Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Santa Clara County, CA
Gobi Mongolian BBQ
1135 Tasman Dr
Last inspected Mar 19, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Gobi Mongolian BBQ has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 18, 2026
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Produce front cooler measured to have: -Tofu at 44F -Cut tomatoes at 46F -Corn at 46F Produce observed to be in ice bath with low ice. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]Per operator ice is added every hour to keep PHFs in this unit cold. Ice was added to PHFs. Ice shall be restocked more frequently to keep PHFs cold.
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
Handles for 3-comp sink faucet, tops of shelves by 3-comp, and tops of soap dispenser, observed to have built up grease and grime. [CA] Clean handles regularly and maintain free of build up. **REPEAT VIOLATION**
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Freezer chests observed to be domestic equipment. One chest freezer, closest to back cookline observed to be missing insulation on the inside lid, and has torn gasket. [CA] Once equipment is New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Replace chest freezer with approved equipment. Domestic freezer may not be repaired and must be replaced with commercial approved freezer. **REPEAT VIOLATION**
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Grime and grease build up on walls and floor, especially around partial wall between two cooking areas and around back cooking area.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Rodent droppings Documented in the following areas: On and around mechanical dishwasher; on shelf by janitorial sink; on shelf with clean containers; on and around water heater; on chest cooler in corner by cookline; under dry food storage shelves on either side of 3 door upright cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin Hee 4. Notification: The person in charge during inspection, Wei Han, 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. MINOR:Flies observed in dining where service line is located and kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. **REPEAT VIOLATION**
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
Back door observed to be propped open when not in use. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Facility can install a sturdy screen door for air flow and prevent vermin entry. **REPEAT VIOLATION**
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, Mar 18, 2026 · Original Source
Routine Inspection
Aug 19, 2025
Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shrimp observed to be stored above hot dogs and imitation crab. [CA] Store raw meats below ready to eat foods to prevent cross contamination. [COS] Employee moved raw shrimp below hot dogs and imitation crab. **REPEAT VIOLATION**
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
Flies observed in dining where service line is located and kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. **REPEAT VIOLATION**
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
Back door observed to be propped open when not in use. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Facility can install a sturdy screen door for air flow and prevent vermin entry. **REPEAT VIOLATION**
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Freezer chests observed to be domestic equipment. [CA] Once equipment is New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). **REPEAT VIOLATION**
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Handles for 3-comp sink faucet and doors of upright freezer observed to have built up grime. [CA] Clean handles regularly and maintain free of grime. **REPEAT VIOLATION**
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, Aug 19, 2025 · Original Source