Santa Clara County, CA

Must Be Thai

Name: Must Be Thai
Address: 3143 Stevens Creek Bl, Santa Clara County, CA

3143 Stevens Creek Bl

Last inspected May 19, 2026 · View Map ↗ · Compare ↗

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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

4 inspections

Routine Inspection

May 19, 2026

Pass

4 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

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 issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Large containers holding flour and rice lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Cups in use to scoop rice and flour. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Beer cooler holding thai tea was measured 53F. Thai tea was prepared one hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Fix/repair beer cooler and don't keep any perishable food inside.

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 temperature

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

A knife was stored between prep table cover and side. [CA] Store utensil and knife in a way that it will not touch a surface that you can't 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 problems

Official record from Santa Clara County Department of Environmental Health, May 19, 2026 · Original Source

Routine Inspection

Sep 10, 2025

Pass

5 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

BAG OF FLOUR ON FLOOR INSIDE A DRY STORAGE ROOM. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

DEEP POT AND PANS IN USE FOR COOLING. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling.

In plain English

More about food kept at an unsafe temperature

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. PREPARATION COOLER 2 HAD A AMBIENT TEMPERATURE OF 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] FOOD WAS RECENTLY PREP AND WAS SHIFTED TO WALK IN COOLER AND MINIMUM FOOD WAS LEFT INSIDE THE PREP COOLER 2. NOTE: MECHANIC WAS CALLED IN FOR REPAIR. 2. SHRIMPS ROLLS WERE MEASURED 47 F. [CA] PHF shall be held at 41 F and below. [SA] PHF SHALL BE CHILLED TO 41F BEFORE PLACING TO A REFRIGERATION.

In plain English

More about food kept at an unsafe temperature

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

DRAIN PIPE FROM THE FOOD PREP SINK IS LEAKING INTO A TUB. [CA] Repair/fix leakage from the food preparation sink drain pipe.

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 problems

minorCode K49Permits, training, and postings

Official wording

Permits available

Inspector’s notes

-48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

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 issues

Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source

Routine Inspection

Mar 11, 2025

Pass

6 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Food prep table cutting boards were stained and scratched. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Peanut sauce was measured 128F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the setting to bring the temperature at minimum 135F or above. After 1 hour temperature was 148F. Container with shrimps was measured 44F and cut Chicken in plastic bag was measured 48F in the food prep table refrigeration. Per PIC it was prep and placed in 1 hour ago. All other food items in the unit were 41F and below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid cool food after preparing and cool it to 41F before placing it into cold holding unit.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Cold holding unit with beer tap with thai tea is measured at 45F. [CA] Repair/fix the unit to bring the temperature at 41F and below.

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 issues

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Multiple dirty wiping cloths were on the food prep table cutting boards. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Wiping cloths shall be free of food debris and visible soil.

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 problems

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Deep pots in use to cool down curries. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Ice was placed around the pots for rapid cooling. Employees were frequently stirring the pots of curries.

In plain English

More about food kept at an unsafe temperature

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Container with a bag of onions and oil gallons on floor inside the storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Mar 11, 2025 · Original Source

Routine Inspection

Oct 16, 2024

Pass

5 recorded violations

minorCode K16Other

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Tags lack chronological order. [CA]Shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Dishwasher has lactic acid sanitizer and facility lack lactic acid test strips. [CA] Testing equipment and materials shall be readily available at all times.

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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Peanut sauce was at 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC adjusted the hot holding setting.

In plain English

More about food kept at an unsafe temperature

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Cardboard boxes in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

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 issues

minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Shrimp and tofu rolls were kept at room temp. It was prep at 3 hours ago. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC provided written procedures and time marking.