Santa Clara County, CA

Wei's Fish

Name: Wei's Fish
Address: 10520 S De Anza Bl, Santa Clara County, CA

10520 S De Anza Bl

Last inspected Apr 30, 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

3 inspections

Routine Inspection

Apr 30, 2026

Pass

5 recorded violations

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

At the floor sink for the walk-in refrigerator drainage, observed water is slow draining. [CA] Ensure plumbing for floor sink is repaired and able to properly dispose of wastewater. Any backup of wastewater/sewage may result in facility closure.

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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the kitchen area, observed plastic containers and towels stored and blocking use of the handwash sink. Observed nearby handwash station accessible and fully stocked. [CA] Ensure all handwash stations are kept accessible to allow for handwashing. [COS] Handwash station was made accessible for handwashing.

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.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

In the kitchen area, observed tofu, bean sprouts and cut tomato stored on the counter without time labeling. Previously discussed with operator regarding potentially hazardous foods stored on the counter to be maintained by TPHC (time as a public health control). Per operator, tofu, bean sprouts, and cut tomato stored from 2 hours prior. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time marked/labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator placed a time label on tofu, bean sprouts, and cut tomato to be served within 2 hours, for a total of 4 hours from when removed from temperature control 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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

In the kitchen area, observed food debris and accumulation on floors and walls around the cookline. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent 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 problems

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the ice machine, observed rust and accumulation on the inner panel and side panels. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

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

Official record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source

Follow-Up Inspection

Jun 5, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

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

Routine Inspection

Jun 2, 2025

Conditional Pass

4 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed accumulation of food debris and grease around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent 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 problems

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

In the kitchen area, measured ambient air temperature of the sliding 2 door reach in refrigerator between 47F and 50F. [CA] Ensure refrigeration is able to maintain potentially hazardous foods at 41F or below. Provide repairs to refrigeration or maintain proper function.

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 K15Food source and labeling

Official wording

Food obtained from approved source

Inspector’s notes

Observed two unapproved packages of duck blood stored in a 2 door undercounter refrigerator, and sliced duck blood from the same packages stored in the 2 door reach in refrigerator. [CA] Food must be from an approved source or properly documented. [COS] Packages of duck blood and sliced duck blood were VC&D due to unapproved food source.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, on the counter-top, measured tofu, bean curd, cooked vegetables, cut tomatoes, and bean sprouts between 48F and 75F. Per operator, food items have been stored for an hour. In the same area, in a large pot on the floor, measure bone broth at 70F. On the drainboard of the 2 compartment sink, measured two containers of spicy soup at 70F. Per operator, bone broth and spicy soup stored for 6 hours. In the kitchen area, at the sliding 2 door reach in refrigerator, measured raw fish, raw beef, cooked beef, and bean curd between 46F and 49F. Per operator, food items stored from about 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator placed a time label for tofu, bean curd, cooked vegetables, cut tomatoes, and bean sprouts to be served within 3 hours, for a total of 4 hours from when removed from temperature control, or discard. Bone broth and spicy soup was VC&D due to time and temperature abuse. Raw fish, raw beef, cooked beef, and bean curd to be served within an hour 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 temperature

Official record from Santa Clara County Department of Environmental Health, Jun 2, 2025 · Original Source