Santa Clara County, CA

Crust - Santa Clara

Name: Crust - Santa Clara
Address: 2350 Mission College Bl # 365, Santa Clara County, CA

2350 Mission College Bl # 365

Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Crust - Santa Clara has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Jun 15, 2026

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1 door prep cooler at sandwich assembly table measured to have: -Ambient temperature of 50F -Cheese at 48F (Cheese observed to have been just sliced and portioned from large block) -Special sauce at 53F (Per operator sauce was made in the last hour) -Roast beef at 51F (Per operator roast beef had been inside cooler since opening) [CA] Keep PHFs at 41F and below for cold holding. [COS] Operator moved all placed in cooler within the last hour to other coolers throughout facility. Roast beef was VC&D

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

Handwash sink nearest sandwich prep area missing hot water. Water measured 69F. Other sinks had hot water. [CA] Provide handwash sink with warm water 100F-108F or hot water with cold water mixing valve.

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, Jun 15, 2026 · Original Source

Routine Inspection

Nov 18, 2025

Pass

2 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink in the back observed to be obstructed by boxes of gloves and paper goods. 2 other handwash sink observed to be accessible and fully stocked in prep area.[CA] Keep handwash sinks clear and accessible 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.

Official wording

Hot and cold water available

Inspector’s notes

2 handwash sinks in prep area measured to have 70F warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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, Nov 18, 2025 · Original Source

Routine Inspection

May 6, 2025

Pass

2 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Meatballs measured to be 132F in countertop warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per manager meatballs were reheated in the last hour. Facility shall discard meat balls at the end of service(Service ends at 3:00PM, within 3 hours of removal from cooling and reheating)

In plain English

More about food kept at an unsafe temperature

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Grab n go cooler with salad observed to be missing thermometer [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.