Follow-Up Inspection
Aug 10, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 10, 2026 · Original Source
Santa Clara County, CA
The Coffee Shack
788 W Hamilton Av
Last inspected Aug 10, 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
7 inspectionsRoutine Inspection
Aug 6, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed two missing electrical outlet covers for sockets near the door entrance and one missing electrical outlet cover for socket near the pick up window. [CA] Replace the missing covers and seal all cracks greater than 1/4 an inch to prevent the harborage of vermin.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed dead nymph cockroaches and black substance in contact with edible ice in the ice machine. [CA] Discard the ice and clean and sanitize the interior of the machine. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Dead nymph on the drain board of the three compartment sink - One dead adult german cockroach on the floor near the entrance door - One live adult german cockroach on top of the ice machine - Two dead nymph german cockroaches inside of the ice machine - One live adult on top of the reach in cooler below the espresso machine - One dead adult german cockroach in the electrical outlet below the pick up window - Two dead adult german cockroaches in the window sill of the order window - One live adult german cockroach in a tea box - One live adult german cockroach on the garbage bin 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Evin Wieser, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. [CA] Each food facility shall be kept free of vermin.( 114259.1, 114259.4, 114259.5)
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Aug 6, 2026 · Original Source
Follow-Up Inspection
Oct 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 24, 2025 · Original Source
Routine Inspection
Oct 16, 2025
Conditional Pass
7 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
A dry storage box was observed outside of the facility next to the entrance. The storage includes pre-packaged syrups. [CA]: Food or food related equipment shall be stored in an approved fully enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* Unapproved black merchandiser cooler. Ambient temperature of unit measured at 55F. [CA]: All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system. Provide specification sheet to Specialist demonstrating that the current unit is commercial grade OR remove from the facility.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Food (PHFs) measured between 48F - 65F in merchandiser cooler. Ambient temperature of cooler measured at 55F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS/SA]: PHFs that measured greater than 41F for more than 4 hours were voluntarily discarded and PHFs that measured greater than 41F for less than 4 hours were relocated to another cooler.
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 K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
Placard not display/posted. [CA]: Ensure grade card is posted at the entrance of the facility, visible to the public.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand sink station was completely blocked by disposable cup lids. [CA]: Hand sinks must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing. [COS]: Employee removed disposable cup lids.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* Missing Quat Ammonium and Chlorine testing methods for sanitizer level. [CA]: Provide testing methods for Quat Ammonium and Chlorine sanitizer solutions. Ensure 200 PPM of Quat and 100 PPM of Chlorine sanitizer levels are maintained at all times.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times 2. Food handler training certificates not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 16, 2025 · Original Source
Follow-Up Inspection
Nov 7, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 7, 2024 · Original Source
Routine Inspection
Oct 4, 2024
Pass
9 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple small flies observed throughout the facility. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Missing temperature measuring device in refrigeration unit. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of sticky substance throughout floor of the facility. [CA]: Maintain floor clean.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing Quat Ammonium and Chlorine testing methods for sanitizer level. [CA]: Provide testing methods for Quat Ammonium and Chlorine sanitizer solutions. Ensure 200 PPM of Quat and 100 PPM of Chlorine sanitizer levels are maintained at all times.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Ice machine and Hoshizaki Water Dispenser drain lines are improperly draining onto parking lot right outside of the facility. [CA]: Liquid waste shall be properly disposed of indirectly through an approved floor sink connected to an approved sewer system.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
-Door propped open throughout inspection. No active delivery observed. -Missing window screens on the window next to 3 comp sink. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage. Seal all cracks, crevices, door, windows and any opening approximately 1/4 of an inch in diameter.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop handle in direct contact with ice. [CA]: Store ice scoop in a manner which prevents the handle of the scoop from coming into direct contact with food/ice.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloth stored on work surface without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Unapproved counter-top conveyor belt oven (used for toasting bread only): PYY; model PYYDSLTT150SSUS [CA]: Provide commercial grade food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system. Provide specification sheet to Specialist demonstrating that the current unit is commercial grade or replace with a commercial grade unit or remove equipment.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 4, 2024 · Original Source
Follow-Up Inspection
Oct 1, 2024
Result not listed
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 1, 2024 · Original Source