Follow-Up Inspection
Jun 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 16, 2026 · Original Source
Santa Clara County, CA
Chef P's Restaurant
22 N Jackson Av
Last inspected Jun 16, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Chef P's Restaurant has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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
Jun 3, 2026
Conditional Pass
17 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Facility is producing and packaging fried calamari which lacks required information on the label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Bulk food storage containers in the dry storage room are in disrepair and no longer covering the bulk food. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2. Facility has 4 large chest freezers stored outside the facility. 3. Facility is storing oil and produce (onions) outside the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.Remove freezers or move them inside.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. A dead German cockroach was observed under the two compartment prep sink. 2. A dead american cockroach was observed behind the door of the dry storage room. [CA] Clean and sanitize area of dead cockroaches. [COS] PIC cleaned the areas and disposed of the dead cockroaches.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
There is heavy grease accumulation at the filters of the mechanical hood. [CA] Ventilation hood filters shall be maintained clean and good repair. Clean the filters.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water throughout the facility was measured at a maximum of 110F. [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.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw meats were found stored above produce in the walk in cooler. [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 findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The gaskets of the three door upright cooler and the prep cooler are in disrepair. 2. The dishwasher is in disrepair. 3. There is an upright freezer that is in disrepair. [CA] Ensure to maintain equipment in good repair. Repair, replace, service, or remove affected 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 issuescriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
The floor sink of the prep sink was overflowing. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] PIC had a company come out and fix the overflow at time of the inspection. Floor sink was observed to be functioning properly.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Light switches in the restrooms have a build up of grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the switches.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The two screen doors in the kitchen each have gaps larger than 1/4". [CA] Eliminate gap greater than 1/4" 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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Eggrolls were found on a prep table measuring at 85F. Per cook, they fried it 10 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggrolls were reheated to 165F and placed into the hotbox for hot holding.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Facility was thawing squid in basins of the three compartment sink at ambient temperatures. Note: There is an available two compartment prep sink adjacent to the three compartment warewash sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility test strips are expired as of 2019. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The faucet at the two compartment pre-rinse sink is leaking when turned on. [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 problemsminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
The water tank of the toilet is missing. [CA] Toilet facilities shall be maintained clean and in good repair.
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
1. The FRP above the mop sink is detaching from the wall. 2. The corner near the mop sink and the screen door is in disrepair. 3. There is an offensive odor in the employee restroom. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair finishes. Investigate and correct the source of the odor.
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, Jun 3, 2026 · Original Source
Routine Inspection
Jul 7, 2025
Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE BEAN SPROUTS AT 76F IN A CONTAINER WITH WATER ON TOP OF THE SERVICE REFRIGERATOR AND FOUND COOKED PORK AT 48F IN THE COLD HOLDING INSERTS. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: MAY ADD ICE TO THE WATER.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
FOUND EVIDENCE OF FLY ACTIVITY. [CA] ELIMINATE ALL FLY PRESENCE.
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
FOUND FOOD UNCOVERED IN THE WALK IN FREEZER. [CA] COVER FOOD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND THE SLICER BEING CLEANED AT THE FOOD PREPARATION SINK. [CA] USE THE 3 COMPARTMENT SINK TO CLEAN ANY UTENSILS AND FOOD EQUIPMENT.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
FOUND A LARGE MIXER STORED IN FRONT OF THE HAND WASH SINK. [CA] THE HAND WASH SINK MUST BE ACCESSIBLE AT ALL TIMES.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
FOUND A LARGE DENTED CAN OF COCONUT MILK IN THE DRY STORAGE ROOM. [CA] REMOVE DENTED CANS FOR RETURN OR DISCARD.
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 contaminationminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND SEVERAL SHOES STORED UNDER THE TABLES HOLDING FOOD ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND GAPS GREATER THAN A QUARTER OF AN IN IN THE BACK DOOR LEFT SIDE. [CA] REDUCE THE GAPS TO LESS THAN A QUARTER OF AN INCH. FOUND AN OPEN SODA CAN ON THE FOOD PREPARATION AREA. [CA] ENSURE TO HAVE EMPLOYEE'S DRINKS IN CONTAINERS WITH A LID. FOUND ELECTRICAL CABLES AND CONSTRUCTION WORKING GLOVES ON TOP OF BOXES CONTAINING CANNED GOODS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT INSECTS FROM COMING INSIDE.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Jul 7, 2025 · Original Source