Follow-Up Inspection
May 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source
Santa Clara County, CA
Dumpling Hours
530 Bryant St
Last inspected May 26, 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
3 inspectionsRoutine Inspection
May 20, 2026
Conditional Pass
13 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Meat thawing at 3 compartment sink without running water. [CA] Thaw meat at food prep sink in front prep area under running water no more than 2 hours at 70F water temperature or less or under refrigeration overnight. e
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shelled eggs stored above tofu in walk in cooler. [CA] Store raw eggs below ready to eat food.
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
Plastic to go container used as a scoop for rice. Knives stored inbetween equipment at prep station in front area.[CA] Replace single use plastic with a mutli-use scoop.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed wall with openings at 1 inch or larger next to 3 compartment sink, gaps noted between cove base tile and wall of walk in cooler (exterior) and cove base tiles. [CA] Seal all gaps and opening to prevent entrance 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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Unlabeled spray bottles noted (pink, blue, clear liquids). [CA] Label spray bottle with contents.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food stored on floor in walk in cooler. [CA] Store food 6 inches off of floor or on racks. Several uncovered food noted in walk in, dry storage and in prep units. [CA] Keep food covered at all times when not in use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured water at hand sink at 70F in restrooms. [CA] Maintain a minimum of 100F-108F for automatic combination faucets at all times.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured soy bean paste with pork at 57F and cooked noodles at 70F on prep tables. Noodles were cooked 15-20 min ago. PIC stated noodles are discarded every 30 min and any leftover after 30 minutes is discarded. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Soy bean paste w/pork placed back in prep unit to cool down. Noodles time marked and will be discarded after 4 hours. TPHC hand out provided. * 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.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Trash can and brooms blocked the hand sink next to the food prep sink. [CA] Keep hand sink accessible at all times. [COS]
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5-7 gnats/flies upstairs in prep/storage area. [CA] Eliminate flies immediately. Increase service frequency by pest control company (i.e. 1 x month) until flies are eliminated. Note- last pest control service conducted on 3/30/26. Prior to that was 9/3/25.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
One food handler card has expired and missing a few food handler cards (prep cooks). [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Obtain immediately.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth sanitizer bucket measured at 200 ppm. [CA] Maintain at 100 ppm chlorine. [COS]
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwasher measured at 25 ppm chlorine, employee using dishwasher at time of inspection. [CA] Maintain a minimum of 50 ppm chlorine at all times. Manually sanitize all food equipment at 3 compartment sink at 100 ppm chlorine until unit is repaired.
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, May 20, 2026 · Original Source
Routine Inspection
Jul 3, 2025
Pass
6 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw pork above ready to eat food in prep unit. [CA] Store raw meat below ready to eat food. [COS]
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
Measured chlorine at dishwasher at 0 ppm. Bottle of chlorine found empty. [CA] Maintain 50 ppm chlorine. [COS]
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed uncovered food in walk in cooler. [CA] Keep food covered with lids/plastic wrap except during cooling of foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed trash can in front of hand sink next to food prep sink in the front area. [CA] Keep hand sink unobstructed at all times. [COS]
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
Observed front and back door left open. [CA] Keep doors closed at all times to prevent entrance of vermin and debris.
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 sliced pork at 56F at prep unit in the front area on top of another food item. [CA] Store sliced pork inside the insert or inside bottom of 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 3, 2025 · Original Source