Follow-Up Inspection
Aug 6, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 6, 2026 · Original Source
Santa Clara County, CA
Serious Dumpling
28 N Almaden Av # 60
Last inspected Aug 6, 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
Jul 23, 2026
Conditional Pass
11 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Beef shank was found thawing in its box on a drain board of the three compartment warewash sink. [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
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
1. A large package of beef shank measured at 60F. Per PIC, it was thawing at room temperature for about 3.5 hours. 2. Eggs were measured at 60F in an improperly made ice bath. Per PIC, they had been out of th ecooler for about 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chef immediately started to cook the beef shanks. [COS] 2. Chef agreed to place eggs on time and discard after 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 temperatureminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The right handwash sink in the kitchen lacked an adequate supply of cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Staff turned the cold water valve back on. Per Chef, they turned it off because of a leak at the faucet.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Repeat Violation: Staff were using the three compartment sink and the drainboard of the dishwasher as food prep sinks. Note: Facility has a food prep sink next to the cookline they were not using. Three compartment sink and dishwasher with two drainboards are on opposite sides of the cookline. [CA] Ensure to properly use each sink for its intended purpose to prevent cross contamination. 2. Repeat Violation: The cannister of compressed gas by the soda syrups was unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The interior upper lip has an accumulation of biological growth. [CA] Maintain the ice machine clean and sanitize as required.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The floor and wall next to the chest freezer has an accumulation of food debris and grime. 2. The floor under the cookline equipment has an accumulation of grease and food residue. 3. The wall and floor next the upright dishwasher has an accumulation of dust and debris. 4. Floor and equipment under the prep table across the kegirator has an accumulation of food debris and flour. [CA] Keep the floors, walls, and ceilings of the facility 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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Repeat Violation: The electronic insect control device does not retain the insect within the device. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. Provide a sconce style device.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1. The sides of equipment near the left handwash station in kitchen has an accumualtion of grease and debris. 2. Plastic shelf liners have an accumulation of debris. [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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeat Violation: Beverage tubing or cold-plate beverage cooling devices are installed in contact with ice intended to be used for food or drink. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Ensure tubing does not get in contact with ice meant for consumption.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The left handwash station lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the paper towel dispenser.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies are present in the facility. [CA] Keep the facility free of animals, pests, and 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Jul 23, 2026 · Original Source
Routine Inspection
Nov 5, 2025
Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer, chlorine. [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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Staff were using the three compartment sink and the drainboard of the dishwasher as food prep sinks. Note: Facility has a food prep sink next to the cookline they were not using. Three compartment sink and dishwasher with two drainboards are on opposite sides of the cookline. [CA] Ensure to properly use each sink for its intended purpose to prevent cross contamination. 2. Facility was using a deli container as a scooper for their dry rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 3. Second Repeat Violation: There were three cannisters of compressed gas that were unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The faucet of the three compartment sink is wrapped in plastic and leaks. [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 problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Bulk bags of rice and sugar were found open and not in containers with lids. [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 findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The electronic insect control device does not retain the insect within the device. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Beverage tubing or cold-plate beverage cooling devices are installed in contact with ice intended to be used for food or drink. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Ensure tubing does not get in contact with ice meant for consumption.
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
1. A large cut of beef was found stored on the drainboard of the three compartment sink and measured at 50°F. Per chef, it had been there for about 30 minutes. 2. A box of fresh noodles were found stored on a cooler and measured between 60-63°F. Per Chef they had been out for about 30 minutes. Note: The box of noodles stated to keep refrigerated. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chef started to cook the beef. [COS] 2. Chef returned the noodles to the cooler.
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 5, 2025 · Original Source
Routine Inspection
Dec 19, 2024
Pass
10 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, at the hand sink to the left of the cook line, the sink was obstructed and lacked both soap and paper towels. Note: There is another hand wash sink to the right of the cook line. [CA] All food facilities shall provide an operable handwashing station. [COS] Chef restocked the hand sink and removed the obstructions.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility does not have the plugs/stoppers for their three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
In the server station, at the soda gun, the drain lines pass through the ice bin. [CA] Liquid waste drain lines shall not pass through an ice machine or ice storage bin.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
The interior of the microwave has an accumulation of dried food debris and is dirty. [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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floor under the cooking equipment has an accumulation of grease and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility 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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
REPEAT VIOLATION: The CO2 tank in the server station is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed washing their hands for less than 5 seconds at the hand wash station. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Ensure to wash hands for 15-20 seconds. [COS] Inspector instructed staff to wash their hands for the appropriate amount of time.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
REPEAT VIOLATION: Facility is using plastic grocery bags to store foods in the three door upright freezer. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards.
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
REPEAT VIOLATION: Across the cookline various PHFs were found stored in a shallow hotel pan ice bath. The tops of the inserts were measuring above 50°F while bottom of inserts were within temperature below 41°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were moved to the undercounter cooler. Water was added to the ice bath to increase contact with inserts. Discussed obtaining a deep hotel pan for the ice bath.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
REPEAT VIOLATION: In the ice machine, on the upper interior lip, a black mold like substance was observed. [CA] Maintain equipment clean and sanitize as required.
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 19, 2024 · Original Source