Follow-Up Inspection
Jan 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 26, 2026 · Original Source
Santa Clara County, CA
Asian Live Seafood Market
2559 S King Rd # B1
Last inspected Jan 26, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Jan 12, 2026
Closed
The health department recorded a closure at this inspection.
15 recorded violations
minorCode K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
Posted placard is completely obstructed and not visible. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Right side faucet at the three-compartment sink is disconnected. Only faucet on the left side is usable. Employees are unable to fill the right most basin of the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash sink between the meat and seafood department lacked paper towels. Waste drain of the hand sink observed disconnected with waste water spilling onto the floor. Hand wash station inside the restrooms either lacked hand soap and/or paper towels. [CA] All food facilities shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] Employees cleared obstructions at the three-compartment sink. Temporarily wash hands at the three-compartment sink until hand wash sink in between the meat and seafood department has been repaired. [COS] Hand soap/paper towels were provided at the restrooms. Only one hand wash station is provided between the meat, seafood, and produce department. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. Facility shall submit plans for additional hand wash stations.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Side door of the facility is maintained opened. [CA] Keep side door closed at all times to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed numerous slabs of raw meats stored directly on shelves. [CA] All food shall be separated and protected from possible contamination. Utilize food grade containers and/or wraps. Observed raw meat stored on the bottom shelves of the walk-in refrigerator that is situated less than 6" off of the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Waste water drain below the hand wash sink in the kitchen observed disconnected and drains directly onto the floor. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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 problemsminorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Raw foods (shellfish, shellstock, fish, frog legs, etc.) on display and provided for customer self-service. [CA] Raw non-packaged food of animal origin shall not be offered for customer self-service.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three-compartment sink measured at 57F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. *** Facility is hereby closed due to lack of hot water. Facility shall temporarily discontinue the sale of opened PHF items. Remaining parts of the facility may continue operating.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard used to line shelves. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Observed shelving inside walk-in refrigerators heavily soiled and rusted. [CA] Repair or replace shelving.
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 issuesminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom door lack self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed walls throughout the facility heavily deteriorated with large holes. Walls in the rear produce area is constructed of exposed wood. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Observed large holes/broken flooring at the coved based between the meat and seafood department. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed flooring inside the walk-in refrigerator rusted and propped up. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed shelves inside walk-in refrigerators and freezers heavily soiled and/or rusted. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 problemscriticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstocktags not not available for clams and blood clams. Owner stated that shellstock stags were discarded and not kept for more than 30 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [SA] Owner provided invoices for shellstock without tags.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Three-compartment sink observed obstructed with only partial access to the middle basin. All basins and drain boards observed with heavy accumulation of dried debris and grime. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw oysters stored in a barrel of ice piled approximately 12" high measured at 54F. 5+ cases of raw oysters maintained out in ambient temperature measured at 51F on the sales floor. Numerous types of raw PHF items (blood clams, snails, frog legs, fish) stored on top of ice measuring between 45F to 55F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added on top of items. Cases of oysters were relocated back into the walk-in refrigerator to immediately cool.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 12, 2026 · Original Source
Follow-Up Inspection
Jan 12, 2026
Pass
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash station between the meat, seafood, and produce department is still inoperable. Waste water drain is still disconnected with water draining directly onto the floor. [CA] All food facilities shall provide an operable handwashing station. [SA] Temporarily utilize three-compartment sink to wash hands until hand wash sink has been repaired. Paper towels and hand soap was provided at the three-compartment sink.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Waste water drain below the hand wash sink between the meat, seafood, and produce department is disconnected. Waste water drains directly onto the floor. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 12, 2026 · Original Source