ANGKOR CHEF

Contact & location

Address

86 S 1ST ST
San Jose, CA 951132406

Phone

+14088091639

Website

https://angkorchef.com/

Email

angkorchef@angkorfood.com

Hours

Mon

Closed

Tue–Thu

11:30 a.m. – 9 p.m.

Fri

11:30 a.m. – 10 p.m.

Sat

noon – 10 p.m.

Sun

Closed

Hours from osm, verified 2026-05-03. Times are local Pacific.

Mo,Su off; Tu-Th 11:30-21:00; Fr 11:30-22:00; Sa 12:00-22:00

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00651113 Issued 06-DEC-2023 · Expires 30-NOV-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-10-14 FOLLOW-UP INSPECTION Passed View public record →
• 2025-10-02 ROUTINE INSPECTION Failed Score 78
  7 items noted

  • K19 Consumer advisory for raw or undercooked foods
    Facility offers raw food (ceviche) without a disclosure. Note: Invoice indicates salmon is fresh and not previously frozen. Inquire with provider if the salmon is able to be served raw or shall be fully cooked prior to service. Facility did not have the original packaging of the fish. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
  • K26 Approved thawing methods used; frozen food
    Several PHFs were found thawing at ambient temperature (whole cuts of meat, cooked chicken, sausages, etc). [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.
  • Critical K23 No rodents, insects, birds, or animals
    1. Observed Vermin: Documented in the following areas: Live cockroaches of all life stages were found throughout the facility. - Live nymphs were found under the handwash sink in the kitchen area near the pipe that goes into the wall. - Live adult cockroaches were found under the prep sink near the wooden board. - Live cockroaches of all life stages were found behind displaced cove base tiles near the prep sink and cookline area. - Live cockroaches were found on sticky traps behind the prep cooler. - Live cockroaches of all life stages were found in the janitorial sink room behind the displaced FRP and shelves. - Live cockroaches were found near the cash register inside the back counter cabinets. - Dead cockroaches were found behind the upright freezer. - Dead cockroaches were found near electrical outlets covered in clear tape. - A hatched ootheca was found under the three compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Supervisor’s Name]. 4. Notification: The person in charge during inspection, [Name], 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.
  • K48 Plan review
    2nd Repeat Violation: Facility has submitted plans for the dishwasher but plans have not been approved. A letter requesting revisions was sent to the facility on 3/12/25 [CA] A person proposing to build or remodel a food facility 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. [COS] Equipment was impounded. See impound report. Once plans are approved plan check will lift impoundment.
  • K18 Compliance with variance/ROP/HACCP Plan
    Numerous small bags of reduced ixygen packaged "pearl eggplant" were found in the upright freezer. Per PIC, Channy, they are from home. Note: The ingredient is not used on the menu. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items will be removed from the restaurant. Per PIC <48 hours have occurred since packaging.
  • K43 Toilet facilities: properly constructed, supplied, cleaned
    Repeat Violation: The restroom door is not self-closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
  • K45 Floor, walls, ceilings: built,maintained, clean
    The facility has several structural deficienies leading to the entrance and harborage of vermin. - Gaps around pipes under the hand wash and prep sinks. - Untreated wood on the FRP under the prep sink. - Cove base tiles in disrepair near the cook line. - Holes in ceiling tiles in the kitchen. - FRP in disrepair in the janitorial sink room. - Gaps in the underneath areas of cabinets in the server/cashier area. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
  View public record →
• 2024-12-17 ROUTINE INSPECTION Passed Score 93
  3 items noted

  • K43 Toilet facilities: properly constructed, supplied, cleaned
    The restroom door is not self-closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
  • K48 Plan review
    REPEAT VIOLATION: Facility has yet to submit plans for the installed dishwasher machine noted during the previous routine inspection. [CA] A person proposing to build or remodel a food facility 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. Submit plans to this department within two weeks (12/31/2024). Failure to comply may result in further enforcement actions from this department.
  • K21 Hot and cold water available
    REPEAT VIOLATION: Water at the restroom hand sink was measured at 120°F through a premixed faucet. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
  View public record →

Other details

Cuisine

cambodian

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.