Follow-Up Inspection
Sep 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source
Santa Clara County, CA
Casa Carmela Kitchen
955 Saratoga Av
Last inspected Sep 22, 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
4 inspectionsRoutine Inspection
Sep 17, 2026
Conditional Pass
10 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Refried bean measured at 60F in the kitchen and per employee was left out since 6am today. [CA] Potentially hazardous foods when not in use shall either be cold holding at or below 41F; or at or above 135F. [COS] Employee voluntarily discarded the food into the trash. Minor violation: Inside the walk-in cooler, raw beef and cooked rice were measured at 44-45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Lids for outdoor refuse disposal bin were left open. [CA] Keep refuse disposal bin closed and cleaned to prevent attracting vermin.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine sanitizer bucket measured at 50ppm for wiping cloths. [CA] Chlorine sanitizer bucket must reach a sanitizer level of 100ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed using their cellphone and returned to the prep line without washing their hands. Other employees were also observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands after changing task and prior to putting on gloves to handle food. [COS] Employee was stopped and asked to properly wash their hands.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket for door on food prep unit is in disrepair. [CA] Repair gasket to ensure proper cooling temperature in prep line cooler.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed canned mushroom sauce with major dent on dry storage shelf. [CA] Canned foods with dents along the rim or seam shall be removed from use. [COS] Employee discarded the canned food.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A probe thermometer was not available. [CA] An accurate easily readable metal probe thermometer 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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed parts of the floor tiles broken. [CA] Replace floor tiles to maintain floors in food prep areas to be smooth, nonabsorbent, easily cleanable, and durable tiles.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked salsa that was cooling overnight was measured at 54F. Per employee, the salsa was left on ice overnight in the kitchen. [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] Food was voluntary discarded by employee into the sink.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of single-use paper towels located at the only handwash sink in the kitchen. [CA] Handwash facilities shall be able to provide single-use paper towels for employees to properly wash their hands. [COS] Employee placed paper towels by the handwash sink.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Routine Inspection
Jan 5, 2026
Pass
8 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spay bottles located in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Roll of single-use paper towels for handwashing are not stored inside of dispenser located in the men's restroom. [CA] Store single-use paper towels at handwash sink inside of dispenser to protect it from contamination.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for bulk foods and store in a manner where the handle does not contact the 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed cracked and damaged tiles in various locations inside the kitchen. [CA] Repair/replace damaged tiles and maintain in good repair where it is durable, smooth, nonabsorbent, and easily cleanable.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees did not wash their hands prior to putting on disposable gloves to handle food. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on gloves to handle food.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Knife that is damaged and chipped at the blade is observed stored on magnetic strip above food prep table. [CA] Remove and replace food contact equipment that are damaged.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed less than 6" clearance between floor and bottom shelf used to store cleaned food contact utensils and equipment. [CA] Food contact utensils/equipment shall be stored a minimum of 6" off the floor to protect from contamination and allow adequate space for ease of frequent cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Chlorine sanitizer in sanitizer bucket for towels is measured at 25 ppm. [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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 5, 2026 · Original Source
Routine Inspection
Jun 9, 2025
Pass
8 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
1) Shellstock tag is not maintained with the container of oysters stored inside the walk-in cooler. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. 2) Shellstock tags are not maintained for a period of 90 days. [CA] Shell stock tags shall be maintained for 90 calendar days from date of harvest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
The lids are kept open for the dumpsters located behind the facility. [CA] Dumpster lids shall be kept closed when not in use to prevent attracting vermin.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Knife that is chipped along the blade is stored on magnetic holder above the prep table. [CA] Utensils and equipment that are damaged shall be removed from use or replaced. 2) Rubber gaskets on door of the food prep unit are in disrepair. [CA] Replace gaskets on refrigeration unit and maintain in good repair.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed in the facility near the back door, prep sink, and by the warewashing area. [CA] Food facility shall be maintained free of flies and fly activity.
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 K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Spoons placed out for consumer self-service are improperly stored. The part of the spoons that comes into contact with food are stored facing up and exposed to possible contamination. [CA] Utensils that are placed out for consumer self-service shall have the part that comes into contact with food protected from contamination.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Chlorine sanitizer for wiping towel sanitizer buckets was measured at 200 ppm. [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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed returning to work from stepping out and changed gloves to handle food but did not wash their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 9, 2025 · Original Source