Follow-Up Inspection
Jun 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 3, 2026 · Original Source
Santa Clara County, CA
Pasta Fresca
87 N San Pedro St 131
Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗
Pass
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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
5 inspectionsRoutine Inspection
May 27, 2026
Conditional Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods in the left prep cooler were measured between 46-48F. Per PIC some of the items were prepared today around 11 am and other were in the unit over night. Ambient air of the unit was measured at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items prepared today and in the cooler for less than 4 hours were moved to a working cooler to finish cooling. Other PHFs in the unit for greater than 4 hours were discarded. See VC&D report.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The pasta boiler waste water hose lacks an air gap at the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - A live cockroach stuck in tape near an power surge protector. - A dead cockroach stuck on tape under a prep table. 2. Photographs: Taken for documentation purposes. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] PIC eliminated and removed the dead cockroaches from the facility. Facility was treated this morning by Terminix pest control. Service report indicated there was one (1) dead German cockroach in the facility which PIC stated was the one under the prep table.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There is a hole in the half wall near the dry storage rack across the three compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The left prep cooler is in disrepair and not maintaining PHFs at 41F or below. Per PIC, they had the unit serviced two days ago and will call back the technician. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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, May 27, 2026 · Original Source
Routine Inspection
Aug 13, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. Cooked chicken measured at 74°F in the top section and 71°F in the bottom section the prep cooler. Per staff they finished cooking the chicken about 4 hours prior. 2. Cooked beef bolognese sauce measured at 50°F in the walk in cooler. Per PIC, it has been cooling since last night. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Both items were VC&D. See VC&D report.
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, Aug 13, 2025 · Original Source
Routine Inspection
Jul 18, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a live juvenile cockroach on the wall by the preparation unit and cook line. Observed two dead cockroaches behind the preparation unit. Observed holes/gaps in tiles behind and around three compartment sink. Observed holes/gaps in area under preparation counter. [CA] Maintain facility free of vermin. Eliminate evidence of vermin in facility. Ensure that holes/gaps and other deficiencies in structure are repaired/replaced. [COS] PIC eliminated cockroach. No other evidence observed.
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, Jul 18, 2025 · Original Source
Routine Inspection
Dec 20, 2024
Pass
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floor of the facilities held in common walk in freezer had an excess of raviolis and other pastas on the floor. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. At the only hand wash sink, the hot and cold water handles do not function to turn the water on or off. There is a small metal stick that is pressed into the faucet to let water flow. Water will not flow unless the metal stick is being pushed. [CA] Repair the faucet of the hand sink so water may flow freely. Correct within 24 hours. 2. At the three compartment sink, the gooseneck faucet has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the staff's food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
More about paperwork, training, or posting issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the facilities held in common walk in cooler, at the wire storage racks, liquid eggs were observed to be stored above ready to eat foods (lettuce). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
A deli container was found being used as a scooper for sugar. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come 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 issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Facility lacks the testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks plugs/stoppers to fill the basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. [SA] Facility had large tubs in the basins of the sink. Facility has large pots that would not fit in the tubs but would fit in the basins of the sink.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 20, 2024 · Original Source