Follow-Up Inspection
Apr 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 29, 2026 · Original Source
Santa Clara County, CA
Rizq Halal Eats
3003 Scott Bl
Last inspected Apr 29, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsRoutine Inspection
Apr 27, 2026
Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Broken up right cooler next to front cookline had onion rings measuring 68F. Per operator unit is broken. [CA] PHFs shall be held at 41°F or below or at 135°F or [COS] Onion rings 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 temperatureminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Beef observed thawing in standing water in 2-compartment prep sink. Bacon measured to be 51F [CA] When thawing in water, ensure PHF is fully submerged under cold running water. [COS] Per employee he had taken it out about 30 minutes prior and opened bacon to cook immediately.
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 K48Other
Official wording
Plan review
Inspector’s notes
Facility has 2-compartment sink and must upgrade sink to 3-compartment to meet current code requirements. Facility changed cooking equipment in the back. Skillet, griddle, and oven observed to have been removed and replaced with new fryer and gas grill. Facility has missed deadline to submit new equipment. New deadline will be set or equipment may be impound. [CA] Facility shall submit plans for new equipment and sink by 05/11/2026.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Bags of rice and spices observed on the floor of left side storage room. [CA] Keep food 6" off of floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash station between front and back cookline observed to be partially blocked by large containers inside sink. Other handwash sinks available for front and back cookline. [CA] Keep all handwash facilities free of obstructions and easily accessible.
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 0ppm chlorine. Facility had not started dishwashing yet. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash rinse and sanitize in 2 compartment sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
1) Brisket measured to be 88F inside upright warmer in front. Per employee brisket was placed there about 45 minutes ago to reheat in warmer. Chow mien measured to be 100F out of oven and per employee was to be put inside hot holding table. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Operator expressed concern about keeping noodles dry when reheating in oven, facility may also reheat on griddle or on stove top as well. [COS] Brisket and chow mien was moved into oven to rapidly reheat to 165F prior to returning to upright warmer. Brisket measured to be 168F after 45 minutes and chow mien measured to be 179F.
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, Apr 27, 2026 · Original Source
Routine Inspection
Feb 12, 2026
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has 2-compartment sink and must upgrade sink to 3-compartment to meet current code requirements. Facility changed cooking equipment in the back. Skillet, griddle, and oven observed to have been removed and replaced with new fryer and gas grill. [CA] Facility shall submit plans for new equipment by 03/13/2026. Facility shall submit for sink upgrade by 05/11/2026.
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, Feb 12, 2026 · Original Source
Follow-Up Inspection
Apr 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 29, 2025 · Original Source
Routine Inspection
Apr 24, 2025
Conditional Pass
10 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate observed to be expired and employees did not have food handlers card. [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.Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unused equipment observed around facility in dry storage areas. Some reach in and prep coolers observed to be out of order and not in use in back area. Unused equipment observed to have food debris and not well taken care of. [CA] Remove unused equipment and clutter from facility to facilitate easy cleaning. Coolers may be replaced with prep tables. **REPEAT VIOLATIONS**
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Containers of flour and spices observed to be without lid. [CA] Keep foods in contianers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked goat and cooked lamb measured to be 112F and 122F. Per employee items were cooked within the last 1 hour. Both items observed to in large containers by cookline. [CA] Facility shall cool PHFs 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 using methods 1 and 2 for lamb and goat and immediately placing in walk in cooler. [COS] Goat and lamb were transfered into different metal containers and placed in 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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
2 new steam table buffet tables observed to be in dining area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) and shall be approved by this Agency. Remove from facility or submit as single piece of equipment addition to this Agency.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors observed to have built up debris under tables, shelves, and sinks. [CA] Clean floors and maintain in good condition.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
1) Employee observed to be handling raw chicken and then attempted to handle boxes of goat meat and refridgerator door handle without changing gloves or washing hands. 2) Manager entered from outside and touched cooked chicken breast without washing hands. 3) Employee observed to be wearing the same gloves handling money and selling food and frying foods and handling cooked chicken breast. [CA]Employee shall wash hands with soap and warm water prior to handling food and after handling raw food. Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form but are not a replacement for handwashing. [COS] All employees washed their hands with soap and donned new gloves. Cooked chicken breasts touched were VC&D.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Grease built up observed to be on sides of cooking equipment, back wall, nozzles and pipes. Shelves observed to have built up grime and grease. Unused cooling insert and shelf in side room with 2 broken coolers observed to have food debris in cabinet. [CA] Facility shall clean up shelves, walls, floors, and non food contact surfaces of equipment. Handles of freezers and shelves in back storage area observed to have built up food debris. Shelves in dish washing and in walk in coolers observed to have built up debris and grime. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. **REPEAT VIOLATION**
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 insectscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Lettuce observed to be molding inside walk in cooler. Can of dolmas observed to be dented and rusting from the seam at the dent. [CA] Moldy food shall be removed immediately from use. Bloated or leaking cans shall be discarded immediately. [COS] Food was VC&D
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Apr 24, 2025 · Original Source
Follow-Up Inspection
Oct 10, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 10, 2024 · Original Source
Routine Inspection
Oct 8, 2024
Pass
11 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured to be 107F at 2-comp sink.[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. **REPEAT VIOLATION**
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Handles of freezers and shelves in back storage area observed to have built up food debris. Shelves in dish washing and in walk in coolers observed to have built up debris and grime. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. **REPEAT VIOLATION**
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unused equipment observed around facility in dry storage areas. Some reach in and prep coolers observed to be out of order and not in use. Unused equipment observed to have food debris and not well taken care of. Empty boxes observed stored by side dry storage room and by ice cream area.[CA] Remove unused equipment and clutter from facility to facilitate easy cleaning. Coolers may be replaced with prep tables. **REPEAT VIOLATIONS**
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed to be in dry storage room and area by back door. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1)Food handler cards observed to be missing. [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. **REPEAT VIOLATION** 2)Food safety certificate observed to be expired [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw fish measured to be 52F on countertop. Per employee raw fish was placed out at 9AM (1.5 hours prior) and was partially frozen; fish is going to be cut and prepped after she is done cooking in the next hour. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed(2 hours) for diligent prep. Ensure food is actively being prepped and stored under temperature control when not in use. [COS] Fish was moved into 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 temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
2 of 4 handwash sinks in kitchen observed to be missing soap and paper towels. Sinks located between prep sink and grill and in warewashing area observed to be unstocked. Other handwash sinks available by back cookline and by entry to food prep area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Handwash sinks were restocked.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) To-go soup containers observed to be stored inside bulk dry food container as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Ensure utensils stored inside food containers are clean and do not have accumulation of food debris. **REPEATED VIOLATION** 2) 2 door upright freezer in back room observed to have door kept open. PHFs in cooler measured to be 33F and ambient temperature measured to be 42F. [CA] Keep freezer door closed when not in use. 3) Ice machine has leak. [CA] Repair ice machine.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping clothes observed to be be stored on counter top and work surfaces between use. [CA] Wiping clothes shall be stored in sanitizer solution when in use.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors observed to have built up debris under tables, shelves, and sinks. [CA] Clean floors and maintain in good condition.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility observed to have an expired permit and a delinquent annual permit fee. [CA] Facility shall maintain a valid permit from this Agency to operate. Ensure to pay annual permit fee to renew permit every year. [COS] Operator paid permit and provided inspector with receipt of online payment.
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, Oct 8, 2024 · Original Source