Santa Clara County, CA

Pedro's Restaurant

Name: Pedro's Restaurant
Address: 316 N Santa Cruz Av, Santa Clara County, CA

316 N Santa Cruz Av

Last inspected Feb 18, 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

Feb 18, 2026

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

At the kitchen area, in dry storage containers, observed scoops stored with handle in contact with food, and scoops without handles used. [CA] Ensure only scoops with handles are used for dry food in dry storage containers. Scoops shall be stored with the handle facing away from food to prevent possible contamination.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, in the 2 door prep unit for salsa, measured small salsa bowls of red and green salsa at 48F stored on a tray above insert containers. Per operator, salsa stored for 2 hours. In the kitchen area, on the counter-top, measured green salsa at 55F. At a nearby area, on shelving, measured a container of shredded cheese at 55F. Per operator, green salsa and shredded cheese stored for 2 hours. In the counter-top steam table, measured tamales at 121F and 130F. Per operator, tamales stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved bowls of red and green salsa to undercounter refrigeration, and stored green salsa and shredded cheese in refrigeration to facilitate proper holding temperatures, Operator reheated tamales to facilitate proper holding temperatures.

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, Feb 18, 2026 · Original Source

Routine Inspection

Mar 18, 2025

Pass

2 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

In the walk-in refrigerator, measured containers of cooked pinto beans at 178F, and cooked rice at 125F. Per operator, cooked rice was prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using shallow containers; separated into smaller portions; in an ice bath; by adding ice; using ice paddles; and/or using rapid cooling technology. [SA] Operator removed containers of pinto beans and cooked rice and placed in ice bath to facilitate cooling. Remeasured cooked rice at 65F - 70F after 30 minutes and pinto beans at 125F after 30 minutes. Operator to continue adding ice to ice bath to facilitate cooling.

In plain English

More about food kept at an unsafe temperature

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, on the counter-top next to the cookline, measured roasted garlic in oil at 105F. Per operator, roasted garlic in oil stored for about 3 hours. In the 4 drawer refrigerator, measured carne asada at 54F and cooked chicken at 49F. Per operator, carne asada and cooked chicken stored for 3 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135 and above to prevent bacterial growth. [SA] Operator discarded roasted garlic in oil, carne asada, and cooked chicken.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Mar 18, 2025 · Original Source

Routine Inspection

Nov 25, 2024

Pass

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, at the 2 door prep unit for salsa, measured container cups of green salsa at 60F. Per operator, container cups were filled about 30 minutes prior. Across the cookline, in the prep unit, measured double stacked containers of risotto rice, butternut squash, shredded cheese, and cooked peppers between 48F and 55F. Per operator, all food items stored 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved potentially hazardous food items to nearby refrigeration to facilitate proper holding temperatures.

In plain English

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

At the warewash area, in the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure all food contact surfaces are cleaned and sanitized with applicable sanitizer such as 50 PPM chlorine sanitizer. Sanitizer shall be measured using sanitizer test strips for proper concentration.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the bar area, at the handwash station, observed a lack of hand soap and paper towels. Nearby handwash station accessible in the kitchen area stocked with hand soap and paper towels. [CA] Ensure handwash station is stocked with hand soap and paper towels toe allow for proper handwashing. [COS] Operator restocked handwash station with hand soap and paper towels in their respective dispensers.

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

No rodents, insects, birds, or animals

Inspector’s notes

In the kitchen area, observed several flies in the area. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.

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

Official record from Santa Clara County Department of Environmental Health, Nov 25, 2024 · Original Source