Follow-Up Inspection
Jun 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2026 · Original Source
Santa Clara County, CA
Nuoc Mia Vien Dong 2
919 Story Rd # 1160
Last inspected Jun 18, 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
4 inspectionsRoutine Inspection
Jun 15, 2026
Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE MILK AND YOUNG COCONUT STORED IN THE DESSERT REFRIGERATOR AT 66F FOR OVER 12 HRS. [CA] STORE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
FOUND FOOD DEBRIS ON THE FLOOR BEHIND THE TABLES IN THE FRONT SERVICE AREA. [CA] CLEAN THE FLOORS MORE OFTEN.
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
FOUND A MOP IN A BUCKET STORED IN FRONT OF THE SECOND HAND WASH SINK IN THE BACK. [CA] ENSURE THAT THE HAND WASH SINK IS ACCESSIBLE AT ALL TIMES.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
THE THERMOMETER IN THE DESSERT REFRIGERATOR IS NOT WORKING. [CA] PROVIDE A WORKING THERMOMETER.
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
FOUND THE WHITE PLASTIC FLAP WITH EXTENSIVE MOLD LIKE SUBSTANCE IN THE ICE MACHINE. [CA] CLEAN THIS AREA MORE OFTEN.
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 DESSERT REFRIGERATOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST SO THAT THE REFRIGERATOR CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR 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 issuesminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A SIGN.
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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND SOME GLASSES AND A PURSE STORED ON THE SHELF NEXT TO PLASTIC BEVERAGE CUPS ABOVE THE DESSERT REFRIGERATOR. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Jun 15, 2026 · Original Source
Routine Inspection
Sep 30, 2025
Pass
1 recorded violation
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed numerous types of prepackaged snacks that were offered for sale: - Crispy rice snacks (5 large, 4 medium) - Peanut candy (3) - Spicy salted peanuts (5) - Chili tamarind cranberries (14) - Peanuts with candied ginger (14) Owner and manager were unsure whether the supplier has a valid health permit, or whether items were prepared from home. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the facility.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 30, 2025 · Original Source
Routine Inspection
May 14, 2025
Pass
8 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. ** Repeat violation.
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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the kitchen by the food preparation sink partially obstructed with mop bucket. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed tan and pink growth like matter on the plastic white baffle inside the ice machine. Soil surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice 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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
At time of inspection, observed three waffle makers present at facility with two in active use, and the third plugged in. Facility has been conditionally approved for the use of two waffle makers. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove third waffle maker. ** Repeat violation. Failure to comply will result in facility going through plan check to install necessary ventilation hood system.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Numerous fruit flies observed throughout the food preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees' personal beverages observed stored in areas of food preparation - at the food preparation refrigerator. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food and food contact surfaces.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings observed stored in areas of food preparation and food contact surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Janitorial sink observed completely obstructed and filled with items. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. Remove obstructions.
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
Observed employees talking on cellphone and then continuing onto food preparation without changing gloves or washing hands. Observed employees reusing single-use gloves. Observed employee returning from restroom and then began donning on gloves without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. Single-use gloves once contaminated shall be discarded and not be re-used. [COS] Instructed employee to properly wash hands. ** Repeat violation
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, May 14, 2025 · Original Source