A follow up inspection will be conducted by 01/16/2026 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298/hr, minimum of one hour.
Plan Check requirements sent to Permit Owner via email at vila.pho@gmail.com
Inspection Timeline
Jan 9, 2026Latest
Passed
ROUTINE INSPECTION
Sep 15, 2025
Passed
FOLLOW-UP INSPECTION
Sep 9, 2025
FailedScore: 65/100
ROUTINE INSPECTION
65
Dec 17, 2024
PassedScore: 80/100
ROUTINE INSPECTION
80
Violations Analysis
3
Critical Violations
3 in last 3 inspections
15
Non-Critical
18
Total Violations
Across 4 inspections
Complete inspection history
4 inspections
PassLatest Jan 9, 2026
N/A
ROUTINE INSPECTION
A follow up inspection will be conducted by 01/16/2026 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298/hr, minimum of one hour.
Plan Check requirements sent to Permit Owner via email at vila.pho@gmail.com
2 reported violations▼
K48: Plan review
Hand sink installed in the front area of the facility without submitting plans to and obtaining approval from DEH Plan Check. PIC stated she is planning to serve pastries at the front area.
[CA]: A person proposing to build or 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.
Unapproved installation of cove base at the front area of facility.
[CA]: Cove base of floor shall be approved.
Within 1 week, submit plans/specifications of approved cove base to Specialist via email at Princess.Lagana@deh.sccgov.org.
Pass Sep 15, 2025
N/A
FOLLOW-UP INSPECTION
1. A new paper towel dispenser has been installed at the cook line hand sink
2. Walk-in cooler at 38F and bean sprouts at 38F.
3. Owner has submitted pest control report and signed checklist. I inspected the facility and observed no live or dead rats or roaches. All openings have been sealed with foam sealant. I consulted supervisor Monica Huato and reopened the facility.
No reported violations▼
Fail Sep 9, 2025
65/100
ROUTINE INSPECTION
Facility is ordered closed due to evidence of vermin infestation.
Facility is to immediately cease and desist all operations.
- Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale.
- Facility shall remain closed until:
Vermin infestation is completely abated and an approval from this department has been obtained.
- Facility shall:
- Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated.
- Eradicate all live and dead rodents and insects from the facility.
- Clean and sanitize the affected area(s) and equipment.
- Dispose of all food items that have been adulterated/contaminated.
- Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows.
- Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.)
- Eliminate food and water sources inside and outside the facility.
- Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
- Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal).
** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources.
- Subsequent follow-up inspection shall be billed at $298/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability.
- The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied red placard. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55.
- A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit
8 reported violations▼
K23: No rodents, insects, birds, or animalsCritical
*REPEAT VIOLATION*
1.
a. 1 live cockroach at the cook line within the nonfunctional prep line cooler being used as storage.
b. Multiple rodent droppings found in the following areas:
-on floor underneath prep table at the back prep area
-on floors throughout back dry storage area
-on floor underneath functional microwave near back door
-on floor underneath dish machine
-on floor behind non-functional 2 door reach in at cook line
-on floor at the front by the cashier area
-on floor near cashier area where light control is (behind brown cabinet)
No pest control report provided.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Monica Huato.
4. Notification: The person in charge during inspection, Vila Pho, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
Note: cockroach was killed/discarded by Owner.
K07: Proper hot and cold holding temperaturesCritical
Raw bean sprouts in a bucket in the walk in cooler measured at 60F. Per Owner, sprouts were left outside, replaced water in the bucket, then placed in the walk in cooler a few minutes prior to measurement.
[CA]: Potentially Hazardoyus Food shall be cold held at 41F or below at all times.
[SA]: Raw bean sprouts is stored in the walk in cooler to cool down.
K14: Food contact surfaces clean, sanitized
*REPEAT VIOLATION*
1. Brown buildup on the interior surface of ice machine. No direct contamination observed.
[CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
2. A pitcher is stored within the ice machine. Ice is used for consumption.
[CA]: Ensure ice is protected from possible contamination at all times. Discontinue storage of equipment within the ice machine.
K27: Food separated and protected
*REPEAT VIOLATION*
Raw shell eggs stored on shelving above ready to eat food in the walk in cooler.
[CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap observed underneath back door.
[CA]: Seal gap to prevent entrance of vermin.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION*
Multiple non functioning equipment stored throughout facility.
[CA]: The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
K33: Nonfood contact surfaces clean
*REPEAT VIOLATION*
Heavy accumulation of grease and debris on and underneath equipment at cook line.
Heavy accumulation of grease on baffle filters.
[CA]: Routinely clean noted areas and the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
The only hand wash sink station at cook line did not have single use towels.
[CA]: Hand wash sink stations shall be equipped with single use towels and hand soap within permanently installed dispensers at all times.
[COS]: Owner provided single use towels in the dispenser.
Pass Dec 17, 2024
80/100
ROUTINE INSPECTION
Discussed with owner that health permit is expiring on 12/31/2024. Failure to obtain a valid health permit may subject the facility to enforcement actions including facility closure.
8 reported violations▼
K27: Food separated and protected
*REPEAT VIOLATION*
In the walk in cooler, raw shell eggs are stored above ready to eat food.
[CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
K33: Nonfood contact surfaces clean
Accumulation of debris on fan guards in the walk in cooler.
[CA]: Clean fan guards.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Multiple non functioning and unused equipment stored throughout facility.
[CA]: The premises of a food facility shall be free of litter and items that are unnecessary to the operation or
maintenance of the facility, such as equipment that is nonfunctional or no longer used.
K23: No rodents, insects, birds, or animals
Multiple old and dry rodent droppings on the back area of the facility. No pest control service reports provided.
[CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Discussed with owner sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*REPEAT VIOLATION*
Personal food items stored above non functioning prep line cooler at cook line. Personal items stored at food prep areas.
[CA]: Personal items and food shall be stored in a designated area separate from food and food contact surfaces.
K14: Food contact surfaces clean, sanitized
Accumulation of brown grime on the interior surface of ice machine. No direct contamination observed.
[CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
K01: Demonstration of knowledge; food safety certification
Missing food handler training.
[CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
K09: Proper cooling methods
White rice actively cooling in containers that are completely secured with lids.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
[COS]: Owner loosely covered the rice.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.