Santa Clara County, CA

Buca Di Beppo

Name: Buca Di Beppo
Address: 1875 S Bascom Av, Santa Clara County, CA

1875 S Bascom Av

Last inspected Apr 8, 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

6 inspections

Routine Inspection

Apr 8, 2026

Pass

4 recorded violations

minorCode K48Other

Official wording

Plan review

Inspector’s notes

Two vulcan convection ovens located outside of hood. Brown/yellow discoloration observed on ceiling panels above the units. Per PIC, ovens are used to cook garlic bread only. [CA]: Relocate convection ovens under a Type 1 hood or cease and desist use or submit plans to DEH Plan Check.

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

Leak observed from underneath prep line cooler in front of deep fryer. [CA]: Repair unit and maintain in good condition.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. Brown buildup on the interior of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning

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 K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Drain line observed draining into rear hand sink's basin. Drain line unable to identify source. [CA]: Drain line shall not drain into hand 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, Apr 8, 2026 · Original Source

Routine Inspection

Sep 8, 2025

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Holes around piping within the emergency exit hallway. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

The dump sink at the bar lacks a hot water supply. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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, Sep 8, 2025 · Original Source

Follow-Up Inspection

Sep 8, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Sep 8, 2025 · Original Source

Follow-Up Inspection

Sep 5, 2025

Closed

The health department recorded a closure at this inspection.

1 recorded violation

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Rodent droppings observed in the following areas: -2+ on floor in between pizza oven and convection oven -1 on floor in the corner at pizza station -1 on floor at bar alcohol dry storage -10+ on floor at general dry storage area Pest control from 09/05/2025 provided and completed checklist. - Photographs: Taken for documentation purposes. - Supervisor Suzanne L. was notified of the closure. - The person in charge during inspection, Marque. has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

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

Official record from Santa Clara County Department of Environmental Health, Sep 5, 2025 · Original Source

Risk Factor Inspection

Sep 3, 2025

Closed

The health department recorded a closure at this inspection.

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

PHF items maintained inside the food preparation refrigerator across from the griddle measured as follows: - Raw stuffed breaded chicken - 45F - approximately 3-5 lbs. - Raw breaded chicken - 47F - approximately 5-8 lbs. - Cooked sausage - 49F - 5 sausage links. PHF items maintained inside the food preparation refrigerator closes to the walk-in refrigerator measured as follows: - Portioned sliced chicken - 49F - approximately 10-20 lbs. - Portioned prosciutto - 50F - approximately 3-5 lbs. - Portioned sliced sausage - 48F - approximately 8-12 lbs. Per main chef, all items were prepared the night before and has been maintained inside the preparation refrigerators since. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were VC&D due to improper temperature holding.

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

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Ambient temperature of the two food preparation refrigerators at the cook line measured between via 49F to 55F via IR. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

- Rodent droppings observed in the following areas: - 5+ at the cook line, in the space between the bottom of the griddle and top of the drawer refrigerator. - 2+ on floor underneath the dry storage racks in the walkway behind the hostess stand. - 3+ on top of cans on the bottom of the dry storage rack. - 2+ on floor inside the dry storage room at the bar. Per covering manager, facility is serviced monthly. Last service was conducted on 8/28/2025. Pest control reports were provided for review upon request. - Photographs: Taken for documentation purposes. - Supervisor was notified of the closure. - The person in charge during inspection, Mohammad A. has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In plain English

More about signs of rodents or insects

minorCode K49Permits, training, and postings

Official wording

Permits available

Inspector’s notes

Observed "Public Notice of Application for Ownership Change," for ABC license. - Applicant: BDB California LLC. Temporary ABC permit was issued on 6/12/2025. Manager stated that ownership was changed approximately in September of 2024. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at 408-918-3400 to obtain a valid health permit. ** New owners shall submit application for a Facility Evaluation Request for the change of ownership.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Santa Clara County Department of Environmental Health, Sep 3, 2025 · Original Source

Routine Inspection

Mar 12, 2025

Pass

6 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Leak observed at the bar's hand sink and dump sink. [CA]: Repair leak.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Personal beverage cup (not secured) stored in refrigeration unit with facility food. [CA]: Employee food shall be maintained separate from facility food. [COS]: Chef relocated beverage cup to employee drink storage shelf.

In plain English

More about signs of rodents or insects

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The only hand sink station at the main cook line did not have single use towels. [CA]: All hand sink stations shall be supplied with single use towels and hand soap. [COS]: Chef provided single use towels in the 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.

Official wording

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

Inspector’s notes

Two vulcan convection ovens is located outside of hood. Brown/yellow discoloration observed on ceiling panel directly above the units. Per Manager, ovens are used to cook garlic bread, lasagna, and cheesecake. [CA]: Convection ovens used for cooking mentioned food items shall be properly located under a Type 1 hood. Relocate convection ovens under a Type 1 hood or cease and desist use.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer when conducting ware-washing and sanitizing. [COS]: Chef assessed dish machine and Specialist observed 50 ppm of Chlorine during inspection. 2. Washed and wet equipment stored on top of each other at ware wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 3. Accumulation of brown residue on the interior of the beverage spray at bar area. [CA]: Clean and sanitizer interior of beverage spray to prevent accumulation of residue.

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 K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Raw chicken (52F) was thawing in stagnant water at 2 comp prep sink. Per employee, chicken started thawing approximately 1 hour prior to measurement. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Employee turned on cold water valve.