Santa Clara County, CA

Stardust Coffeehouse

Name: Stardust Coffeehouse
Address: 1725 S Bascom Av # 1100, Santa Clara County, CA

1725 S Bascom Av # 1100

Last inspected Jan 6, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Jan 6, 2026

Pass

5 recorded violations

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee handled personal cellphone and began to don on gloves without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist intervened and directed employee to properly wash hands at hand sink.

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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Utensil stored in ice water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

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

Multiple open bags of food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

In plain English

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

More about other finding

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

*REPEAT VIOLATION* Soiled wet wiping cloth stored on prep line at the back without placing back in sanitizer bucket. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed

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

*REPEAT VIOLATION* Missing sneeze guard in between hand sink and 3 compartment sink. [CA]: Install a sneeze guard in between hand sink and 3 compartment sink.

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 problems

Official record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source

Routine Inspection

Feb 19, 2025

Pass

1 recorded violation

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

MAJOR: PIC opened the entry door, headed back to the kitchen, then proceeded to slice tomatoes without washing hands prior. After a few seconds, PIC washed hands at the hand sink. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: PIC washed hands and discarded the part of the tomatoes that were contaminated.

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 problems

Official record from Santa Clara County Department of Environmental Health, Feb 19, 2025 · Original Source

Routine Inspection

Jan 2, 2025

Pass

7 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

2 door refrigerator next to 2 door freezer's ambient temperature measured at 44F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: PIC adjusted the temperature of unit to 38F by the end of 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 issues

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Soiled wet wiping cloth stored on prep line without placing back in sanitizer bucket. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed

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 K48Other

Official wording

Plan review

Inspector’s notes

Unapproved Coffee Robot installed next to cash register. Equipment is not part of the approved plans submitted to DEH Plan Check. Coffee Robot equipment is connected to an espresso machine, espresso grinder, water dispenser, and two refrigerators. One of the two refrigerators draws milk through tubes and releases into a cup. Robot is operated by employees via ipad. Robot helps pours drinks from one cup to another. [CA]: A person installing a new equipment, proposing to build or remodeling a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new installation, construction, or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Discontinue use of equipment until approval from DEH Plan Check has been received. [SA]: Equipment impounded.

In plain English

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

More about other finding

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Maximum water temperature at 3 compartment sink and prep sink measured at 115F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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 K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

1. Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas. 2. Missing temperature measuring device in refrigeration units. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the rear 2 door refrigerator, "beef," beyond, and impossible measured at 45F - 46F. Per PIC, food items have been in the unit for more than 4 hours. Ambient temperature of unit measured at 44F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded.

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

Missing sneeze guard in between hand sink and 3 compartment sink. [CA]: Install a sneeze guard in between hand sink and 3 compartment sink.

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 problems

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