Follow-Up Inspection
Oct 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 20, 2025 · Original Source
Santa Clara County, CA
Casa Lupe Real Mexican Restaurant
12019 Saratoga-Sunnyvale Rd
Last inspected Oct 20, 2025 · View Map ↗ · Compare ↗
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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
Oct 14, 2025
Pass
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the dry storage/equipment storage room, at the installed wooden shelving, observed multiple live cockroaches. [CA] Ensure facility is kept free of cockroach activity. Seal all cracks and crevices to prevent harborage. Contact pest control to provide service for facility. Remove unapproved wooden shelving from the facility. [SA] Operator eliminated live cockroaches. Operator to removed wooden shelving.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, on the counter-top, measured a container of cooked rice cooling between 110F and 130F. Per operator, cooked rice cooling from an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, using shallow containers, separated into smaller portions, by adding ice, using ice paddles, and/or using rapid cooling technology. [SA] Operator moved cooked rice to shallow containers and moved into the walk-in refrigerator to facilitate cooling.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the insert top of the prep unit, measured raw shelled eggs at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved raw shelled eggs from the insert top to the undercounter compartment to facilitate proper holding temperatures.
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, Oct 14, 2025 · Original Source
Routine Inspection
Jun 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 3, 2025 · Original Source
Routine Inspection
May 28, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed facility is missing a prep sink for the proposed menu. [CA] Ensure an approved prep sink is installed through plan check approval.
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 missing cove base tiles around walls and installed counters. [CA] Ensure proper flooring is installed that is approved, smooth, durable, 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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 28, 2025 · Original Source