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SHANGHAI BUN DYNASTY

19634 STEVENS CREEK BL, CUPERTINO, CA, 95014 +14082551288
Pass
67
Latest score
75%
Pass rate
4
Inspections
3
Critical violations

Location

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Latest inspection

PASSED
Mar 12, 2026FOLLOW-UP INSPECTION156 days ago

Follow-up for routine inspection conducted on 3/9/26. Verified that major violations are in compliance. - Handwash sinks are able to provide warm water, soap, and single-use paper towels. - Potentially hazardous foods are measured at proper holding temperatures. Violation with the prep sink being obstructed was NOT corrected at time of inspection. Continued non compliance with the prep sink at next inspection will result in further enforcement action. A "person in charge" was not available at time of inspection. A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Inspection Timeline

Mar 12, 2026Latest
Passed
FOLLOW-UP INSPECTION
Mar 9, 2026
ConditionalScore: 67/100
ROUTINE INSPECTION
67
Feb 5, 2025
PassedScore: 79/100
ROUTINE INSPECTION
79
Jan 16, 2025
PassedScore: 71/100
ROUTINE INSPECTION
71

Violations Analysis

3
Critical Violations
2 in last 3 inspections
26
Non-Critical
29
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Mar 12, 2026
N/A

FOLLOW-UP INSPECTION

Follow-up for routine inspection conducted on 3/9/26. Verified that major violations are in compliance. - Handwash sinks are able to provide warm water, soap, and single-use paper towels. - Potentially hazardous foods are measured at proper holding temperatures. Violation with the prep sink being obstructed was NOT corrected at time of inspection. Continued non compliance with the prep sink at next inspection will result in further enforcement action. A "person in charge" was not available at time of inspection. A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

1 reported violation
  • K36: Equipment, utensils, linens: Proper storage and use

    A counter top is placed on top of the two compartment food prep sink where it is completely obstructs access and use of the prep sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soap, thaw, or other similar preparation of food.

Conditional Pass Mar 9, 2026
67/100

ROUTINE INSPECTION

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,580.00 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. 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. Copy of invoice provided. Discussed inspection report with owner via phone. Owner provided updated email address.

9 reported violations
  • K23: No rodents, insects, birds, or animals

    Multiple small flies and moths observed inside the kitchen area. [CA] Food facility shall be kept free of flies and fly activity.

  • K30: Food storage: food storage containers identified

    Containers of food observed stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.

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

    Accumulation of food debris and grime observed throughout the facility. Observed in gaskets of refrigeration units, inside reach-in coolers at the food line, under shelves and equipment. [CA] Frequently clean floors and equipment to prevent accumulation of debris and grime.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Lack of paper towels in dispenser at the only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled the paper towel dispenser.

  • K14: Food contact surfaces clean, sanitized

    Black mold-like substance and grime observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

  • K07: Proper hot and cold holding temperaturesCritical

    Container of fried tofu sitting on top of the prep unit is measured at 69F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] Employee relocated the tofu into the walk-in cooler.

  • K36: Equipment, utensils, linens: Proper storage and use

    1) Multiple knives are stored with the blade inside crevice between prep table and the wall. [CA] Food contact surface of utensils shall be stored in a location that is clean. 2) A counter top is placed on top of the two compartment food prep sink where it completely obstructs access and use of the prep sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soak, thaw, or other similar preparation of food. *Repeat violation* Remove counter top and ensure that all parts of the food preparation sink is available for use.

  • K01: Demonstration of knowledge; food safety certification

    Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.

  • K49: Permits available

    Facility's Environmental Health Permit expired on 2/28/2026. [CA] A food facility shall not operator without a valid Health Permit. A 48 hour notice has been issued. See comments below.

Pass Feb 5, 2025
79/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Shanghai Bun Dynasty NEW OWNER: CBI Kitchen Inc. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. A 25% penalty is accessed as facility did not apply for a new permit within 10 days after ownership change and start of operations. An invoice for the permit fee in the amount of $1,975.00 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: 03/01/2025 - 02/28/2026 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. *Structural Review inspection conducted on 02/05/2025 *Permit condition: N/A *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

9 reported violations
  • K27: Food separated and protected

    Inside the walk-in cooler, raw meats are stored on shelves directly above vegetables. [CA] Store raw meats separate or below ready-to-eat foods.

