Follow-Up Inspection
Sep 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source
Santa Clara County, CA
Dim Sum King
824 W El Camino Real
Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗
Pass
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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
4 inspectionsFollow-Up Inspection
Sep 9, 2026
Conditional Pass
2 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured yellow curry held in 2-door reach-in at the dining area at 90F, PIC stated the curry is being cooled for more than 4h. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PHFs were vc&d.
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 temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Time marking not available for seamed dim sum held in the warmer. PIC stated they are discarding every 4h but no time marking was shown. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source
Routine Inspection
Aug 19, 2026
Conditional Pass
14 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of soy sauce stored directly on the floor. Container of cooked meat stored on 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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed the kitchen back kept propped open. [CA] Keep back 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Single-use sanitary towels stored in the restroom. [CA] Clean equipment and utensils shall be stored in a sanitary manner to prevent contamination, discontinue storage in the restroom.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs at improper holding temperatures : - In hot holding box at front : chicken feet (110F), sticky rice pork (129), shrimp dumpling(129F) - In 2 door reach in #1 at dining area: pork buns(46), chicken buns(45F), raw chicken (47F) - In 2 door reach in # 2 at dining area : raw shrimp (63F). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were vc&d. Employee time marked PHFs in the warmer to discard within 4 hours of removal from temperature control.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of food debris and grime on and in between equipment . [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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Not all refrigeration unit have available thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Flat top grill stored outside the ventilation hood. Observed accumulation of grease in the area surrounding it. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, 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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employee food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed the following items being cooled in covered containers for less than 6hours : yellow curry (44F), meat stew (48F), cooked noodles (45F), custard (52F). [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly 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 temperaturecriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling raw meat he then proceeded to wash gloved hands instead of properly removing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required to prevent cross-contamination. [COS] Employee was directed to remove gloves and properly wash hands.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken stored directly above cooked food in the 1 door reach in. [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
Ambient temperature inside the 2-door reach in cooler measured at 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet soiled wiping cloths stored on counters throughout the kitchen. Measured chlorine at 0ppm in the sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed numerous house flies in the kitchen area. [CA] Facility shall be free of flies.
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, Aug 19, 2026 · Original Source
Routine Inspection
Jan 22, 2025
Pass
11 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Found chemical spray bottles without label [CA] Chemicals once removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found one live cockroach and several dead nymph (baby) cockroaches on one glue trap under the food prep sink [CA] - Facility shall be free from cockroaches, including dead bodies and feces. [COS] - Discarded in the trash. Continue to work with an integrated pest management plan/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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy food and grease accumulation on the floors, especially under the cooking equipment [CA] - All floors, walls and ceilings shall be cleaned regularly.
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
Found 3 boxes of raw shell eggs stored at room temperature, measuring 59F [CA] - Maintain raw shell eggs at 45F or below [COS] - moved to refrigerator.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed food accumulation and particles on various surfaces, such as doors, refrigeration door handles, utensils storage containers, and on shelves. [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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found laundered (clean) linens stored in plastic bins inside the toilet room. [CA] - Laundered linens shall not be stored in toilet rooms.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found light fixtures under the hood not operable. Hood also observed with grease accumulation [CA] - Replace any non-operable light bulbs. Clean hoods regularly.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Osberved employee touch the mop bucket then proceed to put on gloves to handle food. Observed another employee put on gloves without first washing hands. When instructed to wash hands, one employee rinsed hands without using soap, other employee went to restroom to wash hands. [CA] - Employee shall wash hands with soap for 10-15 seconds and dry with paper towels at approved handwash sink. [COS] - Employees washed hands properly. THE NEAREST HANDWASH SINK IS IN RESTROOM OR NEAR KITCHEN ENTRANCE. *PROVIDE A SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMPARTMENT SINK FOR EASILY ACCESSIBLE HANDWASHING.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed far left refrigeration unit (by kitchen entrance) with torn gaskets, door cannot properly remain shut [CA]- Replace gaskets, ensure all refrigeration units or equipment are in good condition.
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
Found food storage containers with heavily faded or missing labels [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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
The sanitizer solution in the 3-compartment sink measured at 25ppm. Rinse and sanitizer water was also cloudy and discolored. [CA] - Maintain sanitizer at 100ppm. [COS] - More sanitizer added.
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, Jan 22, 2025 · Original Source