Follow-Up Inspection
Sep 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 21, 2026 · Original Source
Santa Clara County, CA
Koi Palace Contempo
19369 Stevens Creek Bl # 100
Last inspected Sep 21, 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
8 inspectionsFollow-Up Inspection
Sep 17, 2026
Conditional Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the upstairs dry storage space, observed unfinished walls and ceiling in the area. In the upstairs refrigeration storage, observed unapproved flooring and unsealed walls. [CA] Ensure all areas where food is stored is properly finished with approved floors, walls, and ceiling.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed an unapproved clay pot rice cooker/heating unit stored by the metal staircase. [CA] Ensure only approved equipment is used within the facility. Remove unapproved equipment. Continued use may result in impound of equipment.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed improper holding in the following areas: 1. In the kitchen area, by the wok cookline, measured a container of salted egg yolk at 79F. Per operator, container of salted egg yolk stored using TPHC and to be served from 11:00am to 2:30pm. No time label was placed on container of salted egg yolk. 2. In the kitchen area, by the steaming cookline, measured a container of eel in sauce at 76F. Per operator, container of eel in sauce stored from 11:00am. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed time labels on potentially hazardous foods.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the upstairs storage area, at the unapproved wooden shelving, in a crevice between the staircase wall and the shelf, observed cockroach activity. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. Contact pest control to provide service for facility. [SA] Operator eliminated all activity and cleaned and sanitized the area. Discussed with operator that corrective action of cockroach activity includes removal of all harborage. Operator had a contractor on-site to seal cracks and crevices, and finish wooden shelving above the metal staircase.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Routine Inspection
Sep 11, 2026
Conditional Pass
10 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of vegetables stored on the floor of the staircase leading up to the upstairs dry storage area. [CA] Food products shall be stored on approved shelving at least six inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Two live cockroaches on the stairs going up to the upstairs dry storage area. Several dead cockroaches found on monitoring traps in the upstairs food prep area. [CA] Facility shall be kept free of vermin. Clean and sanitize areas with activity. Seal all crevices along the staircase to prevent harborage. Contact pest control to provide service. [COS] PIC eliminated cockroach activity. PIC cleaned and sanitized the area and to contact pest control to provide service. During follow-up inspection, any live activity will result in immediate closure. Fruit flies were observed ont he container of ginger stored on the staircase, and on the unfinished wooden platform int he upstairs dry storage area. [CA] Keep facility free of fruit fly activity.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Flooring below the steamer in the steaming cookline was peeling and in disrepair. Unfinished wall was observed behind the steamer in the same area. Missing approved flooring, cove base, and finishes along the walls in the upstairs prep area. [CA] Floors, walls, ceilings shall be approved, smooth, durable, 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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Cook was observed drinking water from an open container while preparing food. [CA] Employees shall not eat or drink in areas where food is prepared. [COS] Employee was instructed to remove the open container, and discontinue practice.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Several food handler certifications and a food safety certificate were expired. [CA] Have employees update food handler cards and food safety certificate.
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
Ambient air temperature of the two door undercounter refrigerator measured at 47F. [CA] Repair or replace malfunctioning refrigeration, and ensure food can be maintained cold at 41F and below. Vegetables stored unapproved plastic containers. [CA] Use only approved food storage containers within the facility.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Gap/lip underneath each section of staircase observed. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent harborage of vermin. Back door into the facility was left open without the use of the air curtain. [CA] Keep doors leading into the facility closed to prevent an entrance for 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 insectsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold-like substance found in the inner panel of the ice machine. [CA] Clean and sanitize ice machine to prevent contamination of food (ice).
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee placed thumb inside a used water cup, then attempted to continue to prepare food. [CA] Employees shall wash hands after contacting potentially contaminated sources. [COS] Employee was instructed to wash hands prior to resuming food prep. Employee was observed washing gloves at the hand wash station. [CA] Employee shall discard used gloves, and then wash hands before continuing food prep. [COS] Employee was instructed to discard gloves and wash hands prior to resuming food prep.
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
The following food items were measured at improper holding temperatures: 1. Pooled eggs and pooled egg whites measured at 65F, on the counter-top at the wok cookline. Per PIC, stored for 1.5 hours. 2. Baked pastries measured at 112F in the upright warmer. Per PIC, stored for 1.5 hours. 3. Measured eel sauce at 85F, abalone at 68F, and beef tripe at 122F ont he counter top at the steamer cookline. Per PIC, stored for 1.5 hours. 4.Measured sesame ball, shrimp ball, and raw shelled eggs at 51F at the 2 door undercounter refrigerator in the upstairs food prep area. Measured ambient air temperature in the 2 door undercounter refrigerator at 47F. Per PIC, stored for 2 hours. [CA] Potentially hazardous foods shall be held cold at 41F and below, or held hot at 135F and above. [SA] PIC placed pooled eggs and pooled egg whites in an ice bath to maintain cold holding temperatures. PIC placed time marker on baked pastries, eel sauce, abalone, and beef tripe to be served within 4 hours from when removed from temperature control or discard. PIC transferred potentially hazardous foods from the 2 door undercounter refrigerator to other refrigeration.
