Follow-Up Inspection
Mar 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Santa Clara County, CA
Holy Land Restaurant & Catering
807 Aldo Av # 105
Last inspected Mar 12, 2026 · View Map ↗ · Compare ↗
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
4 inspectionsRoutine Inspection
Mar 11, 2026
Conditional Pass
3 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Roasted cauliflower measured 48F while maintained in a plastic wrap covered pan in the walk-in cooler. Per the owner, it had been cooked yesterday, and maintained in the walk-in cooler to cool overnight. [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 rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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] Roasted cauliflower was 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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only handwash sink in the main kitchen area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were restocked.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Numerous potentially hazardous foods, including tabbouleh, cooked eggplant, yogurt, cheeses, and sliced tomatoes measured between 46F and 47F while maintained in the prep cooler at the entrance of the kitchen. Ambient of the unit measured 46F via probe. Staff stated that some of the foods had been placed into the unit less than 2 hours prior, while others had been maintained in the unit overnight. Per staff, the refrigerator had accidentally been left open overnight, and they had just closed it. Refrigerator observed pushed up against the wall, with little to no space for ventilation. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that all refrigeration units are capable of maintaining at 41F or below. [COS] Owner voluntarily discarded all potentially hazardous foods maintained in the unit since last night. All other foods were relocated to the 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Oct 8, 2025
Pass
4 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lacking single use paper towel at the ONLY hand wash station at front service line. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator restocked. 2. Found ONLY hand wash station in back prep area blocked by several cloth towels. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate towels.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found accumulated food debris under refrigeration unit, shelving units and cooking equipment. [CA] Routinely clean. 2. Found exterior screen door with gaps greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 3. Found puddle of water under hand wash sink cabinet located at front service line. [CA] Routinely clean. 4. Observed garbage/recyclable bin open. [CA] Ensure all bins are closed when not in use.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found 2 DEAD cockroaches in the following areas: in front of walk-in-cooler and near the water heater. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas. Continue to provide approved pest control services.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Found cove base tile near walk-in-cooler dislodged. [CA] Ensure coved based tile are fitted to wall. 2. Found holes in wall under sinks, under microwave oven. [CA] Seal all holes, gaps and crevices to prevent the entrance and harborage of vermin. 3. Found electrical outlet missing covers throughout food facility. [CA] Provide outlet covers.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2025 · Original Source
Routine Inspection
Aug 7, 2025
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Pooling of water on the floor under the handwash sink at the service area due to water leak. [Corrective Action] Repair to stop the leak.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Grime accumulation on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain 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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed a dual stock pot burner and dual oven not under the exhaust hood while in use. [Corrective Action] All cooking equipment that emits heat, water vapor, smoke, grease vapor shall be used under the exhaust hood with at least 6 inches overhang.
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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like grime observed inside of the ice machine. Grime not in direct contact with ice. [Corrective Action] Thoroughly clean and sanitize inside of ice machine.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed ice machine elevated using wooden pallet like object. [Corrective Action] Discontinue using the wooden pallet to elevate the ice machine. Replace with longer legs or leg extension. 2. Large work table in the kitchen observed elevated using cracked bricks. [Corrective Action] Discontinue using cracked bricks to elevate work table. Use leg extensions.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source