Follow-Up Inspection
Jan 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 16, 2026 · Original Source
Santa Clara County, CA
Yummee Sandwiches
472 W Hamilton Av
Last inspected Jan 16, 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.
The full inspection history
6 inspectionsFollow-Up Inspection
Jan 15, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed to prevent 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 insectscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Rodent droppings observed in the following areas: -On cooking pot at dry storage rack -at the front line on shelving underneath microwave -at the front line on floor underneath the cashier -on floor around water heater Owner provided pest control report proof from Pied Piper Pest Control for service from 01/15/2026. Supervisor Anjani notified of closure. Owner Thu notified of closure. Photographs taken. [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, Jan 15, 2026 · Original Source
Routine Inspection
Jan 13, 2026
Conditional Pass
6 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No single use towels provided at the only hand wash station at the front line. [CA]: All hand sink stations shall be equipped with single use towels stored within the dispenser. [COS]: Owner provided single use towels within the dispenser.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
*REPEAT VIOLATION* Maximum water temperature at 3 comp sink measured at 114F and 110F at 2 comp 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Multiple pork dishes stored on top of prep line cooler at front line measured between 65F- 66F. Per Owner, pork dishes were removed from the refrigerator and placed out approximately 15-20 minutes prior to measurement. 2. In the prep line cooler at cook line, shrimp measured at 44F and raw bean sprouts measured at 46F. Per Owner, food items have been in the unit approximately 5 hours prior to measurement. Ambient temperature of unit measured at 45F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [SA]: Pork dishes were relocated to refrigerator to cool down. [COS]: Shrimp and raw bean sprouts voluntarily discarded.
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
Ambient temperature of prep line cooler at cook line measured at 45F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Assess/repair/adjust unit as needed.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Holes/gaps observed in the following areas: -above dry storage rack at cook line (observed smudge marks around hole) -above 3 comp sink -above water heater [CA]: Facility shall seal all cracks, crevices, and gaps (greater than ¼ of an inch) under any exterior doors to prevent possible entry points and harborage areas for 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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION* Multiple old/dry rodent droppings observed in the following areas: -at the front line on shelving underneath microwave -at the front line on floor underneath the cashier -at the cook line on floor underneath stove -on floor around water heater Owner stated facility receives regular pest control service but no pest control service report provided. No evidence of vermin activity on food contact surfaces. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. Obtain a pest control service and provide proof of pest control report to Specialist.
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, Jan 13, 2026 · Original Source
Follow-Up Inspection
Jan 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 20, 2025 · Original Source
Follow-Up Inspection
Jan 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 17, 2025 · Original Source
Routine Inspection
Jan 14, 2025
Pass
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
*REPEAT VIOLATION* Holes/gaps observed on the ceiling near the front counter, ceiling above 3 comp sink, and ceiling above dry storage rack at the cook line area. [CA]: Repair holes/gaps and maintain ceiling in good condition.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* -At the front counter by the hand sink, bags of bread were stored on the floor. -In the walk in cooler, containers of food were stored on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor.
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
Tong stored at front hand sink. [CA]: Discontinue storing utensils/food equipment at the hand sink. [COS]: Owner relocated tong to ware-wash area to be washed and sanitized.
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
Food handler training for employees not provided. [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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* At the front counter, a non-commercial hood above the counter-top convection oven observed. [CA]: All equipment must be approved and certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple old/dried rodent droppings observed at the front service counter and under the prep line cooler at the cook line area. Per Owner, pest control service occurred approximately 2 weeks prior to inspection. No pest control receipt provided. Owner stated there was an issue with mice a few months ago and that pest control service stated it has been abated. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. Maintain pest control receipts on site and available upon request.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temperatures at 3 comp sink measured at 114F and 110F at the 2 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 14, 2025 · Original Source