Follow-Up Inspection
Sep 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 28, 2026 · Original Source
Santa Clara County, CA
Pho Hoa Restaurant @ 1834
1834 Tully Rd
Last inspected Sep 28, 2026 · View Map ↗ · Compare ↗
Pass
Get the Next Inspection, Free.
We'll email you when Pho Hoa Restaurant @ 1834 has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Pho Hoa Restaurant @ 1834 last inspected?
- The most recent inspection on record was on Sep 28, 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?
- 3 inspections on record, from Jul 16, 2025 to Sep 28, 2026.
- Has Pho Hoa Restaurant @ 1834 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 inspectionsRoutine Inspection
Sep 25, 2026
Conditional Pass
8 recorded violations
minorCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
1. Observed one large pot of beef pho broth and one large pot of chicken pho broth cooling in the kitchen. Each pot appeared to be over 5 gallons in volume. [corrective action] Broth must be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. Broth must be split into smaller portions to facilitate more rapid cooling. [correction] Operator opted to place the pots back onto the stock pot burners to reheat and hot hold. 2. Observed cooked shrimp cooling in a container covered with plastic wrap in the 3-door reach-in cooler. [corrective action] Keep food uncovered when it is still cooling to facilitate more rapid cooling. [correction] Container was uncovered.
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 K48Other
Official Wording
Plan review
Inspector’s Notes
Observed a ventless "Auto Fry" fryer installed in the kitchen without prior approval from this department. Operator was previously directed by this department to submit plans to the Plan Check Unit for plan review but has not done so. [corrective action] Remove the fryer by 09/27/2026. Note: Fryer is available at the cook line under exhaust hood.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed both ice machines to have hard water and brown residue building up on interior panels. [corrective action] Remove the ice and thoroughly clean and sanitize the interior of the ice bin.
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 K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
1. Tray of eggs were held at room temperature on the shelf under the work table at the cook line. Per operator, eggs were brought out this morning. [corrective action] Eggs shall be kept cold at 41F or below. [correction] Eggs were moved to a refrigerator. 2. Observed bean sprouts stored in a container of water at room temperature. [corrective action] Bean sprouts shall be kept at 41F or below. [correction] Operator added ice to the bean sprouts.
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
1. Observed heavy grease building up on the table for the mixer at the back of the kitchen. [corrective action] Clean the table to remove excessive grease. 2. Observed mold and food debris building up on the racks inside the walk-in cooler. [corrective action] Thoroughly clean the racks. 3. Observed heavy grease build up on the under shelf of the work table at the cook line. [corrective action] Clean the shelf to remove excessive grease. 4. Observed debris and plastic peeling off the walk mounted shelf above the food preparation sink. [corrective action] Clean the wall mounted shelf.
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 K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed kitchen employee handle raw beef with gloved hands. Employee continued to handle utensils to cook the beef and obtained to go containers without changing gloves. [corrective action] When gloves are contaminated, ensure to change gloves prior to handling clean equipment or other food items to prevent cross contamination. [correction] Operator was informed of proper glove usage and informed employee during time of this inspection.
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 problemscriticalCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Boba at the Jazen Tea counter were held at room temperature with no time marking. [corrective action] Boba may be held at room temperature for a maximum of 4 hours. Any leftovers after 4 hours must be discarded. Boba must be marked with time it was done cooking or time to be discarded. [correction] Per operator, boba was done cooking at 9:45 AM this morning. A label with discard time was placed on the container of boba. Boba takes 45 minutes to cook. The next batch will begin cooking at 1 PM and be ready for service by 1:45 PM.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Observed heavy syrup residue and debris on the floor under the soda machine. [corrective action] Remove the equipment and thoroughly clean the floor in this area.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 25, 2026 · Original Source
Routine Inspection
Jul 16, 2025
Pass
9 recorded violations
minorCode K04Employee health and hygiene
Official Wording
Proper eating, tasting, drinking, tobacco use
Inspector’s Notes
Open employee drink with straw observed in Jazen Tea area. [CA] Employees drinks shall have tight fitting lids to preclude possible contamination of adjacent food/food prep areas.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Brown/yellowish buildup observed on interior panels of both ice machines (in drink bar area, and in Jazen Tea area). Panels were not in contact with ice. [CA] Clean and sanitize. Food contact surfaces shall be kept 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 K26Food temperature
Official Wording
Approved thawing methods used; frozen food
Inspector’s Notes
Partially frozen beef tripe observed to be thawing in a plastic container in the back of the kitchen area. Beef tripe measured 32F. [CA] 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 temperatureminorCode K48Other
Official Wording
Plan review
Inspector’s Notes
Facility has recently installed a new autofryer and it is currently in use. [CA] A person proposing to build or remodel a food facility or add new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Cease and desist all operations of new equipment, until final plan check approval has been received from this department.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Fried eggrolls measured 102F in a fryer basket above fryer at the cook-line. Per the PIC, eggrolls are fried once, left in the basket, and then fried a second time (double-fried) in response to customer orders. PIC stated that fried eggrolls are maintained on TPHC and referenced nearby timer, but they are not listed on TPHC form. [CA] All food items utilizing TPHC shall be listed on TPHC form. [COS] PIC added "fried eggrolls" to TPHC form.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Beef measured 60F in a greater than 3 inch layer in bowl covered in plastic wrap in the walk-in. Per the PIC, it had been cooked 2 hours ago. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 K27Other
Official Wording
Food separated and protected
Inspector’s Notes
Numerous food items stored on the floor in walk-in refrigerator and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K22Water, plumbing, and sewage
Official Wording
Sewage and wastewater properly disposed
Inspector’s Notes
Prep sink in the Jazen Tea area observed to be slow draining. [CA] Wastewater shall be disposed of via properly draining sinks.
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 K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Handles of scoops for both ice machines (ice machine at drink bar area, and ice machine at Jazen tea area) observed to be in contact with the ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source