Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Sjsu International House 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: 2 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 Dec 11, 2024 to Oct 7, 2026.
Has Sjsu International House ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 11, 2024.
The Full Inspection History
3 inspections
Routine Inspection
Oct 7, 2026
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
Water at the three compartment sink reached a maximum of 114F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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.
Rodent droppings observed in the boiler room in the basement.
[CA] Clean the affected areas of old droppings. Provide pest control as necessary.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source
Routine Inspection
May 22, 2026
Pass
1 recorded violation
criticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
The handwash sink lacked soap and paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[COS] Handsoap and paper towels were provided.
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, May 22, 2026 · Original Source
Routine Inspection
Dec 11, 2024
Pass
5 recorded violations
minorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
In the restroom, at the hand sink, hot water measured at a peak of 88°F.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
In the self service area, at the steam table, all five of the hotel pans are in disrepair and dirty.
[CA] Ensure to maintain all equipment clean and in good repair.
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.
1. Major Violation: In the kitchen area, at the only hand washing station, there was a lack of paper towels in the dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers.
[COS] Staff provided a roll of paper towels for use.
2. In the kitchen area, at the only hand washing station, the soap dispenser is in disrepair. There is a pump bottle of soap available for use.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
3. In the restroom, at the hand washing area, the paper towels are not in the dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
In the kitchen area, at the cook line, there is an accumulation of grease on the floor and the sides of equipment.
[CA] Walls and/or floors in food preparation area 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.
In the self - service area, on top of the steam table, forks are stored in a perforated cup with the prongs facing up.
[CA] Utensils (spoons, forks, knives) shall be stored so only the handles are touched by consumers.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.