Follow-Up Inspection
Sep 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source
Santa Clara County, CA
Asia Live - Floor 2 Kitchen
2855 Stevens Creek Bl # 1891
Last inspected Sep 1, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspectionsFollow-Up Inspection
Aug 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source
Routine Inspection
Aug 18, 2026
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Front prep cooler at 52F [CA] Maintain all coolers at 41F or colder - DO NOT STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND DAIRY IN THIS UNIT UNTIL IT CAN MAINTAIN 41F OR COLDER The following items were discarded and sanitizer poured over them 5 pounds cooked noodles 51F 3 pounds of cooked shredded chicken 53F 2 pounds of shrimp 53F You are scheduled for an inspection to check the cooler on 08/25/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $282.00 and for all related follow-up inspections thereafter.
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 temperatureminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands with soap for 5 seconds with cold water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards not available for review [CA] Keep food handler cards on file for review during the inspection
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwasher rinse temperature at 119F [CA] Maintain rinse temperature at 160F or warmer [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. You are scheduled for an inspection to check the dishwasher on 08/25/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $282.00 and for all related follow-up inspections thereafter.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source