Santa Clara County, CA

Bon Appetit @ Juniper Zettabyte

Name: Bon Appetit @ Juniper Zettabyte
Address: 1133 Innovation Wy, Santa Clara County, CA

1133 Innovation Wy

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Pass

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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

3 inspections

Routine Inspection

Aug 17, 2026

Pass

3 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Found several fruit flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

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 insects

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Found crates used to elevate food related items off floor in small storage room right of kitchen. [CA] Discontinue using crates, use approved shelving.

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

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Found drain line in floor sink in the following areas: 3-compartment sink and near high temp dish machine. [CA] Provide a minimum of 1 inch air gap between drain line and floor sink.

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

Official record from Santa Clara County Department of Environmental Health, Aug 17, 2026 · Original Source

Follow-Up Inspection

Feb 25, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source

Routine Inspection

Feb 23, 2026

Conditional Pass

2 recorded violations

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Red rice measured to be 90F. Per label rice was made about 2.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend using shallower trays and stirring frequently to cool rice down. [COS] Operator VC&D red rice.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

2 door upright cooler by grill measured to have: -Pooled eggs at 67F -Cooked sausage at 65F -Cheese at 66F -Cut melon at 68F. -Ambient temperature at 55F [CA]Maintain PHFs at 41F and below. [COS] Per operator sausages were made today and placed inside walk in after lunch about 2.5 hours prior. All PHFs were VC&D.