Follow-Up Inspection
Jul 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 24, 2026 · Original Source
Santa Clara County, CA
Haleh Pastry And Cafe
2265 S Winchester Bl
Last inspected Jul 24, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Haleh Pastry And Cafe has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Jul 22, 2026
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The only hand wash sink at second kitchen area's restroom did not have running warm and cold water. [CA]: Hand wash stations shall be equipped with running warn and cold water. [SA]: Another restroom at the main kitchen area has a hand wash station with running warm and cold water.
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.
More about water, plumbing, or sewage problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
A fully enclosed area in the facility is being used to store open food and a 2 door reach in with open food but area does not have approved ceiling and wall finishes. [CA]: Food shall be stored in an area with approved ceiling and wall finishes. Discontinue storing open food in this area or provide approved ceiling and wall finishes.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
*RPEAT VIOLATION* Multiple cans of Raid pest repellent observed at facility. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
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.
More about chemicals stored or used unsafelyminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple open bags of food observed in preparation areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. a. Food stored outside of facility. b. Food stored directly on the floor at coffee station. No direct contamination observed. [CA]: Food shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Testing method for Chlorine sanitizer not provided. [CA]: Provide a testing method (ie Chlorine test strips) for measuring Chlorine sanitizer level.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit.
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 issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* 1. Unapproved sheds at the back of the facility is being used to store food contact surfaces such as hotel pans and to-go boxes. [CA]: Discontinue storing food/food contact surfaces in the shed. Owner stated equipment in the sheds are not used for the facility's operation. 2. Unapproved household under counter cooler used and located at coffee station. [CA]: Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of debris, dust, trash throughout facility (kitchen, ware-wash area, prep areas). [CA]: Maintain non food contact areas clean.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* 1. Two 1 door freezer reach in units stored outside the fully enclosed facility near the entrance. [CA]: All equipment shall be installed within the fully enclosed and approved facility. 2. Scoops in bulk storage containers in direct contact with food. [CA]: Scoops stored in food containers for portioning shall always be stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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 issuescriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Live cockroaches observed in the following areas: -1 adult on floor at front cashier area -1 adult and 1 nymph in crevice of cove base near display cases -1 adult in crevice of cashier table Approximately 50+ dead cockroaches of varying life stages on glue traps and on floors found throughout the facility including the coffee station, ware-wash area, restrooms, main cook line and prep area, second prep area. Approximately 30+ cockroaches eggs found on glue traps and on floors found throughout the facility. Approximately 6-10 live large flies observed at kitchen and ware-wash area. Approximately 10+ dead large flies observed at kitchen area on windows near cook line. No pest control report provided during inspection. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T . 4. Notification: The person in charge during inspection, Ali, 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 insectsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Gaps observed in between cove base and table at front cashier area. [CA]: Close all gaps greater than 1/4 of an inch to prevent entry or harborage of vermin. 2. Several unused equipment such as refrigerators, chest freezers, microwave, counter-top gas stove, etc are stored outside at the back of the facility. [CA]: The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the coffee station, opened milk stored in under counter cooler measured at 47F, placed in the unit since last night per Owner. [CA]: Potentially Hazardous Food shall be cold held at 41F or below (unopened pasteurized dairy may be stored up to 45F). [COS]: Milk voluntarily discarded.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 22, 2026 · Original Source
Follow-Up Inspection
Oct 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source
Routine Inspection
Oct 22, 2025
Conditional Pass
11 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled cellphone and proceeded to handle pastries without removing gloves and properly washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Unapproved Raid pest repellent observed. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
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.
More about chemicals stored or used unsafelyminorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
No Person in Charge on site. [CA]: A person in charge shall be available on site during operational hours.
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 K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
*REPEAT VIOLATION* Unapproved milk and yogurt based (called Kashk) products observed within the display case. Employee stated food was cooked in the facility. No California Department of Food and Agriculture (CDFA) license provided. [CA]: Retail food facility the processess or manufactures dairy products such as cheese, yogurt/ice cream shall obtain dairy license from the California Department of Food and Agriculture (CDFA). [COS]: Employee voluntarily discarded Kashk.
