Follow-Up Inspection
Aug 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 24, 2026 · Original Source
Santa Clara County, CA
Pho Ha Noi San Jose
10100 S De Anza Bl
Last inspected Aug 24, 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
9 inspectionsRoutine Inspection
Aug 20, 2026
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed dead American cockroach activity in the following locations: - 1 dead cockroach on the floor in the kitchen, near the back door and warewashing area - 6+ dead cockroaches on a glue board and 3 dead on the floor in the upstairs storage room - 1 dead in between the bench seating at the upstairs area Observed no live cockroach activity. Observed 10+ old rodent droppings on the floor in the upstairs storage area, and 3+ old droppings near the bench seating in the upstairs area. Observed no evidence of contamination of food. Observed no evidence of rodent activity in the main kitchen area Facility manager, Kelvin, provided the most recent pest control service report from Crane, conducted on 8/12/2026, which noted old rodent droppings and uncorrected structural deficiencies. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control. Ensure all outstanding structural issues noted by pest control are corrected to prevent the harborage or intrusion of vermin into the facility.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the cook-line, poached chicken measured 70F, three hotel pans of rice measured between 71F and 72F, and two hotel pans of fried egg rolls measured between 70F and 71F. Per the manager, items had been cooked or removed from refrigeration 2 hours prior. Manager states that items are maintained out during dinner service, during which individual customer orders are portioned from the large containers and reheated prior to service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed manager to return all aforementioned potentially hazardous foods to refrigeration.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 20, 2026 · Original Source
Routine Inspection
Jun 17, 2026
Pass
2 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee at the prep and cook line for pho handles cooked foods (noodles, chicken, beef) with his gloved hands to prepare menu items that contains broth. That same employee was observed handling raw meat with his hands instead of using the designated tongs and did not wash their hands afterwards. [CA] Employees shall properly wash their hands with warm water, soap, and paper towels after handling raw meat and prior to handling ready-to-eat foods or food contact surfaces. [COS] Employee was stopped and asked to properly wash their hands before continuing to work.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken at the food prep unit insert was over stacked with the over stacked chicken measuring at 47F to 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not stacked potentially hazardous foods over the fill line on containers when using the prep unit . [SA] Per employee, the chicken was filled within the hour and will be used within the next hour.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 17, 2026 · Original Source
Follow-Up Inspection
May 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 18, 2026 · Original Source
Routine Inspection
May 5, 2026
Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
1) In the reach-in cooler by the grill - observed raw shell eggs stored above cooked chicken. 2) In the reach-in cooler located soup cook tops - observed raw beef stored above tofu and cooked beef. [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Grilled pork inside the reach-in cooler at the cold prep line was cooling while in fully covered container. [CA] Potentially hazardous foods when cooling shall kept uncovered or loosely covered to allow for rapid cooling.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods inside prep unit inserts located at both cold and hot prep line were measured at improper cold holding temperatures. Bean sprouts, shrimp, raw beef, and cooked beef were measured at 44 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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
Floor tiles located by the three compartment sink are in disrepair allowing standing water to sit in areas where the tiles are damaged or missing. [CA] Repair and replace floor tiles and maintain in good repair.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knife stored with it's blade in crevice of food prep unit and it's cover. [CA] Utensils shall be stored where the food contact portion of the utensil is in a clean area and protected from contamination.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee's personal items (Cell phones) observed stored above food prep surfaces. [CA] Employees' personal items shall be stored in a location separate or below food contact or food prep surfaces.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One live American cockroach observed on glue trap located behind the front counter. One dead American cockroach observed in upstairs storage area. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. [COS] Employee removed glue trap with live cockroach. Did not observed 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 the district specialist via email by 5/8/26. A follow-up inspection may be conducted for failure to provide service report or depending on information on the service report. Facility may be subject to enforcement action if additional vermin activity is observed at time of the follow-up inspection
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for Manager is expired. [CA[]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, May 5, 2026 · Original Source
Routine Inspection
Jan 6, 2026
Pass
7 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked beef ribs measured at 50F are cooling inside the walk-in cooler while in a container that is covered with plastic wrap. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to facilitate rapid cooling.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Container of cooked pork is stored on the drain board of the dishwasher. [CA] Food shall be stored in a location and manner where it is protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the 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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping towels used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Single-use take-out containers are used as scoops and stored inside of bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and store in a manner where the handle is not in contact with food.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. Major violation: Cooked pork by the food prep unit is measured at 85F. Per employee the food was cooked at 11 AM. Minor violation: Pork and cooked chicken in the food prep unit was measured at 48F. [CA] When holding, potentially hazardous foods either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the food items into the reach-in cooler.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Lack of proper handwashing observed by employees who would change or put on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on gloves to handle food.
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 6, 2026 · Original Source
Routine Inspection
Jun 10, 2025
Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed two dead adult cockroaches on a glue trap located in the upstairs storage room. [CA] A food facility shall be kept free of vermin and vermin activity. Did not observed other evidence of a vermin infestation elsewhere in the facility. Reviewed most recent pest control service report dated, 6/5/25. Service report does not note any infestation and only states "treated for roach and rodent control"
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Chlorine sanitizer for dishwasher located behind the front counter is measured at 0 ppm. Dishwasher was not in use at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2) Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panel of the 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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Employee observed handling raw beef with their hand and then proceeded to handle cooked meats with same hand. [CA] Employee shall not adulterate food by cross-contaminating ready-to-eat foods with raw meat. Employee shall wash hands after handling raw meats or use designated tongs to prevent cross-contamination. [COS] The bowl with the cook meats prepared by employee was discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cloth towel is observed used and stored in direct contact with mint in the food prep unit used for spring rolls. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit located across the cook top, cooked beef measured at 47F. Inside the food prep unit used for spring rolls: rice noodles, cooked shrimp, and cooked pork is measured at 46 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source
Follow-Up Inspection
Mar 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2025 · Original Source
Routine Inspection
Mar 10, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Bags of spices are adulterated with 10+ rodent droppings on the bags. [CA] Food shall not be adulterated or contaminated by vermin. [COS] Employee discarded the bags of spices.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer at the front dishwasher is measured at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing observed by employee where hands were washed without the use of soap and did not remove disposable gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towel prior to putting on disposable gloves. [COS] Employee was stopped and asked to properly 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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket on reach-in cooler by the cook line is in disrepair. [CA] Replace or repair gasket on refrigeration units and maintain in good repair.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Gap observed on bottom seal of back door. [CA] Repair and eliminate any gaps, openings, or crevices in the facility that would allow vermin to enter the facility or harbor in the facility.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Fresh and old rodent droppings observed in the facility. Droppings observed on the dishwasher, on containers of sanitizer and detergents by the dishwasher, in different sections of the upstairs dry storage room, in boxes of dry foods, in box of single-use food containers/cups. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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, Mar 10, 2025 · Original Source