Follow-Up Inspection
Sep 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source
Santa Clara County, CA
Emelina's #3
460 E William St
Last inspected Sep 9, 2026 · 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
10 inspectionsRoutine Inspection
Sep 2, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
minorCode K46Food source and labeling
Official wording
No unapproved private home/living/sleeping quarters
Inspector’s notes
Repeat Violation: Facility has living/sleeping quarters in the back storage room separated by a curtain. A box of spoiled baby diapers was found stored in the storage room near the living quarters. [CA] No sleeping accommodations shall be in any room where food is prepared, stored or sold.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The metal screen door has a gap on the bottom. [CA] Eliminate the gap to prevent entrance and harborage of vermin. Gap may be eliminated with an adequatele sized and installed door sweep. 2. There is a hole in the corner roof of the building on the exteriror. [CA] Repair the exterior area to prevent entrance and harborage of vermin. 3. The ceiling above the walk in cooler space lacks approved finishes and has bare insulation. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All food facilities shall be kept clean and in good repair. Seal the ceiling to prevent entrance and harborage of vermin.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Fresh rodent droppings were found in the corner near the water heater (20+) - Fresh rodent droppings were found under the three compartment sink (5+) - Fresh rodent droppings were found in the back storage room (3+) - Old rodent droppings were found inside the unused roll in oven in the kitchen (2+) 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Cleiver, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. 3. Email proof of corrections for exclusionary work.
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 record from Santa Clara County Department of Environmental Health, Sep 2, 2026 · Original Source
Routine Inspection
Jun 12, 2026
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The ceiling above the walk in cooler space lacks approved finishes and has bare insulation. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All food facilities shall be kept clean and 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 problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine solution in the three compartment sink measured at 25 ppm. No active warewashing was taking place. [CA] Maintain chlorine solution 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 problemsminorCode K46Food source and labeling
Official wording
No unapproved private home/living/sleeping quarters
Inspector’s notes
Repeat Violation: Facility has living/sleeping quarters in the back storage room. [CA] No sleeping accommodations shall be in any room where food is prepared, stored or sold.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 12, 2026 · Original Source
Follow-Up Inspection
Apr 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source
Follow-Up Inspection
Apr 14, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Numerous live cockroaches observed in the gaskets of the unused oven. - Numerous dead cockroaches observed within the gaskets of the unused oven. - Several hatched and unhatched oothecas observed in the gaskets of the unused oven. - Heavy cockroach fecal matter build up in the gaskets. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Cleiver, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 record from Santa Clara County Department of Environmental Health, Apr 14, 2026 · Original Source
Routine Inspection
Apr 9, 2026
Pass
9 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The waste pipe for the prep sink lacked an air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the prep cooler across the cookline, raw eggs were found stored above cooked potatoes. [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 findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The ceiling above the walk in cooler is in disrepair and has exposed insulation. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Repeat Violation: Facility is offering for sale prepackaged cookies without a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K46Food source and labeling
Official wording
No unapproved private home/living/sleeping quarters
Inspector’s notes
1. Repeat Violation: In the back of house area, at the dry storage room where the walk in cooler is, there is a curtain separating living quarters and food storage area. 2. There is a makeshift sleeping quarter under the cashier counter. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Inside the unused roll in oven numerous (30+) old rodent droppings were observed. The oven is enclosed completely. No gaps inside the oven were observed except for the gasket being in disrepair at the bottom. No evidence of vermin elsewhere in the facility. [CA] Clean and sanitize area of old droppings. Provide pest control as needed. [COS] PIC cleaned and sanitized the oven along with table and chairs stored in the oven. No live or dead rodents, nesting, rub marks, or other evidence of an active infestation observed before or after cleaning.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food was found stored on the floor of the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. The screen door has a gap on the bottom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Personal items are scattered throughout the facility (sneakers, clothes, personal hygiene products). [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
1. The roll in oven gasket is in disrepair. [CA] Replace the gasket. Ensure to maintain equipment clean and in good repair. 2. Two mesh strainers were observed to be in disrepair and fraying. [CA] Ensure to maintain equipment in good repair. Strainers were discarded.
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, Apr 9, 2026 · Original Source
Follow-Up Inspection
Dec 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 26, 2025 · Original Source
Routine Inspection
Dec 23, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Near a hole by the water heater several rodent droppings were observed. - In the back storage room gnawed potatoes were observed. - In the back storage room numerous amounts of droppings were observed. - In the back storage room, behind the black curtain near the bed, crib, and dresser fresh droppings were observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Clever, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source
Follow-Up Inspection
Feb 21, 2025
Pass
2 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Facility was found cooling sweet potatoes in a plastic 1/2 hotel pan in an improperly made ice bath. [CA] Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Inspector educated on proper set up and use of an ice bath. Cooling handout provided.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed a large package of fish thawing with dripping water from the prep sink. [CA] Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles during the thawing process. [COS] The water velocity was increased at time of the inspection.
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, Feb 21, 2025 · Original Source
Routine Inspection
Feb 20, 2025
Conditional Pass
12 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Facility had the previous ownership's Environmental Health Permit posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility offers raw or undercooked food items such as ceviche and steaks without a consumer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the ice machine the handle of the ice scooper was in direct contact with ice intended for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with 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 issuesminorCode K46Food source and labeling
Official wording
No unapproved private home/living/sleeping quarters
Inspector’s notes
In the back of house area, at the dry storage room where the walk in cooler is, there is a curtain separating the living quarters and food storage area. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, at the only hand wash sink, there was no soap or paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] PIC was able to restocked the paper towel dispenser and provided a pump bottle of soap for use.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Facility is offering for sale prepackaged cookies without a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
There are several pieces of non ANSI accredited equipment (microwave and refrigerator). [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).
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Household insecticide spray cans were observed in the dry storage room. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal effects and clothing were observed throughout the facility inside the Hobart ovens and in the dry storage room across the walk in cooler. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the back of house area, at the dishwaser, chlorine was measured at 25 PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 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 problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Raw beef hearts were found thawing in still water overnight. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in a large container of still water, two large packages of beef heart were measured at 61°F. Per PIC, they left them out over night to thaw out. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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, Feb 20, 2025 · Original Source