Follow-Up Inspection
Dec 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 13, 2025 · Original Source
Santa Clara County, CA
La Pizzeria
373 E Campbell Av
Last inspected Dec 13, 2025 · 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
6 inspectionsFollow-Up Inspection
Dec 12, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Vermin documented in the following areas: 1 live cockroach on ceiling near walk in cooler and 1 live cockroach on floor near prep line coolers 2. Supervisor Notified: Priscilla M. 3. Notification: The person in charge during inspection, Emannuel, 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Dec 12, 2025 · Original Source
Routine Inspection
Dec 11, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.
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 insectscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk in cooler, penne pasta stored within deep plastic bin and completely secured with a lid, measured between 45F - 46F. Per employees, penne pasta was cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Hole larger than 1/4 of an inch diameter observed on ceiling near walk in cooler. [CA]: Seal all cracks, crevices, door, windows and any opening approximately 1/4 of an inch in diameter.
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
Prep line unit's (closest to the standing mixer) ambient temperature measured at approximately 56F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Multiple open bags of dry food at the 3 door dry storage cabinet. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION* 1. Observed Vermin in the following areas: -2 live nymph German cockroaches on mechanical dish machine -multiple dead cockroaches of varying life states on floors underneath the 3 comp sink, dish machine, and standing mixer. -hatched ootheca (egg casing) observed near standing mixer. -unhatched ootheca (egg casing) observed near the ice machine -dried rodent droppings observed to the left of the 2 door under counter cooler and inside the white cabinet dry storage near restroom Per PIC, pest control service occurs once/month. No pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica H. 4. Notification: The person in charge during inspection, Emannuel, 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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* 1. Washed and wet utensils and containers stacked on top of each other at the ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* In the prep line cooler 1 (closest to standing mixer), multiple Potentially Hazardous Food (PHFs) measured between 48F - 49F. Ambient temperature of unit measured at 56F. Per PIC, all food items were relocated from the walk in cooler to the unit approximately less than 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to functioning cooling units to cool down.
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, Dec 11, 2025 · Original Source
Follow-Up Inspection
Dec 20, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 20, 2024 · Original Source
Follow-Up Inspection
Dec 19, 2024
Result not listed
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the third door of the 3 door dry storage area, rodent droppings were observed on top of food containers and on the floor. Gnaw marks observed on the pre-packaged walnut bag. Per Manager, pest control service occurred on 12/17/2024. [CA]: Eliminate evidence of rodent/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Discussed sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: Walnut bag voluntarily discarded by Manager.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Pizza boxes stored in the unapproved shed. [CA]: Discontinue using back storage shed until approved by the department and remove any food items and food contact surface products (pizza boxes, napkins, etc.). Only items that could be stored out there for now are chemicals.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 19, 2024 · Original Source
Routine Inspection
Dec 12, 2024
Pass
8 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple open bags of dry food at the 3 door dry storage cabinet. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the cook line, multiple Potentially Hazardous Food (PHFs) measured between 44F - 47F in the undercounter cooler. Chef stated PHFs have been in the unit since last night. Ambient temperature of the unit measured at 48F. [CA]: PHFs shall be cold held at 41F or below at all times. Discontinue storing PHFs at the unit until it is able to cold hold PHFs at 41F or below. [COS]: PHFs that measured above 41F for more than 4 hours were voluntarily discarded.
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
Waste water from the 3 compartment sink drain pipe observed dripping and being collected into a bucket. [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 air gap into a floor sink or other approved type of receptor. Repair drain pipe and maintain in good condition.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Missing food safety manager certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk in cooler, raw shell eggs are stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food to avoid potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Washed and wet utensils and containers stacked on top of each other at the ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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
1. Back storage shed in the back of the facility does not have any approved finishes. Shed is being used to store pre-packaged food and pre-packaged food contact surface products. [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. Discontinue using back storage shed until approved by the department and remove any food items and food contact surface products (pizza boxes, napkins, etc.). Only items that could be stored out there for now are chemicals. 2. Ambient temperature of under counter cooler at the cook line measured at 48F. [CA]: All cooling equipments shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit until it is able to properly cold hold PHFs.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Multiple dried rodent droppings observed at the 3 door dry storage cabinets and the back storage/shed areas. 2. Multiple dead cockroaches observed on the glue trap underneath the 3 compartment sink at the bar. Per Manager, pest control service occurs approximately every two weeks. Most recent pest control receipt stated service occurred on 11/25/2024. [CA]: Eliminate evidence of rodent droppings and cockroaches in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Discussed sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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, Dec 12, 2024 · Original Source