Follow-Up Inspection
Sep 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2026 · Original Source
Pass
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Pho 21 last inspected?
- The most recent inspection on record was on Sep 15, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Sep 5, 2025 to Sep 15, 2026.
- Has Pho 21 ever been closed by the health department?
- The records we hold show 1 closure, most recently on Sep 11, 2026.
The Full Inspection History
4 inspectionsRoutine Inspection
Sep 11, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Box containing raw beef brisket found in kitchen area at room temperature measuring at 74F. PIC stated item was delivered at 9am. [CA] PHFs shall be held cold at 41°F or below. [SA] PIC relocated meat to freezer.
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 temperatureminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Heavy accumulation of food debris on kitchen floors and shelving area corners near food prep areas. [CA] The floor and shelving areas shall be free of old food debris and maintained to be clean.
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 problemscriticalCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed Vermin: Documented in the following areas: -One live nymph german cockroach in lower shelving for plates crevice for shelving next to prep unit. -One dead adult observed behind ice machine on floor. 2. Photographs: Taken for documentation purposes.Yes 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Nyguyen Thao, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectsminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed gap under back screen door measuring greater than 1/4 inch. [CA] Prevent the entrance and harborage of animals, birds, and vermin by sealing gaps or installing heavy duty door sweeps. Plumbing pipes below 3-comp sink in back area kitchen had large gaps. [CA] Eliminate gaps surrounding piping.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Sep 11, 2026 · Original Source
Routine Inspection
Aug 7, 2026
Pass
8 recorded violations
criticalCode K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed server scratching head with both hands and went on to scoop ice from the ice machine. [Corrective Action] Ensure hands are properly washed whenever touching any part of the body before handling food. [Corrected on Site] Server went to go 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.
More about handwashing problemsminorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Paper towels were not stored in the paper towel dispenser at the handwash sink in the kitchen. [Corrective Action] Ensure paper towels are stored in the paper towel dispenser. [Corrected on Site] Employee placed roll of paper towels inside the paper towel dispenser.
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.
More about handwashing problemsminorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Accumulation of mold like substance inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine. Set a cleaning schedule for 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.
More about cleaning or sanitizing problemsminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
1. Observed paint peeling from the walls and doors inside the walk-in freezer. [Corrective Action] Maintain walls in good condition. Recommend removing remaining paint. 2. Damaged floors observed throughout kitchen especially at 3 compartment sink and cookline. [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.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Observed water leak at the drain pipe under 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.
More about water, plumbing, or sewage problemsminorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
Weak water pressure at the handwash sinks in the restrooms. [Corrective Action] Provide adequate water pressure.
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.
More about water, plumbing, or sewage problemsminorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
1. Manager Food Safety Certificate not available. Manager has taken the course but have not yet taken the exam. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Schedule the exam and pass it. 2. Majority of employees were not able to provide their Food Handler's Card. [Corrective Action] 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. Ensure employee's Food Handler's Card are all printed out and maintained at facility.
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.
More about paperwork, training, or posting issuesminorCode K19Food temperature
Official Wording
Consumer advisory for raw or undercooked foods
Inspector’s Notes
Lack of consumer advisory for undercooked beef on the menu. [Corrective Action] Provide a symbol on menu items that are served undercooked and provide consumer advisory.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 7, 2026 · Original Source
Routine Inspection
Sep 5, 2025
Pass
10 recorded violations
minorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
1. Boxes of green onions observed stored under and near the handwash sink. [Corrective Action] Do not store foods near handwash sink. 2. Bucket of squid observed stored under the 3 compartment sink. [Corrective Action] Do not store foods under the 3 compartment sink.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K19Food temperature
Official Wording
Consumer advisory for raw or undercooked foods
Inspector’s Notes
Lack of consumer advisory for rare beef on the menu. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 temperatureminorCode K41Water, plumbing, and sewage
Official Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
1. Missing drain pipe under the 3 burner wok station. Water is dumping straight onto the floor. [Corrective Action] Install the drain pipe. 2. Leak observed under 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.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Large bags of bean sprouts at the shelf by the bean sprout dipper measured at 65 degrees Fahrenheit. Raw shell eggs measured at 72 degrees Fahrenheit at the shelf by pick up window. Beef ribs on the food cart next to the 3 door prep cooler measured at 67 degrees Fahrenheit. Multiple items in the 3 door prep cooler measured at 59 degrees Fahrenheit. Bean sprouts packaged for to-go at the service counter measured at 65 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Large bags of bean sprouts placed into refrigeration. Raw shell eggs cooked. Beef ribs placed into boiling broth. Items in the 3 door prep cooler to be used within 3 hours. Packaged bean sprouts returned to 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.
More about food kept at an unsafe temperatureminorCode K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Heavy grime accumulation inside the oven that roast yellow onions. [Corrective Action] Thoroughly clean inside and maintain clean.
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 problemsminorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
1. Lack manager Food Safety Certification. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Some employees lack Food Handler's Card. [Corrective Action] Ensure all employees obtain Food Handler's Card.
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.
More about paperwork, training, or posting issuesminorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Bricks observed used to elevate the 3 burner wok unit. [Corrective Action] Use longer legs to elevate the 3 burner wok unit.
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 issuesminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Broken floor tiles at the warewash area. Missing and broken floor tiles under the 3 burner wok unit. [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.
More about cleaning or sanitizing problemsminorCode K47Permits, training, and postings
Official Wording
Signs posted; last inspection report available
Inspector’s Notes
Lack of handwashing signs at handwash sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
More about paperwork, training, or posting issuesminorCode K26Food temperature
Official Wording
Approved thawing methods used; frozen food
Inspector’s Notes
Meat balls thawing at room temperature by the meat slicer. Squid thawing in water in a bucket under the 3 compartment sink. [Corrective Action] 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.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Sep 5, 2025 · Original Source