Follow-Up Inspection
Jun 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 2, 2026 · Original Source
Santa Clara County, CA
Cali Spartan Mexican Kitchen
515 S 10th St
Last inspected Jun 2, 2026 · 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
6 inspectionsRoutine Inspection
May 26, 2026
Conditional Pass
7 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Potentially hazardous foods were found still cooling in covered 1/3 hotel pans in the walk in cooler. Pans were stacked up to 4 hotel pans high and side by side. Al pastor meat measured between 70-80F at 3:30 pm. Per cook, they started cooling items at 8 am. Chicken was measured between 58-65F at 3:30 pm, per cook, they began cooling at 10 am. Asada was measured at 68-70F and had began cooling at 11 am. [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. [COS] Chicken and al pasotr were discarded. Asada was placed into ice baths to rapidly chill. Discussed with PIC about their cooling process. PIC deferred to cook. Cook stated that after cooking they place meats on a sheet tray and let it cool for 3 hours. After the three hours they place into 1/3 hotel pans, cover, stack, and place into the walk in cooler. The walk in cooler is on the smaller side does not have adequate space to cool open foods. Educated cook and PIC on alternative cooling practices and methods. Provided cooling logs. Facility to fill out and provide cooling logs to verify proper cooling parameters are met. Facility to use ice baths to cool down foods.
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 temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The wall mounted soap dispensers in the restroom handwash station and the handwash station in the front of house were both empty. Note: Pump bottles of soap were available at each. [CA] Provide handwashing cleanser in dispenser at handwash stations 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.
More about handwashing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility is propping open the back door of the facility. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Numerous PHFs in the walk in cooler measured between 43-49F. Per PIC, the cooler has been functioning properly. The exterior thermometer was measuring at 47F, the three internal thermometers measured between 45-48F, ambient air of the cooler was measured at 44F with a probe type thermometer, and the air blowing out of the cooler was measured at 42F with an IR thermometer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC turned the temperature down in the cooler. After 15 minutes the ambient air of the cooler was measured at 39 with a probe thermometer. Foods were opened to cool back down rapidly.
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 temperatureminorCode K48Other
Official wording
Plan review
Inspector’s notes
Repeat Violation: Facility has built the outdoor shed area to be fully finished without submitting plans for plan check approval. Facility is storing beverages, produce, and salsa cups in a cooler. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department within 1 month.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the staff's food handler cards were unavailable for review upon request. [CA] 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 issuesOfficial record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source
Follow-Up Inspection
Aug 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source
Routine Inspection
Aug 12, 2025
Conditional Pass
9 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Staff were observed skipping the sanitizing step of ware washing. Per staff they wash dishes with a solution of soap and chlorine and then rinse it water. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] A sanitizer solution of chlorine at 100 PPm was made and dishes were sanitized properly. 2. The deli slicer had an accumulation of dried food debris near the blade. Per staff they used it the day prior. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The three compartment sink faucet is leaking when turned on and there is leak at the bottom of the three compartment sink. Obsrved a tub used to catch the drippings. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 problemsminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has built the outdoor shed area to be fully finished without submitting plans for plan check approval. Facility is storing beverages, produce, and salsa cups in a cooler. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department within 1 month.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Numerous PHFs (beef, pork, chicken, cheese, beans) were measured above 41°F for an undetermined amount of time in the walk in cooler. 2. Numerous PHFs (shrimp, beef, pork, etc) were measured above 50°F for less than 4 hours at the two prep cooler across the cook line equipment. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were discarded. See VC&D. [COS] 2. Items were moved to ice baths to rapidly chill.
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 temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet wiping cloths were found stored on the prep table counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
A 1/6 hotel pan was found being used as a scoop for cooked beans and a bowl was found being used as a scoop for dry beans. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Strawberries were found stored directly on top of raw white fish in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Strawberries were discarded. See VC&D report.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Several flies were observed throughout the facility. Some in the indoor dining area and some in the back near the dishes storage rack and water heater. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Follow-Up Inspection
Feb 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 7, 2025 · Original Source
Routine Inspection
Feb 4, 2025
Conditional Pass
10 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, on the prep table near the three compartment sink, a large pot of pinto beans were found measuring at 120F in the interior and 98F on the exterior. Per staff they pinto beans had been there for about 4 hours. [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. [COS] Pinto beans were VC&D. See VC&D report.
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 temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility was observed storing food in a self-constructed shed outside of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
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
REPEAT VIOLATION: The prep cooler across the flat griddle is not maintaining PHFs at 41F or below. [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 issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Facility is storing numerous refrigeration equipment and a ice machine in the storage shed outside of the facility. [CA] Equipment shall be stored within an approved facility to prevent contamination. 2. REPEAT VIOLATION: Facility is using deli containers as scoops for beans, birria broth, coffee, etc. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility offers raw food (ceviche) without a conusmer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 temperatureminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Facility was observed wet stacking dishes. [CA] Equipment and utensils shall be allowed to adequately drain of sanitizer before reuse.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the outside area of the facility, behind the gate to the unpermitted storage area, there are several pieces of equipment (deep fryer, 4 burner range, prep cooler) that are no longer needed for the operation of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, next to the three compartment sink and mop sink, there is a hole in the wall. [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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the prep cooler across the flat griddle, the bottom section of the cooler contained numerous PHFs above 41F. Per staff, the food had been there since sunday (they were closed on monday). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D. See VC&D report.
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 temperatureminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has added several pieces of equipment including coolers, freezers, and a new ice machine in the back storage area outside of the facility. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department for the addition of the equipment and the storage area within 1 week. Failure to do so may result in further enforcement actions from this department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 4, 2025 · Original Source