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Santa Clara County, CA

Onigilly Palo Alto

164 University Av

Last inspected May 25, 2026 · View Map ↗ · Compare ↗

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Pass

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

May 25, 2026

Pass

2 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Use of cardboard to line shelves above the rice cookers in the rear storage area. [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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Drain fly activity within the kitchen. [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 insects

Official record from Santa Clara County Department of Environmental Health, May 25, 2026 · Original Source

Routine Inspection

Apr 1, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured fried chicken at 115 F and spam at 113 F within the counter top warmer. PIC stated that the items were removed from cooking 30 minutes to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ambient temperature of the warmer increased. Re-measured PHF's at greater than 135 F.

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

Official record from Santa Clara County Department of Environmental Health, Apr 1, 2025 · Original Source

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