Follow-Up Inspection
Aug 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 3, 2026 · Original Source
Santa Clara County, CA
Puesto
2752 Augustine Dr Unit 110
Last inspected Aug 3, 2026 · 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
9 inspectionsRoutine Inspection
Jul 30, 2026
Conditional Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The cook line hand wash sink lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels provided.
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.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured shrimp batter at 53 F at the cook line cold insert. Batter was in a double stacked container. PIC stated that the batter was placed within the unit at 11am. Measured shredded cheese at 61 F within a container stored at room temperature beside the prep line. PIC was unsure what time the cheese was removed from temperature control. Measured cilantro aioli at 55 F and mayo sauce at 60 F within squeeze bottles above the fill line of the cook line prep fridge. PIC stated that the sauces were placed within the unit at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Shrimp batter, cilantro aioli and mayo sauce were discarded following a total service time of four hours. The shredded cheese was voluntarily discarded.
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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the high temperature warewashing machine at a maximum of 126 F during active use. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Wares were manually sanitized with 200 ppm quat at the three compartment 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, Jul 30, 2026 · Original Source
Routine Inspection
May 21, 2026
Pass
4 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1 of 3 handwash sink at the bar missing hand soap. Other handwash sink at bar is fully stocked. [CA] Hand wash stations shall be fully stocked at all times. [COS] Employee restocked 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.
More about handwashing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Upright dishwasher measured to have surface rinse temperature at less than 160F. Some dishwashing observed to have occurred earlier and employee observed putting dishes away. Per operator machine may have cooled down after dishwasher went on break. After 6-7 runs upright dishwasher measured to have rinse cycle surface temperature of 162F. [CA]Ensure upright dishwasher measured at 160F prior to working. [COS] Upright dishwasher was warmed up to reach correct rinse cycle temperature
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
Some wooden spoons were stored on fire suppressor sprinkler system. [CA] Store equipment in areas are are easily cleanable and accessible.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Horchata measured to be 44F inside reach in cooler. Cooler observed to have ambient temperature of 40F prior to opening cooler. [CA] Maintain PHF at 41F and below [COS] Bags of ice were added into drink dispensers to cool down drinks. 2) Watermelon Tequila (housemade) measured to be 46F. Observed bartender stock bar about 30-40minutes prior. [CA] Maintain watermelon puree and PHFs at 41F and below. Contact CAPH to obtain variance to demonstrate fruit is no longer PHFs. [COS] Tequila was placed into ice bath.
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, May 21, 2026 · Original Source
Follow-Up Inspection
Feb 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source
Routine Inspection
Dec 31, 2025
Pass
2 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked meats(pork and chicken) sealed in plastic bags measured to be 46F-45F. Sealed bags were bagged yesterday per logs. Per operator meats were cooked prior to sealing into bags. Other items in walk in cooler measured to be 41F-42F. [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. Recommend ice bath for bags of sealed food. [COS] Bags of meat 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 temperaturecriticalCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility has an unapproved HACCP plan for and was not able to provide letter of approval from CDPH. Per employee meats are placed into bags hot and then air is mostly removed manually prior to sealing with a heat sealer.[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Facility shall submit HACCP to CDPH to gain approval prior to using HACCP. [COS] Facility shall cease and desist sealing bags until plan is approved by CDPH. Facility may use ziplock bags or other traditional containers to hold and transport meats until plan is approved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Dec 31, 2025 · Original Source
Routine Inspection
Dec 17, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Salad prep cooler insert at beginning of cookline measured to have: -Crumbled cheese at 44F -House made dressing at 44F -Sliced cherry tomatoes at 45F -Pickled onions at 44F. PHFs in the same prep cooler reach in compartment measured to be below 41F (see measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] Per chef, all cookline coolers were just stocked in the last 20-15 minutes for lunch opening. Chef added ice bath to prep cooler insert to keep PHFs at 41F and below. House made sauce measured to be 38F
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at end of cookline observed to be missing paper towels. Two other handwash sinks available on cookline. [CA] Keep handwash sinks fully stocked with sop and paper towels. [COS] Employee refilled paper towels.
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.
More about handwashing problemsminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth in sanitizer bucket at bar measured to be 100ppm quat ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 17, 2025 · Original Source
Routine Inspection
Sep 4, 2025
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
High temp test stripes for dishwashers observed to be expired and not functional. [CA] Replace high temp test stripes and ensure stripes are functional.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Bottle of liquor at bar observed to be missing lid or spout. [CA] Provide bottle of liquor with cap or spout to prevent attracting flies.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Countertop cooler nearest handwash sink at cookline measured to be have: -Caesar dressing at 51F (per operator made within the last hour) -Green sauce at 45F -Cut tomatoes at 47F -Corn at 45F All other countertop coolers were stocked around the same time and had PHFs at 41F and below(see measured observations). 2) Back cold holding insert observed to be missing ice. Container measured to have: -48F roasted salsa -43 Fresh salsa [CA]Maintain PHFs at 41F and below for cold holding. Ensure ice bath has enough ice and water to submerge sides of containers of PHFs. [COS]Ice was added to countertop cooler and salsa to maintain temperature.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handler card observed to be 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source
Follow-Up Inspection
Mar 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 17, 2025 · Original Source
Routine Inspection
Mar 12, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1) Raw shelled eggs measured to be 54F in cooling insert by griddle. MINOR: 2) Cold holding insert by fryer measured to have: -Shrimp at 45F -Fish at 46F [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] Per operator entire line was being restocked in the last 30 minutes after lunch rush. Eggs, shrimp, and fish were placed in ice bath to maintain temperature.
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 temperaturecriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Side walk in cooler measured to have: -Mole at 90F -Black beans at 118F Per label beans and mole were made about 4 hours prior. Beans and mole were in deep containers. [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] Mole and black beans were VC&D.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Tongs observed to be stored with handle in direct contact with food in drawers by cookline. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Scoop observed to be stored in front of handwash sink at bar. [CA] Store equipment away from sources of 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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink by upright dishwasher observed to be missing soap and water valve observed to be turned off. Other handwash sinks were nearby at beverage area and kitchen area[CA] Keep all handwash sinks fully stocked and functional all the 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 12, 2025 · Original Source