Follow-Up Inspection
Dec 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 16, 2025 · Original Source
Santa Clara County, CA
Mimosas Of Willow Glen
860 Willow St # 100
Last inspected Dec 16, 2025 · 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
4 inspectionsRoutine Inspection
Dec 15, 2025
Conditional Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Sanitizer bucket stored inside kitchen hand wash sink. [CA] Hand wash sinks shall be clean, unobstructed, and accessible 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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
No mop rack available at janitorial sink. [CA] Provide a mop rack and maintain in good condition.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer measured 0ppm in mechanical warewash machine. (Actively in use) [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Employees were instructed to manually wash utensils in the 3 compartment sink. Work order will be placed to service mechanical 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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
2 compartment preparation sink is being used as a warewashing sink. 3 compartment sink is available for use. [CA] Ensure preparation sink is used for food preparation only to prevent contamination.
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) Ambient temperature of True 2 door preparation cooler measured 45F. 2) Ambient temperature of True 4 drawer cooler measured 46F. 3) Heavily worn gasket observed on True drawer cooler (bottom right drawer). Bottom left drawer has been taped shut, appears to be broken. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Replace gasket and maintain unit in good condition. Repair taped drawer.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1) In the True 2 door preparation cooler: numerous potentially hazardous foods measured between 45-47F. Food employee stated that all food items were stored in unit over night. 2) In the electric steam table: refried beans, pork chile verde, hollandaise sauce, and salsa measured between 115-123F. Food items were removed from temperature control 2 hours prior. Minor: 3) In the True 2 door preparation cooler top inserts: raw shell eggs and tomatillo salsa measured between 46-47F. Food employee stated that items were stored in unit less than 3 hours prior. 4) In the True drawer cooler: raw ground beef patties, raw beef, and raw salmon measured between 45-47F. [CA] Potentially hazardous foods shall be held at 41°F or below or at 135°F or above. [SA] 1) Food items stored in preparation cooler over night were voluntarily discarded. 2)Steam table food items were reheated to 165F, steam table temperature was adjusted. 3) Food items stored in top inserts of prep cooler were relocated to the walk in cooler. 4) Drawer cooler food items were relocated to the walk in 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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1) No hot water available in the womens restroom hand wash sink. 2) No cold or hot water available at the janitorial sink. [CA] Hand wash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 15, 2025 · Original Source
Follow-Up Inspection
Oct 25, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 25, 2024 · Original Source
Routine Inspection
Oct 25, 2024
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Sewage / wastewater is overflowing and all drains throughout the kitchen are backing up into the food facility whenever a faucet is turned on. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs at improper holding temperatures: Beans, Salsa held in steam table (110F-120F), turkey slices held inside prep table (47F). Per PIC the items that are held hot were reheated to above 165F less than an hour ago and placed in the steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC reheated the PHfs inside the steam table to 165F and kept them on the stove top for hot holding.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food container stored directly on the floor inside walk in refrigerator and walk in freezer [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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like buildup inside ice machine. [CA] Clean and sanitize routinely to prevent buildup and potential contamination.
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, Oct 25, 2024 · Original Source