Santa Clara County, CA

Pho Lyfe

Name: Pho Lyfe
Address: 568 E El Camino Real # B, Santa Clara County, CA

568 E El Camino Real # B

Last inspected Nov 25, 2025 · 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

3 inspections

Routine Inspection

Nov 25, 2025

Pass

7 recorded violations

criticalCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Observed wastewater overflowing from floor sink under food prep sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] Floor sink has been fixed, water is flowing properly and contaminated surfaces are being sanitized.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed missing coving near walk in freezer, chipped coving under hand wash sink near warewash area, lack of coving on wall near front prep area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed missing ceiling panels in kitchen area. [CA] Install ceiling panels. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Ceiling vents shall be kept clean and in good repair. Observed a gap under outlet on stainless steel wall under ventilation hood. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Accumulation of grease on floors in cookline area. [CA] Regularly clean under cooking equipment to prevent accumulation of debris and grease. Observed small gaps on ceiling above dish machine and mop sink area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Accumulation of brown mold like substance on stainless steel panel inside ice machine. [CA] Clean and sanitize 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 problems

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Ambient temperature of walk in cooler and walk in freezer is measuring above 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the units prior to starting operations.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back screen door has gaps in multiple locations. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage 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 insects

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Observed waste pipe extending into the floor sink under food prep sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

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 K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometer in walk in cooler. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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

Official record from Santa Clara County Department of Environmental Health, Nov 25, 2025 · Original Source

Routine Inspection

Oct 7, 2025

Pass

8 recorded violations

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Accumulation of grease on ventilation hood and stainless steel wall behind cookline. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

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 issues

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Beef cooked less than 4 hour ago measured at 47-48F in walk in cooler in a plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC uncovered the meat to allow properly 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 temperature

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Lack of coving in room with walk in freezer. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed cardboard used as shelf liner throughout the facility. [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. Observed single use buckets reused to store other food. [CA] Food containers intended for single use shall not be reused.

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

Observed few small flying inspects near back door of the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

More about signs of rodents or insects

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed holes in screen door at the back exit of the facility. [CA] Eliminate gaps to prevent entry and harborage of vermin. Observed unused items stored in room with walk in freezer. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In plain English

More about signs of rodents or insects

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap dispensers at both hand wash sinks in the facility. Soap bottles are available. [CA] Provide soap in dispensers 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.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Food containers and buckets stored on floor in walk in cooler and back 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, Oct 7, 2025 · Original Source

Routine Inspection

Oct 29, 2024

Pass

11 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Accumulation of dust and debris on walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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

Measured chicken at 88F cooling in under counter refrigerator with plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Observed soup cooling in deep plastic buckets. [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.

In plain English

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Lack of hot water at hand wash sink near warewash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed accumulation of food debris, dust and dirt under cooking equipment and storage areas. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed grey/black dust and dirt on and around ceiling vents. [CA] Ceiling vents shall be kept clean and 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 problems

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack food handler card for an employee. [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. Food safety certificate for manager has expired. [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.

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

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed flies near warewash and janitorial sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

More about signs of rodents or insects

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed single use buckets being used to cool and store soup. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store 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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured bean sprouts in water at 64F on prep table. Per PIC, they usually keep the bean sprouts in ice water and throw away the leftover bean sprouts after lunch service. Measured sliced tomatoes at 48F in top insert of prep unit. Tomatoes are stored above the insert line where it is not being cooled at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily discarded the bean sprouts in trash and properly stored tomatoes in the insert .

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

Hand wash sink near warewash sink is leaking water from the wastewater line. [CA] Repair plumbing fixture and maintain in clean and good repair.

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 K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Observed meat thawing in buckets on floors. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

More about food kept at an unsafe temperature

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed unused equipment stored next walk in freezer. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Observed a large gap in the screen door at the back entrance. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.