Santa Clara County, CA

Danbi Korean Restaurant Los Gatos

Name: Danbi Korean Restaurant Los Gatos
Address: 9 Montebello Wy, Santa Clara County, CA

9 Montebello Wy

Last inspected Mar 4, 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 inspections

Routine Inspection

Mar 4, 2026

Pass

2 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

In the warewash area, observed chlorine sanitizer line for the warewash machine is improperly installed and dispensing detergent. Observed missing rinse aid container for the warewash machine. Warewash machine was not in use and operator stated the sanitizer container had just been replaced recently. [CA] Ensure warewash machine is properly setup and fully functioning to allow for proper cleaning and sanitizing of utensils and equipment. Contact for proper repairs/maintenance of the warewash machine. At the front counter prep area, observed the use of a wooden shelf and a steam pan as shelving. [CA] Ensure only approved materials and equipment are used within the facility. Install an approved shelving in the area that is smooth, durable, and easily cleanable.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, in the hot holding unit, measured containers of cooked rice improperly held at 98F. Per operator, cooked rice stored from 11:30am. On the counter-top, measured cooked eggs at 105F and in the insert prep top, measured cooked chicken at 60F. Per operator, cooked eggs and cooked chicken prepared about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator discarded containers of cooked rice. Operator to serve cooked eggs and cooked chicken within 3.5 hours, for a total of 4 hours from when removed from temperature control or discard. Operator placed time labels on cooked eggs and cooked chicken.

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

Official record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source

Routine Inspection

May 7, 2025

Pass

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, on the counter-top, measured fried eggs at 80F, fried chicken at 122F, and cooked vegetable salad at 72F. In the hot holding unit, measured cooked rice between 125F and 134F. In the insert prep unit, measured raw shelled eggs, and cooked pork at 50F and 45F respectively. Per operator, fried eggs prepared at 11:30am, fried chicken prepared at 11:30am, cooked vegetable salad prepared at 11:00am, cooked rice placed in the hot holding unit at 11:30am, and cooked pork and raw shelled eggs stored in the insert prep top at 11:00am. Observed PHFs in double-stacked containers, and containers stored directly at the bottom of the insert prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed time labels on fried eggs, fried chicken, cooked vegetables, and cooked rice to be served within 4 hours from when prepared/stored. Raw shelled eggs and cooked pork moved to nearby refrigeration to facilitate proper holding temperatures. Operator to discontinue double-stacking containers, and to provide dividers to properly store insert containers in the insert prep unit.

In plain English

More about food kept at an unsafe temperature

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed smoke from the grill is inadequately ventilated into the hood/hood filters and moving into the back prep area. [CA] Ensure hood is properly functioning and able to adequately ventilate heat, steam, smoke, grease, odors, and vapors.

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 issues

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed side windows, front door, and back door were kept open. [CA] Ensure all windows and doors are kept closed to prevent an entrance for 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 insects

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

In the walk-in refrigerator, observed raw chicken stored above raw pork and raw beef. [CA] Ensure raw meats are stored in the following order on shelving from the bottom to prevent cross contamination: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, May 7, 2025 · Original Source

Routine Inspection

Mar 11, 2025

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed accumulation on the floor around the ice machine, and underneath the front counter equipment. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Observed gaps between counter-tops at the front counter. [CA] Ensure all gaps are sealed to prevent harborage of vermin.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed warewash machine dispensing sanitizer that does not read on chlorine test strip. [CA] Provide maintenance for warewash machine and replace chlorine sanitizer at the machine to allow for proper use.