Santa Clara County, CA

La Victoria #5

Name: La Victoria #5
Address: 291 N 4th St, Santa Clara County, CA

291 N 4th St

Last inspected Mar 17, 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

3 inspections

Routine Inspection

Mar 17, 2026

Pass

3 recorded violations

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility's drain plugs do not stop water from draining. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Repeat Violation: In the kitchen area, in a melted ice bath, sliced tomatoes and cheese were found measuring between 43-50°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] A new ice bath was made for the PHFs. Note: Recommend active mechanical refrigeration for PHFs instead of the ice baths due to repeat violations having been observed.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Repeat Violation: No Food Safety Certificate is available upon request. Note: Per Bianca, they have sent their managers for online classes but have had issues with them passing or accessing the exams. Bianca stated they are sending their managers to in person exams in April and May. [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. Send Food Safety Certificates to district specialist when acquired.

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

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

Routine Inspection

Aug 21, 2025

Pass

5 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

A flat plate was found being used as a scoop for rice in the cambro unit. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with 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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. In the kitchen area, in a cambro, rice and beans were found at less than 135°F. Per PIC, the items have been there for 2 hours. 2. In the kitchen area, in a melted ice bath, sliced tomatoes and cheese were found measuring between 43-50°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. PIC instructed staff to reheat them and hot hold them on the flat grill. [COS] 2. A new ice bath was made for the PHFs. Two separate ice baths were made to ensure sufficient cold holding.

In plain English

More about food kept at an unsafe temperature

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks a drain plug to fill the three compartment sink basins. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Repeat Violation: No Food Safety Certificate is available upon request. Note: Per Bianca, they have the classes scheduled for all of their store managers for sometime Mid-October. [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.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

Repeat Violations: 1. Raw eggs and bacon were found stored above an open container of washed lettuce in the main kitchen walk in cooler. 2. Raw eggs were stored above ready to eat foods (prepackaged salsa, salsa bottles, and drinks). [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. Proper refrigeration storage stickers provided.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, Aug 21, 2025 · Original Source

Routine Inspection

Feb 6, 2025

Pass

5 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

In the walk in cooler, on the top rack, raw eggs and raw bacon were stored above ready to eat foods (pico de gallo). [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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. In the kitchen area, fries were found on a table and measured at 64F. Per cook, they left it there for about an hour. 2. In the kitchen area, on the same table as the fries, numerous breakfast options (eggs, scrambled eggs, bacon, chorizo with eggs) were found at 68F. Per cook, they don't know how long it was there for. 3. In the kitchen area, in a cambro, rice, beans, and chicken were found at less than 135F. Per PIC, the items have been there for 3 hours. 4. In the kitchen area, in a hotel with inserts, sliced tomatoes and cheese were found held at room temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Fries were returned to a cooler for rapid cool down. [COS] 2. The food items were discarded. [COS] 3. & 4. PIC agreed to discard items after 4 hours of removal from temperature control.

In plain English

More about food kept at an unsafe temperature

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

No Food Safety Certificate is available upon request. [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.

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 K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

In the kitchen area, on a table, a metal pot of cheese was found cooling at ambient temperature. Per PIC, it was there for 1.5 hours. Cheese measured at 90F on the edges and 105F in the interior. [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.

In plain English

More about food kept at an unsafe temperature

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.