Follow-Up Inspection
Mar 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 13, 2026 · Original Source
Santa Clara County, CA
Souvlaki Greek Skewers
577 W Alma Av
Last inspected Mar 13, 2026 · 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
3 inspectionsRoutine Inspection
Mar 12, 2026
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Aluminum foil used to line shelving in back prep area. [CA] Discontinue use of unapproved materials to line shelves. 2) Ambient temperature of 3 door prep cooler measured 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Note: Work order placed during inspection.
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
In the 3 door preparation cooler, sliced tomatoes and feta cheese measured between 44-46F. Per operator, food items were placed in unit at 11:30am. [CA] PHFs shall be held cold at 41°F or below. [SA] Food items were time marked and will be discarded at the 4 hour mark.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk in cooler, raw shell eggs stored next to ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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, Mar 12, 2026 · Original Source
Routine Inspection
Feb 3, 2025
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized cylinders are not fastened to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 K48Other
Official wording
Plan review
Inspector’s notes
Walk in refrigerator added that is not included in the original plan. A 4-burner range with above hood added in the back area. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
The following PHFs were measured at improper holding temperatures, sliced tomatoes (45-47F), dolmas (50F) held inside the prep refrigerator for more than 4h. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Dolmas were voluntarily discarded by employee.
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, Feb 3, 2025 · Original Source