Follow-Up Inspection
Feb 4, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source
Santa Clara County, CA
Tasty Pot
1183 S De Anza Bl Ste 30
Last inspected Feb 4, 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
3 inspectionsRoutine Inspection
Jan 29, 2026
Conditional Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee food (open container of cooked crab) stored in the kitchen prep unit amongst food used for food service. [CA] Ensure all employee food is stored separately in a labeled area to prevent possible contamination.
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 insectscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in refrigerator, measured a large pot of pork bone broth at 58F, a large pot of pork bone broth at 120F, and container of cooked pork bones between 85F and 115F. Per operator, large pot of pork bone broth measured at 58F was stored from the previous night. Per operator, large pot of pork bone broth measured at 120F and pork bones stored from less than 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135 to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling large containers of soup shall be facilitated by one the following methods: using ice paddles, by adding ice, using an ice bath, and keeping uncovered to ventilate heat. [SA] Large pot of pork bone broth stored from the previous night was VC&D due to time and temperature abuse. Large pot of pork bone broth and pork bones prepared on the same day were cooled by adding ice and using an 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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured a lack of chlorine sanitizer. Observed the dispensing line was non-functioning during the priming functioning for the dispensing line. [CA] Ensure chlorine sanitizer is provided at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment. Contact for maintenance of warewash machine. [SA] Operator to sanitize using quaternary ammonium sanitizer in the 3 compartment sink until warewash machine may be repaired.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In the kitchen, on the counter-top, observed a frozen container of chicken wings thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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
At the front counter, on the counter-top, measured sliced beef at 60F, quail eggs at 58F, and tapioca pearls at 85F. Per operator, sliced beef stored for 30 minutes, quail eggs stored for an hour, and tapioca pearls stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed a time label on tapioca pearls and to be served within 4 hours from when removed from temperature control. Operator moved container of sliced beef into refrigeration to facilitate proper holding temperatures. Operator added ice to container of quail eggs to facilitate proper holding temperatures.
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, Jan 29, 2026 · Original Source
Routine Inspection
Feb 17, 2025
Pass
7 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the back prep area, measured a lack of chlorine sanitizer from the warewash machine. Machine was not in use during time of inspection. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [COS] Warewash machine was primed and provided chlorine sanitizer 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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the back prep area, at the handwash station, observed a pot lid stored in the wash basin. [CA] Ensure handwash station is accessible at all times to allow for proper handwashing. [COS] Pot lid was removed from the wash basin at the handwash station.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the kitchen area, observed a pot of pork broth stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed tongs stored on the edge of a garbage bin by the cookline. [CA] Ensure equipment and utensils are stored in a manner that prevents contamination.
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
In the kitchen area, on the counter-top, measured a container of raw shelled eggs at 56F and a pot of pork broth at 130F. At the front counter, measured a container of whipped garlic butter at 54F. Per operator, container of raw shelled eggs, pork broth, and whipped garlic butter stored for 1.5 hours.[CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [SA] Operator placed ice water in container of raw shelled eggs and moved container of whipped garlic butter to refrigeration to facilitate proper holding temperatures. Operator to serve container of pork broth within 2.5 hours, for a total of 4 hours from when removed from temperature control or discard.
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
In the back prep area, observed a container of noodles stored on the drainboard next to the warewash machine. [CA] Ensure food is stored separately to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the back storage area, observed the use of cardboard and particle board as a splash guard around shelving. At the front counter, observed the use of wooden boards to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and wooden materials within the facility.
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, Feb 17, 2025 · Original Source