Santa Clara County, CA

Local Kitchens

Name: Local Kitchens
Address: 21666 Stevens Creek Bl, Santa Clara County, CA

21666 Stevens Creek Bl

Last inspected Apr 16, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Apr 16, 2026

Pass

4 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed cracks and crevices around shelving brackets and around installed equipment. [CA] Ensure all cracks and crevices are sealed to prevent 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 insects

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed multiple fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

In plain English

More about signs of rodents or insects

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed missing hood filter for the type 1 hood, and inadequate hood ventilation from the two unapproved Avetec hoods. [CA] Ensure hood filters are properly installed and hoods are properly functioning to allow for ventilation of gases, heat, grease, vapors and smoke.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed accumulation of debris on floors throughout the facility. [CA] Ensure facility floors are frequently cleaned to prevent harborage of vermin.

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, Apr 16, 2026 · Original Source

Routine Inspection

Dec 22, 2025

Pass

5 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

On a cooling rack next to the deep fryer, measured fried chicken breast and chicken tenders at 85F. Per operator, fried chicken breast and chicken tenders are stored for use for up to 2 hours and/or cooled in the the walk-in refrigerator. Per operator, fried chicken stored for 30 minutes. [CA] After heating or hot holding, potentially hazardous foods (PHFs) shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F 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. [SA] Operator placed a time label on the fried chicken breast and chicken tenders to be served within 2 hours or discard.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the 2 door prep unit for drink preparation, measured milk and almond milk stored at 48F. In the 2 door prep unit for pizza prep, measured shredded cheese and pepperoni at 49F. In the drawer prep unit, measured cooked falafel at 58F. Per operator, falafel stored from the morning, over 4 hours prior. In the 2 hot holding unit for cooked rice, measured two containers of cooked rice at 125F and 130F respectively. Per operator, cooked rice stored from the morning, over 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed milk, almond milk, shredded cheese, and pepperoni into undercounter refrigeration to facilitate proper holding temperatures. Operator discarded containers of cooked rice and falafel.

In plain English

More about food kept at an unsafe temperature

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

In the kitchen area, observed several fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

In plain English

More about signs of rodents or insects

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

In the 2 drawer prep unit, in a container of french fries. observed scoop stored with the handle in contact with fries. In the ice chest, observed scoop stored with the handle in contact with ice. [CA] Ensure scoops are stored outside of the container and stored in a manner that does not cause contamination to 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

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

In the 2 drawer prep unit, observed raw chicken and dredge for raw chicken stored in the upper drawer over cooked chicken wings and french fries in the lower drawer. [CA] Ensure raw meats are stored below cooked and ready to eat food to prevent possible cross contamination. [COS] Operator moved raw chicken and dredge to the lower drawer to prevent possible cross contamination.

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, Dec 22, 2025 · Original Source

Routine Inspection

Nov 26, 2024

Pass

3 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

In the back prep/warewash area, observed accumulation of food debris on the floor and around the ice machine. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

In the kitchen area, in the 2 door prep unit, observed a knife stored between insert containers. In the 4 drawer undercounter refrigerator, observed the handles of scooping spoons stored in direct contact with food. [CA] Ensure equipment and utensils are properly stored to prevent contamination. Handles for scoops shall be stored facing away from food.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the 4 drawer undercounter unit, measured shredded cheese, and sliced cheese at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth.