Santa Clara County, CA

Doppio Zero Pizzeria

Name: Doppio Zero Pizzeria
Address: 160 Castro St, Santa Clara County, CA

160 Castro St

Last inspected Oct 30, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Doppio Zero Pizzeria has a new health inspection. No spam, one-click unsubscribe.

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

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Oct 30, 2025

Pass

4 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

artichoke and mozarella cheese in 3 door worktop cooler at 44F [CA]maintain perishable food under 41F (or 45F for dairy products)

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

quat ammonium dispenser to 3 compartment sink not properly primed [CA]maintain sanitizer dispensers in good repair

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 problems

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

bar handsink next to 3 compartment sink leaking [CA]maintain plumbing in good repair

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

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

missing wall mounted paper towel dispensers to bar handsinks [CA]replace missing wall mounted paper towel dispensers porcelain handsink in kitchen turned off [CA]maintain handsinks in good repair

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.

Oct 22, 2024

Pass

3 recorded violations

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Wild boar in vegetable sauce measured 48F - 50F in walk in fridge. Food was several inches deep in covered plastic containers. Per PIC, it was made the previous night, left out to cool with ice paddles for a little while and then placed into walk in fridge. [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 VC&D.

In plain English

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine in three compartment sink measured 10ppm. [CA] Maintain chlorine for manual sanitation at 100ppm.

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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink in back preparation area had water turned off and no soap available. Per PIC, they use the second handwash sink that is located within 4 feet in the front preparation area. [CA] Maintain handwash sink in working condition at all times during operation, ensure that soap and paper towels are provided at all times. PIC turned water on and placed soap at 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 restaurants nearby

Pass

Fish With You

Mountain View · Santa Clara County, CA

Aug 13, 20264 recorded violations

Pass

Asian Box

Mountain View · Santa Clara County, CA

Aug 17, 20262 recorded violations

Pass

Kitty Noodle

Mountain View · Santa Clara County, CA

Mar 11, 20262 recorded violations

Pass

Udon Mugizo

Mountain View · Santa Clara County, CA

May 15, 20261 recorded violation