Follow-Up Inspection
Apr 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 20, 2026 · Original Source
Santa Clara County, CA
Little Sky Kitchen
3181 Porter Dr
Last inspected Apr 20, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Apr 16, 2026
Conditional Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed chili and soy sauce mixture set at the customer service counter without adequate protection. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were unavailable at the hand washing sink closest to the food service line. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] The PIC placed a roll of paper towels at the handwashing station.
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.
More about handwashing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The lowest temperature at the salad cold plate unit measured at 44F and 48F at the warmest point. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured one container of chili in the soup hot holding unit at 107F. The PIC stated the chili was placed in the unit approximately 3.5 hours prior. *Note: The soup unit was turned off 2. Measured one container of caesar salad dressing at the salad cold plate at 52F at the bottom portions of the container and 57F at the top portions of the bowl. The PIC stated the dressing was placed out approximately 3.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 1. [COS] The chili was voluntarily discarded. See VC&D report. 2. [SA] A timer for 30 minutes was set for the caesar dressing to indicate a discard time 4 hours after removal from temperature control.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed the high temperature dish machine to be inoperable at the time of inspection. [CA] Maintain warewashing equipment 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 16, 2026 · Original Source
Routine Inspection
Feb 9, 2026
Pass
6 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Potentially hazardous foods at the front service line are subject to time rather than temperature but written procedures are not available. [CA] When using time as a public health control where food is subject to time rather than temperature, written procedures shall be available. Procedures shall state how food are tracked or time-marked for a maximum of 4 hours where it shall be discarded if not used. Provided copy of THPC handout.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Handwash sinks in the kitchen are equipped with a mixing valve and water temperature is measured at 118F. [CA] For handwash sinks equipped with a mixing valve where the water temperature is not readily adjustable - water temperature shall reach a maximum of 100 - 108F.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain lines from espresso machine extends into the floor sink behind the front counter. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap and paper towels for the handwash sink located by the dishwasher. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to readily wash their hands when required. [SA] Until soap and paper towels can be refilled - employees will use other handwash sink located within 10 ft from warewashing.
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.
More about handwashing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Food Safety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available. [CA] Employees that handle food or food contact equipment shall have a valid food handler card available within 30 days from their 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 issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking test strips to measure sanitizing method at the high temperature dishwasher. [CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 9, 2026 · Original Source
Routine Inspection
Jan 3, 2025
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Expired 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. Lack Food Safety Certification. [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. 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 3, 2025 · Original Source