Follow-Up Inspection
Jul 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 30, 2026 · Original Source
Santa Clara County, CA
Teriyaki Madness
5297 Prospect Rd # 30
Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Jul 27, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - 1 live cockroach on the floor underneath the dry storage racks adjacent to the dishwashing area - dead cockroach body parts on the outside of a sauce container, and an unhatched ootheca inside a plastic insert located on a shelf in the walk-in cooler - dead cockroaches observed in the gaskets of the prep cooler, underneath the steam table, under the cook-line, under the front service counter, on the floor underneath the dishwashing area, on the floor by the CO2 tank and soda syrup nozzles, and on the floor in the walk-in cooler 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The people in charge during inspection, Avez and Julie, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a hole in the ceiling above where the rice cookers are located. Observed an unsealed hole where cabling extends into the ceiling above the three compartment sink. Observed deteriorated cove-basing outside the walk-in cooler. [CA] Ensure all cracks, crevices, holes, and structural deficiencies are sealed to prevent the intrusion or harborage of vermin.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 27, 2026 · Original Source
Follow-Up Inspection
Aug 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 16, 2025 · Original Source
Follow-Up Inspection
Aug 15, 2025
Closed
The health department recorded a closure at this inspection.
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 15, 2025 · Original Source
Routine Inspection
Aug 14, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods inside the food prep unit insert was measured at improper cold holding temperatures. Cut chicken and noodles measured at 46F - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not overfill insert units to help food maintain proper 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 temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for Managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Cooked beef in the warmer is subject to time rather than temperature but is not time-marked. [CA] Potentially hazardous foods that are subject to time shall be marked with start/end of the 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the beef.
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
Back door of the facility is kept propped opened at time of inspection. [CA] Keep back door of the facility closed when not in use to prevent the entrance 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 insectsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Aerosol cans of insecticides observed in facility by the walk-in cooler. [CA] Use only insecticides that are approved for use in a food facility and/or professional pest control service.
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 unsafelycriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed cockroaches in facility at the following locations: - 6 live nymph cockroaches observed on the wall behind and above the three compartment sink and soda syrup. - ~10 dead cockroaches observed on spider webs to the side of the soda syrup. - 1 dead cockroach observed on storage shelf for clean utensils located above food prep table. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Stephanie Moreles, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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, Aug 14, 2025 · Original Source
Routine Inspection
Nov 5, 2024
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available for review.[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Bags of noodles observed thawing out in room temperature by the walk-in cooler. [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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Liquid egg stored by cook line is measured at 70F. Per employee, the egg was taken out and used within the last hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated it into the food prep 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 K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Forks placed out for consumer self-service are not protected from contamination. [CA] Utensils that are placed out for consumer self-service shall be protected from contamination where it is stored with the part that comes into contact with food covered or stored face down where it is not exposed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Nov 5, 2024 · Original Source