Santa Clara County, CA

Le Boulanger

Name: Le Boulanger
Address: 650 Castro St, Santa Clara County, CA

650 Castro St

Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Le Boulanger has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Jun 22, 2026

Pass

3 recorded violations

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

several unlabeled spray bottles [CA]clearly label each spray bottles to prevent contamination

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 unsafely

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

no manager's food safety certificate [CA]obtain a valid FSC

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

no chlorine residue in wiping clothes bucket [CA]properly maintain correct sanitizer concentration in wiping clothes bucket

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, Jun 22, 2026 · Original Source

Follow-Up Inspection

Aug 6, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Aug 6, 2025 · Original Source

Routine Inspection

Jul 29, 2025

Pass

3 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

no manager's Food Safety Certificate [CA]obtain/renew FSC

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

flying insects in dining area [CA]maintain facility free of flying insects

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 insects

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

cut chicken and cheese in two door prep table cooler next to oven at 45F and tuna sandwich in other two door prep table cooler at 45F [CA]maintain perishable food under 41F (or 45F for dairy products)

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

Official record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source

Routine Inspection

Jan 8, 2025

Pass

4 recorded violations

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

Expired health permit was posted. [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 issues

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety certification is expire. [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. Lack food handlers card. [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 issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Per PIC, they keep bacons on room temp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. After cooking, bacons shall be kept in a steam table at minimum 135F. Bacons were cooked at 12pm and facility is closing 3pm and it will go in the refrigeration.

In plain English

More about food kept at an unsafe temperature

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.