KHAOSAN THAI

Contact & location

Address

2062 CURTNER AV
San Jose, CA 95124

Phone

+16508625997

Website

http://www.khaosanthaisj.com/

Email

khaosanthai2062@gmail.com

Hours

Mon–Fri

11 a.m. – 3 p.m., 5 p.m. – 9 p.m.

Sat–Sun

11:30 a.m. – 9 p.m.

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

Mo-Fr 11:00-15:00, 17:00-21:00; Sa-Su 11:30-21:00

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00593193 Issued 14-JUN-2018 · Expires 31-MAY-2026 · Source: California ABC

Compliance history

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

• 2026-03-04 ROUTINE INSPECTION Passed Score 83
  5 items noted

  • K01 Demonstration of knowledge; food safety certification
    Some food handler cards of employees have expired this year. [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. Obtain new certifications for employees.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Damaged floor tiled noted in front of the cook line and within the wash down area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Spray nozzle within the 3-compartment sink is leaking when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
  • Critical K07 Proper hot and cold holding temperatures
    1. Cooked Tofu within metal tray was being left out at ambient temperature. Per cooks it was left out for about 4-hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food was VCD into the garbage by PIC. 2. Bean sprouts were measured at 49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] More ice was added to ice bath.
  • K38 Adequate ventilation/lighting; designated areas, use
    Hood filters within the facility have heavy grease build up and some looked damaged. [CA] Ventilation hood filters shall be maintained clean and good repair.
  View public record →
• 2025-01-08 ROUTINE INSPECTION Passed Score 76
  8 items noted

  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Observed pipe from the water heater is draining into a bucket on the floor. [CA] Liquid waste from the water heater shall be drained directly into a floor sink.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Observed wok at the cook line has a broken faucet handle. A vice grip attached to the faucet was being used as a temporary handle. [CA] Repair cooking equipment and maintain in good condition.
  • K38 Adequate ventilation/lighting; designated areas, use
    Observed one of the light bulbs over the fume hood is not functional. [CA] Repair light bulb and maintain sufficient lighting over the cooking area.
  • K04 Proper eating, tasting, drinking, tobacco use
    Observed employee drinking from open personal beverage in the kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Observed accumulation of grease and build-up on the ceiling, especially above the cook line. Observed broken floor tiles nearby the cook line. [CA] Walls and floors in food preparation area shall be kept clean and in good repair.
  • Critical K08 Time as a public health control; procedures & records
    At the preparation table and next to the cook line, measured multiple Potentially Hazardous Foods (PHFs) from 53F to 81F. See measured observations. Per PIC, PHFs are held on TPHC. Observed PHFs were not labelled with time markings, and no written procedures were available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] PIC stated that foods will be discarded at the end of the lunch shift (4 hours after foods were taken out of temperature control).
  • K09 Proper cooling methods
    Observed employee transferring cooked curry into smaller plastic containers for cooling in refrigeration. Employee covered each individual container with lid immediately after cooking (measured curry at 165F). [CA] When cooling Potentially Hazardous Foods, food shall be left uncovered to facilitate rapid cooling.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Observed employee's personal belongings (cell phone, wallet, etc) stored in the kitchen above the preparation table. [CA] Personal items shall not be stored in food preparation areas.
  View public record →
• 2024-06-06 FOLLOW-UP INSPECTION Passed View public record →
• 2024-06-03 ROUTINE INSPECTION Conditional Score 65
  10 items noted

  • K47 Signs posted; last inspection report available
    Lacking the most recent environmental health permit on site. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
  • K14 Food contact surfaces clean, sanitized
    Found black/brown like substance on white/metal interior panel of ice machine. [CA] Routinely clean.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Found open canned food stored in walk-in-cooler with plastic wrap. 2. Found open bulk bags of food in small storage area. [CA] Once bulk bags/canned goods are open, remove from original can and bag and stored in sealed food containers to prevent entrance and harborage of vermin.
  • K01 Demonstration of knowledge; food safety certification
    1. Lacking food safety certificate (FSC) on site. [CA] 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. 2. Lacking employee food handler cards 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.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    1. Found wooden board used to elevate food items off floor in small storage room. [CA] Discontinue using wooden board. Use approved shelving to store food a minimum of 6 inches off floor. 2. Found house holding containers used to store food item in walk-in-cooler. [CA] Use approved commercial food grade containers. 3. Found cardboard box used to line shelvings in back storage room and chest freezer next to electric rice cooker. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Found discoloration of ceiling panels/walls throughout food faciilty. [CA] Routinely clean and replace ceiling panel when needed.
  • Critical K07 Proper hot and cold holding temperatures
    Major: Measured the following PHFs holding between 50F - 73F at cooks line for less than 4 hours: rice noodles, sliced tofu, cut tofu, and shell eggs. [CA] Maintain all PHFs cold held at or below 41F. [SA] Operator directed to discard of noodles after 4 hours. [COS] Operator added ice to other PHFs containers. Minor: Measured the following PHFs holding between 45F - 49F in 2 door cold top/walk-in-cooler for less than 4 hours: yellow curry, red curry, green curry, bean sprouts, cooked chicken, raw beef, and raw pork. [CA] Maintain all PHFs cold held at or below 41F.
  • K06 Adequate handwash facilities supplied, accessible
    Found mounted paper towel dispenser stuck in prep area. Observed napkins outside. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator opened up mounted paper towel dispenser and corrected issue.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Found mopping equipment stored in mop sink bucket and next to prep table. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Critical K21 Hot and cold water available
    Measured hot water originally holding at 111F at warewash station an went down to 73F and staying there. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F. [COS] Final reading of hot water at 120F at warewash sink.
  View public record →

Other details

Cuisine

thai

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.