Follow-Up Inspection
Mar 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Santa Clara County, CA
Florentine/Trattoria
14510 Big Basin Wy
Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 10, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, at the handwash station, observed a lack of hand soap and paper towels. At the bar area, observed a lack of paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed vermin in the following areas: - At the right end of the bar area, in a crevice above the wine storage rack. - On the ground below the 2 compartment sink at the bar area, and in the crevice to the right of the sink along the bar top area. - In a half circular wall crevice below the 3 compartment sink. - In a crevice on the edges of the pass-through between the espresso machine and the kitchen prep area. - Underneath the prep table where the compressor for the insert prep unit is installed. - In the green basket used to prop up the prep table where the compressor the the insert prep unit is installed. - On the right edge of the warewash station, in crevices along the wall and the electrical conduits. - Along the stainless steel panel below the warewash machine. Supervisor Notified: Calvin Hee Notification: The person in charge during inspection, [Name], 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, Mar 10, 2026 · Original Source
Routine Inspection
Jul 22, 2025
Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed paper towels stored outside of paper towel dispenser at the handwash stations in the kitchen and bar areas. Observed paper towel dispensers are non-functioning. [CA] Ensure paper towels are provided in the dispenser at the handwash station to allow for proper handwashing.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the bar area, in the soda gun nozzle, observed mold-like growth/accumulation. Observed accumulation of debris in the soda gun holder. [CA] Ensure soda gun nozzle and holder are frequently cleaned and sanitized to prevent possible contamination.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed fruit flies in the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
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
In the back prep area, observed an open bag of flour on the storage rack. In the dry storage room, observed open bags of dry food including pasta and bread crumbs. In the same area, observed uncovered food grade containers with dry food. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, in an ice bath, measured containers of sliced cheese, shredded cheese, cooked rotini pasta, cooked macaroni pasta, chicken stock, and cooked vegetables between 50F and 85F. Per operator, sliced cheese, shredded cheese, cooked rotini pasta, cooked macaroni pasta stored from 11:00am, and chicken stock and cooked vegetables stored from 12:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve sliced cheese, shredded cheese, cooked rotini pasta, and cooked macaroni pasta by 3:00pm, for a total of 4 hours from when removed from temperature control or discard. Operator to serve cooked vegetables by 4:00pm, for a total of 4 hours from when removed from temperature control or discard. Operator placed container of chicken stock into an ice bath to facilitate proper holding temperatures.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, below the warewash machine, observed gaps between the walls/flooring where cove base tiles are missing. [CA] Ensure the gap between walls/flooring is properly sealed and approved cove base tiles are installed.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the back walk-in refrigerator, observed flooring lined with cardboard. [CA] Discontinue use of cardboard to line flooring to prevent possible harborage of vermin.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 22, 2025 · Original Source