Santa Clara County, CA

3118 – Kabob And Fish And Chips

Name: 3118 – Kabob And Fish And Chips
Address: 4900 Marie P Debartolo Wy, Santa Clara County, CA

4900 Marie P Debartolo Wy

Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Jun 22, 2026

Pass

2 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Shared walk in freezer observed to have ice build up by condenser. [CA] Defrost freezer and maintain in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Hot box measured to have beef and lamb at 116F and 106F. Other PHFs in hot box measured to be over 135F. [CA] Keep PHFs at 135F and above for hot holding. [COS] Lamb and beef were placed on TPHC. 2) Puree garlic and shredded cheese measured to be 46F and 45F in ice bath by garlic fry station. Both containers were place directly on top of ice without water. [CA] Sides of containers of PHFs shall be surrounded by ice water for an effective ice bath. Keep PHFs at 41F and below for cold holding. [COS] Operator added water to ice bath and pushed containers of PHFs into ice to surround with ice.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jun 22, 2026 · Original Source

Risk Factor Inspection

Feb 8, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Major: - Housemade mayo sauce at burger station measured between 70F to 73F. Item observed maintained in inadequate ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Item was VC&D. Minor: 1. Numerous trays of cooked birria maintained out in ambient temperature measuring at 49F. Manager stated that item was waiting to be reheated in the steamer as there is already items being reheated in the steamer. Manager also stated that birria will be reheated in the next 15-20 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Maintain items inside refrigerator until use. [COS] Instructed manager to relocate item into the walk-in refrigerator to immediately cool. 2. Hummus and chopped salad (cucumber and tomatoes) maintained in inadequate ice bath measuring between 44F to 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] More ice was added to ice baths.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Feb 8, 2026 · Original Source

Routine Inspection

Sep 21, 2025

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Ice bath measured to have: -Shredded cheese at 48F -Garlic spread at 46F -Burger sauce at 49F -Burger sauce at 49F Ice bath observed to only have ice at the bottom. [CA] Ensure ice baths has enough ice AND water to cover sides of containers of PHFs for maintain temperature. Maintain PHFs at 41F and below for cold holding. [COS] Operator added more ice and water to ice bath to keep PHFs at 41F or below.