Restaurants · San Jose, CA

DONG QUE RESTAURANT

Name: DONG QUE RESTAURANT
Address: 2852 ALUM ROCK AV, San Jose, CA, 95127, US
Telephone: +14082542927

Verified by 4 sources 2 active licenses Passed 2026-01-13

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Contact & location

Address: 2852 ALUM ROCK AV
San Jose, CA 95127
Phone: +14082542927
Website: http://dong-que-restaurant.advertory.com/
Email: dongquerestaurant2852@gmail.com

Licenses & credentials

On-Sale General - Eating Place: active 00542481 Issued 09-JUL-2014 · Expires 30-JUN-2026 · Source: California ABC
On-Sale General - Eating Place: active 00542481 Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

2026-01-13
ROUTINE INSPECTION Passed Score 75
8 items noted
- K01 Demonstration of knowledge; food safety certification
  Lack of manager's Food Safety Certificate. [Corrective Action] Provide the manager's Food Safety Certificate.
- K16 Compliance with shell stock tags, condition, display
  Shellstock tags are not maintained for 90 days. Tags for current batch of shellstock available. [Corrective Action] Maintain shellstock tags for 90 days.
- K45 Floor, walls, ceilings: built,maintained, clean
  1. Exposed spackle on the wall next to the handwash sink at the service area. [Corrective Action] Repaint wall and maintain in good condition. 2. Wall observed water damaged on the left side of the wall in the stir fry room. [Corrective Action] Maintain wall in good condition. 3. Paint peeling off the wall at magnetic knife holder. [Corrective Action] Maintain wall in good condition. 4. Entry way into the back storage area observed unfinished and observed chicken wire exposed from the stucco. [Corrective Action] Ensure to complete the entry way project. 5. Base board in many areas of the kitchen observed deteriorated and use of unapproved material for base board. [Corrective Action] Use approved materials for the floorings and walls. Maintain walls and floors in good condition.
- K33 Nonfood contact surfaces clean
  Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Maintain exhaust vents clean.
- K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Observed gaps larger 1/4 inches under the back doors. [Corrective Action] Minimize gaps under the back doors.
- K23 No rodents, insects, birds, or animals
  Dead cockroaches observed on monitoring traps next to the water heater. [Corrective Action] Replace the monitoring traps. Clean and sanitize areas of dead cockroaches.
- K35 Equipment, utensils: Approved, in good repair, adequate capacity
  Rubber seal on the door of the single door upright cooler in the kitchen observed damaged. [Corrective Action] Repair or replace the rubber seal.
- Critical K14 Food contact surfaces clean, sanitized
  Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. Observed the chlorine bottle to be empty. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. [Suitable Alternative] Use the 3 compartment sink to sanitize utensils at 100 ppm until dishwasher has been repaired.
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2024-10-23
ROUTINE INSPECTION Passed Score 71
10 items noted
- K01 Demonstration of knowledge; food safety certification
  REPEAT VIOLATION Food safety manager certificate expired and no food handler cards available on site. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K38 Adequate ventilation/lighting; designated areas, use
  Excessive grease built up on the hood filter at wok area hood. [CA] Clean and maintain hood. Observed the use of a solid fuel charcoal grill at the secondary cook line. [CA] Solid fuel grills shall be under dedicated ventilation hoods.
- K30 Food storage: food storage containers identified
  Observed containers of soup and container of oyster stored on floor in walk-in fridges. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Employee bag stored on rack on top of drying noodles in food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
- K35 Equipment, utensils: Approved, in good repair, adequate capacity
  Black and heavy scratched and scored cutting board on prep tables. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
- Critical K14 Food contact surfaces clean, sanitized
  MAJOR Chlorine measured at 0ppm at final sanitizing stage in dishmachine. Employee actively washing dishmachine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC set up 2 compartments with sanitizer measured 100ppm in the 2 compartments. PIC reset the line and changed dishmachine solution. Dishmachine dispensed 50ppm of chlorine at the end of inspection. MINOR Mold like substance built up on ice panel in ice machine. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
- K05 Hands clean, properly washed; gloves used properly
  Employee at cookline wash containers with dish soap and without hand washing and changing gloves, put container back to open top fridge. Observed dish soap on gloves. Employee attempted to touch cut tomato. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector stopped action and direct employee to change gloves and wash hands.
- K16 Compliance with shell stock tags, condition, display
  Shellstock tags for shellstock are not maintained for 90 days.. Tags are available for current batch in fridge. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
- K48 Plan review
  REPEAT VIOLATION Found the following items added to facility: 2 door cold top/reach in (@ cooks line); walk-in-cooler (L); walk-in-freezer (L), ice machine (L); 3 door sliding unit (L), 1-compartment sink (L); mop sink (RR), hand sink (2RR), cove base flooring, ceiling panel, water heater (RR), dry storage room. [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. The installation of new equipment must go through the plan check department for review and approval, submit plans and specification sheets. Per PIC, he has paid for an architect to draw the plan and submit to the department. Submit plan to this office within 3 business days or the added equipments may be impounded by this office.
- K45 Floor, walls, ceilings: built,maintained, clean
  Peeling paint on the wall at cookline wok station where knife magnet observed. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Several area with broken floor cove base. [CA] Repair or replace cove base. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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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
ca_abc — verified 2026-05-03 · view source
overture — verified 2026-05-03 · view source

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