Follow-Up Inspection
Mar 4, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source
Santa Clara County, CA
Dong Phuong Tofu & Vegetarian
1156 Story Rd
Last inspected Mar 4, 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
7 inspectionsRoutine Inspection
Mar 2, 2026
Conditional Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed flattened on the gasket of the one-door upright freezer. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 containers previously used to store peanut butter reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
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
All PHF items maintained at the front service area on the steam table and on the counter for customer self-service not maintained on temperature control: Various stir fried vegetarian dishes, fried tofu, vegetarian soups, curries, steamed egg cakes, various types of desserts, and dumplings. PHF items on the counter measured between 65F to 75F at the front service counter. PHF items maintained on the service line measured between 85F to 106F. ** Note: Time as a public health control (TPHC) has been revoked from facility for repeated non-compliance. Owner stated that food items were maintained on temperature control, however, the thermostat was turned off towards the end of the day, approximately one hour prior. PHF items maintained out in ambient temperature in the kitchen: fried vegetarian "meats," various types of vermicelli and udon noodles, soups. Items measured at 69F, 70F and between 103F to 110F respectively. Owner stated that items were prepared 2 hours prior with small portions at a time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items at the front service line will be subjected to TPHC and will be served for accumulative of 2 hours. Items not consumed shall be discarded. Soups in the kitchen were reheated to hot hold. Noodles were returned into the 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 temperaturecriticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed numerous to-go containers of vegetarian items maintained for customer self-service from an unapproved source. Owner stated that the temple near-by prepares the items to be sold here. Numerous containers of Vietnamese jello from an unapproved source. Invoices for both items were unavailable for review. [CA] Food must be from an approved source or properly documented. ** Repeat violation
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Prepackaged food items offered for customer self-service lack labels. [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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed colanders of food stored stacked on top of each other with the bottom of the containers in direct contact with food item. [CA] All food shall be separated and protected from possible contamination. Utilize food safe wraps and/or lids.
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, Mar 2, 2026 · Original Source
Follow-Up Inspection
Oct 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2025 · Original Source
Follow-Up Inspection
Oct 2, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed the following food items maintained out in ambient temperature in the kitchen: - Various types of fried tofu - 76F. - Broiled eggplant - 77F. - Various types of vegetarian "meat" rolls/ham - 80F. Owner stated that items have been out for approximately one hour. PHF items maintained at the steam table measured as follows: - Braised string beans - 89F. - Braised okra - 87F. - Lemongrass vegetarian meats - 88F. - Lemongrass vegetarian "fish cake" - 87F. - Fried tofu - 90F to 122F. Manager stated that the entire column of the steam table is inoperable. All other PHF items maintained at the steam table measured above 135F. Manager stated that all items were prepared approximately 2 hours prior and was kept on time as a public health control (TPHC). ** Note: Facility's privilege to use TPHC has been revoked due to continued non-compliance. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed facility utilizing time as a public health control (TPHC) after privilege has been revoked due to noncompliance. [CA] Facility shall not utilize TPHC. All PHF items shall be maintained on temperature control (41F and below, and or 135F and above).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: - Two live adults German cockroaches observed in-between crevice of the wall mounted shelves and FRP above the three-compartment sink and food preparation sink in the kitchen. - Two live cockroach nymphs observed crawling on wall above the three-compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, Lieu, 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Oct 2, 2025 · Original Source
Routine Inspection
Sep 30, 2025
Conditional Pass
11 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease observed on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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
Employees' three-year food handler cards have all 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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand washing station in the kitchen lacked paper towels. At time of inspection, the faucets observed heavily encrusted with grime and were difficult to turn. Water that initially came out of the spout also observed with hint of brown. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are easily accessible and readily available at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee provided paper towels.
