Santa Clara County, CA

Limon Restaurante

Name: Limon Restaurante
Address: 800 California St # 100, Santa Clara County, CA

800 California St # 100

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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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

Sep 10, 2026

Pass

2 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

shrimp and squid in seafood prep table cooler at 46F [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

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

chlorine concentration of dishwashing machine rinse water around 10 ppm. advised operator wash utensils manually until serviced [CA]maintain dishwashing machine 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 problems

Official record from Santa Clara County Department of Environmental Health, Sep 10, 2026 · Original Source

Routine Inspection

May 9, 2025

Pass

1 recorded violation

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

wet wiping clothes being used as cutting board place mat [CA]obtain non absorbent cutting board holder

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 9, 2025 · Original Source

Follow-Up Inspection

Feb 11, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Feb 11, 2025 · Original Source

Routine Inspection

Feb 6, 2025

Conditional Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured jumbo shrimp at 48F, cooked mussel at 48F in 2 door prep unit at ceviche station. [CA] Maintain potentially hazardous food 41F and below. [COS] Food was transferred to another unit to cool down.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed hand sink blocked by linen basket near dish washing area. [CA] Keep hand sink unobstructed at all times.

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

Compliance with shell stock tags, condition, display

Inspector’s notes

Lack of shellfish tags for oysters for the month of January and February except for 2 tags with final harvest dates 1/14/25 and 1/20/25. The tags for the oysters found inside the walk in cooler were missing. All shellfish tags (mussels, clams) were not organized in chronological order. Invoices were available for review. [CA]Shell stock shall have complete certification tags, shall be properly stored, displayed and kept on file for 90 days. Shellstock tags shall be maintained in chronological order correlated to the date the shellstock are sold or served.