Santa Clara County, CA

Orange By Fooda

Name: Orange By Fooda
Address: 3165 Kifer Rd, Santa Clara County, CA

3165 Kifer Rd

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

6 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

1) At the janitorial sink, measured the maximum water temperature at 72F. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility. 2) At the automatic handwash sink in the employee restroom, measured the maximum water temperature at 73F. [CA] Water shall be supplied from 100-108F measured from the faucet at handwash stations.

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 K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed excessive smoke production at the grill, and accumulation of dust and grease on the ventilation hood directly above the grill. Observed dark staining on the ventilation hood filters and wall above. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

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 issues

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed storage of multiple pieces of unused equipment in the side preparation room and warewashing area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

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 insects

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Nearby the warewashing station, observed the handwash sink is filled with rubber gloves and partially obstructed. [CA] Handwash stations shall be fully stocked and accessible at all times.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the service line station, measured housemade ranch dressings from 41-46F, yogurt sauce from 48-52F, and mint chutney at 73F. Observed foods are stored on top of ice bath and containers are not fully submerged or making direct contact with ice. Per employees, foods were cooked or moved to the service line less than 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Employees added more ice to the containers to ensure foods are fully submerged in ice bath to facilitate rapid cooling.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed employees stacking wet dishes on top of each other prior to being fully dried. Observed employees drying wet dishes with a reusable wash cloth. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

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

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

Routine Inspection

Oct 1, 2025

Pass

6 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) On the hot shelf at the service line, measured pulled pork and cooked chicken from 121-130F. Per employee, food was cooked, placed into warmer, and transferred to hot shelf 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee reheated the pulled pork and chicken to 165F for hot holding. The light for the heat lamps was turned on during inspection. 2) At the salad bar, measured cut tomato at 63F. Per employee, tomatoes were prepared less than 15 minutes prior to temperature measurement. At the opposite salad bar, measured boiled eggs, cooked chicken, and cooked vegetables from 43-50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per staff, all items at the salad bar will be discarded at the end of lunch service. Completed TPHC documentation for salad bar items during inspection.

In plain English

More about food kept at an unsafe temperature

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

1. Observed leak underneath the mechanical dishwasher whenever it is in use. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair. 2. Observed drainpipes from the refrigeration unit at the coffee bar and from the mechanical dishwasher extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured the final rinse temperature of the mechanical dishwasher at 156F. Per PIC, a ticket has already been submitted for repairs. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.

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 K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Observed prepackaged foods in the self-service display cooler labelled only with the common name (mango lassi, tiramisu, etc.) [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed the active use of two TurboChef ovens operating outside of fume hoods that have not been approved for use without ventilation. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.

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

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Observed the hot water knob for the janitorial sink is not functional. The maximum water temperature measures at 78F. [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, Oct 1, 2025 · Original Source

Routine Inspection

Jan 6, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Side 2 door upright cooler measured to have: -Ambient temperature at 52F -Cut tomatoes at 52F -Roasted cauliflower at 59F -Cooked chicken at 60F -Cooked mushrooms at 54F -Dressed chickpeas at 52F -Beets at 52F -Ham at 57F -Cheese Crumble at 59F -Ranch dressing at 49F -Tofu at 70F 2) Pizza prep cooler inserts measured to have: -Cooked mushrooms at 53F -Cooked shrimp at 58F -Shredded cheese at 45F -Tomato sauce at 46F -Cubed Chicken at 51F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1) Per label all PHFs in 2 door upright side cooler except salad dressings were made today within the last 3 hours. Per log cooler measured to be 41F at 8:30AM. PHFs were moved to walk in cooler. After one hour, ambient temperature of reach in cooler measured to be 45F. 2) Per PIC, pizza cooler was stocked today about 1 hour prior and PHFs are kept and used the next day. PHFs in pizza prep cooler cold holding insert shall be discarded with other PHFs on TPHC at the end of lunch service (1:30PM).