Follow-Up Inspection
Aug 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2026 · Original Source
Santa Clara County, CA
Mikayla's Cafe
2209 Tasman Dr
Last inspected Aug 14, 2026 · 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
5 inspectionsRoutine Inspection
Aug 13, 2026
Conditional Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the cook-line, a bowl of cooked potatoes measured 87F while maintained out of temperature control. Per staff, potatoes had been cooked less than 20 minutes prior. At the prep cooler at the front service area, milk measured 55F while maintained out of temperature control. Per staff, milk had been removed from refrigeration less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potatoes were re-fried and served. Milk was placed back into the prep cooler.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
The owner could not provide a valid food safety certificate or food handler card. Per owner, her food safety certificate has expired, and she is working on renewing it. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed a case of raw shell eggs stacked directly on top of a case of opened lettuce in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed deteriorated floor tiling at the back kitchen area. Observed deteriorated cove basing in the dry storage room. Observed an unsealed hole in the ceiling of the dry storage room where the pipe connection extends into the ceiling. [CA] Ensure any holes, cracks, crevices, or gaps in the facility are sealed to prevent the potential harborage of vermin.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed containers and cases of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in cooler, observed a container of bacon cooling while cooling with a lid on. Bacon measured 112F. Per staff, bacon had been cooked less than 45 minutes prior. *Note: Bacon appeared to have a relatively substantial amount of water content [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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] Bacon was uncovered to facilitate cooling.
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 temperaturecriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed the cook crack raw shell eggs into a pan, then turned around and proceeded to handle two pieces of cooked chicken breast maintained in the prep cooler directly across from the cook-line. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Cook was instructed to properly wash hands with soap. Chicken breast was voluntarily condemned and discarded.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed an employee water bottle stored in a prep table near a cutting board. Observed employee phones stored on top of a freezer chest at the front service area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or 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 insectsOfficial record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source
Routine Inspection
Mar 16, 2026
Pass
9 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at the front service area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Owner refilled the dispenser with napkins.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of black, mold-like growth on the wall behind the three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sausages and raw bacon measured 71F while maintained in a container on the grill. Grill was not turned on. Per the owner, items had been taken out to be cooked 1 hour prior. Cooked salmon measured 47F while maintained on top of a prep insert in the prep cooler at the front service area. *Note: Ensure potentially hazardous foods are not held above the load limit of the unit. Pooled eggs measured 49F while maintained in an improper ice bath on the under-counter cooler located next to the back door. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Sausages and bacon relocated to the lower portion of a prep cooler. Employees added ice to the ice bath for the pooled eggs.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Employee personal phone observed maintained on a prep table, directly adjacent to plates of uncovered food. [CA] Employee's personal effects (cell phone, car keys, jackets, etc.) shall be stored in employee lockers or other designated areas for employee storage. 2. Two unchained CO2 tanks observed in the dry storage room. [CA] Chain or otherwise fasten CO2 tanks to a secure/rigid structure to prevent injury in the event of accidental discharge.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water handle for the prep sink is non-functional. Prep sink is unable to output hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Hollandaise sauce and salsa observed cooling in deep containers kept tightly covered with plastic wrap while maintained in the walk-in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Hollandaise sauce and salsa uncovered and placed into ice baths.
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
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active-use to wash dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash, rinse, and sanitize dishes in the three compartment sink until the mechanical dishwasher can be repaired to output chlorine at 50ppm. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gaskets in of the walk-in cooler observed to be peeling. [CA] Repair or replace gaskets to facilitate proper holding temperatures.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed scratching face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 16, 2026 · Original Source
Follow-Up Inspection
Aug 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Routine Inspection
Aug 11, 2025
Conditional Pass
10 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor tiling is heavily damaged/chipped next to the back door. [CA] Repair and maintain to ensure that the surface is easily cleanable, and cannot provide potential harborage for vermin.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen fish in its original packaging observed to be thawing on the top of a prep cooler adjacent to the cook-line. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Fish relocated to walk-in for the purposes of thawing.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Mashed potatoes measured 41F in large covered containers in the walk-in. Per an employee, they had been cooling since last night. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front and back door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Soda machine drains directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap of at least 1 inch into a floor sink or other approved type of receptor.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility does not have a probe thermometer or other available way of measuring food temperature beyond the built-in display within various refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding 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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed on the floor next to the water heater. No other evidence of cockroaches observed. PIC states that they get a monthly pest control service and provided a pest control report. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.
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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the kitchen area adjacent to the dish washing sink lacked the following: - Single-use paper towels. - Soap or other approved hand cleanser. Soap dispenser is broken (filled with solution but does not discharge) [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Paper towels and soap provided. Ensure that a permanent means of drying and adequately washing hands is present. ____________ Minor violation: The hand sink noted in K06M, in addition to the violation cited, was also filled completely full with dishes/other cooking equipment, thus rendering hand washing not easily feasible. [CA] Hand sinks shall remain unobstructed and usable 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
The following potentially hazardous foods (PHF) measured in the temperature danger zone (greater than 41F, but less than 135F): *Per staff, all food listed had been in the temperature danger zone for less than 2 hours at the time of inspection - Raw shell eggs, cooked ham, raw bacon, cooked patties, and other potentially hazardous meats (50F-56F) in the upper prep inserts of the prep unit directly behind the cook-line. Lower ambient of the unit measured 41F. - Pooled eggs (51F) while sitting on the counter next to the cook-line in a metal container - Par-cooked bacon (65F), cooked less than 2 hours prior, intended for full-cook upon customer request sitting on the stove. Various meats (112F-116F) in countertop hot holding unit. Per the cook, they wish to utilize TPHC for the listed items. - Oat milk, soy milk, almond milk, and fresh squeezed orange juice (48F-58F) in upper prep unit (drink storage) near the front-of-house. Per employees, orange juice had been squeezed this morning and milks had been relocated from the lower portion of the unit prior to service. Lower unit ambient measured 41F. [CA] PHF shall be held at or below 41F OR at or above 135F. *NOTE: Equipment intended for refrigeration (i.e. upper prep inserts, etc.) MUST be capable of holding potentially hazardous foods (PHFs) at or below 41F regardless of whether or not the lid is open or the surrounding air temperature is warm. [COS] All PHF items in the upper inserts to be used within 4 hours of initially leaving the walk-in (12:00 PM). Pooled eggs relocated to lower prep unit. Par-cooked bacon and various meat PHF's in hot holding unit filled out on TPHC form, and shall be used or discarded within 4 hours of initially leaving temperature control. Drink items relocated to lower prep unit. ____________ Minor violation: Sliced tomatoes measured 48F in the right side prep inserts in the prep unit across from the cook-line. Per cook, tomatoes had been cut last night and relocated from the walk-in to the prep unit this morning. [CA] PHF intended for cold-holding shall be held at or below 41F. [COS] Sliced tomatoes to be used within 4 hours of initially being taken out of the walk-in. Leftovers to be discarded.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Employee observed dumping recently cooked potatoes into the 2 compartment prep sink prior to separating into portions for cooling. Per the employee, they also wash raw meat in the sink from time to time. No direct contamination observed. [CA] Sink shall be washed in between the washing of raw meat and the placement of ready to eat (RTE) items within it. Alternatively, discontinue the dumping of RTE food items into the sink where they are in direct contact with potentially contaminated surfaces.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Aug 11, 2025 · Original Source