Santa Clara County, CA

Bon Appetit @ Uber Sv

Name: Bon Appetit @ Uber Sv
Address: 190 Mathilda Pl, Santa Clara County, CA

190 Mathilda Pl

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Sep 29, 2026

Pass

2 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Mechanical dishwasher measured at 121F. Not actively washing dishes at time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] PIC adjusted temperature on dishwasher. Second measurement read 161F.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Pink mold-like substance on inside panel of ice machine. [CA] Clean and sanitize ice machine regularly.

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

Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source

Routine Inspection

Oct 22, 2025

Pass

2 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the salad bar area there was no soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff restocked the soap at time of the inspection.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the food service area, at both hot stations, potentially hazardous foods were measured between 130-140°F. Per temperature recording logs food had been in service for about 15 minutes. Foods are being temperature controlled in dense metal pots atop of steam well covers. Note: Food service is only from 11:30 am - 2:00 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chef agreed to place items on TPHC. Discussed with chef with inserting foods into the steam wells to maintain hot PHFs out of the danger zone or using TPHC for service.

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, Oct 22, 2025 · Original Source

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