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, Sep 11, 2026 · Original Source
Follow-Up Inspection
Mar 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 16, 2026 · Original Source
Routine Inspection
Mar 11, 2026
Conditional Pass
10 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Multiple handwash sinks were obstructed and not accessible for use. Handwash sink located by the steamer; handwash sink located by wok cook line; handwash sink located by the dishwasher. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Obstructions cleared from all handwash sinks by employees.
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 holding temperatures. Near the wok station: egg noodles and fried rice measured at 58F - 110F. On ice by the back door: Cooked vegetables, spare ribs, and sausages measured at 48F to 89F. On table across from steamer: cooked daikon, pork broth, and unagi measured at 100F - 108F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding held at or above 135F. [COS] The fried rice, egg noodles, and cooked vegetables were relocated into the reach-in cooler. Additional ice is added to the ice bath for the sausages and spare ribs so that the sides of the container are in contact with the ice. The Daikon, broth, and unagi were prepared at 11 AM will be subject to time where it will discarded if not used by 3 PM.
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 beef and raw pork stored above ready-to-eat foods. [CA] Properly store raw food items 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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practices observed - employee observed washing hands without soap; employee observed washing their hands while still wearing the disposable gloves. [CA] Employees shall properly wash hands using water, soap, and single-use paper towels prior to putting on disposable gloves.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain pipe located under the handwash sink near the dishwasher is in disrepair causing water to leak onto the floor. [CA] Repair drain pipe and 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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Reach-in cooler located in the upstairs storage had an ambient temperature measured at 48F. [CA] Refrigeration unit shall be capable of holding potentially hazardous foods at or below 41F. [COS] All items in the unit were thawing and measured below 41F. Unit was overfilled with the fans being blocked - employee cleared items blocked the fans.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Hood filters are missing on the ventilation hood located above the wok station. [CA] All parts of the ventilation hood shall be in place and operating when cooking equipment is in use to remove gases, heat, grease, vapors & smoke.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open containers of food are observed stored on the floor under shelves inside both walk-in coolers. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the duck prep room and by the three compartment sink - knives were observed stored with it's blade in the crevice located between the sinks and the wall. [CA] The food contact surface of utensils/equipment shall be stored in a manner or location that is clean.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin. 2) Employee personal items are observed stored above and on food prep surfaces. [CA] Employees' personal items shall be stored in a designated location that is not on or above food prep or food contact surfaces.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Oct 20, 2025
Pass
1 recorded violation
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Black mold-like substance was observed from the nozzle of the faucet where drinking water for customers is dispensed. [CA] Food contact surfaces shall be frequently cleaned and sanitized to prevent accumulation of mold or other debris. [COS] Operator cleaned and sanitized the faucet nozzle.
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, Oct 20, 2025 · Original Source
Follow-Up Inspection
Feb 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 18, 2025 · Original Source
Routine Inspection
Feb 13, 2025
Conditional Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures - bean sprouts (50F) and rice noodles (66F) by the cook line. [CA] Potentially hazardous foods when cold holding shall be measured at 41F or below; or if hot holding shall be held at or above 135F. [COS] Employee relocated the food into the walk-in cooler Minor violation: Potentially hazardous foods inside the food prep unit insert located near the cook line measured at improper cold holding temperature. Raw chicken, raw beef, and raw shrimp measured at 45-47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed potentially hazardous foods thawing in food temperature on storage shelf by the cook line and in standing water at the food prep. sink. [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 temperatureminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside multiple reach-in cooler and inside the walk-in coolers, observed raw meats stored on shelves directly above ready-to-eat foods (vegetables, tofu, cooked foods) [CA] Store raw food items 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 findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Employee observed using wiping towel to clean lower shelves of the prep table and using the same towel to wipe the food contact surface of a knife. [CA] Food contact surfaces shall not be cross-contaminated and maintained clean and sanitized. [COS] Employee took knife to be properly washed and sanitized. 2) Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Container of sanitizer connected to the dishwasher was empty and was changed out by employee. After multiple wash cycles - the chlorine sanitizer was measured at 50 ppm. Minor violation: Black and brown mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal items (foods, beverages) are observed stored inside multiple reach-in coolers with and above food used and served to consumers. [CA] Employee personal items shall be stored in a designated area that is below or separate from food used/served to consumers.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper and lack of handwashing by employees. Employees were observed putting on disposable gloves to handle food without washing hands. Employees were also observed washing hands while still wearing disposable gloves, or washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food and prior to putting on disposable gloves.
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
Wiping towels are observed used, reused, and stored on food prep surfaces. [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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure the applicable sanitizer used. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap at handwash sink located by the steam station. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. Another handwash sink with soap was available within a reasonable distance.
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, Feb 13, 2025 · Original Source