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
Mop observed stored in mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Two hermetically sealed cans of vegetables heavily damaged at the top seam. [CA] Food shall be inspected as soon as practical upon receipt and prior to any use, storage, or resale. Hermetically sealed cans when damaged at the seam shall not be used and shall be discarded or returned to vendor. [COS] Cans were discarded.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pot of soup, fried tomatoes, and rehydrated shiitake mushrooms maintained out in ambient temperature measuring between 60F to 70F. Manager stated that all items were prepared in the morning and was kept out for about one to two hours. Numerous containers of soy products maintained out in ambient temperature measuring at 70F to 80F. Manager stated that the items will be used for food preparation as soon as the current employee is finished prepping other items. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Items prepared in the morning were relocated 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 temperatureminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Numerous prepackaged food items offered for sale for customer self-service lacked complete labels. [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 problemscriticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed the following items from an unapproved source: - 20 aluminum cups of flan. - 10 flat to-go containers of coconut agar/jello. - 10 flat to-go containers of coffee agar/jello. - 6 plastic cups of coconut dessert with agar jello, coconut milk, and fruits. - 11 plastic cups of sweet herbal desserts. - 5 plastic to-go boxes of cut up jello/agar. - 20 cups of Vietnamese yogurt. - 4 cups of sweet corn dessert with coconut milk. - 4 packs of Vietnamese pandan sponge cake. - Approximately 50 individually wrapped tapioca/rice flour dumplings maintained out in ambient temperature. - 7 individually wrapped vegetarian steamed buns maintained out in ambient temperature. - 10 plastic to-go containers of savory vegetarian salad. Employee and owner stated that items were brought in from a customer and/or were supplied from a temple in Santa Clara County. Employees did not provide address or contact information for vendors. No invoices were provided. [CA] Food must be from an approved source or properly documented. [COS] All food items were discarded into the trash.
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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
All food items maintained at the front service counter subjected to time as a public health control (TPHC) were not labeled nor had any documentation of time when items were prepared. Employee stated that all items were prepared about one to two hours prior. Temperature of items ranged from 90F to 135F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Manager arrived on site and labeled items with times. **** Repeat violation. As stated on routine inspection report on 4/22/2025, repeated violations will result in TPHC usage being revoked. **** Facility shall no longer utilize TPHC. All PHF items shall be maintained hot at 135F and above, cold at 41F and below, or to be prepared upon customer order.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed newspaper used to cover food items with paper in direct contact of the food. [CA] All food shall be separated and protected from cross-contamination. Discontinue use of newspaper for food storage. Utilize food safe/food grade wraps. Observed employees placing sheet pans on top of trash cans due to lack of preparation tables/spacel. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
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
Dead cockroaches observed in the following areas: - On floor inside the dry storage room. - Numerous adults on cobwebs and duct tape on the ceiling inside and outside of the dry storage room. Rodent droppings observed on floor underneath the dry storage racks in the dry storage room. Per owner, pest control services facility once per month. Last service was conducted on 9/17/2025. Pest control report was provided for review upon request. No contamination of food or food contact surfaces were observed. No live cockroach activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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, Sep 30, 2025 · Original Source
Follow-Up Inspection
Apr 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 24, 2025 · Original Source
Routine Inspection
Apr 22, 2025
Conditional Pass
11 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed numerous food items stored in ambient temperature measured as follows: - Cut tomatoes - food storage rack at cook line - 67F. - Deep fried sliced tofu - food storage rack at cook line - 75F. - Container of various vegetarian hams/meats - food storage rack at cook line - 72F. - Bag of bean sprouts - food preparation table at cook line - 64F. Owner stated that all items were prepared about one to two hours prior during the lunch rush. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were relocated 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 temperatureminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease observed on ventilation hood and hood filters at the cook line, especially above the deep fryer. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed numerous cans of domestic insecticide sprays on the storage rack by the two-door upright freezer. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 unsafelycriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
At time of inspection, observed owner placing at the colored labels on all food items at the service counter. Numerous PHF food items supposedly subjected to time as a public health control (TPHC) on the counter for customer self-service lacked colored labels. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Owner provided color coded labels for all food items. *** Repeat violation: TPHC usage will be revoked if additional violation is observed on next inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed numerous employees sitting on small stools conducting food preparation with containers placed directly on the floor. Numerous containers and baskets of food observed stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Box of raw cabbage observed stored on the bottom of the storage rack by the two-door upright freezer amongst tools and chemicals. [CA] All food shall be separated and protected from possible contamination. Relocate box of cabbage.
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
Observed numerous flies in the front service area. [CA] Use any and all approved methods to abate live 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 insectsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings observed stored in areas of food preparation and/or food storage - cell phones, purses, etcs. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee's personal food observed stored behind the front service counter. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hot water not provided on the left most faucet at 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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' food handler cards are all 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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom door observed ajar at time of inspection. [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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 22, 2025 · Original Source