Follow-Up Inspection
May 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source
Santa Clara County, CA
Marugame Udon
20682 Stevens Creek Bl
Last inspected May 13, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Marugame Udon has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
May 8, 2026
Conditional Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer solution in sanitizer bucket at cook line measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
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
In the prep top wells near the heat lamp, multiple raw shell eggs measured between 72F -73F. Lid not provided on top of the unit. Raw shell eggs placed in unit approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Manager voluntarily discarded raw shell eggs.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Shrimp, mushroom, crab, katsu, and zucchini tempuras under Time As A Public Health Control measured below 135F. Temperatures measured at approximately 2:45 pm while the end time of the TPHC time marking on food items stated 2:33 pm. PIC stated tempuras are made constantly but unsure what time the above mentioned food items were cooked because the employee in charge of cooking tempuras left. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: All food items were voluntarily discarded. Note: new time markings provided for tempuras that measured above 135F.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, May 8, 2026 · Original Source
Routine Inspection
Apr 30, 2026
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1) Old rodent droppings observed on the floor under the dry storage selves. 2) Two dead cockroaches were observed on glue trap located under the dry storage shelves. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize the affected areas. Did not observed any additional signs of vermin activity elsewhere in the facility. Operator was not able to provide the most recent pest control service report for review at time of inspection. The service report shall be provided to district specialist via email by 5/4/26. A follow-up inspection may be conducted for failure to provide the service report or depending on information on the service report.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed switching task from cleaning equipment with wiping towels and returning to the prep line without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and paper towels prior to handling food. [COS] Employee stopped and instructed to wash hands.
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, Apr 30, 2026 · Original Source
Routine Inspection
Jul 24, 2025
Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, observed standing water by the noodle prep area, and food debris accumulation at the cookline. In the back warewash area, observed standing water in the area. In the internal slot below the handwash stations, observed accumulation of debris on the floors and around the handwash station. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
At the customer entrance area and by the registers, observed bulk bags of flour stored on storage racks. [CA] Ensure all food is stored in approved food storage areas.
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
In the kitchen area, at the steam table for soup/broth, measured curry sauce, tan tan soup, dashi sauce, dashi broth, mapo tofu, and sweet beef between 120F and 134F. Per operator, potentially hazardous foods stored for about an hour. Observed steam table was turned off. At the cookline, in the 2 drawer undercounter refrigerator, measured raw calamari and shrimp at 55F. Per operator, refrigerator was unplugged an hour prior to clean the area behind the refrigerator. On the counter-top, measured tan tan soup at 65F, and curry sauce at 55F. Per operator, tan tan soup and curry sauce removed from refrigeration for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Operator reheated curry sauce, tan tan soup, dashi sauce, dashi broth, mapo tofu, and sweet beef at the cookline prior to storage back in the steam table. Operator moved calamari and shrimp to nearby refrigeration to facilitate proper holding temperatures. Operator moved tan tan soup and curry sauce to nearby refrigeration to facilitate proper holding temperatures.
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
Observed storage of unused equipment in the back storage area. [CA] Ensure facility is keep free of clutter to prevent possible harborage of vermin. Remove unused equipment from the facility storage areas.
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, Jul 24, 2025 · Original Source