JADE CATHAY

Contact & location

Address

1339 N 1ST ST
San Jose, CA 95112

Phone

+14154526600

Website

http://www.jadecathay.com/

Hours

Mon

Closed

Tue–Fri

11 a.m. – 2:30 p.m., 5 p.m. – 8:30 p.m.

Sat

10 a.m. – 2:30 p.m., 5 p.m. – 8:30 p.m.

Sun

10 a.m. – 2:30 p.m.

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

Tu-Fr 11:00-14:30,17:00-20:30; Sa 10:00-14:30,17:00-20:30; Su 10:00-14:30; Mo off

Licenses & credentials

On-Sale General - Eating Place

active 00504365 Issued 19-MAY-2011 · Expires 30-APR-2027 · Source: California ABC

Compliance history

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

• 2025-10-22 ROUTINE INSPECTION Passed Score 85
  6 items noted

  • K14 Food contact surfaces clean, sanitized
    Employee observed washing cutting board incorrectly at food preparation sink(correct steps, wrong order). [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
  • K07 Proper hot and cold holding temperatures
    Cooked pork held at cook line food preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
  • K33 Nonfood contact surfaces clean
    Mold-like buildup found on wall in walk-in refrigerator. Heavy buildup found on shelves and storage areas at bar. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Plastic containers used to hold food do not appear clean to touch. [CA] Surfaces of equipment that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Grease/food buildup found on floors under cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
  • K05 Hands clean, properly washed; gloves used properly
    Employee observed washing gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
  View public record →
• 2025-06-19 ROUTINE INSPECTION Passed Score 73
  9 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Cutting board is heavily scored and does not appear to be clean. [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.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    rear storage rooms are cluttered and unorganized. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
  • K04 Proper eating, tasting, drinking, tobacco use
    Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
  • K26 Approved thawing methods used; frozen food
    Frozen chicken found thawing in still water at food preparation sink. [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.
  • K30 Food storage: food storage containers identified
    Boxed produce stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K23 No rodents, insects, birds, or animals
    Old rodent droppings found on floor of dry storage room. [CA] Clean and sanitize area of old droppings.
  • K40 Wiping cloths: properly used, stored
    Used wet wiping towels held on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K06 Adequate handwash facilities supplied, accessible
    Hand wash sink near mechanical dshwasher is obstructed by stored dishware. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
  • Critical K07 Proper hot and cold holding temperatures
    Cooked shrimp held on preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF relocated shrimp to lower portion of refrigerator for rapid cooling.
  View public record →
• 2024-11-08 ROUTINE INSPECTION Passed Score 86
  6 items noted

  • K30 Food storage: food storage containers identified
    Boxed food stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Observed buildup on floor under equipment.[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
  • K33 Nonfood contact surfaces clean
    Buildup on fan guard in walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Grime/buildup found on storage containers and equipment[CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • K14 Food contact surfaces clean, sanitized
    Sanitizer concentration at mechanical dishwasher measured at 10PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
  • K22 Sewage and wastewater properly disposed
    Condensation observed dripping into plastic container at walk-in refrigerator. [CA] Condensation line from walk-in refrigerator shall drain into an approved plumbing system.
  • K36 Equipment, utensils, linens: Proper storage and use
    Scoops in bulk containers lack han[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
  View public record →

Other details

Cuisine

chinese

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.