Santa Clara County, CA

Slavianski Dom

Name: Slavianski Dom
Address: 650 Mayfield Av, Santa Clara County, CA

650 Mayfield Av

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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Pass

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Jun 8, 2026

Pass

3 recorded violations

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometer for drop in salad bar refrigeration unit. [CA] Provide a thermometer and locate in a visible area.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Unlabeled bulk dry ingredient containers noted (sugar, cornmeal). [CA] Label with ingredient name.

In plain English

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

More about other finding

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed raw eggs above ready to eat food in 2 of the refrigeration units. [CA] Store raw eggs below ready to eat food.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, Jun 8, 2026 · Original Source

Routine Inspection

May 5, 2025

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured feta cheese at 58F, boiled eggs at 55F, tofu at 76F at salad bar less than 2 hours. [CA] Maintain potentially hazardous food 41F and below. Note- these salad items will be placed back into refrigerator for dinner service per Hasher. [COS] Food placed in unit to cool down.

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

Official record from Santa Clara County Department of Environmental Health, May 5, 2025 · Original Source

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