Follow-Up Inspection
Aug 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 28, 2026 · Original Source
Santa Clara County, CA
Yummy Kitchen
1711 Branham Ln Ste A9
Last inspected Aug 28, 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
7 inspectionsFollow-Up Inspection
Aug 27, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: on blue bag near service area, on prep table at cooks line and on wall to left of 1 door upright refrigerator at customer areas. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Chen (owner), 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.
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 K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
Observed a white paper sign stating closed covering posted red placard. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. **Further enforcement may occur pending supervisor decision.**
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source
Routine Inspection
Aug 26, 2026
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking faucet at warewash sink (right side) when water is on. [CA] Secure 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Found holes in ceiling where pipes are connected and gaps between wooden board throughout back prep area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Found gaps in flooring at dining area. [CA] Seal up all holes, gaps and crevices.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found accumulated food debris under warewash sink, cooking equipment, refrigeration unit and shelvings. [CA] Routinely clean. 2. Found 2 household raid cannister on shelf near front counter and under dish machine. [CA] Discontinue using household chemical, use approved pest control services. 3. Found exterior screen door unable to prevent the entrance and harborage of vermin/pest. [CA] Provide screen door and or keep exterior door closed. 4. Observed a box of string beans being prepped on dining table at customer areas. [CA] All food prep shall occur in back kitchen area.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found scoop handles and bowls without handle in direct contact with food item in bulk bin in storage room. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Provide scoops with handles.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Lacking food safety certificate (FSC). [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. 2. Lacking food handlers card. [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
Found a fryer device stored on prep table to right of cooks line. No hood is under small electric fryer. [CA] Remove electric fryer and or relocate fryer to be under type 1 mechanical exhaust hood.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed food prep occurring at warewash sink. Found soiled utensils stored in the next compartment. [CA] Discontinue food prep in warewash sink, use 1-compartment 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured bowl of pooled eggs holding at 59F near cooks line for less than 4 hours. [CA] Maintain all PHFs cold 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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Found 2 open bags of bulk food open on back storage rack. [CA] Once bulk bag are open, store all food content in approved food containers. 2. Found container/bags of food stored on floor. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: on towel rack where plates are stored, on handle of 2 door reach in unit at front service line and in bin of napkins at front service area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Chen (owner), 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. Minor: 1. Found DEAD cockroaches in the following areas: under pipe near cooks line (wall), in container of cooking equipment (rack), under shelvings, to the right of 2 door reach in at front service line and refrigeration units. 2. Found cockroach droppings around/behind soap/sanitizer dispenser at warewash sink and alot wall there holes/gap observed. 3. Found several OLD rodent dropping to the left of 3 door upright refrigeration unit. [CA] Eliminate all evident of DEAD cockroaches, OLD rodent dropping and cockroaches 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Aug 26, 2026 · Original Source
Follow-Up Inspection
May 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 18, 2026 · Original Source
Follow-Up Inspection
May 15, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple live, dying, and dead cockroaches were observed below the cooking equipment, warewash sink, and the storage shelf in the back. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall be closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicate what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Multiple household insect sprays were observed below the display counter. [CA] Stop using these household chemicals in the facility.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas. Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.
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, May 15, 2026 · Original Source
Routine Inspection
May 13, 2026
Closed
The health department recorded a closure at this inspection.
8 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Found LIVE cockroach under bag of food near dish machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Chen (owner), 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. Minor: Found DEAD cockroaches in the following area: under refrigeration units, under sinks, on/around boxes, under shelving, on screen door, around soap dispenser, floor of hallway, between boxes on storage, on equipment not in use and in refrigeration unit door area. [CA] Eliminate all evidence of DEAD cockroach. 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Found holes in celing where pipes are connected. Observed screen mesh like substance used to seal hole in ceiling/wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Found electrical outlet missing cover at dining area. [CA] Provide outlet covers.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Found crates and other device used to elevate food items off floor. [CA] Discontinue using crates, use approved shelving.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Found scoop handles in direct contact with food item in storage room. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found 3 loose CO2 tank near dish machine. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Found 2 open bags of bulk food open on back storage rack. [CA] Once bulk bag are open, store all food content in approved food containers. 2. Found container/bags of food stored on floor. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1.Measured container of rice holding at 74F on counter top near cooks line. 2. Measured container of pork holding at 50F in 3 door upright. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. Minor: Measured container of pork holding at 45F in 2 door reach in 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Lacking food safety certificate (FSC). [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. 2. Lacking food handlers card. [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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found accumulated food debris under warewash sink, cooking equipment, refrigeration unit and shelvings. [CA] Routinely clean. 2. Found 2 household raid cannister on shelf near front counter. [CA] Discontinue using household chemical, use approved pest control services. 3. Found exterior screen door unable to prevent the entrance and harborage of vermin/pest. [CA] Provide screen door and or keep exterior door closed.
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, May 13, 2026 · Original Source
Routine Inspection
Jun 24, 2025
Pass
7 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Found OLD rodent droppings on floor under dish machine and dry storage area. [CA] Eliminate all evidence of OLD rodent droppings. Clean and sanitize all effected areas. Continue to provide approved pest control services. 2. Found several flies in back prep area and dining area. [CA] Each food facility shall be free of pest such as flies. 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found a plastic bowl used to dispense bulk good in dry storage area. [CA] Provide scoops with handle for dispensing bulk foods. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Found the following items thawing in stagnant water and or on drain board without cold running water: shrimp, meat and fish. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found cold water valve off at hand wash station in back prep area. Operator stated there is issues with cold water valve, operator is already washing hands at warewash sink. [CA] Ensure cold/hot water is provided at all times. [SA] Operator shall continue washing hands at warewash station until cold water knob/valve is repaired. 2. Found drain line for ice machine directly in floor sink. [CA] Provide a minimum of 1 inch air gap between drain line and floor 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lacking food safety certificate (FSC). Per operator, in process of obtaining FSC. [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.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found a magnetic screen door provided at back entrance. Magnetic screen door is unable to prevent potential pest/vermin from entering facility. [CA] Facility back door shall remain closed and/or facility shall provide a method that does not allow the entrance and harborage of vermin. 2. Found 3 loose CO2 tank in back area. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured 0ppm chlorine concentration at dish machine. Observed dish machine currently not in use, however found several containers in machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator directed to conduct all warewashing at 3 compartment sink until repairs are made to dish 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source