Follow-Up Inspection
Aug 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source
Santa Clara County, CA
Thai Lovers
1111 Story Rd 1009
Last inspected Aug 14, 2025 · 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
5 inspectionsFollow-Up Inspection
Aug 11, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed one live nymph cockroach crawling on a shelf in the food prep area. Observed one dead cockroach inside the 3-compartment sink center compartment. [CA] Keep facility clear of cockroaches. FACILITY WAS NOT REOPENED. See notes below.
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 11, 2025 · Original Source
Follow-Up Inspection
Aug 6, 2025
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
Observed live vermin in the following locations: - One live baby rodent on the floor next to the water heater (which is located next to the 3-compartment sink) - One live cockroach crawling on the wall in the front service area - One live, slow-moving cockroach on its back on the floor under the 3-compartment sink. [CA] Keep facility clear of vermin. Facility must remain closed. See notes below.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed white/grey mold-like substance on/in ice inside ice machine. Dark mold-like substance was on the white panel inside the ice machine. [CA] Protect food from contamination. [COS] Ice was discarded.
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, Aug 6, 2025 · Original Source
Follow-Up Inspection
Jul 31, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
- Observed live vermin in the following locations: - Cockroaches of various life stages on the bottom door hinge of the left merchandiser refrigerator by the cashier. - Numerous cockroaches on the top door hinge of the right merchandiser refrigerator by the cashier. - 2+ adults at the bottom counter at the front service area: - Crawling on wooden frame behind the doors. - Inside tied bags of prepackaged ingredients. - 5+ inside the top left and right door hinges of the True merchandiser refrigerator next to the food preparation sink. - Inside vents of the microwave maintained at the food preparation table. - Photographs were taken for documentation purposes. - Notification: The person in charge during inspection, Loi, 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, Jul 31, 2025 · Original Source
Routine Inspection
Jul 28, 2025
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: - 50+ live and dead German cockroaches on a sticky rodent trap below the shelf at the front service area below the service window. - 5+ live cockroaches of various life stages observed between the crevices of the blinder clip attached on top of the shelf above the food preparation refrigerator. - 10+ live cockroaches of various life stages observed between the crevices of the food preparation refrigerator above the doors, behind the silicon caulking. - 10+ dead cockroaches observed on the rolling cart in front of the cook line. - 10+ live cockroaches observed at the top corner of BOTH two-door upright refrigeration units when walking into the kitchen. - Dead cockroaches were also observed smashed between the gaskets and refrigerator. - 10+ live cockroaches observed on the top door hinge of the one-door merchandiser freezer next to the food preparation sink. - 5+ live cockroaches observed in the crevices on the bottom of the food preparation table. - 10+ dead and live cockroaches observed in-between the crevice of the two two-door upright freezers. - 5+ cockroaches observed in the top door hinge of the two-door upright freezer across from the three-compartment sink. - Numerous dead cockroaches observed on floor throughout the kitchen. 2. Photographs: Taken for documentation purposes. 3. Supervisor P. Mark was notified of the closure. 4. Notification: The person in charge during inspection, Loi Quach, 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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of grease and food debris observed on the surfaces and crevices of cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Bag of frozen raw fish in bag thawing on top of dirty dishes in ambient temperature. [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 temperatureminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured at 113F at the three-compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease and food debris observed on floors throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Numerous crevices observed in-between walls and ceiling panels throughout the entire facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
An approximately 3-4 inch gap observed below the metal screen back door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and 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 insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw fish in bag maintained above dirty dishes defrosting. Bowl of noodles re-hydrating in the three-compartment sink next to soil dishes. Numerous raw food items stored above ready-to-eat food items [CA] Food preparation shall only occur in approved areas. All food shall be separated and protected from possible contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts and raw shelled eggs maintained out in ambient temperature measured between 55F to 60F. Employee stated that items were brought out around opening time. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink partially obstructed with bowl placed inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 28, 2025 · Original Source