Follow-Up Inspection
May 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 29, 2026 · Original Source
Santa Clara County, CA
Donuts & Things
17698 Monterey Rd # A
Last inspected May 29, 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
May 28, 2026
Closed
The health department recorded a closure at this inspection.
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shell eggs stored in beverage cooler above creamer. [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 findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 2 sticky traps underneath shelving in dry storage room that had live cockroaches in different life stages. Also observed fresh mouse droppings on shelving and floor in the same room. [CA] Eliminate vermin from facility; work with professional/licensed pest control. Contact the Department when vermin (and all evidence of vermin) have been eliminated and follow reopening instructions following a vermin closure.
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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels in dispenser. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled paper towel dispenser during time of 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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Flooring is made of unapproved materials (vinyl) and is in disrepair. [CA] Replace flooring with approved material and cove base.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in a food prep cold hold unit (sausage patties 46F, liquid egg 48F, chorizo 47F). Per PIC, the PHFs were in the unit since this morning. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded the compromised PHFs.
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, May 28, 2026 · Original Source
Routine Inspection
Jan 15, 2025
Pass
3 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Missing mop rack at mop sink. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cardboard used to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves and flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
Oven is not stored fully underneath the exhaust hood and does not have a 6" overhang of ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment; remove cooking equipment as necessary.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 15, 2025 · Original Source
Routine Inspection
Dec 20, 2024
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone (raw shell eggs 65F and opened jug of milk 47F). Per PIC, the eggs have been out of refrigeration for approximately 2 hours. PIC also stated milk is taken in and out of refrigerator by customers. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of time PHFs are out of temperature control. Facility may consider using time control (TPHC) as a suitable alternative provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC put the eggs back into refrigeration to quickly cool down to 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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Cooking equipment did not have a 6" overhang of ventilation hood. One piece of equipment is about 2 years old per PIC. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Move equipment closer together to provide the 6" overhang; remove cooking equipment if necessary.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 20, 2024 · Original Source