Follow-Up Inspection
Jan 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 27, 2026 · Original Source
Santa Clara County, CA
Mesquite & Oak
856 N 13th St
Last inspected Jan 27, 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
Jan 8, 2026
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: Ice bath by cookline meausred to have: -Cooked potatoes at 51F -Eggs at 59F Ice observed to be shallow and only partially surrounding PHFs. Per operator both items were taken out for service about 30 minutes prior. MINOR: Walk in cooler measured to have: -Ambient temperature of 51F -Macaroni at 47F -Milk at 47F -Cheese sauce at 47F -Raw marinated meat at 54F (per employee beef was just taken out be placed on grill and then returned to walk in in the last 10 minutes) -Raw pork at 47F Per operator cooler was opened frequently during the morning for set up and cooking. [CA] Keep PHFs at 41F and below for cold holding. Ice baths shall be made with water and ice. Ensure ice water level sufficiently surround sides of PHF containers to keep them cold. Recommend adding ice water to raw eggs directly. [COS] Eggs were moved into cooler to cool down. Water was added into ice bath to quickly cool down potatoes. All PHFs were moved from walk in cooler to1 door cooler, front prep cooler and front beverage cooler. Operator shall discontinue of walk in cooler until cooler can maintain PHF at 41F or lower. Seasoned large cuts of meat were placed into smoker for cooking.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Debris and dust accumulation observed at: -Nozzles and wires behind cookline -Shelves in the front service area -Under prep table shelving [CA] Keep shelving and nonfood contact surfaces clean.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1) Some floor tiles observed to be cracked and damaged on the floor especially by back door and by wall near can storage. [CA] Repair floors. 2) Holes observed in walls behind 3-door cooler in back area. Finishes on corners between cookline and front service area. [CA] Repair holes in back area.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Gaskets observed to be fraying inside doors for prep in front prep area. [CA] Repair gasket and ensure gasket are in good condition. 2) Shelves in front prep area observed to have white paint wearing away and exposing raw wood. [CA] Paint shelves and seal shelves with white glossy paint to maintain finishes at smooth, nonabsorbent, and easily cleanable. 3)Walk in cooler observed to have leaking condenser inside. Catch buckets observed at the top of walk in cooler to catch water. [CA] Repair cooler condenser and maintain in good condition. 4) Handwash sink in back area observed to have seal to wall missing. [CA] Seal sinks to the back wall to prevent water or debris from building up behind sink.
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 8, 2026 · Original Source
Routine Inspection
Jan 28, 2025
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed light at fume hood above the cook line is inoperable. [CA] Repair light and ensure adequate lighting in areas of food preparation.
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 issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
By the bar, observed multiple pressurized cylinders stored on the floor without a chain. [CA] Pressurized cylinders shall be securely stored and secured to a rigid structure.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
At the 3-compartment sink, measured chlorine sanitizer above 200 ppm. [CA] Chlorine concentration shall be maintained at or under 200 ppm, or as per manufacturer's specifications.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on kitchen counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 28, 2025 · Original Source