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Santa Clara County, CA

Los Portales

430 Moffett Bl

Last inspected Dec 29, 2025 · 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

2 inspections

Routine Inspection

Dec 29, 2025

Pass

5 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

FOUND SOME FOOD CONTAINERS STORED ON THE FLOOR IN THE REACH IN REFRIGERATOR. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

In plain English

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

More about other finding
minorCode K44Pests

Official wording

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

Inspector’s notes

FOUND A CAP AND A JACKET STORED ON THE SHELF CONTAINING FOOD ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD AND FOOD RELATED ITEMS. FOUND AN EMPLOYEE DRINK WITH AN OPEN TOP STORED ON THE SHELF NEXT TO FOOD ITEMS IN THE KITCHEN. [CA] PROVIDE AN APPROVED CONTAINER FOR THE DRINKS WITH A LID. FOUND THE BACK DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE 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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

FOUND A WIPING CLOTH ON THE FOOD PREP TABLE IN THE KITCHEN. [CA] STORE WIPING CLOTH IN A SANITIZER SOLUTION WHILE NOT IN USE.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

MISSING PAPER TOWELS AT THE HAND WASH STATION IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS. COS

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 problems
minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

FOUND THE ICE MACHINE WITH MOLD/BACTERIA LIKE SUBSTANCE ON THE WHITE PLASTIC FLAP IN THE ICE MACHINE. [CA] CLEAN AND SANITIZE THIS PART. MAY HAVE TO REPLACE THE PART IF THE SUBSTANCE CAN'T BE CLEANED.

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, Dec 29, 2025 · Original Source

Routine Inspection

Jan 30, 2025

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. In the reach in cooler, at the right most door, cooked eggs were measured at 44°F and carne asada was measured at 46°F. Per staff, they cooked the eggs yesterday and have had the reach in cooler open since they were switching items for the dinner service. 2. In the kitchen area, on the top section of the prep cooler resting above the inserts, a bowl of cheese was measured at 48°F. Per staff they placed it there about 20 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. The doors of the reach in cooler were kept closed for 5 minutes and eggs remeasured at 41°F. Ambient air measured at 40°F. [COS] 2. The bowl of cheese was moved to the reach in cooler to cool down. Recommend placing cheese into one of the inserts and storing non- PHF in the bowl.

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, Jan 30, 2025 · Original Source

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