Follow-Up Inspection
Aug 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source
Santa Clara County, CA
Lau Hai San
2597 Senter Rd
Last inspected Aug 25, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Aug 18, 2026
Conditional Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
FOUND A COUPLE OF WIPING CLOTHS STORED ON THE FOOD COUNTERS. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE CLAMS AND MUSSLES AT 66F. FOUND THE FISH BALLS, FISH CAKE AND LOBSTER BALLS AT 50F STORED ON THE TOP LIFT UP PART OF THE SERVICE REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: WILL USE TIME AS A PUBLIC HEALTH CONTROL FOR UP TO 4 HRS AND WILL DISCARD THE FOOD AFTER THE 4 HRS HAVE PASSED. A TPHC FORM WILL BE PROVIDED.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A PAIR OF SHOES STORED ON THE FLOOR UNDER A REACH IN REFRIGERATOR IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
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 insectscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
FOUND A COUPLE OF LIVE COCKROACHES AND A COUPLE OF DEAD COCKROACHES ON THE GLUE BOARD PLACED ON THE FLOOR IN THE WATER HEATER AREA. [CA]FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $282 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. SA: THE COCKROACHES WERE KILLED AND THE GLUE BOARD WAS DISCARDED.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE TOP LIFT UP PART OF THE SERVICE REFRIGERATOR IS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/REPLACE THE REFRIGERATOR BY THE COOKING RANGE. THIRD TIME VIOLATION: FOUND MULTIPLE PORTABLE TABLETOP BUTANE GAS STOVES IN THE FACILITY. [CA] ALL UTENSILS IN THE FACILITY SHALL BE APPROVED, INSTALLED PROPERLY, & MEET APPLICABLE STANDARDS. IF FACILITY WOULD LIKE TO USE EQUIPMENT, CONSULT WITH PLAN CHECK UNIT 408-918-3400 MON-FRI FROM 7:30 AM TO 10:30 AM FOR REVIEW AND APPROVAL EQUIPMENT. NOTE: ENFORCEMENT ACTION WILL BE INITIATED.
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, Aug 18, 2026 · Original Source
Follow-Up Inspection
Jul 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 3, 2025 · Original Source
Routine Inspection
Jun 25, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw prepackaged chicken stored above a bag of sliced lemons inside the walk-in freezer; no contamination of food observed. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
REPEAT VIOLATION - Observed multiple NAMILUX portable table top butane gas stoves in facility. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. If facility would like to use equipment, consult with plan check unit 408-918-3400 Mon - Fr from 7:30 a.m. - 4:30 p.m. for review and approval 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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Cold water lever handle at hand sink next to the cook-line is not dispensing cold water; hot water is available only. A total of 3 hand washing sinks are available in the kitchen. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Repair lever.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 3 live German cockroaches (multiple generations) in facility at the following locations: 1. on wall on left side of the mop sink 2. on a crate in the kitchen 3. on the wall behind the prep refrigerator Observed several dead cockroaches in facility at the following locations: - multiple dead cockroaches on 2 different sticky traps underneath the microwave - dead cockroach carcass on plastic food container lid Observed alot of cockroach fecal spotting on wall next to the mop sink. [CA] remove all evidence of cockroach infestation and clean and sanitize walls. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. HIGHLY RECOMMEND HAVING A PEST CONTROL COMPANY PROVIDE A TREATMENT. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $298 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.
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 insectscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed dead cockroach carcass on a food container lid. [CA] corrected onsite: PIC discarded lid. Wash, rinse and sanitizer all contaminated food equipment to protect from contamination. Observed accumulation of sticky residue and debris on meat slicer and juicer equipment stored on bottom shelf of preparation table. [CA] The food-contact surfaces of equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed 2 double gas burners partially outside of the hood canopy. [CA] Place all cooking equipment under exhaust hood ventilation to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed grease and food residue build up on food storage racks and food storage shelves throughout kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Several potentially hazardous foods are above 41F inside 3 different preparation refrigeration units throughout kitchen. - raw shells eggs 51F in 1st prep table - tofu at 45F in 1st prep table - tofu 47F in 2nd prep table - tofu 47F (separate container) in 2nd prep table Per staff, food was placed in unit about half an hour before inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] discussed with PIC, to add ice to food.
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, Jun 25, 2025 · Original Source