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Santa Clara County, CA

Ga - Southbay Cantina

2401 Agnew Rd

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Pass

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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

2 inspections

Routine Inspection

Jul 22, 2026

Pass

3 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Rodent droppings observed in back area between two cabinets. Only unused equipment observed to te stored there. [CA] Clean and sanitize area of dead cockroaches or 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 insects
minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

PHFs observed to be taken out and set up on service line during inspection. Employee state he would start TPHC when facility opened in about 20 minutes. [CA] TPHC shall start as soon as PHFs are removed from temperature control and shall be kept up to 4 hours and shall be discarded. [COS] Employee logged PHFs for time it was taken out.

In plain English

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

More about other finding
criticalCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

Beans in hot table measured to have side at 171F and internal temperature of 111F. Beans measured to be 124F in hot table after stirring. Per employee beans were reheated and placed on to table about 15 minutes prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Ensure PHFs are heated such that internal temperature reaches 165F [COS] Beans were reheated in oven to 165F

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

Official record from Santa Clara County Department of Environmental Health, Jul 22, 2026 · Original Source

Routine Inspection

May 26, 2025

Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Beans in upright warming cabinet in cookline measured to be 106F. [CA] Maintain PHFs at 135F and above. [COS] Operator added beans to TPHC log retroactively and marked container with discard time 4 hours later.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Garage roll up doors observed to be opened. [CA]Open kitchens shall not have an open facility. For open facility, close kitchen and only serve prepackaged foods in open area. Facility shall submit for plan check prior to any construction if remodeling or renovating kitchen related areas.

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 insects
minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Oven observed to be half under ventilation hood at cookline. [CA] Ensure cookling equipment is underneath ventilation hood.

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, May 26, 2025 · Original Source

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