Santa Clara County, CA

St-Lakeside Lagunita

Name: St-Lakeside Lagunita
Address: 326 Santa Teresa, Santa Clara County, CA

326 Santa Teresa

Last inspected Jun 9, 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

3 inspections

Routine Inspection

Jun 9, 2026

Pass

3 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed black mold like debris noted on wall of 3 comp sink. [CA] Clean this area daily to prevent debris buildup.

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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

All hand sinks equipped with the automatic combination faucet had water temperatures above 108F. [CA] Maintain a minimum of 100F-108F maximum water temperature at the hand sink faucet. [COS] Each sink was adjusted and marked with a black marker to indicate the proper temperature during inspection.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed stainless steel metal piece with a gap (edges of sink against the wall) with a large gap. [CA] Repair/replace the metal panel to eliminate the gap.

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

Official record from Santa Clara County Department of Environmental Health, Jun 9, 2026 · Original Source

Follow-Up Inspection

Dec 4, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Dec 4, 2024 · Original Source

Routine Inspection

Dec 4, 2024

Conditional Pass

3 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Irreversible dish plate thermometer measured at 155F for the high temp dishwasher. Dishwasher in use at time of verifying tempearture. [CA] A minimum of 160F dish plate temperature is required. Manually sanitize all food equipment at the 3 compartment sink at 200 ppm quaternary ammonium. Manager contacted maintenance service during inspection.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Measured warm water at hand sink next to 3 comp sink at 125F, warm water at hand sink behind cook line at 91F. [CA] Maintain warm water at combination faucet for hand sink between 100-108F.

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.

Official wording

Proper cooling methods

Inspector’s notes

Measured 4 large covered containers of pasta prepared yesterday between 51F-56F in walk in cooler. Measured 8 covered containers of food prepared yesterday on single baking sheet rack (cooked rice/beans/sauce) between 45-48F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled 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. [COS] All food was discarded in trash.

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, Dec 4, 2024 · Original Source