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Restaurant
Health Inspections.org

Santa Clara County, CA

Joy Wok

494 N Mathilda Av

Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗

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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

2 inspections

Routine Inspection

Jun 17, 2026

Pass

3 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Grease splatterbuild-up on side of water heater and walls. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Recommended to PIC to install a metal guard between deep fryer and water heater.

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

Excessive clutter and storage stacked unsafely in the hallway leading to public restrooms. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Recommended PIC to purchase more shelving to organize storage in a safe manner.

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
criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Facility just opened and did not have time marks on the shrimp rolls. [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, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC time marked the shrimp rolls.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, Jun 17, 2026 · Original Source

Routine Inspection

Jul 29, 2025

Pass

4 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Grease splatter and build-up on side of water heater next to deep fryer. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Recommended to PIC to install a metal guard between deep fryer and water heater.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Bowl used as scoop and stored inside cooked beef in upright fridge. [CA] Use scoops with a handle and Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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 issues
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

2- door prep cooler ambient temperature measure at 58F. Potentially hazardous foods in cooler measured above 41F (garlic 55F, fish fillet 54F, beef 52F)[CA] PHFs shall be held at 41°F or below. [SA] Per PIC PHFs were out of temp for less than 4 hours. Operator is going to cook the PHF within 1 hour to minimum cooking temperature.

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
minorCode K44Pests

Official wording

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

Inspector’s notes

Excessive clutter and storage stacked unsafely in the hallway leading to public restrooms. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Recommended PIC to purchase more shelving to organize storage in a safe manner.

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, Jul 29, 2025 · Original Source

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