Follow-Up Inspection
Mar 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source
Santa Clara County, CA
Lai Rai Restaurant
974 Lundy Av
Last inspected Mar 2, 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 inspectionsFollow-Up Inspection
Feb 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Routine Inspection
Feb 21, 2026
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed boards placed on top of the 3-compartment sink and used as a table to store equipment, such as colanders and rice cooker. [corrective action] The 3-compartment sink shall be kept clear for ware washing. [correction] All equipment was removed.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed squid thawing in a bucket with standing water. [corrective action] Thaw food under refrigeration, under cold running water in the food preparation sink, or as part of the cooking process. [corrective action] Squid was moved to the food preparation sink and placed under cold running water.
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
1. At the hand sink across from the cook line, paper towel roll was stored outside of the paper towel dispenser. [corrective action] Store paper towel roll inside of the dispenser. 2. At the hand sink near the dishwasher, no paper towel was available. [corrective action] Provide paper towels inside of the dispenser at this 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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in a crevice between the food preparation unit and working table. [corrective action] Do not store knives in this crevice. Store the knives on a clean surface, such as a clean tray.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a can of beer stored in the ice machine. [corrective action] Do not store cans in ice that is meant for human consumption to prevent possible cross contamination. [correction] Employee removed the can.
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 contaminationcriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water was not available at this facility. Water from the 3-compartment sink, kitchen hand sinks, and restroom hand sinks measured 62F to 64F. [corrective action] Provide hot water at all sinks, minimum 120F. For hand sinks, provide warm water, minimum 100F.
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
1. Manager's Food Safety Certificate was not available. [corrective action] The owner or person-in-charge must have a valid Food Safety Certificate. 2. The two employees that were present had expired Food Handler Cards. [corrective action] Ensure all other employees have a valid Food Handler Card.
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer measured at 0 ppm. [corrective action] Repair dishwasher so that it can have a final chlorine rinse of 50 ppm.
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 board placed over the food preparation sink and used as a table for equipment storage. [corrective action] The food preparation sink shall be kept clear so that it can be used to prepare food, such as washing produce or thawing food. [correction] Sink was cleared and cleaned.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed chemicals stored on under shelf next to clean equipment. [corrective action] Store chemicals at a separate area, away from food or food related items.
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 unsafelyOfficial record from Santa Clara County Department of Environmental Health, Feb 21, 2026 · Original Source
Follow-Up Inspection
Nov 13, 2024
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm in the 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source
Routine Inspection
Nov 6, 2024
Pass
6 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused items such as a worn wooden cutting board, two fish tanks and an old amplifier. [Corrective Action] Remove unused items from the premise.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels observed stored outside of the paper towel dispenser at the cookline. Per operator, the wrong paper towels were purchased for the paper towel dispenser. [Corrective Action] Provide the correct paper towels to store into the paper towel dispenser or 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 problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Water drains very slowly in the 3 compartment sink. [Corrective Action] Ensure water properly drains.
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
Dishwasher observed not functioning properly. Water gushes out from a pipe at the back of the machine. [Corrective Action] Ensure equipment is working properly.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy grease accumulation and old food debris on the floor under the cookline. [Corrective Action] Thoroughly clean and maintain clean.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knives observed stored in the crevice of the 2 door prep cooler and the work table. [Corrective Action] Discontinue storing knives in the crevice since the crevice may be dirty.
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 6, 2024 · Original Source