Santa Clara County, CA

Inka's Restaurant

Name: Inka's Restaurant
Address: 700 S Winchester Bl # 25, Santa Clara County, CA

700 S Winchester Bl # 25

Last inspected Aug 18, 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

4 inspections

Routine Inspection

Aug 18, 2026

Pass

4 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Only Oysters and Yum were measured 45F & 44F at the food prep table. Per cook, it was prep 30 minutes ago and now cooling. [CA] PHF shall be rapid chilled to 41F before placing inside the food prep table. [SA] Add ice for rapid cooling.

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

Mop wa left inside the mop bucket for drying. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bag of flour was left on stairs and bag of carrots were left on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

More about other finding

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

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 issues

Official record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source

Routine Inspection

Dec 26, 2025

Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Empty soap dispenser for all the hand washing stations. Pump soap in use at the hand washing stations. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Empty paper towel dispensers and one dispenser has a paper towel roll stuck in it. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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 problems

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

MAJOR: Employee wash hands with gloves on for 5 seconds and replace gloves without washing bare hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. NOTE: After changing gloves, Bare hands shall be washed for minimum 20 seconds.

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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Recently prep/washed sea food was measured 44F to 46F at the prep coolers with ambient temperature at 40F. [CA] Rapid chill the PHF after prep/wash before placing in the prep cooler/table.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Dec 26, 2025 · Original Source

Routine Inspection

Jul 15, 2025

Pass

5 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack paper towel for both hand washing stations for the kitchen and inside women's restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [SA] Facility is using paper towel roll.

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 problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Employee was washing dishes in a food preparation sink. [CA] Warewash shall only be done in a 3-compartment sink using 3-step method, Wash - Rise - Sanitize. Chlorine was measured 50ppm at the 3-compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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 issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Food prep cooler has some food items above 41F ( shrimps 48F, oysters 50F, and marinated heart 47). Per PIC, it was all prep recently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be chilled (placed in a freezer to bring temperature at 41F and below) before placing inside the prep cooler.

In plain English

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hand washing sink in the women restroom was measured 80F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Front hand washing sink lack hot water connection and has a slow drain. [CA] 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. Fix drainage problem.

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, Jul 15, 2025 · Original Source

Routine Inspection

Nov 22, 2024

Pass

3 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Rice maker was not turned on and rice was at 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC turned on the rice maker.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

One hand washing soap dispenser lack soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Refill soap immediately.

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 problems

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Exhaust fan in the women restroom has build up of dust. [CA] Restroom exhaust fan shall be clean of dust debris.

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, Nov 22, 2024 · Original Source