Santa Clara County, CA

New York Pizza

Name: New York Pizza
Address: 1040 Grant Rd Ste 310, Santa Clara County, CA

1040 Grant Rd Ste 310

Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Jun 11, 2026

Pass

4 recorded violations

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Cleaning chemical stored above chili powder bag. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured chlorine in the 3-comp sink at 0ppm. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloths left on counter. [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

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured water at the 3-comp sink at 108. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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, Jun 11, 2026 · Original Source

Follow-Up Inspection

Sep 11, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Sep 11, 2025 · Original Source

Routine Inspection

Sep 8, 2025

Pass

2 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Ambient temperature inside pizz prep table measured at 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The following PHFs held inside pizza prep table were measured at improper holding temperatures (between 48F and 50F) : cut chicken, cut tomatoes, cheese, shrimp, to go containers of dressing. Ambient temperature inside the prep table measured at 60F. PIC stated, except for to go containers of dresseing, all PHFs were restocked inside the unit about half hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were relocated to a different refrigeration unit. Dressing containers were discarded in refuse bin by employees.

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

Official record from Santa Clara County Department of Environmental Health, Sep 8, 2025 · Original Source

Routine Inspection

Aug 1, 2025

Pass

7 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Open bag of flour stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 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

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water at the 3-comp sink measured at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks (100F).

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

minorCode K04Employee health and hygiene

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Employee eating and drinking and leaving open drink on the pizza prep table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer solution at the 3-comp sink measured at 0PPM while not being actively in use. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee added bleach to the sanitizing solution. Final concentration measured at 100PPM.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Opening on wall above the food prep sink for what appears to be a meter. [CA] Repair opening in structure, recommend approved sealed door for meter to prevent pest harborage.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet soiled wiping cloths are left on counter. [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

Chicken held inside the upright refrigerator, was observed previously being prepared at pizza prep table measured above 50F. Per employee they left PHF out during rush hour for less than hour. Mozzarella left outside the pizza unit measured at above 50F [CA] Cold PHFs shall be held at 41°F or below. [COS] Employee put a time sticker to discard the mozzarella within 4 hours from when it's taken out of temperature control. Cut chicken was relocated to the freezer for immediate cooling.