Follow-Up Inspection
Apr 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 17, 2026 · Original Source
Santa Clara County, CA
Da Sichuan Bistro
3781 El Camino Real
Last inspected Apr 17, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Apr 15, 2026
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed a heavy accumulation of grease/grime on equipment surfaces throughout the facility, including but not limited to: - The metal wire racks above the prep coolers across from the cooks line - The interior surfaces of the reach in coolers across from the cooks line - The surfaces of the storage racks in the preparation area - The cabinets of the deep fryer - Throughout the racks in the walk in cooler - On the fan guard in the walk in cooler [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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a heavy accumulation of grime on the walls throughout the facility including beside the cooks line and at the wareashing and adjacent areas. [CA] Walls and/or floors in food preparation area shall be kept clean.
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
Observed soap in a plastic to open to go container. The mounted soap dispenser was observed empty at this time. [CA] Provide handwashing cleanser in dispenser at handwash stations 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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed a gap below the back door exceeding 1/4" 2. Observed areas of the FRP paneling to be lifting behind the two single door upright freezers contributing to the harborage of vermin. [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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Multiple live adult and nymph cockroaches in the outlet and surrounding area at the wall to the left of the low temperature dish machine - Fecal spotting around the outlet and shelving at the wall left of the dish machine - One dead adult cockroach on the water heater - Fecal spotting around crevices of the water heat - One dead adult cockroach in the basin of the kitchen handwashing sink - One egg casing on the floor behind the upright freezer near the back door - One dead adult cockroach on the floor behind the upright freezer near the back door - Numerous dead and live adult and nymph cockroaches on the floor and at the wall between the two upright freezers near the back door - One live adult cockroach on the floor between the dining and service areas - One dead adult cockroach on the floor in side storage area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Susan C., has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in between the preparation counter and preparation unit. The storage space appears to be soiled with food debris. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source
Follow-Up Inspection
Jul 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source
Routine Inspection
Jun 30, 2025
Conditional Pass
13 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the paper towel dispenser is empty at the only handwash sink in the kitchen. The dispenser appears to be broken. [CA] Handwash sink shall be fully stocked with soap and single use towels at all times. [COS] PIC restocked and repaired the dispenser.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Observed large container of red chilis stored on the ground next to the cook line. [CA] Food shall be stored six inches above the floor to prevent contamination. 2. Observed raw meat stored above ready-to-eat beansprouts and cooked meats in the walk-in cooler and upright refrigeration units. [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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw beef thawing on a tray stored on the clean drainboard next to the mechanical dishwasher. [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. Ensure clean drainboard is not used for food preparation. [COS] Raw beef was relocated to the walk-in cooler.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in between the preparation counter and preparation unit. The storage space appears to be soiled with food debris. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak at the handwash sink in the kitchen. [CA] Repair leak. Maintain plumbing fixtures in 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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine sanitizer concentration inside the mechanical dishwasher at 25 ppm. [CA] Chlorine in the mechanical warewashing machine shall be maintained at 50 ppm, or as per manufacturer's specifications.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Observed the ventilation hood above the mechanical dishwasher is blocked by a makeshift shelf (piece of wood). Facility is storing aluminum foil wrapping on the makeshift shelf. [CA] Keep ventilation hoods clear to effectively remove vapors from the mechanical dishwasher. 2. Observed excessive grease build-up on the hood filters above the cook line. [CA] Ventilation hood filters shall be routinely cleaned and maintained in good condition. 3. Observed multiple lights in the kitchen and above the cook line are not functional. [CA] Provide adequate lighting in food preparation areas.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed excessive accumulation of grease, food debris, and dust on the floors, walls, and ceilings of the kitchen. [CA] Floors, walls, and ceilings shall be routinely cleaned to prevent pest harborage.
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
Observed multiple misaligned ceiling panels, creating gaps in the ceiling. Behind the upright refrigeration units, observed window is open and is not properly sealed off by the screening. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest harborage and entrance.
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
Measured beansprouts on the preparation counter at 53F and measured cooked intestine on top of the preparation unit inserts at 68F. The cooked intestine is in a plastic bag placed above the preparation unit inserts. Per PIC, beansprouts and intestine were removed from refrigeration 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Ice was added to the container of beansprouts. The beansprouts and cooked intestine were moved to the walk-in cooler to facilitate rapid cooling.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed excessive accumulation of grime and food debris on shelving, cooking equipment, and refrigeration unit handles. [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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handling cooked chicken with bare hands without washing hands. [CA] Employees shall properly wash hands with soap, warm water, and dry using single use paper towels as required. Reduce bare hand contact with cooked foods to prevent contamination. [SA] Specialist instructed employee to properly wash hands. Cooked chicken will be reheated for service.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 30, 2025 · Original Source