More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was East Lake Chinese Seafood last inspected?
The most recent inspection on record was on Oct 8, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Mar 11, 2025 to Oct 8, 2026.
Has East Lake Chinese Seafood ever been closed by the health department?
The records we hold show 1 closure, most recently on Aug 11, 2026.
The Full Inspection History
6 inspections
Routine Inspection
Oct 8, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Buildup and rust found on storage racks in walk-in refrigerator. walls of walk-in refrigerator show signs of deterioration.
[CA] Maintain equipment clean and in good condition.
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.
Old rodent droppings found on shelves in kitchen. no contamination of food/food contact surfaces. PIC states deep cleaning is scheduled prior to opening. Pest control invoices provided. [CA] Clean and sanitize area of old droppings.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source
Follow-Up Inspection
Aug 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Routine Inspection
Aug 11, 2026
Closed
The health department recorded a closure at this inspection.
9 recorded violations
minorCode K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
The live fish tank is a bad condition with heavy green algae growth and grim buildup, leaking pipes, and accumulation of improperly collected gray water
[CA] Please conduct a thorough repair work and cleaning of the structure. If it is not repaired, the unit may have to be removed from the facility.
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.
Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Many open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area, walk-in cooler, and walk-in freezer.
[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.
Major:
Multiple live cockroaches were observed above the preparation table, the wash sink, on the clean utensil’s storage shelf, and on the wall above the preparation tables.
[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.
Minor:
Multiple dry rodent droppings were observed on the floor of the kitchen and storage areas.
[CA] Eliminate rodents from the facility by a legal method and conduct a regular thorough cleaning of the floor in both the kitchen and storage areas.
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.
Food residue and slime buildup was observed on the floor and the floor sinks located below the cooking equipment, preparation table, and the preparation and wash sinks.
[CA] Conduct thorough and regular cleaning on the floor areas.
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.
Heavy dust and dirt buildup was observed on the wall of the walk-in cooler and the cover of the compressor guard.
[CA] Conduct a regular cleaning of the wall and screen guards of the walk-in cooler.
Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units.
[CA] Conduct thorough cleaning on the surfaces and handles of the equipment.
Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the fridge door.
[CA] Conduct thorough cleaning on surfaces and handles of working equipment.
The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation.
[CA] Clean the screen covers of the makeup air and the exhaust fan regularly.
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.
Some potentially hazardous foods stored on the multiple door preparation fridge were measured between 42 oF and 50 OF.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the tofu was taken half an hour ago from the single door preparation fridge. The tofu was taken to the single door preparation fridge (COS).
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.
The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine.
[CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).
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.
Official record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source
Follow-Up Inspection
Nov 4, 2025
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Repeated violation: 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.
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.
Multiple house and drain flies were observed back in the storage and preparation areas.
[CA] Eliminate vermin from the facility by a legal method.
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.
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area, walk-in cooler, and walk-in freezer.
[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.
Repeated violation: Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Many open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Official record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source
Routine Inspection
Oct 7, 2025
Conditional Pass
8 recorded violations
minorCode 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, walk-in cooler, and walk-in freezer.
[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.
A couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Ambient air temperature of one of the multiple door preparation fridges located back in the kitchen was measured at 50 OF.
[CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
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.
Some potentially hazardous foods stored on the multiple door preparation fridge were measured above 50 OF.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the tofu was taken half an hour ago from the single door preparation fridge. The tofu was taken to the single door preparation fridge (COS).
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.
Multiple dry rodent droppings were observed on the floor of the kitchen and storage areas.
[CA] Eliminate rodents from the facility by a legal method and conduct a regular thorough cleaning of the floor in both the kitchen and storage areas.
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.
Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Many open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
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.
The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine.
[CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).
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.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2025 · Original Source
Routine Inspection
Mar 11, 2025
Pass
8 recorded violations
minorCode K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Heavy build up of food debris and food residue observed on equipment throughout facility:
- Refrigerator door handles.
- Surface outside of refrigerators, especially near door hinges.
- Underneath ware washing table before the mechanical dish machine.
- Underneath food preparation table at the cook lines.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
The ice scoop for the ice machine was stored on unclean surface.
[CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
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.
Dry rodent droppings were observed on the floor below the ice machine and on the floor below the fridge located next to the ice machine.
[CA] Conduct a thorough cleaning of the floor immediately, and eliminate rodents by a legal method.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage and preparation areas.
[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 approved shelf or dunnage rack.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The wall-mounted soap dispenser for one of the handwash station located inside the kitchen area was not working
[CA] Repair the soap dispensers. Until the wall-mounted soap dispenser is repaired, a pump-type soap supply may be used.
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.
Numerous containers of raw meat stored above ready-to-eat food items inside the walk-in refrigerator across from the food preparation sinks.
[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.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s Notes
Repeated violation: There is not a food safety manager certified person in the facility.
[CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file.
Food Safety Manager certificate class may be taken on the following websites:
1. Premier Food Safety:
https://www.premierfoodsafety.com/food-manager-certification/california\
2. Learn 2 Serve:
https://www.360training.com/learn2serve/food-safety-manager/California
3. Serve Safe Manager:
https://www.servsafe.com/ServSafe-Manager
Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.