Follow-Up Inspection
Feb 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 17, 2026 · Original Source
Santa Clara County, CA
Kentucky Fried Chicken-552
552 E Santa Clara St
Last inspected Feb 17, 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
5 inspectionsRoutine Inspection
Feb 12, 2026
Pass
3 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Facility's hot water supply was not consistent. Hot water at the three compartment sink would rise to 140F and swiftly drop between 105-110F. Hot water at the prep sink and the mop sink would rise to 100F and then steadily drop below 100F. Both restroom handwash sinks lacked water above 100F. Kitchen handwash sinks were able to sustain warm water for at least 15 seconds. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Note: Facility changed their water heater setting from "A" to "B". Water was tested after about 30 minutes of change and water temperature seemed to remain the same. A follow up inspection will be conducted to verify hot water.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Quaternary Ammonia sanitizer at the three compartment sink measured at 0 PPM while actively ware washing. [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). [COS] PIC checked the bottle of the dispenser. bottle was missing an adapter to allow automatic dispenser to function properly. Adapter was replaced, basin refilled, and dishes were sanitized. 2. Facility was not washing, rinsing, and sanitizing chicken breading tubs every 4 hours. Per PIC and staff, they wash, rinse, and sanitize the chicken breading equipment once at night. [CA] In use preparation surfaces shall be cleaned at least every 4 hours or as required. [COS] Tubs and related equipment were sanitized immediately.
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 K48Other
Official wording
Plan review
Inspector’s notes
Per PIC, facility changed their water heater two months ago. No plans were submitted to this department for approval. [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 to this department for approval of the water heater within 1 week. Submit plans either in person at our office or via email to dehplancheck@deh.sccgov.org
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source
Routine Inspection
Jul 16, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The front hand wash station has a leak at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and 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 problemscriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
1. The front hand wash station is not draining. 2. The mop sink is not draining. 3. The back of house hand wash station drains slowly. 4. The three compartment sink drains slowly. Note: There is an offensive odor at the back of house hand wash station [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
The interior of the walk in freezer has an accumulation of ice build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the front service area, at the only hand wash station, there were no paper towels available as the dispenser was not working. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] A roll of paper towels was provided for use.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Both restroom doors are not self closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at the restroom hand wash station directly next to the exit door measured at a maximum of 75°F. [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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floor under the cook line equipment has an accumulation of grease and grime. [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 problemsminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The environmental health permit is posted in the kitchen area, not visible to the public. [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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source
Follow-Up Inspection
Jul 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source
Routine Inspection
Dec 6, 2024
Pass
2 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. The floor sink behind the walk in cooler had an accumulation of grime and standing water. 2. The floor sink by the soda syrups had an accumulation of food debris, grime, and standing water with an offensive odor. [CA] Floor sinks and other approved indirect waste receptors shall be located to be readily accessible for inspection and cleaning. Ensure to maintain clean and in good repair. [COS] Staff cleaned both floor sinks and both were observed draining properly.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the front service area, at the hand wash station, paper towels were not stored in the dispenser. Per PIC, they ran out of the correct size of paper towels and have a delivery tomorrow. [CA] Single-use sanitary towels shall be provided in dispensers.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 6, 2024 · Original Source