Follow-Up Inspection
Feb 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 24, 2026 · Original Source
Santa Clara County, CA
Casa En El Aire Gastrobar
2323 The Alameda
Last inspected Feb 24, 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
7 inspectionsRoutine Inspection
Feb 18, 2026
Conditional Pass
10 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Facility lacks Food Safety Certificate for review. [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. 2) Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Measured sancocho stored on the preparation counter at 84F. Per employee, sancocho was cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sancocho was reheated on the stovetop to 165F for hot holding, then served during inspection. 2) Measured fried yucca stored next to the cook line from 100-135F. Per employee, yucca was cooked less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Per employee, fried yucca will be served or discarded within 4 hours from time of initial cooking.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1) Observed gaps in the ventilation hood over cook line. [CA] All hood ventilation filters shall be in place and maintained in good repair. 2) Observed soup burner extends outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for sanitizer of choice. [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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw meat stored over ready-to-eat produce 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed bag of potatoes stored directly on the floor of the storage room. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee wiping knife on a used wiping cloth prior to use. No direct contamination of food observed. [CA] Utensils shall be properly washed, rinsed, and sanitized in between 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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen, observed the only handwash sink in the kitchen lacked paper towels. [CA] Handwash stations shall be fully accessible and stocked with soap and single use at all times. [COS] Employee restocked the paper towel 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.
More about handwashing problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility lacks probe thermometer for measuring internal temperatures. [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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee come from outside of the facility and begin handling clean dishes without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist instructed employee to properly wash hands. Dishes were washed, rinsed, and sanitized again.
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, Feb 18, 2026 · Original Source
Follow-Up Inspection
Jun 9, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
-Walk in cooler measured to have: Block of cheese at 42F Raw fish at 43F Sausage at 45F Raw beef at 43F Ambient temperature 46F Observed employee stocking shelves in walk in with door propped open. [CA] Keep PHFs at 41F and below for cold holding. When stocking cooler keep walk in cooler door closed to keep temperature cold. Recommend installing cooler curtains to prevent heat loss when opening door to walk in cooler [COS] After 40 minutes of keeping the walk in cooler measured to be 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 9, 2025 · Original Source
Routine Inspection
Jun 3, 2025
Conditional Pass
3 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser in kitchen was jammed and not working. [CA] Ensure handwash stations are stocked with soap and paper towels at all times; dispensers must be functional at all times. [COS] PIC got key to open dispenser and fix jam.
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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to wash dishes with gloves on, then proceed to handle arepas, then go handle dirty dishes. [CA] Employees must wash their hands prior to any food handling where contamination can occur. [COS] PIC had staff 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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Obseved potentially hazardous food stored in the walk-in cooler to measure in the temperature danger zone (raw beef 44F). Per PIC, the walk-in has been open a lot for deliveries. [CA] Ensure PHFs are properly cold held at 41F or below. Repair or adjust unit to properly cold hold at 41F or below. [COS] PIC adjusted unit during time of inspection and will have a repair person come out as well. PIC had staff add ice to food in the meantime.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 3, 2025 · Original Source
Routine Inspection
Feb 13, 2025
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed an unapproved corn grinder on a preparation table in the rear storage room (not in use at the time of inspection). Grinder lacks an approved sanitation listing. [CA] Remove unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). The storage room shall not be used for food preparation due to the lack of a hand wash sink. 2. The one compartment food preparation sink lacks a drain board or adjacent preparation table. [CA] All food facilities that prepares food shall provide a food preparation sink with an integral metal drain board or preparation table directly adjacent to the preparation sink.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The pot stove at the cook line extends past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. One light bulb is non-functional within the ventilation hood. [CA] Repair/ replace light bulb.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured mashed potato dish at 90 F within a pan at the preparation counter. Cooked stated that the potatoes were cooked 3.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mashed potatoes were voluntarily discarded following a total serving time of four hours. Facility intends to use TPHC going forward. Submit procedures for review and approval.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The kitchen floor coating is chipping. Portions of the kitchen flooring cove base is top set. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. The walls adjacent to the mop sink are in disrepair. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured salsa at 120 F within a covered plastic container at the cook line. Cook stated that the salsa began the cooling process 30 minutes prior. [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.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Feb 13, 2025 · Original Source
Risk Factor Inspection
Feb 7, 2025
Pass
2 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
The operational permit of the facility has expired and a new owner has taken over the business more than two weeks ago. He has not applied for a change of ownership yet. [CA] The owner is told to submit a change of ownership application to our office within 48 working hours. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash sink that was located in the bar area as well as the other one which was located by the stairs were both removed. The maintenance crew were working to replace the handwash station in the bar and install soap and paper towel dispenser. The handwash sink in the kitchen and restrooms are working. [CA] If there is no handwash sink with soap and paper towel dispenser, the bar shall be restricted from serving any drink. Please stop using the bar to serve any drinks until a district inspector allows to do so upon an inspection.
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, Feb 7, 2025 · Original Source
Follow-Up Inspection
Sep 27, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 27, 2024 · Original Source