Santa Clara County, CA

Il Fornaio-Market

Name: Il Fornaio-Market
Address: 302 S Market St, Santa Clara County, CA

302 S Market St

Last inspected Jun 2, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Jun 2, 2026

Pass

4 recorded violations

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Potentially Hazardous Foods (cream based sauce and soup) in the walk in cooler measured between 80-100F at 5 pm. Per chef, they had been cooling since 1:11 pm with the time stamped sticker. [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] Items were discarded. See VC&D report.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The FRP near the cookline at the salad prep area is detaching from the wall. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

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 problems

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw beef was found stored above ice cream in the undercounter cooler at the salad prep area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

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

More about other finding

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Repeat Violation: The customer restroom handwash stations lack hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 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.

More about water, plumbing, or sewage problems

Official record from Santa Clara County Department of Environmental Health, Jun 2, 2026 · Original Source

Routine Inspection

Nov 7, 2025

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Both the staff and customer restroom handwash stations lack hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 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.

More about water, plumbing, or sewage problems

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Small flies were found in the bar area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

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

Official record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source

Routine Inspection

Jan 10, 2025

Pass

7 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

1. In the kitchen area, at the hand wash sink near the cook line, the hot water line was shut off due to a leak. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Restore the hot water to the hand sink immediately. 2. At the ware wash area, at the three compartment sink, both goose neck faucets leak when turned on. [CA] Ensure to maintain all plumbing fixtures in good repair.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. In the salad prep area, at the deli slicer, the blade had deposits of old food residue. Per chef, they have not used it today. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. 2. In the back of house area, at one of the large dishwashers, chlorine was measured above 100 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, across the cook line, potentially hazardous foods (mashed potatoes & meatballs) were measured at less than 130°F at around 2:00 pm. Per chef, they placed them into the counter top steam table at around 12 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef agreed to discard the food items after 4 hours from placing into the hot hold unit.

In plain English

More about food kept at an unsafe temperature

minorCode K48Other

Official wording

Plan review

Inspector’s notes

In the back of house area, near the rear cookline equipment, there is a Nu-Vu oven that has been added without plan check approval. Facility is operating the oven outside of the hood. Per chef, they added it about 6 months ago and they use it to bake bread. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans for approval of the oven within 1 week or remove from the facility.

In plain English

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

More about other finding

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Facility has a set of ovens that do not have the exhaust hood overhang by 6 inches. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

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

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The ceiling tiles throughout the back of house area have an accumulation of debris and are dirty to sight. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

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 problems

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

In the back of house area, on the floor behind an undercounter cooler, several dead cockroaches were found in powdered insecticide. No other evidence of a cockroach infestation was observed. Facility is serviced monthly by EcoLab. [CA] Clean and sanitize area of dead cockroaches or old droppings. [COS] Staff cleaned the cockroaches at time of the inspection.