Follow-Up Inspection
Sep 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 12, 2026 · Original Source
Santa Clara County, CA
Pho San Jose
1174 N Capitol Av
Last inspected Sep 12, 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
6 inspectionsFollow-Up Inspection
Sep 11, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Towards the back of the kitchen area, observed storage of an open container of rice with a cockroach carapace in the container. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be immediately discarded. [COS] Container of rice was VC&D due to contamination and adulteration.
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 contaminationcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed two live cockroaches, including one on the upper shelving immediately to the left of the kitchen entrance doors, and one below the warewash machine. Observed a single dead cockroach underneath the ice machine. Observed open cracks, crevices, and holes in the facility. 1. Observed Vermin: Documented in the following areas 2. Supervisor Notified: Anjani Sircar 3. Notification: The person in charge during inspection, Thuyen Nguyen has been informed that the facility must close immediately. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Seal all cracks, crevices, and holes in the facility to prevent further harborage. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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, Sep 11, 2026 · Original Source
Routine Inspection
Sep 10, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed holes in the wall/ baseboards at the following areas: 1. Below the hand wash sink adjacent to the food preparation sink 2. Broken cove-base tiles below both cook line hand wash sinks 3. Gaps between the cook line stainless steel and the wall surfaces [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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Live cockroaches of various life stages within the following locations: - 10 plus within and under boxes of ginger on the floor of the dry storage room. - On the floor under the under right refrigerator within the storage area. - Between the wall mounted shelving and FRP above the food preparation sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, thi thanh ha nguyen , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Live cockroaches on and within boxes of ginger stored on the floor of the storage area. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Boxes of ginger voluntarily condemned and 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food boxes stored directly in the floor of the dry 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 findingOfficial record from Santa Clara County Department of Environmental Health, Sep 10, 2026 · Original Source
Routine Inspection
Sep 1, 2026
Pass
10 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 10+ flies flying around the area of the cook-line. Observed flies flying close to uncovered containers of food. At the back kitchen area, observed 5+ flies near the open back door and mop sink. [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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shell eggs stored above vegetables in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a wiping cloth wrapped around a leak in the pipe of the hand sink at the entrance to the kitchen. [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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the cook-line, raw shell eggs measured 76F, bean sprouts measured 74F, a summer rolls measured 71F. Per staff, raw shell eggs removed from refrigeration less than 2 hours prior, bean sprouts had been maintained out for approximately 3 hours, and summer rolls had been prepared less than 45 minutes prior. Per staff, summer rolls are maintained out in ambient, but are used at a rate in which they do not stay in ambient for more than 2 hours. No evidence of time markings observed for summer rolls. At the entrance to the kitchen, bean sprouts measured 67F in a large tub in ambient, sliced pork measured 62F and shrimp measured 56F while maintained in a completely melted ice bath. Per staff, items had been removed from refrigeration approximately 10 minutes prior. Upon further questioning, staff stated that items may have been removed from refrigeration about 1 hour prior. In the prep cooler across from the cook-line, beef brisket and sliced beef measured between 43F and 45F while maintained overfilled over the fill limits or in bowls on top of the inserts. Per staff, items had been relocated there approximately 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Summer rolls to be served or discarded by 6PM. All other potentially hazardous foods were either relocated to refrigeration or placed into proper ice baths. TPHC form for summer rolls filled out with the manager.
