Follow-Up Inspection
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Santa Clara County, CA
Gohan Buffet
8697 San Ysidro Av
Last inspected Mar 5, 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 inspectionsRoutine Inspection
Mar 2, 2026
Conditional Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw foods within one of the reach in was under ready to eat foods. [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 K48Other
Official wording
Plan review
Inspector’s notes
The following additional pieces of equipment were added to the facility after the final inspection (1/8/26). Following pieces of equipment were added: - Pizza oven (Captur One) Not under cook line - Cook robot (Next Robot) Under cook line (2x) - Flat grill next to cook line. - Possibly additional prep tables on site. Further investigation will be conducted with regards to plans for facility. Senior inspector will be consulted. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Some ingredients have been taken out of there original packaging and placed into bulk containers without 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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility is serving sushi rolls on site and is missing a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. A sign can be placed next to the sushi station or the front by cashier station.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Water build up is noted within the walk in and could be coming from the fans within the unit. [CA] Walls and/or floors in food preparation area shall be kept clean. Have the fans serviced by a contractor to address the leak.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked pork was fully closed with plastic and cooling within a metal tray. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Plastic around the pork was opened and placed within the walk in.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. All PHFs within hot holding (warmer) were measured between 95-98*F at the time of inspection. Have been out for about 1hr and 15mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All foods were taken back to the cook line to be re-heated. 2. Cold PHFs within the noodle station were measured between 55-59*F at the time of inspection. Unit was not turned on while on site and placed within unit about 2-hours already. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will use the rest of the product for 2-hours and toss away what ever is left. Unit was turned on.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
All hand wash stations in the back of the facility are missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked and operational at all times. [COS] PIC added paper towels to all hand wash stations.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source
Follow-Up Inspection
Dec 26, 2024
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
REPEAT VIOLATION: Water at the three compartment sink and two compartment measured at 114°F and 116°F respectively. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. REPEAT VIOLATION: In the back of house area, at the only hand wash station, the sink was obstructed, lacked paper towels, and lacked soap. 2. In the front of house area, at the hand sink near the pizza and baked potatoes, the faucet has a plastic glove taped on that is full of water. Per PIC, the faucet does not work and have been instructed to not use it. [CA] Hand wash stations shall be fully stocked with warm water, soap, and paper towels and be easily accessible. [SA] Staff removed the obstructions and stocked the paper towel dispenser. Staff also provided a large pump bottle of soap for use. [SA] The glove was removed. Observed a slight drip from the faucet. Hand wash station was fully operable.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 26, 2024 · Original Source
Routine Inspection
Dec 23, 2024
Conditional Pass
10 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Some of the ceiling panels around the dish washer are damaged and ones were the water heater is located are missing. [CA] Ceilings of all rooms where non-prepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
All hand wash stations within the facility have issues at the time of inspection. Hand wash stations are either missing paper towels or soap. [CA] Hand wash stations must be fully stocked and operational at all times. [SA] Hand wash stations were re-stocked.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer bucket was measured at 0PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC added sanitizer to the sanitizer bucket; re-measured at 100PPM.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer within the dish washer was measured at 0PPM at the time of inspection. No active ware-washing and chlorine container was low. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. Regularly check sanitizer containers and change out when needed. [COS] Sanitizer container was changed out and re-measured at 50PPM.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water was measured between 89-102*F at the time of inspection. Per PIC, the water heater might be having issues. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [SA] Water heater was turned back on and water is gradually rising.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken noted on top of veggies within the walk 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Boiled eggs inside of container noted on the floor of the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Cook moved items to one of the shelves.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a current food manger certification and food handler cards at the time of inspection. [CA] Obtain a food manger certification within 60-days and food handler cards within
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Some plastic containers within the dry storage rack are damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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
Mold like substance growing within the caulking around the 3-compartment sink and dish washer area. [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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 23, 2024 · Original Source