Santa Clara County, CA

Teabydo

Name: Teabydo
Address: 1147 S De Anza Bl, Santa Clara County, CA

1147 S De Anza Bl

Last inspected Jan 29, 2026 · View Map ↗ · Compare ↗

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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

4 inspections

Routine Inspection

Jan 29, 2026

Pass

3 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and available for review.

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 issues

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Measured ambient air temperature of prep unit at

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, at the prep unit, measured taro, purple rice, and red bean between 55F and 60F. Per operator, purple rice stored from 1.5 hours prior, and taro and red bean stored 30 minutes prior. Measured ambient air temperature of the prep unit between 52F and 62F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator removed taro, purple rice, and red bean from the prep unit and placed in an ice bath 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 temperature

Official record from Santa Clara County Department of Environmental Health, Jan 29, 2026 · Original Source

Follow-Up Inspection

May 5, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, May 5, 2025 · Original Source

Routine Inspection

Apr 28, 2025

Conditional Pass

3 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

In the kitchen area, observed taro, red bean, tea jelly, and grass jelly stored between 48F and 71F. Per operator, taro stored for an hour, and red bean, tea jelly, and grass jelly stored for 2 hours. Observed an improperly prepared ice bath where food containers are not submerged up the height of filled containers. Observed various types of oversized food containers stored in ice bath. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Ice bath used to maintain potentially hazardous foods shall be setup where ice level meets the height of the filled containers. Facility shall use containers that may be easily submerged in the ice bath container. [SA] Operator moved food items into smaller containers, and properly submerged into ice bath.

In plain English

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

More about other finding

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed operator drop ice scoop on the floor and attempt to use scoop without properly cleaning and sanitizing equipment.[CA] Ensure all utensils and equipment are properly cleaned and sanitized using applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator setup chlorine sanitizer compartment at the 3 compartment sink and properly cleaned and sanitized ice scoop.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Apr 28, 2025 · Original Source

Routine Inspection

Jan 16, 2025

Pass

4 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Observed cooked brown sugar boba pearls and boba pearls stored on the counter without a time label. Per operator, brown sugar boba pearls and boba pearls stored since 11:00am. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Operator placed a time label on container of brown sugar boba pearls and boba pearls to be served by 3:00pm or discard.

In plain English

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

More about other finding

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

In the prep area, measured a container of taro stored in a ice bath at 65F. Ice bath level was not high enough to cover the container of taro. Per operator, taro was stored at 11:00am. [CA] Ensure potentially hazardous foods from a packaged container are RAPIDLY cooled from 70F to 41F within 4 hours. Cooling of opened prepackaged foods shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, or stored in refrigeration. [SA] Operator placed container of taro in a submerged ice bath.

In plain English

More about food kept at an unsafe temperature

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety manager's certificate was unavailable upon request. [CA] Ensure a valid food safety manager's certificate is available and posted within the facility.

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 issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed open bags of dry food stored in an open container. [CA] Ensure open bags of dry food are stored in containers with a fitted lid, or transferred into food grade containers and covered with a fitted lid.