Follow-Up Inspection
Sep 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2026 · Original Source
Santa Clara County, CA
Lucy's Mexican Grill
2325 S Winchester Bl
Last inspected Sep 15, 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
3 inspectionsRoutine Inspection
Sep 10, 2026
Conditional Pass
10 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. In the walk-in fridge, rice and carnitas cooked and cooled down last night measured at 50F and 49F respectively. 2. On the floor by the walk-in fridge, adobo in large pot measured 119-122F, started cooling down from 135F approximately 1 hour ago. [CA] Potentially hazardous foods shall be rapidly cooled 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. [COS] 1. PIC VC&D rice and carnitas from the walk-in fridge. 2. PIC reheated adobo to 173F to restart cooling process.
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
At the warewashing sink, no testing method were available for testing sanitizer level. [CA] Testing method (ie. test strips) shall be made available to ensure chlorine sanitizer measures at 100ppm or quaternary ammonium at 200ppm.
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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
At the prep line cooler by the cashier, no thermometer was observed. [CA] A thermometer shall be provided and correctly located in each hot and cold unit containing potentially hazardous foods.
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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.
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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the prep line cooler by the cashier, ambient temperature measured 53F. [CA] Ensure all cold holding units maintain a temperature of 41F and below. Assess/repair/adjust unit as needed.
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
-Measured ingredients at the front prep line cooler by the cashier at the following temperatures: 1. pico de gallo 50F 2. sliced tomatoes 53F 3. sauces containing dairy 51F PIC stated PHFs were placed in the unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 53F. -Measured ingredients in the walk-in fridge at the following temperatures: 1. pork 47F 2. salsa verde 46F 3. meat 46F PIC stated they were constantly opening the fridge during rush hour. Ambient temperature of unit measured approximately 41F - 45F. [CA] Potentially hazardous foods shall be kept at 41F and below or at 135F and above. [SA] 1. PHFs in the prep line cooler placed in walk-in to reach 41F and PHFs were placed in ice bath in the unit. 2. PIC lowered walk-in fridge temperature to 38F.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
By the walk-in fridge, observed adobo in a large pot stored on cardboard on the floor. [CA] Food shall be stored at least 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Large fly observed in the kitchen. No direct contamination observed. [CA]: Facility shall be maintained vermin free. Remove fly in a safe and legal matter. Maintain food and food contact surfaces clean and free of contamination.
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 insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in fridge, observed raw chicken stored above raw beef. [CA] Food items shall be stored according to their cooking temperatures. Raw chicken shall be stored beneath raw beef because chicken is cooked at 165F, while beef is cooked at 145F.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility's HVAC system is not properly functioning. [CA]: All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 10, 2026 · Original Source
Routine Inspection
Nov 1, 2024
Pass
7 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Prep sink spigot faucet observed leaking due to holes/gaps. [CA]: Repair spigot faucet and maintain in good condition.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing Quat Ammonium sanitizer testing method. [CA]: Provide Quat Ammonium testing method (for ex: test strips). Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Missing food handler training for employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and 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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the restroom, single use towel dispenser case observed flashing red and was not dispensing single use towels. Single use towels provided inside. [CA]: Hand sink stations shall be equipped with single use towels and soap at all times. Dispensers shall be operable at all times. [SA]: Single use towels provided outside the dispenser and owner will replace battery today.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Expired health permit. [CA]: Facility shall always operate with a valid health permit. 48 hour notice issued to renew health permit. Failure to comply may be subject to enforcement actions including facility closure.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Uncovered bulk containers of dry food in back prep area. [CA]: Ensure bulk containers of dry food are stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
At the front prep line cooler reach in, raw lamb was stored above ready to eat produce. At the walk in cooler, raw shell eggs stored above feta cheese and sauce containers. [CA]: Properly store raw meat beneath and separate from ready to eat food to avoid potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Nov 1, 2024 · Original Source