Follow-Up Inspection
Oct 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 24, 2025 · Original Source
Santa Clara County, CA
Naschmarkt Campbell
384 E Campbell Av
Last inspected Oct 24, 2025 · View Map ↗ · Compare ↗
Pass
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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
4 inspectionsRoutine Inspection
Oct 14, 2025
Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* 1. Stored on top of the under counter cooler in front of the grill, sausages measured between 67F - 69F, cut tomatoes measured at 72F, and sour cream measured at 73F. Per Cook, all food items were relocated from the walk in cooler and placed on top of the unit approximately 2.5 hours prior to measurement. 2. Within the under counter cooler in front of the grill, multiple Potentially Hazardous Food (PHFs) measured between 47F - 53F. Per Cook, all food items were relocated from the walk in cooler and placed within the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 50F. 3. On the prep table next to deep fryer, beef gulash measured at 118F and chicken gulash measured at 89F. Per Cook, food items were reheated approximately 40 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below and hot held at 135F or above. [SA]: Sausages and food items within the unit relocated to walk in cooler to cool down. Cut tomatoes and sour cream time marked to be discarded on the 4th hour after it was removed from temperature control. Beef gulash and chicken gulash reheated to at least 165F.
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
1. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of residue on the interior of nozzles from fountain beverage dispenser. [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
A fly was observed at the cook line and back prep area. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage 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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient temperature of under counter cooler in front of grill measured at 50F. Gaskets in poor repair. [CA]: Repair/assess/adjust unit as needed. All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit until is properly working. Repair/replace gaskets. 2. Gasket of the mini fridge door at bar in poor repair. [CA]: Maintain gaskets in good repair. Repair/replace gaskets.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Handle of ice scoop in direct contact with ice meant for consumption. [CA]: [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Within the walk in cooler, food containers stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
*REPEAT VIOLATION* 1. In the walk in cooler, raw food items such as raw shell eggs stored on shelving directly above ready to eat food. [CA]: Properly store raw shell eggs and raw food items beneath and separate from ready to eat food. 2. Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Roll of single use towels stored outside of dispenser at hand sink station by dish machine. [CA]: Single use towels shall be properly stored within the dispenser.
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, Oct 14, 2025 · Original Source
Routine Inspection
Feb 18, 2025
Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the prep line cooler (right side) near the doors, mushroom cream soup measured at 45F. Per Cook, food item has been in the unit since last night and was not taken out. Ambient temperature of unit measured at 42F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Mushroom cream soup was voluntarily 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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Cook washed hands at the hand sink for approximately 5 seconds. [CA]: Employees shall thoroughly wash their hands with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands. [COS]: Employee throughly re-washed hands for approximately 20 seconds.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
About 5 old rodent droppings observed on floor near dish machine. No other activity found after thorough inspection of facility. Owner provided pest control receipt for rodent treatment after seeing activity outside. Pest control receipt did not have a date. Pest control technician stated via phone call that pest control visit for rodents occurred on 02/11/2025. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage 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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing testing method for Chlorine sanitizer. [CA]: Provide testing method (for ex: test strips) for Chlorine sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration 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 problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. In the walk in cooler, pot of cooked onion for sauerkraut stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
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
Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. [COS]: Owner called dish machine technician. 50 ppm of Chlorine sanitizer observed at the end 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 18, 2025 · Original Source
Routine Inspection
Oct 30, 2024
Pass
2 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk in cooler on the speed rack, raw chicken was stored on top of ready to eat food. [CA]: Properly store raw meat beneath and separate from ready to eat food to avoid potential contamination. [COS]: Staff relocated raw chicken on the bottom of the speed rack.
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
1. Accumulation of dried debris on the counter-top slicer. [CA]: Maintain food contact surfaces clean and free from debris. Clean and sanitize food contact surfaces every 4 hours. 2. Washed and wet equipment stacked on top of each other. [CA] Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 30, 2024 · Original Source