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 problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple open bags of food observed in preparation areas. [CA]: All open bags of dry food shall be transferred or stored in 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 findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Unapproved shed at the back of the facility is being used to store food contact surfaces such as hotel pans and to-go boxes. [CA]: Discontinue storing food/food contact surfaces in the shed.
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* 1. Hand wash station next to 3 comp sink did not have single use towels and hand soap within the dispensers. 2. Hand wash station at cook line did not have single use towels within the dispenser. [CA]: All hand wash stations shall be equipped with single use towels and hand soap within the approved dispensers. [COS]: Employee provided single use towels and hand soap within the dispenser.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Two 1 door freezer reach in units stored outside the fully enclosed facility near the entrance. [CA]: All equipment shall be installed within the fully enclosed and approved facility.
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 K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
*REPEAT VIOLATION* Multiple dried pre-packaged food items for self service without proper 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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* 1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training for employees not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and 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 issuesminorCode K48Other
Official wording
Plan review
Inspector’s notes
*REPEAT VIOLATION* 1. Per previous routine inspection on 06/14/2023 and 10/23/2024, no plans were provided for the newly installed tankless water heater. [CA]: Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Contact DEH Plan Check at 408-918-3400 and ask for Plan Check Program.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 22, 2025 · Original Source
Follow-Up Inspection
Oct 30, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 30, 2024 · Original Source
Routine Inspection
Oct 23, 2024
Conditional Pass
8 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing testing method (i.e. test strips) for Quat Ammonium sanitizer. [CA]: Provide a testing method for Quat Ammonium sanitizer. Ensure 200 PPM of Quat Ammonium solution is maintained in sanitizer buckets and when conducting manual ware-washing and sanitizing.
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
1. At the front display case, on the top shelf, cheesecake measured at 55F. Ambient temperature on the top shelf measured at 49F. Owner stated cheesecake have been in the unit for less than 4 hours. 2. On top of the front display case (right side), Vegetarian curry with beans pastry measured at 66F. Owner stated food item has been there since yesterday. 3. At the 2 door under counter unit at the preparation area, raw shell egg measured at 55F, butter measured at 60F, and butter milk measured at 56F. Raw shell eggs were relocated from 3 door reach in less than 4 hours prior to measurement while butter and buttermilk have been in the unit for more than 4 hours. 4. At the coffee area, 1 door reach in, milk measured at 44F. Owner stated milk has been in the unit since yesterday. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs that measured greater than 41F for less than 4 hours were relocated to functioning units while PHFs that measured greater than 41F for more than 4 hours were voluntarily discarded.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the cook line station and storage area, hand sinks were missing soap. [CA]: Ensure all hand sink stations are provided with soap at all times. [COS]: Owner provided soap.
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 K48Other
Official wording
Plan review
Inspector’s notes
*REPEAT VIOLATION* 1. Per previous routine inspection on 06/14/2023, no plans were provided for the newly installed tankless water heater. 2. Unapproved shed storing prep-packaged bulk food and food contact surfaces. [CA]: Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Contact DEH Plan Check at 408-918-3400 and ask for Plan Check Program. Discontinue storing food contact surfaces and food in shed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
At the front display case (right side), Kashk (yogurt) was observed. Per Owner, Kashk was made at the facility. No California Department of Food and Agriculture (CDFA) license provided. [CA]: Retail food facility the processess or manufactures dairy products such as cheese, yogurt/ice cream shall obtain dairy license from the California Department of Food and Agriculture (CDFA). [COS]: Owner voluntarily discarded Kashk.
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 problemsminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Multiple dried pre-packaged without proper labels. [CA]: All prepackaged food items shall be properly labeled. Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor. (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act (Section 403(Q)(3)–(5) (21 U.S.C. Sec. 343(q)(3)–(5), incl.)), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Display case top shelf ambient temperature measured at 49F. 2 door under counter cooler at the prep area ambient temperature measured at 58F. 1 door reach in ambient temperature measured at 50F. [CA]: Repair/adjust/assess cooling units. Ensure cooling units are able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs.
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
1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training for employees not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source