Follow-Up Inspection
Aug 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 17, 2026 · Original Source
Santa Clara County, CA
Fast Pizza Delivery
461 Blossom Hill Rd # B
Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Aug 14, 2026
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of food debris/dust/dirt on doors of preparation unit, in between cold holding inserts, on shelving units throughout facility. [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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed clean equipment with food debris on it. [CA] Ensure that equipment is thoroughly cleaned and sanitized with no remaining food debris on it.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy accumulation of food debris on the walls throughout the preparation areas. [CA] Regularly clean walls and maintain free of food 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sausage in cold holding insert measured 51F. Container was filled past the fill line and next to pizza oven. All other items in unit measured within appropriate temperature ranges and sausage has been open and out for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sausage relocated to the walk in fridge to cool back down to temperature.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door and back door to the front of facility is left open during operation. [CA] Keep front 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 insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety certification was not available at time of inspection. [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. 2. Food handler card was not available at time of inspection. [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 issuescriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Observed many dead cockroaches on monitoring stations throughout facility. Observed one dead cockroach on floor by cleaning products. Observed one live cockroach on stands with cleaning products. Observed many rodent droppings behind reach in freezer and by shelving unit in the back. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: E. Tobin. 4. Notification: The person in charge during inspection, Sam , 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, Aug 14, 2026 · Original Source
Follow-Up Inspection
May 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 8, 2025 · Original Source
Routine Inspection
May 6, 2025
Conditional Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed flies inside facility. Observed flies on traps throughout and dried rodent droppings by the water heater. [CA] Food facility shall be kept free of vermin. Clean and sanitize areas with evidence 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 insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of food debris/dust/dirt on doors of preparation unit, in between cold holding inserts, on shelving units throughout facility. [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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed large black fly on beef sausage in cold holding insert. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Sausage was voluntarily discarded by PIC.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy accumulation of food debris on the walls throughout the preparation areas. [CA] Regularly clean walls and maintain free of food debris. Observed displaced ceiling panels and hole in ceiling above bench. [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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Facility did not have sanitizer for equipment on site. [CA] Ensure that sanitizer is available on site at all times during operation. [COS] Owner came and provided bleach. Observed cleaned equipment with food debris still on it. [CA] Clean and sanitize equipment thoroughly and remove food 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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee wash hands while wearing gloves. [CA] Remove gloves and wash hands before placing new gloves. Discontinue washing hands while wearing gloves.
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
Sausage in cold holding insert measured 59F. Per PIC, it was placed into preparation unit 3.5 hours prior to temperature measurement. [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC voluntarily discarded sausage.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door to the front of facility is left open during operation. [CA] Keep front 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 insectsOfficial record from Santa Clara County Department of Environmental Health, May 6, 2025 · Original Source
Follow-Up Inspection
Oct 24, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 24, 2024 · Original Source
Routine Inspection
Oct 21, 2024
Conditional Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Chorizo, chicken, ground beef and tomatoes in cold holding inserts in preparation unit measured 50F-53F. Per PIC, they had been in the unit since the previous night. Cold holding inserts were filled several inches above the fill line. [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC VC&D.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed many flies in the preparation areas. [CA] Maintain facility free of flies.
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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels and soap were not provided at the only handwash sink in the preparation area. Per PIC, they have been using the preparation sink to wash hands. When water is turned on at hand wash sink, the water spills out from under neath the sink and onto the floor. Per manager on the phone, they have a plumber scheduled to come out today to repair the handwash sink. [CA] Maintain soap and paper towels at handwash sink at all times. Ensure that handwash sink is available for use at all times during operation. [SA] The first compartment of the three compartment sink may be used to wash hands temporarily. If handwash sink is not repaired by 10/23/2024, facility may be subject to closure.
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 21, 2024 · Original Source