Santa Clara County, CA

Mountain Mike's Pizza

Name: Mountain Mike's Pizza
Address: 2510 Augustine Dr, Santa Clara County, CA

2510 Augustine Dr

Last inspected May 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

3 inspections

Routine Inspection

May 11, 2026

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Both back pizza prep cooler measured to have: -Diced chicken at 52F -Shredded cheese at 50F -Shredded mozzarella at 52F -Ham at 48F -Raw sausage at 45F -Raw ground beef at 49F -Mozzarella sticks at 49F -Chicken tenders at 49F -Potato wedges at 50F -White sauce at 52F Per operator, all items in reach in full containers were restocked about 1 hour ago after lunch rush and all items nearly empty are from 11:00AM. Per operator under the counter portion is from this morning. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Operator VC&D all PHFs in the under counter portion and PHFs not recently refilled in cold holding insert portion. Ham and raw sausage had been recently filed in the last hour and was placed into ice bath and back into unit. Facility shall no keep any PHFs in cooler below and all PHFs out for prep must be kept on ice bath. Ice bath was demonstrated to operator. Ice bath shall have ice and water that submerges mot of the sides of 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 K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Compressed gas tank behind soda dispenser observed to be unsecured. [CA] Secure compressed gas tanks to rigid structure to ensure tanks cannot fall over.

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 unsafely

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

Routine Inspection

Sep 29, 2025

Pass

2 recorded violations

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Compressed gas tank observed to be unsecured. [CA] Secure compressed gas tanks to rigid structure to ensure tanks cannot fall over.

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 unsafely

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Gasket on walk in cooler observed to be detached from door. [CA] Repair gasket and maintain in good condition.

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, Sep 29, 2025 · Original Source

Routine Inspection

Mar 17, 2025

Pass

2 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Sanitizer dispenser of 3-comp sink measured to dispense 50ppm chlorine. [CA] When manually sanitizing dishes ensure dishes are submerged in 100ppm chlorine for at least 30 seconds.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sinks in wine area and dough prep area missing paper towels. Handwash sink by back door observed to not have water. [CA] Provide easily accessible operable handwash sinks with warm water, soap, and paper towels for use at all times. [COS] Operator refilled handwash sinks with paper towels. Per operator back door handwash sink has a work order submitted and employees shall use dough prep area handwash sink while working in back area of kitchen.

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.