Santa Clara County, CA

The Kebab Shop

Name: The Kebab Shop
Address: 5110 Cherry Av Ste 30, Santa Clara County, CA

5110 Cherry Av Ste 30

Last inspected Sep 28, 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

4 inspections

Routine Inspection

Sep 28, 2026

Pass

3 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

*REPEAT* Gyro cone on vertical broiler had no time marking for TPHC. PIC indicated that it had been out for 3 hours and that it is discarded after 4 hours. No TPHC written procedures were available on site. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, completely cooked within 4 hours, and written procedures shall be readily available for review.

In plain English

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

More about other finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Quaternary ammonium in 3 compartment sink measured below 100PPM. Employee indicated that the pump had a clog and someone was called out to fix it. [CA] Maintain concentration of quaternary ammonium sanitizer for manual warewashing in 3 compartment sink at 200ppm. [COS] Employees manually added more sanitizer to the compartment to reach the appropriate concentration and rewashed and sanitized utensils and equipment. Table mounted can opener had accumulation of food debris on food contact surfaces. Can opener was not actively being used at time of inspection. [CA] Maintain food contact surfaces of utensils and equipment clean, sanitized, and free of accumulated food debris. Clean and sanitize equipment at least every 4 hours or more 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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Yogurt garlic dip and yogurt dill dip for self-service measured at 45F and 44F respectively. PIC indicated they had been out for 4-5 hours. [CA] Potentially hazardous foods shall be held cold at 41F or below.

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, Sep 28, 2026 · Original Source

Follow-Up Inspection

May 26, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source

Routine Inspection

May 22, 2026

Conditional Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed container of cleaning product in the handwash sink next to the three compartment sink and broken paper towel handle (paper towel dispenser still worked). [CA] Ensure that handwash sink is kept clear at all times. Repair/replace handle of paper towel dispenser.

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

Time as a public health control; procedures & records

Inspector’s notes

Gyros on vertical broilers subject to TPHC did not have time marking available. Per PIC, they were placed on vertical broilers 2 hours prior to temperature measurement. Per PIC, they are completely cooking gyro meat and then cooling the meat down within four hours. Per PIC, written procedures for TPHC were not available. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Rice in hot holding measured 127F to 136F. Per PIC, it was made 2.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice will be discarded by 2:30pm. Minor- Cut tomatoes in cold holding insert measured 46F. Container was double stacked in the inserts. [CA] Maintain PHF at 41F or below. Ensure that containers are not double stacked in preparation units.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, May 22, 2026 · Original Source

Routine Inspection

Jan 30, 2025

Pass

2 recorded violations

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

TPHC is not maintained for gyros on vertical broilers. Per PIC, the meats stay on the vertical broiler until they run out. Written procedures were unavailable. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Gyro meat was shaved down and cooked.

In plain English

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

More about other finding

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed small black flies that appeared to be fruit flies in the back area by the warewashing/janitorial sinks. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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 insects

Official record from Santa Clara County Department of Environmental Health, Jan 30, 2025 · Original Source