Santa Clara County, CA

Mimosas Gourmet

Name: Mimosas Gourmet
Address: 16105 Monterey Rd, Santa Clara County, CA

16105 Monterey Rd

Last inspected Mar 11, 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 inspections

Routine Inspection

Mar 11, 2026

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine in mechanical warewash machine measured at 0ppm. [CA] Ensure chlorine in mechanical warewash machines measure at 50ppm. [COS] PIC fixed mechanical warewash machine during time of inspection.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food located in the small food prep cold hold unit that measured in the temperature danger zone (housemade buttermilk dressing 49F). Per PIC, the dressings were in the unit since the morning time (over 4 hours). Observed dressing in individual sauce containers to be overfilled in the insert, above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the inserts above the fill line. [COS] PIC voluntarily discarded the compromised dressings stored above the chill line (10 dressing containers).

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed unused equipment in the kitchen (large flat top grill with drawer cooler unit). [CA] Repair or remove unused equipment.

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

Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source

Follow-Up Inspection

Sep 26, 2025

Pass

2 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Alcohol and other food related equipment were found stored in the staff restroom. [CA] Remove all food and food related equipment from the restroom. Store items in approved areas only.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

The waste pipe for the soda gun dispenser is draining directly into the ice bin with ice meant for consumption. [CA] ) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Ensure the liquid waste is dispoed to an approved drain.

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, Sep 26, 2025 · Original Source

Routine Inspection

Sep 24, 2025

Closed

The health department recorded a closure at this inspection.

6 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (raw chicken 50F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the raw chicken.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed equipment that has been removed and equipment that has been added (deep fryer). [CA] Submit all additional equipment that has been added to Plan Check for approval by 9/26/2025.

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

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine measured at 0ppm in the mechanical warewash machine. [CA] Ensure chlorine measures at 50ppm for the final rinse cycle in the warewash machine.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed CO2 tanks to not be attached to a rigid structure. [CA] All pressurized cylinders shall be securely fastened 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 issues

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed a dead mouse in a trap under the bar. Observed droppings in back kitchen area by food prep sink, along back bar table and under microwave. Observed dead insects in light fixture. [CA] Eliminate pests from facility; work with professional pest control. Recommend setting a minimum of 20 monitoring traps along walls throughout facility. Clean and sanitize floors walls and ceilings. Patch hole in dry storage room ceiling.

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, Sep 24, 2025 · Original Source

Follow-Up Inspection

May 23, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, May 23, 2025 · Original Source

Routine Inspection

May 20, 2025

Conditional Pass

7 recorded violations

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Observed meats thawing on cart. [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.

In plain English

More about food kept at an unsafe temperature

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed open bulk food and spices in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous foods that measured in the temperature danger zone located in 2 of the 3 food prep cold hold units (see measured observations). Per PIC and cook, the food was loaded into the units around 9. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust, relocate, or replace units if necessary. [SA] PIC will discard compromised PHFs at 1:00pm. Observed chile verde in a warmer unit that measured at 89F. Per PIC and cook, the food is reheated on the stove and then transferred to the warmer. Once the chile verde was stirred, the temperature reached 141F. [CA] Ensure PHFs are properly hot held at 135F or above.

In plain English

More about food kept at an unsafe temperature

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed a bowl with raw liquid egg stored directly on top of ready to eat food (ham). [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 finding

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

None of the handwash stations (including restrooms) had working paper towels dispensers; only a roll of paper towels nearby. No soap at handwash station by cookline. Soap dispenser at bar was not working properly. [CA] Ensure all handwash stations are stocked with soap and single use paper towels are stocked at all times inside working dispensers. [COS] PIC stocked soap at all stations and will ask owner to repair paper towel dispensers.

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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Both warewash machines are not dispensing proper chlorine sanitizer concentration (chlorine measured at 0ppm). [CA] Repair warewash machines to provide chlorine concentration of 50ppm. [COS] PIC will have staff manually warewash.

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

Observed an open employee beverage on meat slicer; observed phone on top of food prep cold hold unit. [CA] Keep drinks covered and away from food prep area and food storage; same with personal belongings.