Santa Clara County, CA

California Wet Burrito

Name: California Wet Burrito
Address: 336 E William St Unit #1, Santa Clara County, CA

336 E William St Unit #1

Last inspected Apr 9, 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

4 inspections

Routine Inspection

Apr 9, 2026

Pass

4 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

1. The handwash sink faucet has a leak. 2. The hot water handle of the prep sink was in disrepair and not working. [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 problems

minorCode K44Pests

Official wording

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

Inspector’s notes

The front doors were found opened. [CA] Keep 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 insects

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

1. Rice was found cooling in the rice pot with the lid on, rice measured at 105F. Per Janice, it finished cooking around 45 minutes prior. 2. Beans were found in a large plastic cambro to cool down. Beans measured at 155F. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water at the three compartment sink measured at a maximum of 115F. [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, Apr 9, 2026 · Original Source

Routine Inspection

Jul 15, 2025

Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

A bag of fries was measured at 80°F on a prep table next to the fryer. Per staff they had it out for about 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC elected to cook the fries.

In plain English

More about food kept at an unsafe temperature

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

In the walk in cooler a shall hotel pan of carne asada was found cooling with plastic wrap covering it. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] A corner of the plastic wrap was lifted to allow for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K44Pests

Official wording

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

Inspector’s notes

1. There are several pieces of equipment in the back premises 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. 2. There is a gap greater than 1/4 inch at the screen door in the back. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 3. The front and back doors were found opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Jul 15, 2025 · Original Source

Follow-Up Inspection

Dec 18, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Dec 18, 2024 · Original Source

Routine Inspection

Dec 17, 2024

Conditional Pass

7 recorded violations

criticalCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

In the kitchen area, at the cook line, a 1/3 hotel pan of beans was observed to get adulterated by chlorine sanitizer when staff rung out a cloth and traveled over the steam pan. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC discarded the beans at time of the inspection.

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 contamination

minorCode K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

In the restroom, toilet paper was found stored out of its permanent dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

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

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the kitchen area, at the three compartment sink, staff were observed skipping the sanitizing step of ware washing when washing a par of spatulas. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] PIC instructed staff to obtain a new pair of spatulas. Per PIC, their dish washer was to come in at 2:00 pm and wash all the dishes. Per PIC, they use chlorine as their sanitizer.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

REPEAT VIOLATION: In the dry storage area, several open bulk bags of food were found. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the kitchen area, at the only hand wash station, the paper towel dispenser was not working and had the paper towels stuck inside. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC fixed the paper towel dispenser to function properly.

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

Hands clean, properly washed; gloves used properly

Inspector’s notes

In the kitchen area, at the only hand washing sink, staff were observed drying hands with a cloth towel hanged from the paper towel dispenser. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed staff to rewash their hands properly.

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

Food separated and protected

Inspector’s notes

1. REPEAT VIOLATION: Rice was found stored in to-go grocery bags in the walk in cooler and the steam pan. [CA] Provide food grade storage containers. [COS] PIC transferred the rice to ziploc bags. 2. REPEAT VIOLATION: Raw shelled eggs were found stored above produce in the walk in cooler.