Santa Clara County, CA

Imagine @ Marvell Cafe

Name: Imagine @ Marvell Cafe
Address: 5488 Marvell Ln A, Santa Clara County, CA

5488 Marvell Ln A

Last inspected Jul 7, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Jul 7, 2026

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1) Upright dishwasher measured to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2) Only high temperature and quat ammonia sanitizer stripes were available in dishwash room [CA] Provide chlorine test stripes for chlorine dishwasher.

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 problems

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Crispy wonton strips stored on speed rack next to handwash sink.[CA] Store foods away from sources of contamination. Protect food from contamination. [COS] Fried wonton crisps were moved.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

2 door pass through cooler measured to have: -Eggs at 43F -Ham at 43F -Dressing at 43F -Ambient temperature 42F -Chicken at 67F - per employee chicken was cooked and removed from oven to be chopped about 1.5 hours prior. [CA] Keep PHFs at 41F and below for cold holding. Ensure cooler can maintain PHFs at 41F and below. [COS] PHFs were moved on to salad bar and placed on TPHC.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source

Routine Inspection

May 4, 2026

Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1 handwash sink by asian station area missing paper towels. Other handwash stations nearby observed to be fully stocked and functional. [CA] Ensure all handwash stations are fully stocked with paper towels. [COS] Employee restocked 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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

3-comp sink measured to have quat ammonia at 100ppm when active dishwashing was occuring. [CA] Replace sanitizer compartment of 3-comp sink to ensure sanitizer is at least 200ppm for quat ammonia when dishwashing. [CPS] Employee emptied compartment, refilled with 200ppm quat and let dishes sit submerged under sanitizer for over 1 minutes.

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 problems

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back door by catering area observed to have gap on the side. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage 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 insects

Official record from Santa Clara County Department of Environmental Health, May 4, 2026 · Original Source

Routine Inspection

Nov 26, 2025

Pass

3 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

MAJOR: 1) Upright dishwasher measured to be less than 150F for rinse cycle and to have 0ppm chlorine. At time of inspection, mechanical dishwasher was actively being used. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA]All dishes from dishwasher shall be brought to 3-comp sink to be manually sanitized by submerging dishes in 100ppm chlorine for 30 seconds or 200ppm quat ammonia for 1 minute. MINOR: 1) 3-comp sink in the back missing test stripes. [CA] Provide sanitizer test stripes for 3-comp sink. [COS] New test stripes were gotten from office.

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 problems

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxes of food observed to be stored on the floor inside walk in freezer. [CA] Keep food at least 6" off of floor 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 finding

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back door by catering area observed to have gap on the side. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Nov 26, 2025 · Original Source

Routine Inspection

Jun 23, 2025

Pass

3 recorded violations

minorCode K31Contamination

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Peaches and apples observed to be offered for self service without dispensing utensil [CA] Provide dispensing utensil for each nonprepackaged food item offered at consumer self-service counter to prevent cross contamination.

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 contamination

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Eggs at cookline measured to be 48F. Per employee eggs are kept there for cook to order. 2) Rice measured to be 99F on speed rack. Per employee rice was made 9:30AM (about 1hr 40 minutes prior) and shall be stir fried soon. [CA] Keep eggs at 41F and below for cold holding Ensure all PHFs are actively prepped in a timely manner within 2 hour prep window and return PHFs to temperature as soon as possible. [COS] Eggs were put on ice bath. Rice was immediately stir fried for service.

In plain English

More about food kept at an unsafe temperature

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Dishwasher observed to be handling clean dishes after handling dirty dishes without changing gloves. [CA] Wash hands prior to handling clean dishes. [COS] Employee degloved and washed hands with soap and warm water.

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.

Dec 16, 2024

Pass

3 recorded violations

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Hood by wok station observed to have small gap between filters. [CA] Ensure filters in ventilation hoods are tight fitting and have no gaps.

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 issues

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping clothes observed on countertops [CA] Store in use wiping cloths in sanitizer bucket between uses.

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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

One handwash sink by wok station observed to be missing paper towels. Other handwash sinks available throughout kitchen and one available on other side of corner. [CA] Keep all handwash stations fully stocked with soap and paper towels at all times. [COS] Employee restocked upright paper towel dispenser.

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.