the front dumpling preparation area (separated from the kitchen by a door) If facility discontinues dumpling preparation in this area, a hand wash sink will not be required. 2. Install a drain board or food preparation table directly next to the food preparation sink. 3. Replace the existing two compartment sink with a three compartment warewashing sink. A person proposing to remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. *Permit conditions: APPROVAL OF THE DISHWASHER WITHOUT AN EXHAUST HOOD IS CONDITIONAL. IF IN THE FUTURE THE UPRIGHT DISHWASHER CAUSES ANY SANITATION, VENTILATION OR SAFETY PROBLEM, THE EXHAUST HOOD EXEMPTION MAY BE REVOKED AND AN APPROVED MECHANICAL EXHAUST SYSTEM MAY BE REQUIRED OR THE UNIT REMOVED. VENTILATION PROBLEMS INCLUDE, BUT ARE NOT LIMITED TO, EXCESS HEAT IN THE FACILITY THAT RESULTS IN UNCOMFORTABLE WORK CONDITIONS FOR EMPLOYEES. THE EXEMPTION SHALL NOT BE DEEMED TO SUPERSEDE ANY LOCAL BUILDING AND FIRE CODE REQUIREMENTS. CUSTOMER ACCESS TO THE RESTROOM IS CONDITIONAL. PATRONS MUST BE ESCORTED TO THE RESTROOM TO PREVENT CROSS CONTAMINATION IN THE FOOD PREPARATION AREA. IF IN THE FUTURE, PATRON ACCESS TO THE RESTROOM CAUSE ANY SANITATION OR SAFETY PROBLEM, THE CONDITION MAY BE REVOKED AND RESTROOM ACCESS WILL BE REEVALUATED AT THAT TIME. *Structural Review inspection conducted on 12/30/2025 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

2 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    1. The employee restroom ceiling and parts of the ceiling above the cook line are in disrepair. [CA] Repair ceilings. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 2. Broken floor tiles below cooking equipment at the cook line and adjacent to the water heater in the dry storage room. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 3. The wall surface is in disrepair behind the cook line preparation sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Door seals for the 3 door upright, 2 door reach in and 2 door preparation refrigerators are in disrepair. [CA] Replace refrigerator door seals.

Pass Jan 22, 2025
80/100

ROUTINE INSPECTION

6 reported violations
  • K30: Food storage: food storage containers identified

    Observed open bulk rice, flour, etc bins within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

  • K23: No rodents, insects, birds, or animals

    Observed old rodent droppings in the corner below storage shelfs within the dry storage room. [CA] Clean and sanitize area of old droppings.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    The back door to the facility is in disrepair, creating a gap of greater than 1/4 inch at its bottom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

  • K07: Proper hot and cold holding temperaturesCritical

    Measured 1/2 and 1/2 creamer at 48 F within the 1 door display refrigerator. PIC stated that the 1/2 and 1/2 was placed within the unit 2 days prior. Ambient temperature of the unit measured at 48 F to 51 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Creamer was voluntarily discarded. Measured egg noodles at 55 F within containers at the cook line. Cook stated that the noodles were removed from temperature control 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Noodles relocated to refrigeration to be cooled to and held at 41F or below.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Measured the ambient air temperature of the 1 door upright display fridge at 48 F to 51 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Unit thermostat decreased, ambient temp remeasured at 40 F. Observed plastic containers used to stored fried chicken in the 3 door upright refrigerator to be cracked and in disrepair. [CA] Replace containers with food grade approved containers.

  • K06: Adequate handwash facilities supplied, accessible

    Paper towels at all hand wash sinks are stored outside of dispensers on wires. [CA] Single-use sanitary towels shall be provided in dispensers.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.