Santa Clara County, CA

Enoteca La Storia

Name: Enoteca La Storia
Address: 320 W St. John St, Santa Clara County, CA

320 W St. John St

Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

3 inspections

Routine Inspection

Jun 3, 2026

Pass

3 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water temperature at hand wash station measured at 117F . [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxed food stored directly on the floor of dry storage room. [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 finding

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Multiple pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

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 3, 2026 · Original Source

Routine Inspection

Sep 23, 2025

Pass

1 recorded violation

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Clean knives stored wedged between preparation refrigerator. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Ice scoop is not stored on top of equipment/table. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

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, Sep 23, 2025 · Original Source

Routine Inspection

Feb 11, 2025

Pass

4 recorded violations

minorCode K18Other

Official wording

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

Reduced oxygen packaging observed at facility. Facility does not have a current HACCP plan. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Mark current ROP for use or discard in 48 hrs or cut all ROP bags and obtain HACCP plan prior to resuming ROP.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Handles in food containers in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Multiple Co2 thanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

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

Sliced sausage stacked in insert at preparation refrigerator measured at 47F,<2hrs. [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 temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water throughout facility measured a maximum of 100F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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

Official record from Santa Clara County Department of Environmental Health, Feb 11, 2025 · Original Source