  • K36: Equipment, utensils, linens: Proper storage and use

    A counter top is placed on top of the two compartment food preparation sink completely obstructing access and use of the sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soak, thaw, or other similar preparation of food. Remove counter top so that food preparation sink is available for use. Employees were observed using the three compartment warewashing sink for cleaning of produce.

  • K05: Hands clean, properly washed; gloves used properly

    Employees observed changing task from handling raw foods to cooked foods with only the changing of gloves and no handwashing. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on new gloves to handle food.

  • K01: Demonstration of knowledge; food safety certification

    Employee food handler cards are not available for review. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.

  • K29: Toxic substances properly identified, stored, used

    Spray bottle stored by the warewash area is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

  • K07: Proper hot and cold holding temperatures

    Cooked fish stacked on top of the food prep unit insert across from the deep fryers are measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

  • K40: Wiping cloths: properly used, stored

    Employee observed rinsing wiping towels at the utility sink and placing them back into use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration (100 ppm - chlorine, 200 ppm - quaternary ammonium).

  • K30: Food storage: food storage containers identified

    1) Opened bags of bulk foods (rice, sugar, flour) are stored on the dry storage shelves are not inside of containers with a lid. [CA] Once opened, bulk foods shall be protected by being stored inside an approved container with a tight fitting lid. 2) Cases of beverages and cooking oils are stored on the floor in the hallway between dining area and the restrooms. [CA] Foods shall be stored a minimum of 6 inches off the floor and in a location where it is protected from contamination.

  • K38: Adequate ventilation/lighting; designated areas, use

    1) Single burner cook top is observed in use outside the 6" overhang of the ventilation hood. 2) Steamer is observed in use across from the dishwasher and outside of the ventilation hood. [CA] All cooking equipment shall be within 6 inches overhang of ventilation hood as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Pass Jan 16, 2025
71/100

ROUTINE INSPECTION

Met with owner Annie. There is a change of INC. from Boiling Fish INC to CBI Kitchen INC. Facility name is "SHANGHAI BUN DYNASTY" Application form is received at the time of inspection. Explained change of ownership process to owner.

10 reported violations
  • K04: Proper eating, tasting, drinking, tobacco use

    Employee eating and drinking in food preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. An open bottle of "Pod Juice" Jewel Mint with 5.5% NIC observed on shelf on top of food prep table at the back of walk-in fridge. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

  • K01: Demonstration of knowledge; food safety certification

    Food handler card is not available to review at the time of inspection. PIC stated that employees were recently hired. Some employees were hired for 2 months. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

  • K38: Adequate ventilation/lighting; designated areas, use

    Steam machine across walk-in fridge producing heavy steam that may cause walk-in fridge increase in temperature. Per PIC, steam machine was installed prior to ownership change. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

  • K30: Food storage: food storage containers identified

    Boxes of food were store inside walk-in freezer on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

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

    Phone is found next to cutting board actively cutting celery. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

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

    2 compartment sink food prep sink was blocked with a counter. Employees were washing and food prep at 3 compartment sink. Unable to measure 2 compartment sink water temperature at the time of inspection. [CA] A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. Explained to PIC that food prep sink shall be accessible by next inspection. Gasket is heavy damaged in reach-in freezer next to cookline. Debris built up on bottom shelf of reach-in freezer. [CA] Repair or replace gasket Heavy scratched cutting board observed in kitchen. [CA] clean and sanitize cutting board. Resurface cutting board or replace if necessary.

  • K07: Proper hot and cold holding temperatures

    Food items in walk fridge measured 45F-47F (see measure observation). Per PIC fridge was opened this morning and employee did not close door properly. Closed door and re-take measurement. Food cool down to 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

  • K33: Nonfood contact surfaces clean

    Heavy accumulation of debris on fan cover and condensation line in walk-in fridge. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Accumulate standing water observed on the floor at the back prep table. [CA] Clean and maintain floor.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Emptied hand soap in only hand wash sink in kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Employee provided hand soap. Emptied paper towel in dispenser at women's restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee restock paper towel

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