Santa Clara County, CA

Parcel 104

Name: Parcel 104
Address: 2700 Mission College Bl, Santa Clara County, CA

2700 Mission College Bl

Last inspected Jun 4, 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

6 inspections

Routine Inspection

Jun 4, 2026

Pass

3 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Dishes being washed in handwash sink in back corner of kitchen. [CA] Wash dishes in 3-comp sink. Dishes shall be manually washed with soap, rinsed, and sanitized (submerged in 100ppm chlorine for at least 30 seconds or 200ppm quaternary ammonia for at least 1 minute). [COS] Dishes were brought back to dishwashing area to get mechanically dishwashed. **REPEAT VIOLATION**

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 K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Handwash sink in opposite corner of kitchen observed to be missing paper towels or soap. 1 centrally located handwash sink observed to be fully stocked and fully functional [CA] Provide handwash sinks with soap and paper towels 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

Thermometers provided, accurate

Inspector’s notes

Thermometer for walk in cooler observed to ne inaccurate [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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

Official record from Santa Clara County Department of Environmental Health, Jun 4, 2026 · Original Source

Risk Factor Inspection

Feb 2, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Feb 2, 2026 · Original Source

Follow-Up Inspection

Jan 5, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jan 5, 2026 · Original Source

Routine Inspection

Dec 30, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

2 door under counter cooler next to front cookline measured to have: -Eggs at 51F -Whipped cream at 50F Long prep cooler across from front cookline measured to have: -Ricotta at 47F -Shredded cheese at 46F -Caesar dressing(top insert portion) at 61F -Cut tomatoes(top insert portion) at 62F -Shredded cheese (top insert portion) at 66F -Burratta at 48F [CA] PHFs shall be held at 41°F for cold holding. [COS] All PHFs in top insert portion of cooler were VC&D. Per employees cooler was stocked after breakfast. All PHFs measuring less than 50F were moved into walk in cooler.

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, Dec 30, 2025 · Original Source

Routine Inspection

Sep 9, 2025

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Walk in cooler measured to have: -Cut melon at 49F -Cantaloupe halves at 48F -Cheese at 51F -Whipped cream at 52F -Salsa at 51F -Ambient temperature at 60F. Per operator all items were stocked in walk in within the last 2 hours restocking for tomorrows lunch. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] All PHFs were moved from walk in cooler to main kitchen walk in cooler. Monitor cooler and repair prior to returning PHFs to cooler.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

2 handwash sinks (in front kitchen and back kitchen by 3-comp sink) observed to be missing paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator restocked handwash sink.

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.

May 20, 2025

Pass

4 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Rodent droppings observed under shelves, coolers, and cabinet around front kitchen area. [CA] Clean and sanitize area of dead cockroaches or old droppings. Pest control is currently coming once a month for preventative maintenance, per facilities manager.

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

Handwash sink in back kitchen missing paper towels. Paper towels in front handwash sink dispenser observed to be missing. Paper towels were available near by at a different handwash sink. [CA] Handwash sinks shall be fully stocked with soap and paper towels at all time.

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

Countertop cooler at breakfast bar measured to have: -Plain yogurt at 50F -Strawberry yogurt at 47F. [CA] Maintain PHF at 41F and below for cold holding. [COS] Yogurt was VC&D. See VC&D report.

In plain English

More about food kept at an unsafe temperature

minorCode K31Contamination

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Buffet hors d'oeuvres observed to be missing sneeze guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Santa Clara County Department of Environmental Health, May 20, 2025 · Original Source