Follow-Up Inspection
Dec 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 22, 2025 · Original Source
Santa Clara County, CA
Grand Dynasty Restaurant
6164 Bollinger Rd
Last inspected Dec 22, 2025 · 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
Dec 17, 2025
Conditional Pass
11 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1) Hot water was not available at the handwash sink located near prep area with ice machine. The hot water valve for the sink was shut off. [CA] Handwash sinks shall be able to provide warm water measured at 100F. [COS] Employee turned on the hot water valve and hot water was measured at 100F. 2) Hot water was not available at the three compartment sink. The hot water valve for the sink was shut off. [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. [COS] Employee turned on the hot water valve and water was measured at 120F.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottles stored in the kitchen food preparation areas are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's 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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Handles for hot water are missing from faucets located at the three compartment sink. Only way to access hot water is through use of the spray hose. [CA] Repair missing handles to allow hot water to be dispensed from the faucets. Maintain plumbing in 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor tiles near the dishwasher are damaged allowing water to accumulate. [CA] Floors shall be maintain in good repair where it is smooth, durable, nonabsorbent, and 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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Filter is missing from a section of the ventilation hood located above the steamers. [CA] Hood filters shall be properly installed when the ventilation hood is in use during cooking.
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
Improper and lack of handwashing observed. - Employee at cook line by wok station was observed touching their nose and hair and did not wash their hands. - Employee at cook line near steamer was seen rinsing their hands in a bowl of water on the ground. [CA] Employees shall properly wash their hands at a designated handwash sink with warm water, soap, and single-use paper towels as required. [COS] Employees were stopped and asked to properly wash their hands before contaminating food or food contact surfaces.
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
Employee's personal items observed stored above food preparation area and on top of food inside the upright reach-in freezer. [CA] Employee's personal items shall be stored in designated location that is separate or below food preparation areas and food used/served at the facility.
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
Rice in the warmer was measured at 78F. Per employee, the rice were left in the warmer overnight. [CA] Potentially hazardous foods shall either be hot holding at or above 135F; or cold holding at or below 41F. [COS] Employee discarded the rice into the trash. Minor violation: Bean sprouts left out by the walk-in cooler was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated food into the walk-in cooler.
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
Inside the walk-in cooler, observed raw meats stored above vegetables. [CA] Properly store raw meats separate or below ready-to-eat foods such as vegetables 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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags are not maintained in chronological order correlated to the date of date the shellstock are sold or served.[CA] Shellstock tags shall be maintained in chronological order correlated to the date of the date the shellstock are sold or served.
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
Black mold-like substance observed on the inside panels of the ice machine located in the kitchen by the food preparation area. [CA] Frequently clean and sanitize the inside panels of the ice machine or as needed.
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 17, 2025 · Original Source
Routine Inspection
Nov 6, 2024
Pass
11 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed dented cans of bamboo shoot and sesame paste stored on shelves in dry storage. [CA]Cans with dents on the rim or seams must be removed from sale/use
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 contaminationminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed drinking their personal drink at the food prep area. [CA] No employee shall eat in the food preparation or storage areas.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practices observed by multiple employees. Employees observed washing hands without the use of soap; employees observed putting on disposable gloves to handle food without washing hands; employees observed washing hands while still wearing disposable gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required and prior to putting on disposable gloves. [COS] Employees were stopped and asked to properly wash their 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers and bags of food are observed stored on the floor inside of the walk-in freezer and inside the dry storage room. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination and to allow adequate space for frequent cleaning.
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
Handwash sink located near the employee restroom was obstructed by trash bin stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands as required. [COS] Employee relocated the trash bin to the side of the handwash sink.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. Rice noodles and egg noodles stored on the prep table was measured at 62-65F. Bean sprouts stored by the walk-in cooler is measured at 50F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the items into the walk-in cooler.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employees' personal items and beverages stored on shelf directly above food preparation areas. [CA] Employee's personal items shall be stored in designated area or below food.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside the walk-in cooler, raw beef is stored above ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods 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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
1) Wiping towels are observed used, reused, and stored on food prep surfaces. 2) Sanitizer buckets in the kitchen was measured at 0 ppm chlorine. [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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Faucets handles for the three compartment sink at the warewashing area are in disrepair and not operable. Water can only be dispensed through the spray hose. [CA] Repair faucets and maintain plumbing of facility in 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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen raw pork observed thawing at room temperature inside of prep sink located near the seafood tanks. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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, Nov 6, 2024 · Original Source