Follow-Up Inspection
Sep 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Santa Clara County, CA
Luna Mexican Restaurant
1495 The Alameda Av
Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Sep 23, 2026
Conditional Pass
5 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees removing soiled gloves and donning new gloves without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the warewashing area, observed accumulation of dirty dishes in front of the handwash station. The handwash station is partially blocked. Nearby handwash stations are available for use. [CA] Handwash station shall be fully stocked and accessible 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.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Measured multiple sauce bottles (sour cream and salsas) from 48-56F. Per PIC, sauces were relocated from refrigeration unit less than 30 minutes prior to temperature measurement. Observed sauces are stored on top of the preparation unit inserts, or in ice bath while not fully submerged into ice. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] All sauce bottles were relocated back into under counter cooler or fully submerged into ice bath. 2) Measured cooked rice stored in deep, metal container from 98F at the sides and 118F in the center. Per employee, rice was prepared less than 2 hours prior to temperature measurement, then stored at ambient temperature on preparation counter prior to storage in warmer due to lack of space. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Specialist directed employee to immediately reheat the rice up to 165F prior to hot holding in the warmer.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of countertop deep fryer without mechanical ventilation or prior approval from this department. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors, or submit plans to obtain mechanical ventilation exemption from this Department.
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 K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility is conducting on-site reduced oxygen packaging (ROP) without an approved hazard analysis critical control point plan (HACCP) or standard operating procedure (SOP) submitted to this Department. Facility is utilizing a vacuum sealer (VacMaster) on-site for chicken stock and chicken tinga. Per PIC, foods are cooked hot, sealed into bag, and cooled down inside the bag. The bag is held inside the walk-in cooler, then the food is removed from the bag to be reheated for service. All vacuum sealed foods were cooked 2 hours prior to temperature measurement and placed into ice bath for rapid cooling, or have been stored in the walk-in cooler since yesterday.[CA] Immediately discontinue the use of ROP for food preparation. A food facility that packages Potentially Hazardous Food using a ROP method must operate under a HACCP plan which has been approved by the California Department of Public Health. [COS] All vacuum sealed foods were opened and removed from the bag at the time of inspection. Food facility must acquire a HACCP plan with the California Department of Public Health or submit SOP prior to continuing ROP on-site.
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, Sep 23, 2026 · Original Source
Routine Inspection
Feb 11, 2026
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed plates, utensils, and takeout containers are stored on a cart in the outdoor dining area under a tent. The tent is not fully enclosed. [CA] Food contact surfaces and equipment shall be stored within the approved, enclosed facility and protected from contamination.
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 serrano crema in an ice bath nearby the cookline at 62F. The ice appeared to be melted. Per chef, serrano crema was moved into ice bath from refrigeration about 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] More ice was added into the ice bath to facilitate rapid cooling. 2) Measured cooked sweet potato on a sheet rack above the grill at 108F. Per chef, sweet potato was cooked 2 hours prior to temperature measurement and is kept above the grill for hot holding. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sweet potato was reheated in the oven to 165F for hot holding.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the upright mechanical dishwasher in the kitchen, measured chlorine sanitizer at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
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 11, 2026 · Original Source
Routine Inspection
Jan 24, 2025
Pass
6 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
MISSING THE HAND WASH SIGNS FOR BOTH RESTROOMS. [CA] PROVIDE HAND WASH SIGNS.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK IN THE KITCHEN. [CA] REMOVE THE MOLD.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
FOUND MOLD LIKE SUBSTANCE ON THE TOP OF THE 3 COMPARTMENT SINK AT THE BAR. [CA] REMOVE THE MOLD.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE CARNITAS AT 102F IN A CONTAINER ON THE GRILL. FOUND THE BUTTER WITH HERBS ON A CONTAINER ON A TABLE NEXT TO THE SERVICE REFRIGERATOR AT 65F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. THE CARNITAS ARE TO BE REHEATED TO 165F AND THE BUTTER MUST BE PLACED IN THE REFRIGERATOR. COS
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND A TRAY WITH PUREES BEING STORED IN ONE OF THE COMPARTMENTS AT THE 3 COMPARTMENT SINK AT THE BAR. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO STORE ANY 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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND A FEW HOT HOLDING CONTAINERS ON TOP OF THE STOVE AND GRILL USED TO HOT HOLD FOOD. [CA] PROVIDE PROPER HOT HOLDING EQUIPMENT, ENSURE IT IS FOOD GRADE AND NSF APPROVED. CHECK WITH THE PLAN CHECK DEPARTMENT FOR APPROVAL. DO NOT USE THE STOVE OR GRILL AS A SOURCE OF HEAT FOR HOT HOLDING.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 24, 2025 · Original Source