Santa Clara County, CA

Regal Bagel

Name: Regal Bagel
Address: 125 Bernal Rd, Santa Clara County, CA

125 Bernal Rd

Last inspected Jan 27, 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

Jan 27, 2026

Pass

3 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed a steel wool sponge located in the 3 comp sink (per staff, used for scrubbing dishes). Observed a paint brush on a storage rack (per staff, used for brushing egg white on bagels). Observed shelving wrapped with burlap type material (per staff, burlap wrapped shelf used for cooling bagels). [CA] Discontinue using steel wool, paint brushes, and burlap for any food contact/preparation or warewashing.

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

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (ham 53F). The ham was overfilled above the chill line in the plastic insert. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue overfilling inserts above the chill line. [COS] PIC relocated the upper half of the ham to the 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

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed kitchen handwash station to be blocked by a large artificial tree. [CA] Relocate tree and keep handwash station clear and accessible 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.

Jul 24, 2025

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed black and brown mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed a large amount of clutter throughout facility, particularly concentrated by back door. Observed a mirror on the meat slicer. [CA] Declutter facility; remove broken/unused items. Discontinue storing personal items on food prep surfaces.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food located in the prep area that measured in the temperature danger zone (turkey 58F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of PHFs out for preparation. [COS] PIC put turkey back into refrigeration.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jul 24, 2025 · Original Source

Routine Inspection

Nov 8, 2024

Pass

3 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Observed potentially hazardous foods that are subject to TPHC to not be discarded at the end of the 4 hour mark (hot dogs 71, ham and cheese croissant 71F). The PHFs were put out at 9:05am. [CA] Ensure PHFs that are subject to time control are properly marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC voluntarily discarded the PHFs.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Mop sink was clogged and not draining. [CA] Unclog mop sink and maintain in good condition. [COS] PIC unclogged mop sink during time of inspection.

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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food located in the food prep cold hold unit that measured in the temperature danger zone (turkey 49F). The turkey was stored above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue overfilling the inserts above the chill line.