Follow-Up Inspection
Sep 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 28, 2026 · Original Source
Santa Clara County, CA
Y-Linh Sandwiches
2559 S King Rd B11
Last inspected Sep 28, 2026 · 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.
Quick Answers
- When was Y-Linh Sandwiches last inspected?
- The most recent inspection on record was on Sep 28, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Jun 5, 2025 to Sep 28, 2026.
- Has Y-Linh Sandwiches ever been closed by the health department?
- The records we hold show 1 closure, most recently on Sep 25, 2026.
The Full Inspection History
5 inspectionsRoutine Inspection
Sep 25, 2026
Closed
The health department recorded a closure at this inspection.
5 recorded violations
criticalCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed Vermin: Observed live and dead cockroaches in all monitoring traps in this facility. Observed several live cockroaches when equipment was moved around. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: Quyen Tran (manager onsite) and Hannah Nguyen (owner's daughter - notified over telephone) has been informed that the facility must close immediately. [corrective action] 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. E-mail the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Must provide two reports - one from the initial treatment and second report for follow-up inspection by the pest control technician. Facility must be free of cockroaches and the report must explicitly note that.
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 K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Manager's Food Safety Certificate was not available. [corrective action] Provide a valid manager's Food Safety Certificate. Provide proof of class registration at time of follow-up inspection.
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 K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
1. Observed grease and food debris building up on the floor under and behind the cook line equipment. [corrective action] Move equipment out and thoroughly clean behind and under equipment. 2. Observed debris along the wall, behind the ice machine, refrigerator, and work table. [corrective action] Remove equipment and thoroughly clean under and behind to remove 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 problemscriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Pate in the large sandwich prep unit measured 90F. Per manager, pate was reheated and then stored in the prep unit. [corrective action] Do not store hot food in the sandwich prep unit. Pate shall be maintained cold at 41F or below or kept hot in the warmer at 135F or above. [correction] Pate was reheated in the microwave and will be placed in the food warmer. In the future, pate will be thawed in the refrigerator and transferred to the sandwich prep unit and kept cold.
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
Observed shelves lined with cardboard. [corrective action] Remove cardboard liners.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 25, 2026 · Original Source
Routine Inspection
Sep 2, 2025
Pass
1 recorded violation
criticalCode K15Food source and labeling
Official Wording
Food obtained from approved source
Inspector’s Notes
One cup of che bap (sweet corn pudding with coconut milk) and two to-go boxes of banh da heo (green layer cake with mung bean) offered for sale were provided from an unapproved source. Manager stated that items were prepared from a home setting and is delivered daily. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the sales floor to be taken home for personal consumption.
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, Sep 2, 2025 · Original Source
Follow-Up Inspection
Jun 10, 2025
Pass
3 recorded violations
minorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
Hot water at the food preparation sink and three-compartment sink measured at 103F. [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 problemscriticalCode K11Food temperature
Official Wording
Proper reheating procedures for hot holding
Inspector’s Notes
Pork meat balls in sauce maintained inside the hot holding unit measured between 90F to 120F. Employee stated that the item was reheated on the stove until boiling approximately 15 to 30 minutes prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Employee continued reheating process on stove. ** Note: Ensure temperature of meat balls and sauce are reheated to minimum 165F prior to hot holding at 135F 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 K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Broiled roast pork cooling inside the walk-in refrigerator kept tightly covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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, Jun 10, 2025 · Original Source
Routine Inspection
Jun 5, 2025
Conditional Pass
10 recorded violations
minorCode K48Other
Official Wording
Plan review
Inspector’s Notes
Facility replaced previously installed tank water heater with a Rheem tankless water heater. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. - Plan check application and checklist provided to PIC. *** Submit plans by comply by date.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Observed numerous bags of cooked meats tied up and placed inside plastic tubs maintained inside the walk-in freezer. [CA]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. Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
Large slab of roast pork maintained out in ambient temperature. Upon this Division's entry into the kitchen, employee hurriedly placed pork inside the oven. Roast pork measured at 80F. Employee stated that roast pork has been out in ambient temperature for approximately 15 minutes. Observed 3-4 other slabs of roast pork cooling inside the walk-in refrigerator measuring at 90F. Small tray of chopped roast pork maintained out in ambient temperature measured at 77F. Employee stated that roast pork is kept out and is reheated upon order. Only small portions are reheated for service and is usually only out no longer for 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chop roast pork was immediately served. Large slab of roast pork was immediately placed into the walk-in refrigerator to 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 temperaturecriticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
The only hand wash station in the kitchen at the time lacked hand soap and hand soap dispenser. Employee provided manual hand soap dispenser from the restroom. Subsequently, hand wash station inside the restroom lacked hand soap and hand soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manual pump bottle of hand soap was kept at the hand wash station in the kitchen. A squeeze bottle of hand soap was provided inside the restroom.
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 K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Five-year Food Safety Certified (FSC) manager certificate unavailable 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. Employees' three-year food handler cards unavailable 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 K43Cleaning and sanitizing
Official Wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s Notes
Restroom door maintained slightly opened and does not self-close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 K24Permits, training, and postings
Official Wording
Person in charge present and performing duties
Inspector’s Notes
Manager and/or "person in charge," not available at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 K27Other
Official Wording
Food separated and protected
Inspector’s Notes
Bags of peanuts maintained directly on the floor. [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 K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Chlorine sanitizer at the three-compartment sink measured at 25 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Facility lacks stoppers and is using plastic wrap to prevent water from draining at the three-compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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, Jun 5, 2025 · Original Source