Follow-Up Inspection
Mar 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source
Santa Clara County, CA
Taro San Japanese Noodle Bar
180 El Camino Real Unit 717
Last inspected Mar 27, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Taro San Japanese Noodle Bar has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Mar 26, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5 live adult cockroaches and more than 12+ dead cockroaches in the back kitchen. Observed 2 cockroach egg casings. Observed several small flies/gnats concentrated in the walk way area where personal belongings are hung and where mop sink is. The following areas where cockroaches were found: BACK PREP KITCHEN/WARE WASH AREA: - Below upright 3 door refrigerator, on open metal bracket on base of unit. 2 live adults and more than 12 dead juvenile and adult cockroaches were found in this area. - along walls on the floor and behind shelving and refrigeration units (upright and small prep units) - 3 dead cockroaches along electrical conduit next to rice cooker between 1 door unit and shelving - on floor between 1 door unit and shelving - below wire shelving at entrance to back kitchen FRONT KITCHEN PREP/NOODLE PREP STATION: -2 dead juvenile cockroaches below prep sink on floor. Facility shall CEASE & DESIST all food operations. Facility is closed due to cockroach infestation. [CA] Food facility shall be kept free of vermin. Remove all dead cockroaches and clean/sanitize all affected areas. Clean equipment (sides of refrigerators, cooking equipment, shelving etc.). Provide pest treatment of flies. Recommend to obtain the roach traps (white tents) to monitor activity. Locate at least 10-12 along the wall on floor and below equipment (3 door refrigerator). To re-open facility, obtain written approval by this Department. Provided vermin check list for re- opening. Email checklist and current previous pest control reports.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed crates used as containers to hold onions etc. [CA] Replace with commercial bins with lids so it is easily cleanable.
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
Observed opening on ceiling where the water heater is located. Opening where pipe exits into wall by dish washer. Cracked broken tiles in corner near noodle prep station. [CA] Seal all openings and replace cracked tiles to prevent entrance/harborage of 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, Mar 26, 2026 · Original Source
Follow-Up Inspection
Jul 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 11, 2025 · Original Source
Routine Inspection
Jul 8, 2025
Conditional Pass
7 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured 6 large slabs of pork belly stacked and in one covered container, measuring between 62-64F that was prepared yesterday. [CA] Rapidly cooled food from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Recommend to slice the slabs of pork to cool down quickly on baking sheets prior to placing in refrigerator. Food may be covered once it reaches 41F. [COS]Pork belly was discarded in trash. See VC&D form.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Expired food safety manager's certificate noted on file. [CA] At least one person at this location must be food safety certified. Renew immediately.
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 takoyaki, whole tuna, roe between 50-53F at sushi prep unit. [CA] Maintain potentially hazardous food 41F and below. [COS] Relocate all animal proteins (seafood, chicken etc) in other reach in unit.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of quaternary ammonium test strips. [CA] Provide test strips and test at 200 ppm 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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leaking faucet at hand sink next to noodle prep station and at 3 compartment sink. [CA] Repair the leak.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured quat ammonium at sanitizer dispenser at 0 ppm. The sanitizer bottle found almost empty. [CA] Maintain sanitizer at sink at 200 ppm. [COS] Sanitizer was replaced with a new bottle.
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
Sushi prep unit noted with ambient temperature of 50-53F. [CA] Repair/service unit to ensure potentially hazardous food is held 41F and below 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 8, 2025 · Original Source