Follow-Up Inspection
Dec 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source
Santa Clara County, CA
The Breakfast Club
775 E Dunne Av
Last inspected Dec 23, 2025 · View Map ↗ · Compare ↗
Pass
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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
5 inspectionsRoutine Inspection
Dec 22, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,723.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the drawer coolers (sliced cheese 52F, ham 46F) and on food prep surfaces (garlic in oil 72F, sour cream 69F, grilled onion/pepper 92F, raw shell eggs 57F, whipped butter 57F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Consider using time control (TPHC) for PHFs that are frequently used (must fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of 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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed dishes and utensils in the sanitizing compartment in the 3 comp sink that didn't have sanitizer (chlorine 0ppm, quat 0ppm). [CA] Ensure dishes and utensils are properly washed, rinsed and sanitized (100ppm chlorine or 200ppm quat).
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed cooked whole potatoes cooling in large plastic containers. [CA] Ensure PHFs are cooled on shallow pans, discontinue using deep plastic containers for cooling.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed missing cove base tile by handwash station. Observed holes in walls in the dry storage room. [CA] Replace broken or missing tiles in facility; repair holes.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed rodent droppings on top of boxes and shelves in dry storage room. Also observed holes in walls. Observed 1 dead cockroach behind oven across from handwash station. [CA] Discard rodent droppings; clean and sanitize boxes, shelves, floors and walls with 100ppm diluted bleach and water solution.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed one clogged floor sink across from mechanical warewash machine. [CA] Unclog floor sink.
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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels in dispenser for the employee restroom handwash area. [CA] Keep handwash stations stocked with soap and paper towels in dispensers at all times.
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 22, 2025 · Original Source
Routine Inspection
Feb 27, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed a potentially hazardous food located in the food prep cold hold that measured in the temperature danger zone (sour cream 58F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using TPHC (Time as a Public Health Control) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [SA] PIC time-marked the sour cream and will toss any remaining cream at the end of 4 hours.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed cooked potatoes cooling in a large bin with a cover. [CA] Ensure cooling is done in shallow pans and left uncovered until fully cooled. Ensure PHFs are cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC had staff cool on shallow pans, uncovered.
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 27, 2025 · Original Source
Follow-Up Inspection
Dec 27, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold and drawer coolers. Per staff, the food was recently refilled into the units. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Facility may consider using time control (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time mark the food for 4 hours, discard the food at the end of the 4 hour mark. [SA] PIC will have staff discard food at end of service (3pm).
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, Dec 27, 2024 · Original Source
Routine Inspection
Dec 26, 2024
Conditional Pass
10 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a piece of old bacon, a soiled wiping cloth, and apron and other old food in a large mixer. [CA] Keep food equipment and utensils clean and sanitized.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed one phone on food prep surface across from the cookline and another phone on a food prep surface next to the food prep sink. Also observed a can of WD40 adjacent to tomatillos being prepared. [CA] Keep all personal items, food, drinks and chemicals separate and away from food prep and food storage.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in kitchen warewash machine and bar warewash machine were not dispensing chlorine (measured at 0ppm). [CA] Ensure sanitizing warewash machines dispense 50ppm. [COS] Staff replaced chlorine bottles and will sanitize all previously washed dish and silverware.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed several items cooling in large containers. [CA] Rapidly cool foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as smaller portions, ice bath, ice paddles, frequent stirring, ice as an ingredient and/or use of blast chiller.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed several potentially hazardous foods located on food prep surfaces, at the cookline, and in refrigerators that measured in the temperature danger zone (see "measured observations" for measurements). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue double stacking metal inserts in the food prep cold hold unit. Minimize the amount of time PHFs are out of temperature control for preparation. [COS] Staff put PHFs that had been out for less than 2 hours back into refrigerator. Items that had been out for more than 4 hours were discarded. The rest of the items were time marked and will be discarded at the end of 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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed one clogged floor sink across from kitchen warewash machine. [CA] Clear floor sink and maintain in good repair.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shell eggs stored next to and over ready to eat foods such as cups of uncovered cut melon. [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. Observed employee preparing food on top of a sheet pan that was balanced on a garbage can. [CA] Discontinue this practice; use approved food preparation surfaces. Observed several loose screws on shelf above clean bowls. [CA] Relocate loose screws from dishes and food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels dispensers were empty in the kitchen, bar, and employee restroom. [CA] Provide soap and paper towels in dispensers at all times at all handwash stations. [COS] Staff refilled paper towel dispensers when instructed to do so.
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 problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open bulk foods such as dried pasta in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 several staff members at the cookline to not wash their hands between handling raw and cooked foods. [CA] Ensure staff properly washes hands in between tasks that can cause cross contamination, for a minimum of 20 seconds with warm water and soap, and then dry with a single use paper towel. [COS] Staff was instructed to wash 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 26, 2024 · Original Source