Routine Inspection
Mar 27, 2026
7 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
A dead cockroach was observed in the hinge of the left cabinet door across the three compartment sink. No other evidence of an infestation observed. Numerous monitoring traps were all empty. [CA] Clean and sanitize area of dead cockroaches.
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 insectsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
The chlorine solution at the three compartment sink measured at 0 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Facility provided a new bottle of bleach and concentration measured at 100 ppm.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The bar area handwash station lacks a paper towel dispenser and a liquid handsoap dispenser. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] Facility provided a roll of paper towels and squeeze bottle of soap.
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 wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's testing materials were expired. [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 problemsOfficial wording
Plan review
Inspector’s notes
Facility has a banner posted marketing " El Patio Botanero" and has added the following items to the patio: 1. Facility has added an unpermitted outside bar with a small espresso machine and upright cooler. 2. Facility has added an unpermitted kitchenette in the back room next to the unpermitted bar. Kitchentte has tiled floor, sheet metal ceiling and metal walls. Kitchenette holds a propane tank fueled grill and flat grill, an ice machine, a one compartment sink directly plumbed, a floor sink, and a non ANSI cooler [CA] Cease use of the unpermitted areas immediately. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Facility is storing liquor bottles, mixers, and several dry ingredients outside the permitted facility at a makeshift bar and kitchenette. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility has two non ANSI chest freezers and a black non ANSI upright cooler. [CA] New and/or replacement food 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). 2. Facility has cold plates in the basins of the sink that was being used as an ice bin with ice meant for consumption. Soda lines were in contact with ice. [CA] Ensure that soda lines and cold plate lines are not in contact with ice meant for consumption. Discussed with staff using a secondary container to prevent direct contamination of ice.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source