ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Ramen Wakusei last inspected?
The most recent inspection on record was on Jul 11, 2025. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jan 28, 2025 to Jul 11, 2025.
Has Ramen Wakusei ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 28, 2025.
The Full Inspection History
2 inspections
Routine Inspection
Jul 11, 2025
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Observed a bowl used to scoop cooked rice in warmer.
[CA] Use a scoop with a handle and 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.
Official record from Santa Clara County Department of Environmental Health, Jul 11, 2025 · Original Source
Routine Inspection
Jan 28, 2025
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Lack of food handler cards for some employees.
[CA] 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.
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.
Measured half fried chicken at 69F in container next to fryer. Per PIC, the chicken fried less than hour ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC time marked the chicken to use within 4 hours from when it was taken out temperature control.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed wet mop store in the mop sink.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.