Santa Clara County, CA

Mac & Cheese Kitchen

Name: Mac & Cheese Kitchen
Address: 1701 Airport Bl # B2230, Santa Clara County, CA

1701 Airport Bl # B2230

Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗

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Pass

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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

4 inspections

Routine Inspection

Jun 5, 2026

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

knife stored wedged between preparation tables. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Old rodent droppings found on the floor under ice machine and beneath storage rack in dry storage room. [CA] Clean and sanitize area of old droppings.

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

Official record from Santa Clara County Department of Environmental Health, Jun 5, 2026 · Original Source

Follow-Up Inspection

Dec 30, 2025

Result not listed

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Dec 30, 2025 · Original Source

Routine Inspection

Dec 23, 2025

Pass

3 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Scoop handles stored in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cooked pasta held at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

0PPM sanitizer concentration measured at bar mechanical dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

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 23, 2025 · Original Source

Routine Inspection

Jun 4, 2025

Pass

3 recorded violations

minorCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

PHF (cheese) is not rapidly reheated prior to placing it in the warmer. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.

In plain English

More about food kept at an unsafe temperature

minorCode K04Employee health and hygiene

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed touching hair and mouth and continuing to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

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.