Follow-Up Inspection
Aug 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2025 · Original Source
Santa Clara County, CA
Boiling Point Restaurant
1698 Hostetter Rd Ste E
Last inspected Aug 18, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Aug 12, 2025
Conditional Pass
10 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed approximately 5 small flies throughout the kitchen. [CA] Keep facility clear of flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed one light bulb under the hood was nonfunctional. [CA] Repair/replace light bulb.
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 issuesminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available up request. [CA] Obtain a metal probe thermometer(s) and ensure staff have easy access to it to monitor food temperatures and cooling.
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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed calcium build-up on the nozzle of the water dispenser in the front prep area. [CA] Keep nozzle clean.
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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed cooked boba on countertop lacked time-marking; a label on the container read "5pm - 9pm," but the current time was approximately 2pm. PIC stated boba was made around 12:10pm today. [CA] When using Time as a Public Health Control (TPHC), foods must be IMMEDIATELY time-marked to be discarded within 4 hours. [SA] PIC labeled the container to be discarded by 4:10pm today. ______ Minor violation: TPHC written procedures were not available upon request. [CA] When using TPHC, written procedures must be available. Provided TPHC form to PIC during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard was used to line shelves. [CA] Discontinue using cardboard to line surfaces; all surfaces must be smooth, durable, and easily cleanable.
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 issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed food containers stored directly on the floor inside the walk-in refrigerator and walk-in freezer. [CA] Store food 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of grease/food debris on the floors, especially behind equipment and along the walls. Observed damaged floor tiles in kitchen. [CA] Keep floors clean and repair damaged tiles.
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 problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the rear upright refrigerator: measured internal temperature of broths to be 45F. PIC stated the doors had been constantly opened during the recent lunch rush (store opens at 11am, less than 3 hours prior). Note: A metal probe thermometer measured ambient temperature of unit to be 39F after it was placed inside with the door closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust unit as needed to ensure the unit is able to keep foods at 41F and below, even during busy times.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the front kitchen handsink: observed the paper towel dispenser and soap dispenser were empty. [CA] Keep paper towels and soap stocked at all times at the handsink. [COS] Paper towels and soap were restocked. ***REPEAT VIOLATION*** ___ Minor violations (at the same handsink): 1. Observed countertop equipment/dispensers and an open container of eggs were stored directly under the paper towel dispenser. 2. Observed the soap dispenser was comprised of the internal part of a wall-mounted soap dispenser that was placed on the counter. [CA] Store equipment and open foods away from handsink facilities to prevent obstruction of handwashing. Handsink facilities must be made available so that handwashing is not only possible, but likely. Obtain an approved soap dispenser for the soap, e.g. a wall-mounted soap soap dispenser.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source