Santa Clara County, CA

Empire Armadillo BBQ & Deli LLC

Name: Empire Armadillo BBQ & Deli LLC
Address: 161 E El Camino Real, Santa Clara County, CA

161 E El Camino Real

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

4 inspections

Routine Inspection

Jun 24, 2026

Pass

4 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy dust accumulation in the exhaust vents in both restrooms. [Corrective Action] Thoroughly clean and maintain clean.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Observed large hole in the wall by the dishwasher machine. [Corrective Action] Maintain wall in good condition. 2. Observed pitted floors at the warewash area, cracked flooring at the deep fryers and missing portion of epoxy by the griddle. [Corrective Action] Maintain floors in good condition. 3. Black grease like substance observed on the floor between the smokers. [Corrective Action] Thoroughly clean and maintain clean.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Sausage in the 2 door hot holding cabinet was measured at 122 degrees Fahrenheit. Per PIC, the sausage was cooked about an hour ago. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] PIC will use the rest or discard the remaining by 4:00 PM.

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The rubber gaskets on the doors of the 2 door hot holding cabinet observed damaged. [Corrective Action] Maintain rubber gaskets in good condition.

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 issues

Official record from Santa Clara County Department of Environmental Health, Jun 24, 2026 · Original Source

Routine Inspection

Nov 19, 2025

Pass

4 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Quaternary ammonium sanitizer measure less than 200 ppm in sanitizer buckets at bbq area and near cashier area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed accumulation of black residue and grease under cookline area. Observed standing water under small freezer at cookline and under two door freezer near ice machine. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Floors in food preparation area shall be kept clean.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed back door propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

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 insects

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Paper towel stocked outside the dispenser above infant changing table in women restroom. [CA] Provide paper towels in dispensers at all tomes.

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.

Aug 19, 2025

Pass

2 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Lack of a mop hanger in the facility. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Lack of lockers or other space designated for employee items. [CA] Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.

In plain English

More about signs of rodents or insects

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Broken or missing coving on wall on both sides of the walkway from cook line area to warewash area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair or replace coving. Observed broken flooring in cookline area and warewash area. [CA] Replace broken floor area with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of black residue on ceiling and walls in small storage room. [CA] Clean the walls and ceilings and maintain in good condition. Observed paint chipping on wall behind sprayer at dish machine area. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Accumulation of black smoke, grease reside on walls. ceiling and floors in BBQ room. [CA] Regularly clean walls, floors and ceiling and maintain in good condition.

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

Official record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source

Routine Inspection

Feb 13, 2025

Pass

4 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed employee drinks stored on top of facility food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed back door propped half open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. [COS] PIC closed the back door.

In plain English

More about signs of rodents or insects

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed black mold like accumulation on walls behind warewash area and mop sink area. [CA] Clean and sanitize the walls and maintain in good condition.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

*Repeat violation Observed tongs stored in sanitizer water that is used for wiping towels for prep tables in bbq oven room. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

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 issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured cheese, burger patty meat and sliced tomatoes between 42-45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC covered the PHFs with the lid to cool down.