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
Poke House
1040 Grant Rd # 360
Last inspected Aug 24, 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
Aug 17, 2026
Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed no employee with a food safety certificate (FSC). [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 personal cell phone and purse stored on top of food containers in dry storage area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact 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 insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed boxed ponzu sauce food directly on floor in walk-in cooler. [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 findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wet wiping cloths stored outside of sanitizer bucket. [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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed service station coolers #1 and #2 above required cold holding temperatures for PHFs. [CA] Refrigeration must be capable of maintaining PHFs at 41°F 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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed the following potentially hazardous foods (PHFs) with improper holding temperatures - Service Station Cooler #1: 1. Spicy tuna at 53 degrees Fahrenheit 2. Spicy salmon at 50 degrees Fahrenheit 3. Oyster tuna at 45 degrees Fahrenheit 4. Tofu at 54 degrees Fahrenheit 5. Shrimp at 47 degrees Fahrenheit 6. Octopus at 51 degrees Fahrenheit Service Station Cooler #2: 1. Sliced tomatoes from 43 to 44 degrees Fahrenheit 2. Corn at 45 degrees Fahrenheit Observed the following potentially hazardous foods (PHFs) with improper hot holding temperatures: 1. White rice in rice holder #1 at 129 degrees Fahrenheit. Per manager, rice had been removed from hot holding approximately 1 hour before inspection. 2. Chicken teriyaki at 119 degrees Fahrenheit in TurboFan hot holding unit. 3. Shoyu chicken at 129 degrees Fahrenheit in TurboFan hot holding unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC put a time sticker to discard within 4 hours of removal from temperature control.
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 17, 2026 · Original Source
Routine Inspection
Nov 11, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Held inside hot holding oven for 3 hours per PIC: Cooked chicken measured at 127F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager put a time marking to discard within 4 hours of removal from temperature control.
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, Nov 11, 2025 · Original Source
Routine Inspection
Dec 26, 2024
Pass
2 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer bucket for wiping cloths measured with zero Quat sanitizer [CA] - Maintain bucket with 200ppm Quat sanitizer. [COS] - Employee refilled
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips are not available [CA] - Provide chlorine test strips to check sanitizer level in mechanical dishwasher
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, Dec 26, 2024 · Original Source