Follow-Up Inspection
Mar 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 16, 2026 · Original Source
Pass
Get the next inspection, free.
We'll email you when Tai Pan has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 2, 2026
Pass
11 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed the hand sink faucet handles noted with heavy debris build up. [CA] Clean all faucet handles daily.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy debris on grease filters and dust build up on ceiling/ceiling vents next to cook line. [CA] Clean the filters and vents frequently.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed hand sink blocked by black hose and steamer cover on top of hand sink. [CA] Keep hand sink accessible, do not block/obstruct the hand sink. [COS]
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of oven thermometer for hot warmer cabinet for pork buns. [CA] Provide an oven thermometer. Batteries are dead for the stem probe thermometers (2). [CA] Ensure thermometers are operable at all times.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Unlabeled chemical spray bottles (red chemical- oven cleaner). [CA] Label spray bottles.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Several boxes of produce, containers of food stored on floor in walk in . Bag of onions stored on floor in dry storage area. [CA] Store food 6 inches off of floor on racks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
0 ppm chlorine sanitizer at kitchen dishwasher and bar dishwasher. Chlorine sanitizer bottle found empty. Bar dishwasher measured at 0 ppm. [CA] Maintain 50ppm chloine at all times and test daily. Manager contacted autochlor service during inspection. note- during inspection, kitchen dishwasher re- checked at 50 ppm,
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of quat ammonium test strips for sanitizer dispenser at 3 comp sink. [CA] Provide test strips and test daily at 200 ppm.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed full/tall covered plastic containers of congee prepared this morning cooling in under counter prep unit. [CA] [CA] Properly cool PHF's using shallow containers, uncovered, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Congee was transferred to shallow metal containers.
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
Measured flat rice noodles on counter at 75F, bag of bean sprouts in a container at 55F, container of pooled raw eggs and egg whites between 49-55F on counter across from wok station, baked bbq pineapple buns in warmer cabinet at 126F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Place in use container of bean sprouts and flat rice noodle in ice and/or store in refrigerator between uses. Manager agreed to discard leftover bbq pork buns at 130p.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw seafood/chicken/pork stored on same baking tray in walk in cooler. King crab stored on top of box of vegetables. [CA] Separate animal proteins into containers. Store crab below produce/ready to eat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source
Routine Inspection
Dec 3, 2024
Pass
9 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towel dispenser at bar hand sink (next to bar gun) and at sink next to tea station. Paper towels available. [CA] Provide an approved paper towel dispenser (a paper box was previously used).
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw chicken thawing in prep sink in stagnant water. [CA] Thaw food under running water of 70F and below for no more than 2 hours. [COS]
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorox wipes noted on top of ice machine. [CA] Store chemicals in a designated area.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Several expired food handler cards noted. [CA] Renew immediately. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured flat rice noodles between 56-60F on counter. [CA] Maintain potentially hazardous food 41F and below. [COS] Noodles was transferred to walk in cooler to cool down.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Unlabeled dry bulk ingredient containers noted. [CA] Label with ingredient name. [COS] Observed boxes of produce stored directly on floor in walk in cooler. [CA] Store food 6 inches off of floor on racks or shelving. Grocery bags used to store noodles. [CA] Store noodles in multi-use plastic or metal containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed hand sink knobs, exterior of refrigerator doors, floors in walk in freezer with build up of food debris. [CA] Clean and sanitize equipment on a regular basis.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Several wiping cloths noted on counters. [CA] Store wiping cloth in a sanitizer bucket in between uses at 100 ppm chlorine.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw chicken above pork and seafood in walk in cooler. Observed raw marinated chicken above tofu in prep unit across from cook line. [CA] Store raw chicken below pork/seafood. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Dec 3, 2024 · Original Source