Santa Clara County, CA

Jack In The Box #3411

Name: Jack In The Box #3411
Address: 1740 S Main St, Santa Clara County, CA

1740 S Main St

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Sep 17, 2026

Pass

4 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Back panel and electrical components of the under-counter cooler in the cooking area contained food debris and grease. [CA] Nonfood contact surfaces shall be maintained 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 problems

minorCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Can of jalapeño peppers in the dry storage area has a dent in top seal. [CA] Food shall be maintained in good condition, safe, and free from adulteration. Ensure that any cans of food with denting along the hermetically seal are removed from use and/or discarded. [COS] Manager discarded can.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Drain line from ice machine does not have required air gap. Second drain from the same ice machine is draining directly on to the floor. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch or twice the diameter of the pipe into a floor sink or other approved type of receptor.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed damaged FRP and staining on the back wall of the storage room. Coved tiles near the ice machine are broken. Gaps between the exterior metal panel of the walk-in freezer and the ceiling. [CA] Ensure floors, walls, and ceilings are maintained clean and in good repair to prevent the harborage or attraction of vermin.

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

Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source

Routine Inspection

Feb 16, 2026

Pass

5 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Numerous potentially hazardous foods (sliced tomatoes, cooked chicken, cheese, etc.) in the walk-in refrigerator measured between 45F and 49F. Ambient of the walk-in refrigerator measured 50F. Manager stated that when she had arrived this morning at 8:00AM (2.5 hours prior to measurement), the walk-in had been maintaining at 41F. Manager stated that the frequent opening and closing of the door could be causing a temperature increase. After leaving the door closed for 20 minutes, ambient of the walk-in refrigerator measured 41F. Potentially hazardous foods measured between 42F and 45F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Continue to monitor potentially hazardous foods in the walk-in using the available probe thermometer to ensure they reach 41F. *Note: Strongly recommend contacting a refrigerator technician Facility has a past history of the walk-in refrigerator not functioning properly

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

The following refrigeration units are incapable of maintaining potentially hazardous foods at 41F or below: The reach-in next to the drive-through window, the prep cooler across from the cook-line, and the reach-in directly to the right of the dryer station. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. Repair or replace where necessary. *Note: Strongly recommend scheduling a refrigeration service technician

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Several employees have not completed their food safety training. [CA] Complete and maintain internal food safety training.

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

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Dead cockroach observed in a sticky trap in the water heater closet. *No other evidence of cockroaches observed* Facility provided the most recent pest control report, which did not note any cockroach activity. [CA] Clean and sanitize area of dead cockroaches or old droppings.

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 K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee mopped the floor, then handled a customer's foil wrapped burrito. Employee observed touching face with gloved hand, then continued on to food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the 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.

Jul 16, 2025

Pass

3 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed accumulation of wooden pallets at the dumpster enclosure. [Corrective Action] Ensure pallets are collected regularly.

In plain English

More about signs of rodents or insects

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

1. Rubber seal observed damaged on the single door undercounter freezer near the deep fryers. [Corrective Action] Repair or replace rubber seal. 2. Freezer portion Out-of-Order of the cooler/freezer combo near the skillet. [Corrective Action] Maintain equipment in good working order. 3. Single door undercounter cooler Out-of-Order by the drive-thru window. [Corrective Action] Maintain equipment in good working order. 4. Frost observed spewing out from the fan in the walk-in freezer. [Corrective Action] Ensure equipment is working properly.

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 K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

The ice machine appears to be leaking water from the bottom. [Corrective Action] Ensure equipment is working properly. Repair to stop the leak.

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 16, 2025 · Original Source

Routine Inspection

Nov 6, 2024

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Walk-in freezer door does not fully close. Observed several pieces of equipment that were not working (1 small food prep cold hold, 1 low boy, and one refrigerator door replaced with a piece of cardboard). [CA] Repair, replace or remove broken equipment.

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

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Observed potentially hazardous food that measured in the temperature danger zone located at a food prep area (sliced tomatoes 72F). The PHFs were supposed to be under time control but were not time-marked. [CA] Ensure PHFs that are subject to TPHC are time marked for 4 hours and TPHC procedures are readily available for review. [COS] PIC discarded the tomatoes.

In plain English

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

More about other finding

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food that measured in the temperature danger zone located in the walk-in cooler and reach-in cooler. Per PIC, the doors were open for a while. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary.

In plain English

More about food kept at an unsafe temperature

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed broken and cracked tiles in front of deep fryer. [CA] Replace tiles.

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

Official record from Santa Clara County Department of Environmental Health, Nov 6, 2024 · Original Source