Follow-Up Inspection
Jan 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 27, 2026 · Original Source
Santa Clara County, CA
Xiangbobo Hunan Cuisine
10877 N Wolfe Rd
Last inspected Jan 27, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Xiangbobo Hunan Cuisine 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
3 inspectionsRoutine Inspection
Jan 26, 2026
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy grease buildup on hood filters. [CA] Clean hood 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 issuescriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water valve at the 3-comp sink is disconnected. hot water is not available [CA] Hot water shall be supplied at a minimum temperature of 120 at the 3-comp sink. [COS] Employee restored hot water, water temperature from the faucet measured above 120F.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Old rodent droppings observed in the following areas: below cooking equipment, below food prep sink and below dough making station. Cockroach dropping observed above the food prep sink. Facility is serviced monthly, report was provided for review. [CA] Clean and sanitize area of old droppings, eliminate points of entry, seal all cracks and crevices in structure, continue working with the pest provider to prevent infestation. [COS] Employee immediately eliminated the live cockroach, affected areas were cleaned and sanitized. As this is a change of ownership inspection, the new owner stated they scheduled major deep cleaning prior to starting operation. New manager Sunny stated they will schedule a separate pest control service before opening.
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
Heavy buildup of grease, grime and dust on the floors, walls and ceiling throughout the kitchen. [CA] Floors, walls, and ceiling in food preparation area shall be maintained 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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Buildup of mold like substance in the inner panel of the ice machine. [CA] Clean and sanitize ice machine.
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
In the walk in cooler : Observed accumulation of dust and debris on the following areas : Shelves, walls, floor, fan guards. Equipment handles throughout the kitchen are heavily stained. Debris and dust accumulated in between equipment throughout the kitchen.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the service station lacks paper towels. [CA] Handwashing towels or drying device shall be provided in dispensers.[COS]
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 problemscriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Employees started cleaning the kitchen floor and adding water on the floor, water started accumulating on the floor and overflowing. Water was backing up through the floor sinks, which appear to be clogged and not draining properly. Employee observed scooping up the water with a dust pan into the mop bucket. [CA] Facility shall not operate if there is sewage overflowing or backing up in the kitchen. The food facility shall cease operation in the impacted areas of the food facility immediately until the sewage disposal problem has been repaired. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Any contaminated food product shall be voluntarily discarded.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 26, 2026 · Original Source
Routine Inspection
Dec 17, 2024
Pass
10 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food containers are stored on floor in walk in cooler and back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Red bean dumpling packaged stored at counter near cash register measured at 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the dumplings to refrigerator to cool down.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Lack of hot water at three compartment sink, hot water faucet is not functioning. [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. [COS] Hot water faucet was repaired, hot water is accessible and measured at 120F at three compartment sink.
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 food debris and grease on floors and walls in back storage area. [CA] Walls and/or floors in food preparation area shall be kept 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured cooked osmanthus sugar lotus dish cooling in refrigerator in covered deep pot. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans. 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in crevice between dumpling prep table and wall. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of food debris on equipment that is not in use in dumpling prep area and back storage area. [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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*Repeat violation Lack of food manager certificate and food handler cards for employees. [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. 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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips. [CA] Provide chlorine test strips.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Lack of proper labels for dumplings stored at the table near cash register for grab and go. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 17, 2024 · Original Source