Santa Clara County, CA

Kurated Kitchens

Name: Kurated Kitchens
Address: 155 E Maude Av, Santa Clara County, CA

155 E Maude Av

Last inspected May 8, 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

3 inspections

Routine Inspection

May 8, 2026

Pass

5 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Rice scoops are stored in the warmer with the handles touching the rice. [CA] 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 issues

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured in 3-comp sink at 115F. [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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Paper towels at front handwash station are stacked in a reach-in container [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.

Official wording

Food separated and protected

Inspector’s notes

Raw unshelled eggs are stored on top shelf above RTE sauces in walk-in cooler. [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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloths stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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, May 8, 2026 · Original Source

Routine Inspection

Nov 17, 2025

Pass

6 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

FOUND A COUPLE OF WIPING CLOTHS STORED ON THE FOOD PREP COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE. COS.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

FOUND THE PAPER TOWELS STACKED IN A REACH DOWN CONTAINER. [CA] PROVIDE AN APPROVED PAPER TOWEL DISPENSER TO ACCESS THE PAPER TOWELS WITHOUT WETTING THE ONE BELOW IT.

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.

Official wording

Food separated and protected

Inspector’s notes

FOUND A CONTAINER WITH RAW MEATBALLS STORED ABOVE COOKED CHICKEN IN THE WALK IN COOLER. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED OR READY TO EAT FOOD. COS.

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

FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 116F. [CA] PROVIDE HOT WATER AT 120F MINIMUM.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

FOUND A FEW BOXES STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

In plain English

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

More about other finding

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

FOUND THE SCOOP'S HANDLE SUBMERGED IN THE CUCUMBER WITH SAUCE ON THE FLOOD PREP TABLE. [CA] ENSURE THAT THE HANDLE STAYS OUTSIDE THE FOOD.

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

Official record from Santa Clara County Department of Environmental Health, Nov 17, 2025 · Original Source

Routine Inspection

Oct 30, 2024

Pass

3 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Yellow curry in reach in fridge measured 114F in 22 quart plastic container with lid. Per PIC, it was made at 10:30am and cooked to 180F. [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. Curry removed from walk in and placed in ice bath.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed scoop handles in cooked rice containers in contact with rice. Also observed handles of scoops in bulk storage containers in contact with food. [CA] 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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cooked shrimp in cold holding insert measured 52F. Per PIC, they were placed into unit at 10:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Shrimp will be discarded at 2:30pm. Minor - Raw shelled eggs measured 46F. Per PIC, they were placed into unit at 10:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above.