Dh Noodles And Grill

Inspections

From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestOct 5, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Oct 5, 2026.

   2 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     In the walk-in cooler, two 5-inch deep, lid-covered containers of cooked beef measured between 45F and 46F. Per staff, they had been cooked yesterday, placed into the walk-in cooler, and maintained inside overnight to cool. Observed a large stock pot of pork stew cooling while maintained on the floor in the middle of the kitchen. [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. [COS] Cooked beef was voluntarily condemned and discarded due to improper cooling. Pot of pork stew was relocated to the walk-in freezer for rapid cooling.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

     Food Code 3-501.14

     How can a restaurant or home fix this?

     1If you miss a stage

     • Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
     • Missed stage 2 (not 41°F by 6 hours): throw it out.

     2How to cool fast

     3 more steps in the full guide Read the free guide

     Help fix

     Cooling food in two stages

     The full guide has 3 more parts. Sign up to open the full guide in the app.

     Fix and log it now

     Are you Dh Noodles And Grill? Fix it

   Not critical (1)

   • Signs posted; last inspection report available

     The department's words

     K47 Signs posted; last inspection report available

     Facility has covered up the yellow (conditional pass) placard. Observed a "Hello Panda" sign leaned up against the front of the window completely obstructing the yellow placard from view. [CA] The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered with, camouflaged, or copied. Failure to comply may result in a fine and enforcement action as per county ordinance section B11-55. Facility will be fined for covering up the placard. Further noncompliance may result in further enforcement action.

2. EarlierOct 1, 2026Routine inspection40 out of 100 (Yellow placard)

   16 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     Major: Observed 15+ lid-covered, 6-inch deep plastic containers of chicken stew measured between 50-53F in the walk-in cooler. Observed a large lid-cover container of braised pork belly measured at 55F in the walk-in cooler. Observed broth measured at 48F in cook line bottom reach in cooler, Per PIC, broth was cooked yesterday at 7:00pm and placed to cool inside unit. Ambient of the unit was measured at 41F. [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. [COS] Voluntary discarded chicken stew, braised pork belly, and soup. Minor: Observed a large stock pot of chicken stew and a large stock pot of broth cooling in ambient temperature while maintained directly on the floor in the kitchen. [CA] See corrective action above. [COS] Pots were relocated in the walk-in cooler.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     1. Observed employee spray soiled lid, then walked to unapproved induction stove, and attempted to place the lid directly on top of a tub of proofing dough. [CA] Equipment contacting food shall be sanitized prior to use. [COS] Instructed employee to sanitize lid. 2. During active washing in the mechanical warewashing machine, chlorine sanitizer measured at 0ppm. Observed below mechanical warewashing machine that sanitizer bottle dispenser was empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Observed employee change empty bottle sanitizer dispenser to a full one. Chlorine sanitizer remeasured 50 ppm. 3. Observed front area ice machine with heavy accumulation of green mold-like build up. [CA] Clean and sanitize ice machine regularly so no debris accumulates. [COS] Employee discarded contaminated ice and cleaned mold-like build up. Minor violation: Observed accumulation of black, mold-like growth on the heavily scratched/scored surface of a cutting board maintained on a lower prep table across from the cook-line. Cutting board was not actively in-use. [CA] Cutting boards shall be maintained in sanitary condition. [COS] Cutting board was discarded.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Observed employee handle raw lamb and attempted to handle vegetables before being stopped. Observed employee wipe down counter with soiled rag, attempted to pick up ready to eat soup before being stopped. Observed employee handling soiled dishes, then walked back to cook line, and resumed to actively cook. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after. Gloves shall be properly used and changed when required. Examples: [after handling raw meats, soiled dishes, soiled wipes, refuse bins, touching bare contact with body and etc.] [COS] Observed employees properly wash hands.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Observed 10+ chilli garlic oils in plastic containers measured at 72F at prep line table. Per employee, the 10+ chilli garlic oil was made at 11:00am (1.5 hours prior). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Observed PIC place 10+ chilli garlic oil in walk-in cooler. Minor violation: In the walk-in cooler, numerous potentially hazardous foods measured between 46F and 47F. Ambient of the unit measured 46F via probe. Per the manager, [name], ambient of the unit had measured 36F earlier this morning, approximately 2 hours prior. Manager stated that the condenser unit has recently been replaced (same make same model, per manager). [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed manager to lower temperature setting of walk-in cooler. Ambient remeasured 40F after approximately 25 minutes.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (12)

   • No backflow test on file

     The department's words

     K41 Plumbing approved, installed, in good repair; proper backflow devices

     Observed a steady leak in the pipe underneath the only hand sink in the kitchen area. [CA] Repair plumbing fixture and maintain in clean and good repair.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

     Observed employee personal food stored above food intended for customer consumption in multiple refrigeration units. [CA] Ensure that employee personal food is stored below and away from food intended for customer consumption.

