Follow-Up Inspection
Mar 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Santa Clara County, CA
Thaibodia
2200 S Bascom Av
Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Thaibodia has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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 inspectionsRoutine Inspection
Mar 24, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee rinsed hands in the food prep sink. [CA] Handwashing must be done at the handwashing sink only. Wash with soap and dry with paper towels.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on floors, especially under cooking equipment. [CA] Keep floors clean.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of grease/food on sides of cooking equipment. [CA] Keep equipment clean.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - 3 live cockroaches on the floor under the cooking equipment (one adult, 2 nymphs) - 1 dead cockroach in the sticky trap on the floor under the ice machine - 1 dead cockroach in the sticky trap on the floor under the 3-compartment sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection 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. FACILITY WAS CLOSED. See comments 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, Mar 24, 2026 · Original Source
Follow-Up Inspection
Jul 9, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed bags of fresh rice noodles (thin & thick in size) on counter near cooks line and prep table holding between 64F - 74F, per operator, PHFs was recently delivered and that product has a HACCP plan with Department of Public Health. Observed label on product with name of product and ingredients only, no brand or any other information was provided. An invoice was provided with item and size of product. Due to insufficient documentation, PHFs will be treated as potentially hazardous foods where items shall be stored at or below 41F, hot held at or above 135F and/or held under time as a public health control (TPHC). [CA] Maintain all cold PHFs held at or below 41F and or hot held at or above 135F. [COS] Operator directed to relocate PHFs to walk-in-cooler.
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, Jul 9, 2025 · Original Source
Routine Inspection
Jul 2, 2025
Pass
8 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Found black/brown like substance on white interior panel of ice machine. [CA} Routinely clean. 2. Measured hot water final rinse at 145F at high temp dish machine. Did not observed facility actively wash dishes/utensil, however observed a container in dish machine at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Operator directed to sanitize all utensils/equipments at warewash station.
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
1. Leaking faucet at hand wash station (middle section) in back prep area when water knob is off. 2. Leak at 1-compartment sink (middle section), observed grey tape used to secure leak. 3. Leak at 3-compartment sink (middle section), observed plastic used to secure leak. [CA] Repair 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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found OLD rodent droppings on floor near 4 door reach in freezer in back storage area. [CA] Eliminate all evidence of OLD rodent droppings. Clean and sanitize all effected areas. Provide approved pest control services.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found employee's person items stored around/on rack in back storage room where food related items are stored. [CA] Employee's personal effects (backpacks and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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
Found accumulated debris on hand wash station knob in back prep area. [CA] Routinely clean.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured the following PHFs holding between 71F - 74F at cooks line for less than 4 hours: shell eggs, noodles (pad thai), and noodles (pad see ewe). [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to add ice and relocate PHFs to refrigeration unit. Minor: 1. Measured the following PHFs holding between 48F - 49F in 3 door cold top/reach in: diced tofu and red curry. 2. Measured the following PHfs holding between 43F - 48F in 2 door cold top/reach in: red curry, chicken sate, egg rolls and raw chicken. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Found a newly added 1 door warmer (Southbend) device added under mechanical exhaust hood. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Plan check for single piece equipment is required. 2. Measured ambient air temperature of 2 door reach in/cold top holding at 52F located near back entrance. [CA] Repair refrigeration unit to main all cold PHFs held at or below 41F. [SA] Operator directed to relocate all PHFs to another refrigeration unit.
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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Missing fitted filters at mechanical exhaust hood. Observed newly added equipment top connection leading into where mechanical exhaust filter would of fit. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source