Follow-Up Inspection
Jan 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source
Santa Clara County, CA
Orchard City Kitchen
1875 S Bascom Av Ste 190
Last inspected Jan 14, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Orchard City Kitchen has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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
Jan 13, 2026
Pass
6 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bags of food stored at 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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Walk in cooler's ambient temperature measured at 44F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: Ambient temperature decreased to 38F during inspection. 2. Door sweep for walk in cooler's door not installed. Approximately 2 inches of gap observed. [CA]: Walk in cooler door shall be in good repair and shall have no gap. Specialist to verify compliance for walk in cooler's gap on 01/14/2026.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* 1. Washed and wet utensils observed stacked on top of each other near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of large ice machine near bar. 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.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION* Personal cellphone stored on prep table next to soft serve machine. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
No cold water provided at the front bar hand sink. Valve observed turned off. [CA]: Warm and cold water shall be available at all hand sink stations at all times. [COS]: PIC turned on cold water valve. Cold water observed.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* MAJOR: Garlic with oil at cook line prep table measured at 66F. Chef stated it has been out for approximately 1 hour prior to measurement. MINOR: In the walk in cooler, hotdog, duck, pasta measured at 45F, 45F, 44F respectively. Ambient temperature of unit measured at 44F. Per Chef, walk in cooler has been constantly being opened due to food preparation. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: 1. Garlic with oil was time marked to be discarded on the 4th hour after it was removed from temperature control. Per Owner, garlic with oil will be removed. 2. Walk in cooler thermostat was adjusted. Ambient temperature decreased to 38F.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source
Routine Inspection
Jan 14, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Unapproved soft serve machine at the kitchen. No CDFA dairy license provided. [CA]: Obtain a California Department of Food and Agriculture (CDFA) Dairy License for soft serve machine or remove unapproved unit from the facility. 2. Ambient temperature of walk in cooler measured at 46F. Per general manager, there were deliveries earlier today. Chef stated it may be due to constant opening during rush hour. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Chef adjusted thermostat of unit and temperature was brought down to 41F.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. During active ware-washing, employee placed metal pans in Quat sanitizer for less than 1 minute. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Employee re-sanitized metal pans for at least 1 minute in Quat ammonium sanitizer. *REPEAT VIOLATION* 2. At the bar, dish machine dispensed 0 ppm of Chlorine sanitizer. No active ware-washing observed. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Assess/adjust/repair as needed. [SA]: Discontinue use of dish machine until it is able to proper levels of Chlorine sanitizer. Use 3 compartment sink or high temp dish machine as an alternative. 3. Washed and wet utensils observed near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 4. Accumulation of pink and dark colored grime on the interior surface of large ice machine near bar. 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.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the bar hand sink area, the roll of single use towels was not stored in an dispenser. [CA]: Single use towels shall be stored in an approved dispenser 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.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the cook line, bottle of mayonnaise stored on top of prep line cooler without temperature control and measured at 58F. Staff stated it has been out of the cooler for approximately 1 hr prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Bottle of mayonnaise was relocated to cooler to cool down.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility has high temperature dish machine but does not have method for measuring dish surface temperature. [CA]: Provide a testing method (ie thermo label stickers or disc measuring temperature device) that ensures dish surface temperature measures at least 160F during ware-washing.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Personal unsecured beverage drinks stored near the wooden cutting boards. 2. Personal bag underneath the prep table near the soft serve machine stored above food container and clean linen. [CA]: Personal items and food shall be stored in a designated area separate from food and food contact surfaces. [COS]: Chef relocated personal items.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Jan 14, 2025 · Original Source