Follow-Up Inspection
Feb 4, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source
Santa Clara County, CA
Manila Oriental Market
2812 S White Rd
Last inspected Feb 4, 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
5 inspectionsFollow-Up Inspection
Jan 29, 2026
Conditional Pass
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Repeated violaiton: There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate inside the meat and meat walk-in cooler and freezers as well as the back dry storage make-shift storage room. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
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
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Repeated violation: Couple of wet/soiled wiping cloths were stored on the meat department's counters and wash sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The produce preparation tables are soiled with dirt buildup. [CA] Please provide approved cutting boards for packaging the produce. Until cutting boards are provided, please wash, rinse, and sanitize the preparation table at least every four hours. Employee washed the cutting board with wiping cloths soaked with sanitizer(SA).
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash station in the meat department was not working at all. [CA] Restore both cold and hot water supply to the handwash station. Until the water supply are restored on the handwash station, employees may wash their hand in the three compartment warewash sink (SA)
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, Jan 29, 2026 · Original Source
Routine Inspection
Jan 28, 2026
Conditional Pass
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Couple of wet/soiled wiping cloths were stored on the meat department's counters and wash sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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
The white freezers in the meat department and produce area are not NSF/ANSI approved or ETL/UL sanitation listed one. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee was observed washing dishes in the seafood's three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Some food products on boxes were stored directly on the floor or on milk crate inside the meat and meat walk-in cooler and freezers as well as the back dry storage make-shift storage room. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The maximum water temperature on the manual three compartment wash sinks located on the meat, seafood, and product wash station was measured at 90 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. Since the manager could not adjust the water temperature to 120 oF, the open food preparation areas operation are closed. Please contact the district inspector for a follow-up inspection.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Follow-Up Inspection
Mar 19, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Repeated violation: There was no functional thermometer inside of the meat display case. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Repeated violation: Eviscerated fish products were stored open on the customer self-serve stations. [CA] To prevent possible contamination, open food products must be stored in sneeze guarded display case or individually wrapped containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Repeated violation: There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.
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, Mar 19, 2025 · Original Source
Routine Inspection
Feb 24, 2025
Conditional Pass
12 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Some food products on boxes were stored directly on the floor or on milk crate inside the meat and meat walk-in cooler and freezers as well as the back dry storage make-shift storage room. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The maximum water temperature on the manual three compartment wash sinks located on the meat, seafood, and product wash station was measured at 90 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The PIC raised the water temperature to 120 oF (COS).
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Meat products were stored directly on shopping carts in the meat department area. [CA] To prevent possible contamination, please do not store any open food products on the shopping cart. Eviscerated fish products were stored open on the customer self-serve stations. [CA] To prevent possible contamination, open food products must be stored in sneeze guarded display case or individually wrapped containers.
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
Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Couple of wet/soiled wiping cloths were stored on the meat department's counters and wash sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee was observed washing dishes in the seafood's three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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
Soap was being disposed from a gallon hand soap container in the seafood's handwash station. [CA] Please re-install the soap disposer immediately.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.
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
There is a gap between the screen door and the finish concrete floor in the meat department's walk-in cooler back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
There was no functional thermometer inside of the meat display case. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The white freezers in the meat department and produce area are not NSF/ANSI approved or ETL/UL sanitation listed one. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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, Feb 24, 2025 · Original Source