Santa Clara County, CA

Marvel Cake

Name: Marvel Cake
Address: 1614 W Campbell Av, Santa Clara County, CA

1614 W Campbell Av

Last inspected Oct 22, 2025 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Oct 22, 2025

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperature of the left side of the front display case measured at 51F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit until it is properly working.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or 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 finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Brown and pink grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

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 K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Food items such as the spiral sandwiches with custard, spinach feta cheese, and leek parmesan are subject to time as a public health control but is not time marked on the TPHC log at the time of inspection. Per Owner, food items were made approximately 1 hour prior to measurement. TPHC log observed. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: TPHC log was time marked.

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, Oct 22, 2025 · Original Source

Follow-Up Inspection

Oct 30, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Oct 30, 2024 · Original Source

Routine Inspection

Oct 29, 2024

Conditional Pass

4 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

At the 3 compartment sink, staff was actively ware-washing and sanitizing. Upon measuring the sanitizer level at the sanitizer compartment, 0 PPM of Quat Ammonium/Chlorine sanitizer was measured. Sanitizer dispenser observed empty. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: PIC manually set up sanitizer compartment with 100 PPM of Chlorine sanitizer and dishes were re-sanitized. PIC also called technician to re-fill sanitizer dispenser.

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 K44Pests

Official wording

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

Inspector’s notes

Beverage mug without secured lid stored on prep table near walk in cooler. [CA]: Ensure employees eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result. Employees shall drink from a closed beverage container and that the container is handled to prevent contamination of employee’s hands, the container, non-prepackaged food and food contact surfaces.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

-At the cook line service cart near 4 door reach in, Spinach feta cheese pastry measured at 66 F. Staff stated it was cooked approximately 1 hour prior to measurement. -At the front service line, Spinach feta cheese, spiral ham sandwich, pistachio spiral sandwich with custard and ube spiral sandwich with custard measured between 66F - 68F. Staff stated it was cooked approximately 1 hour prior to measurement. -Per staff and PIC, all food items above are cooked then held in room temperature. No Time As A Public Health Control (TPHC) procedures provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. Discussed TPHC procedures and guidelines with PIC. [COS]: Above food items to be discarded by 1 pm--4th hour after it was removed from temperature control. TPHC procedures filled out by PIC.

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

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

At the 3 compartment sink, leak was observed from the wastewater drain pipe and liquid waste was being collected in a can. [CA]: Repair wastewater drain pipe. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

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 problems

Official record from Santa Clara County Department of Environmental Health, Oct 29, 2024 · Original Source