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
Observed an employee scratching his armpit on the outer layer of his shirt and handling his personal phone, then proceeded to place a hand on bean sprouts maintained in ambient. Observed the manager returning back into the kitchen after a smoke break, donned gloves, then attempted to resume handling food before being stopped and instructed to wash hands. Observed employee handle raw meat, then did not wash hands thereafter. No direct contamination observed. Observed employee move a trash can, then did not wash hands thereafter. Observed dishwashing employee handle soiled dishes, then attempted to take cleaned dishes out of the mechanical dishwasher before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Instructed aforementioned employees to de-glove and 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed cleavers and a pair of scissors wedged in the crevices between refrigerators at the cook-line. [CA] Equipment contacting food shall be stored in a sanitary location.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food safety certificate could not be provided. Per the PIC, the old manager is now employed at the other location and the new manager has not yet obtained her food safety certification. [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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employees' half eaten slices of watermelon maintained at the cook-line, directly above and adjacent to ready to eat foods. Observed employee keys stored dangling on a hook above a container of recently cooked beef broth. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in areas of food preparation or food storage. Observed the back door maintained open. [CA] Keep door closed to prevent the intrusion of pests/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 insectsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Four plastic bags of poached chicken measured between 63F and 65F while maintained on the upper-most shelf in the walk-in cooler. Per the PIC, chicken had been cooked, placed into bags, and placed into the walk-in cooler to cool approximately 3-4 hours prior. Observed beef brisket cooling while maintained wrapped in multiple layers of thick plastic in the walk-in cooler. In the walk-in freezer, 8 containers beef broth measured between 61F and 68F. Per the PIC, beef broth had been cooked and relocated to the walk-in freezer approximately 3-4 hours prior. [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. *Note: Per PIC, beef broth is from concentrate. Consider adding ice (instead of additional water) to aid in the cooling process. Alternatively, facility may consider the use of ice paddles. [COS] Chicken and brisket was unbagged/unwrapped to facilitate cooling. Instructed employees to stir beef broth to facilitate 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed cases of food stored on the floor in the walk-in freezer. Observed a case of green onions stored on the floor in the middle of the kitchen. Observed a pan of cooking oil stored on the floor underneath the dry storage shelves. Observed a pot of beef broth maintained on the floor adjacent to the cook-line. [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 findingOfficial record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source
Routine Inspection
Dec 19, 2025
Pass
7 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Gap observed under the screen curtains for the back door. [Corrective Action] Ensure screen fully covers the back door.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Lack of hot water for the handwash sink at the service area. Faucet appears to be connected to be a warm water faucet. [Corrective Action] Provide hot water of at least 100 degrees Fahrenheit for handwash sinks. If hot and cold water is premixed, provide warm water at 100 - 108 degrees Fahrenheit.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Multiple expired Food Handler's Cards. [Corrective Action] Maintain Food Handler's Card current and valid.
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 issuescriticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Candied jerky from Honest Jerk and cookies from Reese's do not appear to come from an approved source. [Corrective Action] Discontinue sales of Honest Jerk and Reese's. Ensure products are from an approved source. [Suitable Alternative] Operator will pull items and store walk-in cooler and not sell.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Damaged wall and cove base tile observed behind the microwave. Damaged flooring observed by the food prep sink. [Corrective Action] Maintain floors and walls in good condition.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Grime accumulation within the gaskets on the doors of the refrigeration units at the cookline. [Corrective Action] Thoroughly clean and maintain 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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Vermicelli noodles, red rice, chicken were observed stored in direct contact with plastic shopping bags. [Corrective Action] Store foods in food grade bags or containers. 2. Knives observed stored in the crevice between the 2 door prep cooler and the single door prep cooler. [Corrective Action] Discontinue storing knives in the crevice. Store in a clean and dry location.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 19, 2025 · Original Source
Routine Inspection
Oct 8, 2024
Pass
7 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer measured at 0ppm in the dishwasher. Not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Operator replaced sanitizer bucket, retested at 50ppm.
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
Utensils found stored in preparation refrigerator crevices. [Ca] Ensure utensils are properly stored to prevent 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked quail observed cooling in deep metal container. [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 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] Cooked quail was relocated to the walk in cooler and placed on shallow pan.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the preparation refrigerator inserts, multiple PHF's measure between 47-52F including: cooked chicken, beef bone, and brisket. Container were observed overfilled. Per operator, prep fridge lid had been left open for less than 2 hours. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Operator was instructed to remove a portion of the food stored in the inserts and relocate them to walk in for rapid cool down.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door of facility was observed open. Mesh strip door is installed in doorway, creating large gaps. [CA] Keep back door closed at all times 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 insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Multiple uncovered containers of raw and cooked meats were observed in walk in cooler, preparation refrigerator, and under counter refrigerator. [CA] Ensure food is separated and protected contamination. Cover food containers properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility is lacking chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2024 · Original Source