Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Myzen last inspected?
The most recent inspection on record was on Apr 7, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jul 21, 2025 to Apr 7, 2026.
Has Myzen ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jul 21, 2025.
The Full Inspection History
2 inspections
Routine Inspection
Apr 7, 2026
Pass
1 recorded violation
criticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Bowl of flour and whisk placed inside handwash sink in front kitchen area.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Flour and whisk were removed from handsink.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 7, 2026 · Original Source
Routine Inspection
Jul 21, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Cooked pork in a container on the work surface at the cookline was measured at 61 degrees Fahrenheit. Per chef, the pork was left out since 11:30.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
[Suitable Alternative] Cooked pork was returned into refrigeration.
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 cracked floor tiles at the cookline, cove base separating from the wall at cookline, and missing cove base behind the cookling equipments.
[Corrective Action] Maintain floors and walls 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.