Santa Clara County, CA

Fremont Kabob

Name: Fremont Kabob
Address: 4300 Great America Py # 164, Santa Clara County, CA

4300 Great America Py # 164

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

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Sep 24, 2026

Pass

3 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed stainless steel bowl, plastic shovel, and 1oz plastic containers inside unknown dry bulk goods buckets. Observed handle was touching unknown dry bulk goods. [CA] Provide scoops with handles and store scoop handle in a upright way so that handle does not come in direct contact with food to prevent contamination.

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 K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Observed buckets of unknown white powders (flour, salt, sugar, cornstarch). [CA] Food facility shall properly label stored food items with common name.

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 problems

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Observed FSC expired. [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.

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 issues

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

Routine Inspection

Feb 12, 2026

Pass

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Display cooler measured to have: -ambient temperature -50F -beans - 50F -cucumber tomato salad -53F -Rice pudding - 51F [CA] Maintain PHF at 41F and below for cold holding. [COS] Per operator cooler was just restocked after lunch about 1 hour prior. All PHFs were moved to 1 door upright cooler or walk in cooler.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Foil observed to be used to line shelves under prep tables. [CA] Discontinue use to foil as line and provide durable, smooth, and easily cleanable liner.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Prepackaged desserts and beans in front storage case missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

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

More about other finding

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Small countertop deep fryer observed to be next to prep cooler. [CA] All cooking equipment shall be kept under ventilation hood. Remove equipment from facility

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 issues

Official record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source

Routine Inspection

Jan 7, 2026

Pass

3 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Opened bag of flour observed to be kept rolled up on shelf. [CA] Keep open bags of bulk foods in containers with tight fitting lids to prevent cross contamination.

In plain English

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

More about other finding

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Prepackaged desserts and hummus in front storage case missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Foil observed to be used to line shelves under prep tables. [CA] Discontinue use to foil as line and provide durable, smooth, and easily cleanable liner.

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, Jan 7, 2026 · Original Source

Routine Inspection

Jun 24, 2025

Pass

4 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Box of bread observed to be stored on the floor in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. **REPEAT VIOLATION**

In plain English

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

More about other finding

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Rolled meatballs in walk in cooler observed to be stored above mixed tomato salad and cooked potatoes. [CA] Store raw meats below ready to eat foods to prevent cross contamination. **REPEAT VIOLATION**

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Single serving containers (20 containers) of chickpea salad observed to be kept on counter and measured to be 54F. Per employee he keeps salad containers out when its busy and then returns it to cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep PHFs in prep cooler or display cooler or ice bath. [COS] Per employee chickpeas were removed from display deli about 30 minutes prior. Chickpeas were returned to deli display case,.

In plain English

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Rice paddle observed to be stored in standing water. Water measured to be 49F, per employee rice paddle is usually stored in ice bath. [CA] Refill ice bath and maintain scoop for PHFs in water at 41F and below. [COS] Ice was added to rice scoop container

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, Jun 24, 2025 · Original Source

Routine Inspection

Oct 17, 2024

Pass

5 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Sauces observed to be stored on the floor in the kitchen. [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 K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Cooked spicy sauce measured to be 74F. Per employee sauce was made about 2-2.5 hours prior and left out to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee moved container of sauce into reach in freezer to continue cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Spoons and scoops and bowls observed to be stored in bulk dry foods and spices with handles 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.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

Rolled meatballs in walk in cooler observed to be stored above mixed tomato salad and cooked potatoes. [CA] Store raw meats below ready to eat foods to prevent cross contamination.

In plain English

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

More about other finding

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Curry sauce and spicy sauce measured to be 132F and 130F in upright warmer. Upright warmer was off. [CA] PHFs shall be held at 135°F or above for hot holding. [COS] Operator VC&D sauces and turned on countertop warmer and placed new sauce from walk in cooler on to stove to reheat prior to placing to upright warmer.