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 inspections
Routine Inspection
Aug 5, 2026
Pass
1 recorded violation
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Numerous amounts of foods held using TPHC were beyond the 4 hour limit of removal from temperature control. Facility is also not keeping TPHC logs. The last entry is from July 8th, 2026. Per Mai, they have one person trained to fill out the TPHC documentation. Ensure to follow the approved written procedures which states "all food service employees" shall be trained on the procedure.
[CA] When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. Time out of temperature shall not surpass 4 hours.
[COS] PHFs were discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 5, 2026 · Original Source
Follow-Up Inspection
Apr 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 3, 2026 · Original Source
Routine Inspection
Apr 2, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed facility was having an active sewage backup that was affecting multiple areas within the facility:
- Per operators, all of the restrooms (both for employees and customers) were experiencing a backup and were unusable. Observed all restrooms had "closed" signs, and a plumber was on site.
- Observed floor sinks in the kitchen areas of BBQ town and Dduk Dabang were clogged.
- Observed floor sinks near the refrigerators in front of BBQ town was clogged and sewage was spilling on the floor in the area.
- Observed sewage on the floors throughout the entire dining area.
- Observed floor sink in the seafood department was clogged and sewage was spilling across the floor.
- Observed 2 floor sinks in the rear produce prep area (under the prep sink and under the ice machine) were clogged.
[CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
Food facilities must have a functioning restroom.
Due to the observation of sewage back up, all permitted food facilities within H Mart are required to cease and desist food operations until the sewage disposal system is fixed and the facilities have been cleaned and sanitized. See comments below.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 2, 2026 · Original Source
Follow-Up Inspection
Feb 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source
Routine Inspection
Jan 27, 2026
Conditional Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the grab-and-go hot holding unit: measured internal temperatures of fried dumplings and tteokbokki (which contained cooked vegetables and fish cakes) to be 123 - 125F. PIC stated these items had been prepared less than 2 hours prior.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[SA] Foods will be sold or discarded before the 4-hour time mark today.
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.
Time as a public health control; procedures & records
Inspector’s notes
Time as a Public Health Control (TPHC) is utilized for several prepared foods (time labels and TPHC written procedures were available for review). However, many foods in the kitchen (already packed) were missing time labels: Per PIC, kimbap packing started at 9:40am, and tonkatsu meal packing started at 10:20am, but both items lacked time marking at 10:48am.
[CA] When using TPHC, foods must be immediately time-marked as soon as they are removed from temperature control. Foods must be time-marked when packing BEGINS, not when packing is finished.
[SA] PIC added time-marking to a time log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Throughout the inspection, observed the only kitchen handsink to be partially obstructed by carts.
[CA] Keep the handsink unobstructed at all times. Handsinks must be made accessible to make handwashing not only possible, but likely.
[COS] The carts/objects were moved away from the handsink (multiple times).
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.
Observed frozen cooked vegetables (31F) defrosting at ambient room temperature.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods:
1) Under refrigeration
2) Completely submerged under cold running water of sufficient velocity to flush loose particles
3) In a microwave oven
4) During the 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.
Official record from Santa Clara County Department of Environmental Health, Jan 27, 2026 · Original Source
Routine Inspection
Jun 9, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the main prep unit: measured internal temperature of ham, imitation crab meat, ground meat, and fish cakes to be 60F. Employee stated foods had been held for 20 minutes, and that they take the food from the walk-in refrigerator in small batches to be prepared/packed.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[SA] Foods will be sold or discarded before the 4-hour time mark. Note: the 4 hours starts when the food was removed from the walk-in refrigerator, not when they are packed.
______
Minor violation: measured internal temperature of kimchi in small reach-down unit to be 44-45F. Employees stated the unit had been opened/closed during the morning prep time.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: foods in this unit were moved to the walk-in refrigerator.
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.