Santa Clara County, CA

Joe Chinese Fast Food

5350 Great America Py 104

Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Joe Chinese Fast Food last inspected?: The most recent inspection on record was on Oct 7, 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?: 3 inspections on record, from Jul 16, 2025 to Oct 7, 2026.
Has Joe Chinese Fast Food ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 16, 2025.

The Full Inspection History

3 inspections

Routine Inspection

Oct 7, 2026

Pass

3 recorded violations

minorCode K33Cleaning and sanitizing

Official Wording

Nonfood contact surfaces clean

Inspector’s Notes

Shelves and lids of containers observed to have grease residue and debris build up. [CA] Clean shelves and lid containers and keep nonfood contact surfaces clean of build up.

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 problems

minorCode K23Pests

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

Dead cockroach observed in light shield above back area. [CA] Clean and sanitize area of dead cockroaches or 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.

More about signs of rodents or insects

minorCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Rice paddle stored for use next to rice cooker at room temperature [CA] In use preparation surfaces and utensils shall be cleaned at least every 4 hours or as required. Utensils may be kept cold at 41F and below or stored hot inside steam table with food at 135F or above. [COS] Rice paddle will be switched out, cleaned every 4 hours.

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 problems

Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source

Routine Inspection

Jan 12, 2026

Pass

3 recorded violations

minorCode K09Food temperature

Official Wording

Proper cooling methods

Inspector’s Notes

Fried rice observed in freezer measuring 88F and 92F. Per operator fried rice was made about 1-1.25 hour prior. Containers of fried rice observed to be closed. [CA] When cooling PHFs, keep lids open to allow for air circulation. Stir PHFs to allow for even cooling. Keep PHFs on top shelf of cooler or freezer to allow heat to raise without affecting other items in unit. [COS] Containers of fried rice were moved up to the top of freezer and lids were popped off and food was stirred.

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 temperature

minorCode K29Chemicals

Official Wording

Toxic substances properly identified, stored, used

Inspector’s Notes

Two spray bottles in back observed to be unlabeled. [CA] When label decanted bottles of chemicals to ensure bottles are not reuse for food use or mistaken for other substances.

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 unsafely

minorCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Rice paddle stored for use next to rice cooker observed to be soaked inside 72F water. [CA] In use preparation surfaces and utensils shall be cleaned at least every 4 hours or as required. Utensils may be kept cold at 41F and below or stored hot inside steam table with food at 135F or above. Add ice th rice paddle bath.

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 problems

Official record from Santa Clara County Department of Environmental Health, Jan 12, 2026 · Original Source

Routine Inspection

Jul 16, 2025

Pass

4 recorded violations

minorCode K27Other

Official Wording

Food separated and protected

Inspector’s Notes

Raw meats in freezer and cooler observed to be stored above produce or precooked foods. [CA] Store all raw meat below ready to eat foods and ready to eat foods to prevent cross contamination.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K09Food temperature

Official Wording

Proper cooling methods

Inspector’s Notes

Per operator rice was made about 1.5-2 hours prior and measured to be 115F. Rice observed to be on countertop and operator had recently placed inside walk in cooler and observed to be plastic red containers. [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. Recommend placing foods in small shallow metal pans, using ice bath, storing in cooler, and frequently fluffing rice to increase air flow. All 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] Operator stir fried rice for immediate service and restarted cooling in small shallow metal pans.

In Plain English

More about food kept at an unsafe temperature

minorCode K36Equipment and utensils

Official Wording

Equipment, utensils, linens: Proper storage and use

Inspector’s Notes

Discontinue use of single use plastic containers to store food again. [CA] Single use containers shall not be reused to store other food. Provide durable, smooth, multi use, food grade containers.

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 issues

minorCode K40Cleaning and sanitizing

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Wiping cloth observed to be stored on countertop. [CA] In use wiping cloths shall be stored in sanitizer buckets with solution of sanitizer (100ppm chlorine OR 200ppm quat ammonia).

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 problems

Official record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source