Santa Clara County, CA

Cafe Baklava

Name: Cafe Baklava
Address: 341 Castro St, Santa Clara County, CA

341 Castro St

Last inspected Jun 23, 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

Jun 23, 2026

Pass

3 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

a dead cockroach next to ice maker, verified monthly pest control services [CA]maintain facility free of pest

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

empty quat ammonium sanitizer container to 3 comp sink dispensers. advised operators to use chlorine until violation is corrected [CA]maintain sanitizer dispensers in good repair

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

handsink next to dishwashing machine blocked with mixer [CA]handsinks should be readily available at all time

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.

Jul 1, 2025

Pass

2 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

steak and octopus in 2 door prep table cooler at 43F [CA]maintain perishable food under 41F (or 45F for dairy products)

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

a knife stored between 2 door worktop cooler and 2 door prep table cooler [CA]properly store utensils to prevent contamination

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, Jul 1, 2025 · Original Source

Routine Inspection

Dec 19, 2024

Pass

3 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food Safety Certificate and Food handler cards are not available upon request. PIC provided a certificate of course completion. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

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

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Frozen salmon bags stored inside the hand sink in the back. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

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

PHFs (cut tomatoes, cheese) held inside the prep refrigerator were measured at improper holding temperatures (44F). [CA] PHFs shall be held at 41°F or below or at 135°F or above.