Follow-Up Inspection
Dec 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2025 · Original Source
Santa Clara County, CA
Sicilia In Bocca Ristorante
25 W Main St
Last inspected Dec 17, 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
2 inspectionsRoutine Inspection
Dec 15, 2025
Conditional Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a food manger and food handler cards for employees at the time of inspection. [CA] Obtain a new food manger certification within 60-days and food handler cards within 30-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 issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Under counter refrigeration for prep table has a damaged handle. [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 issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Small prep table on top of regular prep table had PHFs measured at 48-49*F at the time of inspection. Per PIC, they keep it open during lunch time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced or keeping lids closed when not in use.
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
Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility will use 2-comparment sink to wash, rinse, and 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 problemsminorCode K48Other
Official wording
Plan review
Inspector’s notes
Observed 4 detached sheds containing reach-in refrigerators (wine), prepackaged, and open bulk food products. [CA] Any new structural changes and/or equipment must be approved by DEH prior to construction and installation. REPEAT VIOLATION. Failure to comply may result in enforcement action. - A office hearing maybe taking place to discuss compliance with this issue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee cough into hands and processed to going to food prep. [CA] Employees must wash hands properly after touching face or coughing into hands. [SA] Instructed employee to wash hands and not food prep until hands are washed properly. Employee washed hands.
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, Dec 15, 2025 · Original Source