GOOD INFORMATION. BETTER PEACE OF MIND.Español · Always free. No signup required.
Restaurant
Health Inspections.org

Santa Clara County, CA

#1 Restaurant

2325 El Camino Real 103

Last inspected Nov 12, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when #1 Restaurant has a new health inspection. No spam, one-click unsubscribe.

No account needed. Unsubscribe at any time.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Nov 12, 2025

Pass

4 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Lack of airgap at food preparation sink. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode K19Food temperature

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Menu lacks consumer advisory for consuming undercooked food of animal origin. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

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.

More about food kept at an unsafe temperature
minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw food of animal origin stored above ready to eat food in refrigerators. [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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Butane canister cooking equipment at dining room tables are not approved for use. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements for equipment.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Santa Clara County Department of Environmental Health, Nov 12, 2025 · Original Source

Routine Inspection

Dec 20, 2024

Pass

5 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. In the kitchen area, at the only hand washing station, the soap dispenser was empty. A pump bottle of soap was available for use. 2. In the restroom, at the only hand washing station, there is no permanent soap dispenser. A pump bottle of soap was available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Provide functioning soap dispensers at each hand wash station.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, on a wire shelving rack, korean potato salad was measured at 48°F. Per PIC they placed it into the ice bath about 10 minutes prior. Note: The ice bath was made improperly with too little ice and no water. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] A proper ice bath was made for the PHFs.

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.

More about food kept at an unsafe temperature
criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Major Violation: In the kitchen area, at the three compartment sink, the sanitizer solution measured at 0 PPM while active ware washing took place. Per PIc they are using chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A proper solution at 100 PPM of chlorine was made and dishes were sanitized. 2. Minor Violation: In the ice machine there is a mold-like substance growing on the interior panels. [CA] Clean and sanitize the ice machine. Maintain and clean as required.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode K19Food temperature

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Facility offers raw or undercooked foods on its menu, raw meats, without a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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.

More about food kept at an unsafe temperature
minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

REPEAT VIOLATION: The facility has two non ANSI certifies refrigeration units. [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).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Santa Clara County Department of Environmental Health, Dec 20, 2024 · Original Source

More restaurants nearby

Pass

Emelina's #2

Santa Clara · Santa Clara County, CA

Jun 11, 20266 recorded violations
Conditional Pass

Dusita Thai Cuisine

Santa Clara · Santa Clara County, CA

Aug 25, 202611 recorded violations
Pass

Bobby's Market

Santa Clara · Santa Clara County, CA

Jun 22, 20262 recorded violations
Conditional Pass

Lupita's Taqueria & Panaderia

Santa Clara · Santa Clara County, CA

Apr 13, 20266 recorded violations