Follow-Up Inspection
Nov 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 13, 2025 · Original Source
Santa Clara County, CA
Fantasy Cafe
1040 Mclaughlin Av
Last inspected Nov 13, 2025 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Fantasy Cafe has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Nov 6, 2025
Conditional Pass
3 recorded violations
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed inside the two-door reach-in refrigerator: two colanders of cooked macaroni, containers of cooked proteins, blocks of butter, bag of hot dogs/sausages, large container of pickled carrots and daikon. At time of inspection, a delivery of a case of eggs was also being made. Owner did not accept the delivery. Owner stated that all food is prepared in the microwave and then retracted and stated that all food was prepared from home for personal consumption and feeding the employees. [CA] Food must be from an approved source or properly documented. [COS] Instructed owner to remove food from facility.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash sink in the facility obstructed with pitcher of grapes in water. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw shelled eggs maintained out in ambient temperature at the food preparation table measuring at 55F. Owner initially stated that eggs were for personal consumption, and then stated that eggs were for egg coffee. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were returned into the refrigerator.
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, Nov 6, 2025 · Original Source
Follow-Up Inspection
Mar 12, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At time of follow-up inspection, observed butane powered burner in use to boil water. Burner is not approved for use inside facility. [CA] 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). Remove equipment from facility. This Division suggests using induction burner to boil water.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Half case of raw shelled eggs maintained out in ambient temperature measured at 60F. Owner stated that eggs are used for egg coffee. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were relocated into the reach-in refrigerators to immediately cool.
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, Mar 12, 2025 · Original Source
Routine Inspection
Oct 7, 2024
Pass
8 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Excessive grease observed on the underside of the food preparation table above where food is being cooked. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed various butane burners in use and one domestic deep fryer stored on floor underneath the three-compartment sink. [CA] Equipment has not been approved for use and shall be removed from the facility. 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). Facility lacks food preparation sink. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Kitchen employee observed talking on personal cellphone and then continuing onto food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed kitchen employee cooking beef, rice and sunny side up egg using butane burners placed below the food preparation tables. Tray of cut vegetables and containers of butter were stored on floor below the preparation table. Heavy build up of grease observed on the underside of the preparation table above the butane burners. Inside reach-in refrigerators numerous large pots of different types of soups, raw beef marinating in lemon grass, containers of cook macaroni, cut sausages, etc. Notebook stored next to the food preparation table with a tally of the number of food items prepared and sold. Observed above the food preparation table a taped sign on the wall with cooking instructions and ingredients. Additionally on the preparation table, various sauces and large container with eating utensils were stored. When questioned about the food preparation and ordered to cease and desist, kitchen employee did not understand and attempted to send out food to customer. Various menus were placed around the dining area for fried food items. Facility lacks dedicated ventilation hood to conduct any type of cooking. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. ** Repeat violation. Facility is to immediate cease and desist all cooking and food preparation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
10+ rodent droppings observed on floor inside the storage room. [CA] Clean and sanitize area of old droppings.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed tray of vegetables stored directly on the floor underneath the food preparation table. [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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station lacks hand soap and paper towel dispenser. Manual squeeze bottle of hand soap was provided and placed on surface of the hot water dispenser. Paper towels were cut in half and placed on top of the wired racks above open cups of tea and coffee. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Provide hand soap and paper towel dispensers.
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 record from Santa Clara County Department of Environmental Health, Oct 7, 2024 · Original Source