Santa Clara County, CA

Super Bao

Name: Super Bao
Address: 108 N Rengstorff Av # A, Santa Clara County, CA

108 N Rengstorff Av # A

Last inspected Jan 6, 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

Jan 6, 2026

Pass

4 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw meat and eggs stored above RTE vegetables within the 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. Box of broccoli stored on the drain board of the warewashing machine [CA] All food shall be separated and protected from possible contamination. Food shall not be stored on the warewashing machine drain boards.

In plain English

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

More about other finding

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Pork thawing within a box at room temperature on the preparation table. [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 temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

An unapproved pork grinder and vegetable processor installed at the front dumpling preparation area. [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

Bag of bulk flour stored on the ground of the preparation area. Single use lids and containers stored on the floor of the drink station area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 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

Official record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source

Routine Inspection

Dec 30, 2025

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. The employee restroom ceiling and parts of the ceiling above the cook line are in disrepair. [CA] Repair ceilings. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 2. Broken floor tiles below cooking equipment at the cook line and adjacent to the water heater in the dry storage room. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 3. The wall surface is in disrepair behind the cook line preparation sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Door seals for the 3 door upright, 2 door reach in and 2 door preparation refrigerators are in disrepair. [CA] Replace refrigerator door seals.

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

Official record from Santa Clara County Department of Environmental Health, Dec 30, 2025 · Original Source

Routine Inspection

Jan 22, 2025

Pass

6 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed old rodent droppings in the corner below storage shelfs within the dry storage room. [CA] Clean and sanitize area of old droppings.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed open bulk rice, flour, etc bins within the dry storage room. [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 K44Pests

Official wording

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

Inspector’s notes

The back door to the facility is in disrepair, creating a gap of greater than 1/4 inch at its bottom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

In plain English

More about signs of rodents or insects

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured 1/2 and 1/2 creamer at 48 F within the 1 door display refrigerator. PIC stated that the 1/2 and 1/2 was placed within the unit 2 days prior. Ambient temperature of the unit measured at 48 F to 51 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Creamer was voluntarily discarded. Measured egg noodles at 55 F within containers at the cook line. Cook stated that the noodles were removed from temperature control 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Noodles relocated to refrigeration to be cooled to and held at 41F or below.

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

Measured the ambient air temperature of the 1 door upright display fridge at 48 F to 51 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Unit thermostat decreased, ambient temp remeasured at 40 F. Observed plastic containers used to stored fried chicken in the 3 door upright refrigerator to be cracked and in disrepair. [CA] Replace containers with food grade approved containers.

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

Paper towels at all hand wash sinks are stored outside of dispensers on wires. [CA] Single-use sanitary towels shall be provided in 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.