Santa Clara County, CA

Santa Cruz Bakery

Name: Santa Cruz Bakery
Address: 340 E 10th St # E, Santa Clara County, CA

340 E 10th St # E

Last inspected Apr 13, 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

3 inspections

Routine Inspection

Apr 13, 2026

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Knives are being stored in between the prep table and stainless steel table. [CA] Discontinue this practice and place in either a knife holder or magnet. [SA] Knives were placed into the 3-compartment sink to be washed/sanitized (wash, rinse, sanitize)

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Reach in next to the hot holding warmers was measured between 49-53*F at the time of inspection. Per PIC, they just had the unit serviced by a contractor. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All product has been moved to another reach in.

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

Paper towels are outside of paper towel dispenser at the time of inspection. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

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 2, 2025

Pass

5 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

PHFs within reach in next to cashier station was measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced by contractor.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Bulk storage container lids in the back of the facility are damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

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

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Hood filters have dust build up on them at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket was measured at 25PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC made new sanitizer bucket; re-measured at 100PPM.

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 K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Raw steak is being thawed within two buckets, noted on the floor at the time of inspection. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. - Recommend thawing food within the prep sink on site. REPEAT VIOLATION. Failure to comply may result in enforcement action.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source

Routine Inspection

Oct 2, 2024

Pass

5 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days. Repeat violation. Failure to comply may result in enforcement action.

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 issues

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Cold water valve at the back hand wash station is not functional at the time of inspection. [CA] Repair the cold water valve at the hand wash station. [SA] Facility will be using 3-Compartment sink or hand wash station in the front of store to wash hands.

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 K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Raw meat being thawed within bucket in the kitchen area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

More about food kept at an unsafe temperature

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Burritos within warmers were measured between 125-129*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. REPEAT VIOLATION. Failure to comply may result in enforcement action.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station in the front of the facility is not stocked with soap at the time of inspection. [CA] Place soap within dispenser.

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.