Santa Clara County, CA

Beta Cafe LLC

Name: Beta Cafe LLC
Address: 3921 Fabian Wy, Santa Clara County, CA

3921 Fabian Wy

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Apr 30, 2026

Pass

3 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Soiled wiping cloth stored on the counter at the coffee machine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Facility lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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

Measured egg salad mix at 55 F, sliced tomatoes at 52 F, sliced cheese at 52 F, diced tomatoes at 54 F and shredded cheese at 51 F within the 1 door preparation refrigerator at the cook line. Cook stated that the items were prepared and placed within the unit greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Rearrange containers to eliminate gaps within the upper portion of the unit. Recommend using metal containers for PHFs and keeping the units lid closed when not in use. [COS] PHF's within the upper portion of the unit were voluntarily discarded.

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, Apr 30, 2026 · Original Source

Routine Inspection

Mar 20, 2026

Pass

2 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

The ice machine drain line runs directly on the floor below the three compartment sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed the installation of the following unapproved counter top equipment: 1. Reslee blender 2. Vevor Panini Press 3. Comfee Microwave 4. Beville juicer [CA] Remove unapproved equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

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

Official record from Santa Clara County Department of Environmental Health, Mar 20, 2026 · Original Source

Routine Inspection

Sep 4, 2025

Pass

3 recorded violations

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Prepackaged salads and sandwiches available for customer self service lack production location and net weight. PIC stated the items are produced off site by Catered too. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxes of creamer stored within the downstairs parking garage storage area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Downstairs area shall not be used for food storage.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

The coffee bar area three compartment sink is separated from the wall. [CA] Securely fasten and caulk three compartment sink to the rear wall surface.

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

Official record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source

Routine Inspection

Jun 24, 2025

Pass

5 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured the hot water temperature at a maximum of 112 F from all sinks within the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Two non-functional light bulbs within the cook line ventilation hood. [CA] Replace light bulbs.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

A hole in the wall behind the three compartment sink adjacent to the front coffee machines. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. The three compartment sink shall be securely attached to the wall.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Single use cup lids stored on the floor of the preparation and downstairs storage area. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Prepackaged foods displayed for customer self service within the display refrigerator and warmer display lack full labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source