Follow-Up Inspection
Jul 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 16, 2026 · Original Source
Santa Clara County, CA
Mountain Mike's Pizza
2011 Naglee Av
Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Mountain Mike's Pizza has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Jun 25, 2026
Pass
9 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. FRP wall panels bulging by the mop sink wall [CA] Repair or replace the FRP panel 2. Tiles missing iin some parts of the kitchen at the floor and wall juncture {CA} Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers. 3. Electric outlet by the back door is missing faceplate [CA] Install faceplate Correct above violations by 07/16/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $282.00 and for all related follow-up inspections thereafter.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Lack of one inch air gap between end of drain pipe and above floor rim of floor sink under beverage cooler and soda machine near front hand sink. [CA] Provide one inch air gap between end of drain pipe and above floor rim of floor sink to prevent potential sewage back up into equipment. Correct this violation by 07/16/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $282.00 and for all related follow-up inspections thereafter.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
of 3 compartment ware wash sink in facility. Facility currently has pre-existing 2 compartment sink. [CA] All food facilities that prepare food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. Install a 3 compartment sink with two integral metal drainboards. Submit plans and specifications to this department and City of San Jose prior to installing equipment within 3 months and complete the work in 6 months.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands with soap for 5 seconds with cold water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom door is not self-closing [CA[ Modify door to self-close. Correct this violation by 07/16/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $282.00 and for all related follow-up inspections thereafter.
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
Several items at the salad bar greater than 50F [CA] Maintain all items at 45F or cooler - The unit thermometer shows 45F. PIC believes the facility was rea;;y warm when they put the items our. I directed the PIC to place items in the salad bar when service begins. The following items were discarded plus bleach 2 pounds of potato salad 2 pounds of macaroni salad 2 pounds of garbanzo beans
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
Opening around the conduits in the ceiling in dry storage [CA] Seal the conduits to deny access to insects and rodents Correct this violation by 07/16/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $282.00 and for all related follow-up inspections thereafter.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Several kitchen lights missing cover [CA] Provide light covers as needed
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility lacks a food-prep sink. Per owner, produce is washed in the 2 comp ware wash sink. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Install a food prep sink with at least one integral drainboard and indirect connection to a floor sink. Submit plans and specifications to this department and City of San Jose for approval prior to installing equipment within 3 months and complete the work in 6 months.
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, Jun 25, 2026 · Original Source
Routine Inspection
Nov 11, 2025
Pass
5 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pizza prep cooler is now at 47F [CA] Monitor and maintain unit AT 21f OR COLDER
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Gas tanks are not secure [CA] Chain gas tanks to the wall.
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 washed hands with cold water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate and food handler cards are not available for review upon request [CA] Maintain records of food safety certificate and food handler cards on file within facility and readily available upon request.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Hood filters show buildup [CA] Clean the gas tanks Some kitchen l lights missing covers r [CA] Provide light covers
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 11, 2025 · Original Source
Routine Inspection
Feb 14, 2025
Pass
3 recorded violations
minorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom door is not self-closing [CA] Modify the restroom door to self-close
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
REPEAT VIOLATION: Some floor base coving is missing under the kitchen hand sink [CA] Install base coving as needed The wall panel next to the three-compartment sink is bulging [CA] Repair and secure the wall panel
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Gas tanks by the freezer are not secure [CA] Chain the tanks securely to the wall
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, Feb 14, 2025 · Original Source