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 inspections
Follow-Up Inspection
Dec 17, 2025
Pass
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Water at the temperature non-adjustable hand wash sink at the cremeria measured at 109F and continued steadily increasing.
** Major **
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Adjust water temperature to prevent employees from scalding hands while hand washing.
[SA] Temporarily utilize the wash basin of the three-compartment sink to conduct hand washing until temperature is adjusted.
** Minor **
Hand soap and paper towel dispenser at the fruit bar are located at the three-compartment sink and not near the hand wash sink.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Hand soap and paper towels shall be readily available and easily accessible at all times. Relocate dispensers to near hand wash station.
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.
Water at the temperature non-adjustable hand wash sink at the cremeria measured at 109F and continued steadily increasing.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2025 · Original Source
Routine Inspection
Dec 3, 2025
Conditional Pass
4 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash sink at the fruit bar observed inoperable. No water provided when turning the hot or cold faucets. Hand soap and paper towel dispensers observed stocked and maintained above the two-compartment preparation and ware wash sink.
[CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area.
[SA] Utilize two-compartment preparation/ware wash sink to temporarily wash hands.
The only hand wash sink at the cremeria completely obstructed with a preparation table. Paper towels and hand soap dispensers were also not reachable due to the obstruction.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings stored on top of boxes of food.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee at the cremeria returned from break, drank water, donned on gloves, and began serving customer 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.
[COS] Instructed employee to wash hands and don on new gloves prior to handling food.
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.
Numerous strands of raw chorizo maintained at the tall refrigerated display measured between 47F to 52F. Employee stated that the chorizo was brought out since opening.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Instructed employee to relocate chorizo to the hangers closer to the inside of the refrigerator 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.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Follow-Up Inspection
Oct 17, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 17, 2024 · Original Source
Routine Inspection
Oct 15, 2024
Conditional Pass
7 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Domestic insecticide spray observed stored next to to-go containers at the cremeria.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings observed stored in areas of food preparation.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed employee at the cremeria utilizing the three-compartment sink for food preparation.
[CA] Utilize sinks for their designated purposes. All food preparation shall be conducted at the 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.
Hand wash station at the fruit bar completely obstructed with stack of cups maintained inside the wash basin. Hand soap and paper towel dispenser are installed at the two-compartment food preparation and ware wash sink.
Hand wash station at the cremeria completely obstructed with a serving table placed in front.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Relocate dispensers at the fruit bar.
[COS] Obstructions were 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.
Employees coffee and half eaten pastry observed stored on preparation table next to produce at the fruit bar.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Chorizo maintained at the open faced refrigerator at the cremeria measured between 46F to 49F. Employee stated that chorizo was brought out in the morning and that they have turned down the refrigeration unit due to ice build up.
Three containers of sour cream and queso maintained out in ambient temperature measured at 50F at the cremeria. Employee stated that they were refilling the display cases and/or packing into to-go containers. At the time, no active preparation was observed.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.
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.
Sanitizing concentration at the three-compartment sink at the cremeria measured at 0 PPM quaternary ammonia. Solution appeared murky with utensils still soaking inside.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Instructed employee to rewash utensils and replace sanitizing solution.
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.