Follow-Up Inspection
Dec 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Santa Clara County, CA
Pixel Cafe
2015 Stierlin Ct
Last inspected Dec 3, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Dec 2, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Inside the cavity below the left side of the serving line, observed a gap around the metal electrical piping leading into the sheetrock wall. [CA] Seal 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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: One live rat. Documented in the following areas: - Live rodent ran into the kitchen from the dining room area. - Rodent droppings observed within the serving line wall cavity between the stainless steel front panel and rear removable panel. 2. Photographs: Unable to capture picture of live rodent. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Robert Grant, has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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, Dec 2, 2025 · Original Source
Routine Inspection
Nov 14, 2024
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the water temperature at a maximum of 116 F at the three compartment sink and 105 F from food preparation sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured noodles at 55 F to 67 F and cooked cauliflower at 53 F on sheet trays within a closed metal box rack in the walk in refrigerator. Noodles were not logged on the cooling log. Employee stated that the noodles were removed from cooking 30 minutes prior. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Noodles relocated to the blast chiller to be rapidly cooled.
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, Nov 14, 2024 · Original Source