ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Somi Somi last inspected?
The most recent inspection on record was on Jul 1, 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, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jun 5, 2025 to Jul 1, 2026.
Has Somi Somi ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jun 5, 2025.
The Full Inspection History
2 inspections
Routine Inspection
Jul 1, 2026
Pass
1 recorded violation
minorCode K38Facility maintenance
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Observed heavy dust build up in interior of hood. [CA] Clean/wipe down the food regularly (weekly).
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source
Routine Inspection
Jun 5, 2025
Pass
2 recorded violations
minorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed personal drink stored on drainboard of food prep sink. [CA] Store personal drinks in a designated area away from food prep areas.
Front entrance door left wide open. [CA] Keep door closed to prevent entrance of vermin.
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.
Measured cheese in filling unit at 52F. [CA] Maintain potentially hazardous food 41F and below. [COS] Food was discarded.
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.