Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
May 28, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The bakery is sharing a water heater with the Mercado San Jose grocery store.
[CA] Please install a dedicated water heater for the bakery. Plan and specification must be submitted by 6/5/26.
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.
Official record from Santa Clara County Department of Environmental Health, May 28, 2026 · Original Source
Follow-Up Inspection
Apr 10, 2026
Pass
1 recorded violation
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Repeated violation: The maximum water temperature on the manual three compartment wash sink was measured at 95 oF. When I arrived at the facility, the water heater was being replaced like for like. I learned today that the bakery is sharing a water heater with the grocery store.
[CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF. The temperature on the three compartment sink is now raised to 130 oF. However, since the water heater is shared with the grocery store, the bakery owner is told to submit plan and specification to our office to install its own water heater within a week.
Please submit plan and specification in person in our office, address written on the top of this report, or via email at dehplancheck@deh.sccgov.org
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.
Official record from Santa Clara County Department of Environmental Health, Apr 10, 2026 · Original Source
Routine Inspection
Mar 25, 2026
Conditional Pass
10 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Both the front and back doors were left open.
[CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.
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.
A couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
The garbage dumpster was left open.
[CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
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.
Many drain flies and ants were observed in the preparation area and some in the front dining area.
[CA] Eliminate all insects and rodents from the facility by a legal method.
A household plastic fly trap was observed above the kitchen's handwash station.
[CA] To prevent adulteration of the food products, please do not hang fly traps on food preparation, service, and storage areas. Fly control must be done with proper cleaning of the facility. If fly control methods are going to be used in the facility, they must be commercial standard one. drain flies were observed back in the preparation and wash areas.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
A fryer was being used in the make-shift storage area.
[CA] Please do not use any equipment in the storage area. All such equipment may only be used under an exhaust hood.
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.
The maximum water temperature on the manual three compartment wash sink was measured at 95 oF.
[CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF. The manager adjusted the water heater and raised the temperature to 105 (COS).
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.
Ice cream stored on the self-serve ice cream freezer do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The 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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Some food products were stored on the make-shift storage area located in the back of the facility.
[CA] Do not store any food product outside the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There was a very low sanitizer concentration on the manual three-compartment ware washing sink.
[CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
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.
Shell eggs and milk stored at the preparation area were measured above 65 oF. The baker said the products were taken from the fridge two hours ago.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. Since the products were stored out of the safe temperature for more than two hours, the products ( about four dozens of eggs and a gallon of milk) were voluntarily condemned and destroyed by the owner (COS).
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.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Routine Inspection
Jun 6, 2025
Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Couple of house flies were observed in the kitchen area.
[CA] Eliminate flies from the facility by a legal method.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Both the front and back doors were left open.
[CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.
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.
The garbage dumpster was left open.
[CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Some food products were stored on the make-shift storage area located in the back of the facility.
[CA] Do not store any food product outside the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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.
Official record from Santa Clara County Department of Environmental Health, Jun 6, 2025 · Original Source
Routine Inspection
Oct 30, 2024
Pass
6 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Some open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Some food products were stored on the make-shift storage area located in the back of the facility.
[CA] Do not store any food product outside the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
A tabletop miniature deep fryer was observed back in the preparation area.
[CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Remove the tabletop miniature deep fryer. Contact this divisions Plan Check program for review and approval of equipment prior to installation. Furthermore, all equipment that uses gas/electricity and produces steam, grease, and excessive heat must be stored under the exhaust hood.
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.
Dozen of eggs on the preparation table were measured between 45 oF and 50 oF.
[CA] Shell eggs must be stored at or below 45 oF at all the time.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not a food safety manager certified person in the facility.
[CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file.
Food Safety Manager certificate class may be taken on the following websites:
1. Premier Food Safety:
https://www.premierfoodsafety.com/food-manager-certification/california\
2. Learn 2 Serve:
https://www.360training.com/learn2serve/food-safety-manager/California
3. Serve Safe Manager:
https://www.servsafe.com/ServSafe-Manager
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.