   • No person in charge on duty

     The department's words

     K01 Demonstration of knowledge; food safety certification

     Observed 2 active employees who have expired food safety certifications. [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.

   • Eating or drinking in a food area

     The department's words

     K04 Proper eating, tasting, drinking, tobacco use

     Observed employees drinking open cups of water and tea from uncovered containers maintained at the cook line. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     Tubs of frozen raw lamb, beef, and chicken thawing on the ground at ambient temperature. [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. [COS] Relocated frozen raw lamb, chicken, and beef in walk-in freezer.

   Show 7 more

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     Numerous containers of food stored directly on the floor of the kitchen, walk-in cooler, and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

   • Plan review

     The department's words

     K48 Plan review

     *MULTIPLE REPEAT VIOLATION* Observed unapproved countertop induction burner in the main kitchen. Observed the unit in active-use to proof dough. [CA] Submit plans to DEH Plan check at [email] OR remove the unapproved equipment from the facility. Failure to comply may result in the unapproved equipment being impounded. Plan check requirements submittal emailed to the owner.

   • Pests seen inside: flies

     The department's words

     K23 No rodents, insects, birds, or animals

     Observed 5+ sticky fly traps full of numerous dead flies hanging from the ceiling, maintained directly above areas of active food preparation. [CA] Discontinue the use of sticky fly traps above areas of active food preparation. [COS] Employees removed and discarded sticky fly traps.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     Observed heavy accumulation of grease, old food, and debris on the floor throughout the kitchen, concentrated underneath the cook-line. Observed numerous holes, gaps, cracks, and crevices in the walls and ceiling of the facility. [CA] Walls, floors, and ceilings, shall be maintained clean and in good repair to prevent the attraction of harborage of vermin.

   • Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     Hand sink at the men's restroom lacked paper towels in wall-mounted dispenser. *Note: Roll of paper towels was available on lower shelf of storage cabinet in the restroom [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Observed tubs of raw meat stacked up on top of each other with the bottoms of containers in contact with raw meat below. In the walk-in cooler, observed numerous raw animal products stored directly over vegetables and cooked, ready-to-eat meats. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     Observed cleaver stored in crevice of prep line table. Observed accumulated brown buildup in crevice. When prompted to clean/sanitize the cleaver, employee attempted to hang it up on a clean knife rack. [CA] Equipment contacting food shall be stored in a sanitary location. [COS] Instructed employee to take cleaver to the three compartment warewashing sink.

3. EarlierNov 11, 2025Follow-up inspectionGreen placard

   No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
4. EarlierNov 7, 2025Routine inspection59 out of 100 (Yellow placard)

   13 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee handled raw beef and raw lamb, then proceeded to handle vegetables. Dishwashing employee handled dirty dishes, then immediately handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees must change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees changed gloves and properly washed hands. Affected vegetables immediately cooked to greater than 145F. Contaminated dishes re-ran through the mechanical dishwasher.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     *REPEAT VIOLATION* Bone-in beef measured 59F-62F while maintained out of temperature control in a plastic tub on a counter across from the cook-line. Per the manager, item had been taken out of the walk-in cooler 5 minutes prior. Manager revised statement and stated that the beef had been taken out of the walk-in cooler 30 minutes prior. Egg in soy sauce, tomato-egg stir fry, and beef measured in the range of 94F-103F while maintained in the steam table directly across from the main entrance of the kitchen. Per the manager, items had been placed into the steam table less than 2 hours prior, and they do not turn the setting of the steam table up until peak lunch hour so that food is kept hot. Steam table setting observed to be set to low. Cooked potatoes measured 55F while maintained in a bowl on top of prep inserts in the right-side prep cooler across from the cook-line. Per the manager, item had been placed there less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Do not store potentially hazardous foods on top of prep inserts, as refrigeration may be unable to maintain their temperature when far away from the unit's cooling element. [COS] Bone-in beef relocated to the walk-in cooler. Manager turned up setting in the steam table. PHF's in the steam table to be served or discarded by 2:00 PM (4 hours elapsed). Cooked potatoes relocated to the lower portion of the prep cooler.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (11)

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     Containers of various foods stored on the floor throughout the entirety of the kitchen and walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     Rack of frozen beef, and frozen lamb observed to be thawing in a plastic container maintained on the floor to the left of the kitchen entrance. [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.

