Follow-Up Inspection
Sep 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source
Santa Clara County, CA
Lo Banh Cuon
1281 E Santa Clara St
Last inspected Sep 9, 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
3 inspectionsRoutine Inspection
Sep 2, 2026
Conditional Pass
11 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Repeat Violation: Numerous sticky traps were observed with fly egg sacs. Numerous flies were also observed. 2. Numerous amounts of ants were observed along the handwash sink and three compartment sink. [CA] Clean and sanitize area of dead flies. Maintain the facility free of animals, pests, and 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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
PIC was observed rinsing hands at the middle basin of the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required in the dedicated handwash sink. [COS] EH inspector instructed PIC to properly wash their hands at the handwash 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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Flies were observed landing on green onions stored on the prep table in the kitchen. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC discarded the green onions. Per PIC, the green onions were for personal use as they only sell plain rice noodle and several variations of rice noodles with different toppings.
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 contaminationminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Personal effects (clothes, dishes, food, etc) are stored throughout the facility and in the kitchen prep areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Facility is using a fly net catcher above a prep table in the front of house cookline area. [CA] Use approved methods to eliminate flies in the food preparation area. 3. Facility was using a shelf on casters to block off part of the front door to be used as a "walk up window". [CA] The door shall remain closed to prevent entrance and harborage of vermin. Any drive thru or passthrough window shall be provided with a solid or screened window, equipped with a self-closing device.
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 K46Food source and labeling
Official wording
No unapproved private home/living/sleeping quarters
Inspector’s notes
Facility has converted one of the restrooms in to a dwelling unit with a shower and permanent sleeping materials. The space opens directly into the open space containing the dining room and the front of house area (cookline, dedicated handwash sink, and three compartment sink). - Part of the dining room is sectioned off into a makeshift living room. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold. Remove or relocate the sleeping accomdations.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The hood filters of the type I hood in the front kitchen area have an accumulation of dust and debris. [CA] Ventilation hood filters shall be maintained clean and good repair.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shelled eggs were found stored above boiled potatoes in the display case cooler. [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 findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Rice noodles measured at 78F on the prep counter at around 3:00 pm. Per PIC, they made them at 10:30 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at all plumbing fixtures measured at less than 100F. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] PIC adjusted the water heater temperature and water was measured at 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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeat Violation: A vacuum chamber machine was observed in the kitchen area. Per PIC, they don't use it. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). An approved HACCP plan will need to be acquired from the California Department of Public Healht and be provided to this department prior to use.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Nonfood contact surface areas of the noodle maker/steamer have an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 2, 2026 · Original Source
Routine Inspection
Oct 1, 2025
Pass
5 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Flies were observed landing on washed rice and dried shrimp. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Items were VC&D.
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 contaminationminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility is storing personal items amongst items meant for use of the facility. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Keep these areas separated.
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
A vacuum chamber machine was observed in the kitchen area. Per PIC, they don't use it. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). An approved HACCP plan will need to be acquired from the California Department of Public Healht and be provided to this department prior to use.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The washing machine is draining directly into the floor sink. [CA] Liquid waste must drain into a floor sink or other approved type of receptor with at least a 1" inch air gap.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Numerous sticky traps were observed with fly egg sacs. Numerous flies were also observed. 2. Rodent droppings were found in the back area of the kitchen near the screen door. No other evidence of vermin. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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, Oct 1, 2025 · Original Source