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Restaurant
Health Inspections.org

Santa Clara County, CA

Harvest Cafe

725 Welch Rd

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

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Apr 24, 2026

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured at 3 compartment sink faucet at 118F. [CA] Maintain a minimum of 120F at all times.

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 problems
minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Packaged watermelon at grab and go station measured between 42-44F. [CA] Maintain potentially hazardous food 41F and below. Recommend to set temperature of unit below 35F.

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, Apr 24, 2026 · Original Source

Routine Inspection

Nov 25, 2024

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water at faucet measured at 116F. [CA] Maintain a minimum of 120F of hot running 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 problems
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured fries and chicken tenders between 87F-115"F on hot holding unit at burger station. Measured sushi at self service display unit between 44F-46F (located close to the front). Fried cauliflower in glass cabinet measured 120F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS]- fries and chicken tenders time labled and will be discarded in 2 hours. Sushi at front of display unit was dicscarded. Cauliflower was reheated 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, Nov 25, 2024 · Original Source

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