ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Jiangnan Delicacy 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: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from May 29, 2025 to Oct 8, 2026.
Has Jiangnan Delicacy ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 29, 2025.
The Full Inspection History
4 inspections
Follow-Up Inspection
Oct 8, 2026
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Inside of ice machine has not been cleaned and sanitized.
[Corrective Action] Thoroughly clean and sanitize inside ice 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.
Floor sink under the wok station has been unclogged however the down pipe is missing and water is dumping onto the floor and going into the floor drain.
[Corrective Action] Repair so that the water drains into the 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Spout for the faucet at the handwash sink is still broken.
[Corrective Action] Install the spout to the faucet.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source
Routine Inspection
Oct 6, 2026
Pass
10 recorded violations
minorCode K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
The plastic protective film on refrigeration units and work table observed deteriorated.
[Corrective Action] Remove the remaining plastic protective film.
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.
1. Raw meats observed stored above vegetables and some cooked foods in the walk-in cooler.
[Corrective Action] Store raw meat on the bottom shelving to prevent contamination.
2. Boxes of food observed stored directly on the floor in the walk-in cooler.
[Corrective Action] Store all food at least 6 inches above the floor on approved shelving.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed clogged floor sink under the wok station and water overflowing into the floor drain.
[Corrective Action] Ensure floor sink is properly draining.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
1. Observed water leak at the drain pipe at the handwash sink in the back kitchen area.
[Corrective Action] Repair to stop the leak.
2. Faucet spout at the 3 compartment sink was observed not connected to the faucet.
[Corrective Action] Ensure faucet is in good working condition.
[Corrected on Site] The spout was re-connected.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Mop sink is full of clutter and PIC mentioned that dirty mop water is dumped into the floor drain by the 3 compartment sink.
[Corrective Action] Ensure mop sink is easily accessible to dump dirty mop water into it.
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.
Mold like substance observed inside the ice machine.
[Corrective Action] Thoroughly clean and sanitize inside the ice 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.
A box of raw shell eggs was measured at 49 degrees Fahrenheit in the dry storage room.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Handwash sink at the cookline was partially blocked by food cart.
[Corrective Action] Ensure handwash sink is easily accessible at all times.
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.
Damaged flooring observed throughout the kitchen.
[Corrective Action] Maintain the floors 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.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source
Routine Inspection
Dec 3, 2025
Pass
8 recorded violations
minorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
1. Handwash sink at the cooking was partially blocked by a food cart.
[Corrective Action] The handwash sink shall be easily accessible at all times.
2. The handwash sink next to the prep sink was observed used to thaw meat.
[Corrective Action] The handwash sink is to be used to wash hands only.
3. Lack of handwash soap at the handwash sink at the cookline. Soap available at the adjacent wall.
[Corrective Action] Ensure handwash soap is always available to properly wash hands.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Water leak at the drain pipe at the handwash sink next to the prep sink.
[Corrective Action] Repair to stop the 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.
Observed mold like substance inside the ice machine.
[Corrective Action] Thoroughly clean and sanitize inside ice 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
1. Miscellaneous items stored in the mop sink.
[Corrective Action] Maintain mop sink clear and clean.
2. Observed used oil stored in a 5 gallon water bottle at the rear of the facility.
[Corrective Action] Properly discard used oil.
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.
Floor sink at the prep sink at the cookline observed clogged.
[Corrective Action] Ensure floor sink is properly draining.
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.
1. Rice on the metal sheet pan on the shelf at the cookline was measured at 128 degrees Fahrenheit. Per chef, rice is normally stored in the steamer to maintain hot.
[Corrective Action] Maintain hot Potentially Hazardous Foods above 135 degrees Fahrenheit.
2. Meat in the 3 door undercounter cooler was measured at 44 degrees Fahrenheit.
[Corrective Action] Maintain cold Potentially Hazardous Foods below 41 degrees Fahrenheit.
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.
1. Pooling of water observed under the roasting machine at the cookline.
[Corrective Action] Remove pooling water.
2. Cracked floor tiles observed throughout the kitchen.
[Corrective Action] Maintain floors 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.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Routine Inspection
May 29, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
There are bowls being used in the bulk food bins and being stored inside the bins on the food. [CA] Replace the bowls with scoops with handles and store them with the handles not touching the food.
Observed soiled bare wood pellets in the kitchen. [CA] Remove the soiled bare wood pellet that is used in the kitchen.
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.
Observed a refrigerator out of temperature holding foods at approximately 50 degrees F. [CA] The potentially hazardous items in the refrigerator were the dumplings. They were discarded into the garbage. The other items were dried fruits and nuts. Discontinue using this refrigerator. Do not use it until it can hold food 41 degrees F maximum.
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.
Observed the ceiling tile in the back corner of the kitchen to be pushed all the way to the side so there is a hole in the ceiling. [CA] close all holes in ceiling and walls.
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 food storage containers do not appear to be food grade for the mushrooms and other food items. [CA] The containers must be food grade for food storage. Replace all containers for food with food grade approved containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Observed no test strips. [CA] Provide test strips to monitor the sanitizer in the dish sink and dish washing 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.
Observed used wiping towels stored on counter tops. [CA] Store them in sanitizer between each use.
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.