Santa Clara County, CA

Poke Xpress

Name: Poke Xpress
Address: 1236 S Abel St, Santa Clara County, CA

1236 S Abel St

Last inspected Feb 16, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Feb 16, 2026

Pass

4 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand sink in the main preparation area observed to be partially obstructed with bowls and plates stored directly inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing.

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

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

Inspector’s notes

Gaskets on the two-door upright cooler in the back preparation area observed to be peeling. [CA] Maintain refrigeration equipment in good repair to allow for proper holding temperatures.

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 K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Refrigeration units lacks thermometers placed inside. [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

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Imitation crab measured 44F, seaweed salad measured 45F, and uncanned corn measured 47F while maintained in the countertop refrigeration unit at the front service counter. Per staff, items had been placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that refrigeration units are capable of maintaining potentially hazardous foods at 41F or below. [COS] PHF's relocated to a different refrigeration unit.

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, Feb 16, 2026 · Original Source

Follow-Up Inspection

Jul 24, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jul 24, 2025 · Original Source

Routine Inspection

Jul 16, 2025

Pass

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Black grime accumulation observed on the floor throughout the facility. [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 problems

minorCode K44Pests

Official wording

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

Inspector’s notes

Unused equipment such as the grab and go cooler, chest freezer and the espresso machine observed in the facility. [Corrective Action] Remove unused equipment from the facility to free up space.

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Observed food prep at the warewash sink. [Corrective Action] Use the food prep sink to conduct food prep.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Multiple Potentially Hazardous Foods in the 3 door open top prep cooler were measured at 52 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Recent food items were put out at 1:30 PM. Operator will discard at 5:30 PM. The unit is not maintaining proper cold holding temperature and operator will use TPHC until unit is repaired.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

1. The 3 door open top prep cooler is not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] The refrigeration unit shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2.Damaged rubber seal observed on the door of the 2 door upright cooler. [Corrective Action] Repair or replace the rubber seal.