Follow-Up Inspection
Jun 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 2, 2025 · Original Source
Santa Clara County, CA
Opa! Authentic Greek Cuisine
2722 Augustine Dr Ste 130
Last inspected Jun 2, 2025 · 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 inspectionsRoutine Inspection
May 29, 2025
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Rubber gasket seal around cooler door at first cookline prep cooler observed to to be fraying. [CA] Repair gasket and maintain in good repair. 2) Scoop inside drawers at cookline observed to have handle in direct contact with food. [CA] Store scoops such that handles are not in direct contact with food.
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 VIOLATION: Walk in cooler measured to have: -PHFs from 62F-51F (see measured observations) -Ambient temperature at 55F Invoice statement had noted cooler had been repaired the night prior and was running at 41F. Per log of cooler in the morning around 8:30AM cooler measured to be 41F. Per chef, he had notice that cooler was starting run warm around 10:30AM(about 3 hour prior) and added some buckets of ice at that time to keep walk in cold. MINOR: Ice bath at cookline observed to have cooked carrots, cooked potatoes and cut tomatoes at 68F, 58F and 44F. Per chef both cooked PHFs were cooked recently in the last hour. Ice bath observed to be not have low ice water level. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. Ensure ice baths have sufficient water and ice level that rises to the same height as the PHFs inside the container. [SA] MAJOR: PHFs measuring above 50F and not prepped today were VC&D. See VC&D report. Whole produce, bread, shelf stable sauces, shelf stable juices, and other nonPHFs were kept in walk in cooler. Partially thawing PHFs and PHFs on ice (shrimp at 32F, lamb at 43F, chicken at 45F, lamb chunks at 43F, scallops at 41F, ect.) were placed back into freezer or other prep coolers. PHFs that were prepped today and still within cooling time were placed into other units to continue cooling. Per operator cooler shall not be used to store PHFs until cooler can maintain 41F ambient temperature. MINOR: Chef added more ice and water to ice bath to more effectively cool PHFs.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed around font the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Knives were held between prep table and small prep table by handwash sink in back area. [CA] Keep utensils in easily accessible and cleanable areas
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source
Routine Inspection
Oct 7, 2024
Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth observed to be on countertop by cookline. [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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gaps observed to be in ventilation hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink by cookline missing paper towels. [CA] Ensure handwash sink is fully stocked at all times. [COS] Operator refilled paper towel 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked carrots and yogurt sauce in ice bath measured to be 66F and 51F. Ice observed to only be at the bottom of the containers Per operator ice bath is set up by cookline for lunch service from around 11:30AM and all items shall be returned to walk in by 2:00PM. Per chef carrots were just blanched in the last 2 hours and yogurt sauce was just removed from walk in in the last hour. [CA] PHFs shall be held at 41°F or below for cold holding. Ice baths shall contain enough ice and water to contact with sides of containers of PHFs [COS] Both items were placed in larger ice bath with more water and ice to sufficiently cool down items.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Upstairs freezer observed to have door iced over. [CA] Defrost doors to freezer and maintain in good repair. Check gasket to see if gasket has been fraying or torn. Keep equipment in good repair.
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, Oct 7, 2024 · Original Source