Follow-Up Inspection
Sep 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 18, 2026 · Original Source
Santa Clara County, CA
Jubba Restaurant
5330 Terner Wy Ste 40
Last inspected Sep 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
5 inspectionsFollow-Up Inspection
Sep 14, 2026
Closed
The health department recorded a closure at this inspection.
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed broken tile next to mop sink and gaps around trim on back side of wall shared by mop sink, allowing access to interior of wall. Observed broken floor tile by left side reach-in refrigerator. [CA] Floors, walls, and ceilings must be durable, smooth, non-absorbent, and easily cleanable.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Observed three live cockroaches. One juvenile by the mop sink, one juvenile in dry storage, and one adult on the floor by the 3-compartment sink. Observed two egg sacks in the cabinet by cookline. Reviewed most recent pest control report. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The PIC, Sarah M. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed food residue and grime build up on the exterior of sugar and flour containers as well as exterior of meat slicer, stove, and on shelves. [CA] All nonfood contact surfaces of utensils and equipment shall be 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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed shelves lined with cardboard and equipment lined with aluminum foil in cooks area, dry storage, and mop area. Observed cabinets with unfinished wood. [CA] Equipment and shelves shall be easily cleanable, non-absorbent, and and in good repair.
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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed food residue and grime on shelves and floor in the dry storage, in the cookline, and warewashing area. Observed general clutter in dry storage and cabinents. [CA] Premises must be clean and in good repair.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source
Routine Inspection
Sep 11, 2026
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Operator pulled chicken with an intended final cook temp of 80F-120F. [CA] Cook all chicken to a minimum internal temp of 165F. [COS] Operator cooked chicken to an internal temp of 180F.
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 temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops inside containers of sugar and flour in the dry storage room had their handles in contact with the food. Bag used to hold cooked beef in two door upright fridge is not food grade [CA] Keep handles and surfaces that are touched by employees out of contact with food if being stored inside container. [CA] Ensure that you are using food grade bags to store all food products
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 issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Containers holding sugar and flour are cracked. [CA] Replace cracked containers with food grade containers that do not have cracks
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee wash and rinse a bowl and then dried bowl on apron and placed back out for use without sanitizing. After inspector instructed employee to sanitize bowl, chlorine measured 50ppm in three compartment sink. [CA] Ensure that dishes are submerged in a bleach solution of 100PPM for at least 30 seconds and left to air dry before being used to serve food. Equipment shall be allowed to air dry after sanitizing. [COS] Employee was instructed to place more bleach into the santizing solution to bring concentration up to 100PPM. Operator was also educated on proper procedures for submersion time as well as drying procedures for food contact surfaces.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked beef was cooling inside tightly wrapped non food grade plastic bag in the two door upright fridge in the back of kitchen. [CA] Leave foods uncovered during cooling process to facilitate proper air flow during the cooling process. Covering with food grade material is okay once internal temperature has reached 41F. [COS] Operator removed the plastic bag and placed beef uncovered in the fridge.
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 temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Front handwash sink is leaking out of the faucet [CA] Ensure all plumbing fixtures are in good repair and free of leaks.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Observed five live cockroaches of various life stages on a bottle of bleach stored under three compartment sink. Observed one live cockroach underneath the 3 compartment sink. Observed live roaches of various life stages in and around the plating on the wall underneath the 3 compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew . 4. Notification: The person in charge during inspection, Somira, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees phone being stored on food contact surface near cook line [CA] Personal items such as phones must be stored in a designated area away from food.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Inspector found a container of pest repellent that is unapproved for use in a food facilty [CA] All pesticides being used in a food facility must be labeled as approved for use in a food facility
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Sep 11, 2026 · Original Source
Follow-Up Inspection
Jun 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source
Routine Inspection
Jun 24, 2025
Pass
12 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed flies in preparation areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed a can of raid stored next to the water heater. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Doors to facility are open to dining and kitchen area with no screens or air curtains. [CA] Air curtains shall be in operation over all open exterior doors to prevent flying pests. 2. Observed employee phone propped up on clean plates for customer use. Observed employee drink stored next to the same plates. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food handler cards for employees were not available during inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured 113F at three compartment sink after allowing water to run. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed light out in ventilation hood. [CA] Repair/replace light.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a bowl with handles in use in the bulk sugar container. Observed handle in contact with sugar. [CA] Provide scoops with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed eggs stored above peppers and next to bread dough. [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 findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Reach in fridge measured 61F for the duration of the inspection. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in back preparation area is blocked by garbage and appliance. [CA] Maintain handwashing clear and available for use. At front handwash sink, soap was provided in a squeeze bottle and paper towels were provided on a roll. [CA] Soap and paper towels must be provided in dispensers at handwash sink.
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
Food items in reach in fridge measured in the temperature danger zone (see measured observations). Ambient air in the reach in fridge measured 61F for the duration of the inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food items were VC&D. Follow up inspection will occur on 06/26/2025 as facility is closed on 06/25/2025.
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, Jun 24, 2025 · Original Source