   • Pests seen inside: roaches

     The department's words

     K23 No rodents, insects, birds, or animals

     *REPEAT VIOLATION* Dead German cockroach observed in a sticky trap located adjacent to the electrical wiring outside of the walk-in cooler. Several dead cockroaches observed on the walls and floors around the cook-line. *No other evidence of cockroaches observed* Pest control reports provided for review. Facility is serviced on a weekly basis. [CA] Clean and sanitize area of dead cockroaches or old droppings.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     *REPEAT VIOLATION* Chlorine sanitizer in the mechanical dishwasher measured in the range of 10 ppm to 25 ppm during the first three cycles, and then measured 50 ppm in subsequent cycles after. Dishwasher observed to be actively in-use prior to initial measurement. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     Knives stored in the crack between the counter and the wall. Various clean equipment stored on the floor. [CA] Equipment contacting food shall be stored in a clean and sanitary location.

   Show 6 more

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     *REPEAT VIOLATION* Unapproved induction stove for cooking scallion pancakes observed. [CA] Equipment shall be NSF approved. Cooking equipment that generates steam/grease shall be utilized under the ventilation hood. Remove unused equipment from the facility to prevent the harborage of vermin. Accumulation of grease and grime on faucet handles of the only handwash sink in the kitchen. Accumulation of grease and meat residue on refrigerator handles within the kitchen. [CA] Maintain equipment clean to prevent the attraction of vermin.

   • Hood filters need cleaning

     The department's words

     K38 Adequate ventilation/lighting; designated areas, use

     Front burner of the two-burner stove observed to not be adequately covered by ventilation hood at the cook-line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

   • Food in poor condition

     The department's words

     K13 Food in good condition, safe, unadulterated

     Receipt observed to be placed directly on top of and in direct contact with a customer's order of food. Grease stains observed soaked into the receipt. [CA] Receipts shall not be stored in direct contact with food. Food shall be stored in a sanitary location away from potential contaminants. [COS] Receipt removed.

   • Dish sink or dish machine not set up right

     The department's words

     K34 Warewash facilities: installed/maintained; test strips

     Facility lacks chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Various raw animal products (raw beef, pork, raw shell eggs) stored above cooked and/or ready-to-eat foods (vegetables, noodles, etc.) in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     Accumulation of food/grease/debris buildup on walls/floors throughout the cook-line. [CA] Maintain clean to prevent the attraction of vermin.

5. EarlierDec 23, 2024Routine inspection74 out of 100 (Green placard)

   8 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     In the kitchen area, at the counter-top steam table, measured cooked beef at 118F, tomato egg stir-fry at 120F, and soy sauce eggs at 130F. By the frying station, observed cooked eggplant and raw shelled eggs stored at 82F. Per operator, cooked beef, tomato egg stir-fry, and soy sauce eggs was prepared 30 minutes prior, and cooked eggplant and raw shelled eggs stored for 4 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated cooked beef, tomato egg stir-fry, and soy sauce eggs to 165F and placed in the counter-top steam table with additional boiled water. Operator discarded cooked eggplant and raw shelled eggs.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (7)

   • Pests seen inside: roaches

     The department's words

     K23 No rodents, insects, birds, or animals

     To the left of the cookline, on a monitoring trap next to the electrical panel box, observed live cockroach activity. No other live activity noted in the facility. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize any areas with activity. Contact pest control to provide service as necessary. Seal all cracks and crevices to prevent further harborage.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     At the warewash machine, measured chloirine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is maintained at 50 PPM at the warewash machine.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     In the kitchen area, observed the use of unapproved induction stoves for cooking scallion pancakes. In the same areas, observed the storage of an unapproved chinese pancake machine, and a large non-functioning mixer. [CA] Ensure equipment used within the facility is approved. Cooking shall only occur underneath the hood. Remove any unused equipment from the facility to prevent possible harborage of vermin.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     In the kitchen area, by the cookline, observed cracked/broken electrical plates and accumulation of food on the walls in the area. On wall mounted shelving, observed cracks and crevices between edges of shelving. At the cookline, observed standing water underneath the wok station. [CA] Ensure facility floors are frequently cleaned and maintained to prevent possible harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.

   • Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     At the front counter and kitchen handwash stations, observed the use of a roll of non-perforated paper towels at the paper towel dispensers. [CA] At all handwash stations, ensure non-perforated paper towels are provided from a dispenser that can tear away the towel without touching the roll.

   Show 2 more

   • Cooked food not cooled in time

     The department's words

     K09 Proper cooling methods

     In the 2 door prep unit, measured container of cooked bean sprouts at 55F. Per operator, cooked bean sprouts prepared about 4 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by adding ice or using an ice bath. [SA] Operator added ice to the container of cooked bean sprouts.

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     In the dry storage area, observed open bags of Szechauan peppercorn and rice stored. [CA] Ensure any open bags of dry food are placed in a food grade container or transferred to a food grade container and covered with a fitted lid.

Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site) ↗