Santa Clara County, CA

Tomatina

Name: Tomatina
Address: 3127 Mission College Bl, Santa Clara County, CA

3127 Mission College Bl

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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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

4 inspections

Routine Inspection

May 28, 2026

Pass

3 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1)Dusty rodent droppings observed under soda machine on prep table shelf. No food on shelf and only item stored on shelf was a pump for soda machine 2) Rodent dropping observed next to water heater on floor. 3) One dead cockroach observed in trap in corner between 3-comp and upright dishwasher. [CA] Remove old droppings and clean up dead cockroaches. Call pest control for rodent and cockroach intervention immediately.

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

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Chub of raw beef observed above cooked meatball and cooked pasta. [CA] Keep raw animal product below ready to eat foods and produce to prevent cross contamination

In plain English

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

More about other finding

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

MAJOR: Upright dishwasher measured to have 0ppm sanitizer. Dishes observed to be washed at time of inspection. [CA] [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Operator shall manuall sanitize after usiung dishwasher. Operator filled 3-comp sink with 200 ppm quat and dropped dishes in sanitizer to manually sanitizer. MINOR: Scoops and servers observed to be stored in almost empty scoop well with flowing water. Per employee utensils were not used before opening about 3 hours prior. [CA] When using scoop well, ensure scoops and utensils food contact surface is submerged and water is flowing vigorously enough to dislodge and flush away food. [COS] Employee added water to scoop well to ensure utensils were submerged under running water

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

Official record from Santa Clara County Department of Environmental Health, May 28, 2026 · Original Source

Routine Inspection

Jan 12, 2026

Pass

2 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Flies observed around bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

More about signs of rodents or insects

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cookline prep cooler measured to have: -Meat sauce at 42F -Cream sauce at 43F -Sausage at 44F -Pink sauce at 43F Per operator, cooler found to be broken this morning and all items in cooler were stocked in the last hour and currently on ice. Ice bath next on chart next to cookline prep cooler measured to have: -Penne pasta at 44F -Gemeni pasta at 45F -Flat pasta at 44F Per operator food on cart as stocked around same time as prep cooler and are kept on ice bath. Ice bath for both prep cooler and cart observed to have 1 layer of ice without water at the bottom of the container. [CA] Facility shall use ice bath with ice AND water. