Santa Clara County, CA

Seasons Noodles & Dumplings Garden

Name: Seasons Noodles & Dumplings Garden
Address: 702 Villa St, Santa Clara County, CA

702 Villa St

Last inspected May 6, 2026 · View Map ↗ · Compare ↗

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Pass

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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

4 inspections

Routine Inspection

May 6, 2026

Pass

3 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

pork ribs being cooled at room temperature without time monitoring [CA]properly monitor time when cooling perishable food at room temperature

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

a meat cleaver stored between two work tables [CA]properly store utensils 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 issues

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

missing wall mounted soap dispensers to handsink next to water heater and front counter handsink [CA]replace missing soap dispensers

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.

Nov 21, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Nov 21, 2025 · Original Source

Routine Inspection

Oct 24, 2025

Pass

5 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

quat ammonium container empty to 3 comp sink dispenser [CA]replace empty containers

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

soiled wiping clothes under cutting boards [CA]obtain non absorbent cutiing board holder several wiping clothes on food contact surface [CA]maintain wiping clothes in sanitizing solution when not in use

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 K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

urinal in men's restroom covered [CA]maintain toilet fixtures 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 K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

no probe thermometer [CA]obtain an accurate probe thermometer

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

tofu at 45F in 2 door reach in cooler [CA]maintain perishable food under 41F

In plain English

More about food kept at an unsafe temperature

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

Routine Inspection

Oct 30, 2024

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed the re-use of single use garlic containers to store meat at the cook line. Facility uses serving trays to cool cooked meats. [CA] Food containers intended for single use shall not be reused. Discontinue the use of serving trays in direct contact with food. Use approved food grade sheet trays or pans. Facility installed a household one door upright freezer within the kitchen. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed a large pot of soup (190 F) directly on the floor of the cook line. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bulk flour and rice bags within the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw shell eggs stored above RTE foods within the 3 door upright refrigerator. [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 finding

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed the use of the three compartment warewashing sink to defrost frozen beef. [CA] The warewashing sink shall not be used for food preparation. Use the dedicated one compartment food preparation sink. [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.