DISH N DASH

Contact & location

Address

2551 N 1st ST
San Jose, CA 95131

Phone

+14088571914

Website

https://www.dishdash.com/

Hours

Mon–Sat

11 a.m. – 9 p.m.

Sun

Closed

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

Mo-Sa 11:00-21:00

Licenses & credentials

On-Sale General - Eating Place

active 00573179 Issued 23-DEC-2016 · Expires 30-NOV-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.

• 2025-12-11 ROUTINE INSPECTION Passed
  1 item noted

  • Critical K07 Proper hot and cold holding temperatures
    Held at self service area for more than 4 hours according to the manager, the following PHFs were measured at improper holding temperatures above 50F : prepackaged containers of chili sauce, cilantro sauce. [CA] Cold potentially hazardous foods shall be held at or below 41F. [COS] PHFs were VC&D by the manager.
  View public record →
• 2025-06-10 ROUTINE INSPECTION Passed Score 91
  4 items noted

  • K27 Food separated and protected
    In the front walk-in refrigerator: observed raw shell eggs were stored on a shelf directly above peeled oranges and bottles of juice. [CA] Store raw animal products below/away from ready-to-eat foods to prevent contamination.
  • K07 Proper hot and cold holding temperatures
    Inside the reach-down refrigerator in the middle prep area: measured internal temperature of yogurt feta dip to be 48F. PIC stated food had been held since 10:45am (approximately 2 hrs 45 minutes prior), and that they are usually all used by end of lunch rush (2pm). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC and clearly time-label foods with start/discard time.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed aluminum foil used to line surface of table near the warewashing area. [CA] Discontinue using foil to line surfaces. Surfaces must be smooth, durable, and easily cleanable.
  • K33 Nonfood contact surfaces clean
    Near the warewashing area: observed accumulation of debris/grease on table. [CA] Keep surfaces clean.
  View public record →
• 2025-02-18 ROUTINE INSPECTION Passed Score 78
  7 items noted

  • K39 Thermometers provided, accurate
    Observed under-counter refrigeration units are missing thermometers. [CA] Thermometers shall be placed in all refrigeration units where it is easily visible while checking refrigerator temperature.
  • K40 Wiping cloths: properly used, stored
    Observed soiled wiping cloths stored on food preparation tables. [CA] Wiping cloths shall be stored in a sanitizing solution of approved concentration when not in use.
  • K38 Adequate ventilation/lighting; designated areas, use
    At the cook line, observed two lights above the fume hood were not functional. [CA] Repair lighting. Adequate lighting shall be provided over food preparation and cooking areas at all times.
  • Critical K21 Hot and cold water available
    Measured the water at handwash sink, preparation sink, and 3-compartment sink between 78-80F. [CA] Hot water shall be supplied at a minimum of 120F at all sinks (100F at handwashing sinks). [COS] PIC adjusted water heater during the inspection. After adjustment, water at all sinks measured above 120F.
  • K05 Hands clean, properly washed; gloves used properly
    Observed employee at the griddle repeatedly touching actively cooking meat with gloves, touching a wiping cloth stored on preparation counter, then touching actively cooking meat again using the same gloves. [CA] Employees are required to wash their hands any time when contamination may occur. Gloves shall be properly used and changed when required. [SA] Employee was instructed to change gloves and wash hands as required. Discussed glove use policy with PIC.
  • K08 Time as a public health control; procedures & records
    Per employee, fries are cooked daily and kept on TPHC. Written procedures were not available for review. [CA] When time only, rather than time and temperature is used as a public health control for PHFs, written procedures shall be readily available for review.
  • K48 Plan review
    Observed the use of convection oven (Cadco XAF003-US) in the front service line without hood. Per PIC, convection oven has been in use for the past three months, and is used for heating up dessert (kanafeh). [CA] Submit plans to this department for installation of any new cooking equipment. The use of convection oven without a hood must be pre-approved by this department.
  View public record →
• 2024-08-13 ROUTINE INSPECTION Passed Score 90
  2 items noted

  • Critical K07 Proper hot and cold holding temperatures
    Under the heat lamp: measured internal temperature of cooked falafel to be 114F - 128F. Employee stated falafel had been held for 5 minutes. [CA] Keep potentially hazardous food at 135F and above or 41F and below. [COS] Employee immediately discarded falafel (a few pieces left). Per PIC, this is standard procedure (they don't reheat falafel since it affects the quality).
  • K36 Equipment, utensils, linens: Proper storage and use
    Near the rear prep sink area: observed soiled aluminum foil and cardboard were used to line shelves below tables. [CA] Discard cardboard and aluminum foil. Surfaces must be smooth, durable, and easily cleanable.
  View public record →

Other details

Cuisine

middle_eastern

Brand

Dish N Dash

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.