Follow-Up Inspection
Nov 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 5, 2025 · Original Source
Santa Clara County, CA
Japafood
387 S 1st St # 126
Last inspected Nov 5, 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
4 inspectionsRoutine Inspection
Nov 4, 2025
Conditional Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) In the warmer, curry sauce measured between 86-124F. 2) In the hot holding cabinet, cooked pork measured 81F. Food employee stated that food items were removed from temperature control 30 minutes prior. [CA] Potentially hazardous foods shall be held hot at 135°F or above. [SA] Pork was time marked and will be discarded by 2:30pm. Curry sauce was reheated to 165F. Note: Facility transports curry sauce and pork from their central kitchen: 3334 Victor Court in Santa Clara. SOP's state that food items will be reheated using the turbo chef and a rethermalizer, then placed into hot holding units. Any leftover food at the end of lunch service is discarded. TPHC form observed on site.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
TPHC written procedures available for review; however, procedures are not being followed. (time marking) [CA] 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 and discarded if not consumed or served within 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed at only hand wash sink. [CA] Repair plumbing fixture and maintain in clean and 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.
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
Worn gaskets observed on Delfield 2 door under counter cooler. [CA] Replace gaskets and maintain in good condition.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source
Routine Inspection
Mar 12, 2025
Pass
3 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has added a turbo chef without a hood. Facility has also added a hot holding unit. [CA] Cooking equipment must be under a ventilation hood. However, facility can submit a mechanical hood ventilation exemption to DEH Plan Check. Facility must submit and have mechanical hood exemption approved by 04/12/2025. If exemption is not submitted and approved, turbo chef must be removed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Chicken in hot holding measured 109F-110F. Per PIC, it is held for up to four hours and discarded after. No approved TPHC procedures completed. [CA] Food must be held hot at 135F or above or 41F or below. If TPHC will be used, complete TPHC written procedures and email them to district staff within 48 hours.from facility.
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
Paper towel dispenser was not working at time of inspection. Paper towels were placed on top of dispenser. [CA] Repair/replace 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 12, 2025 · Original Source
Routine Inspection
Feb 11, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water temperature at the 3-comp sink was measured at 115F. [CA] Ensure hot water at the 3-comp sink is at least 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 11, 2025 · Original Source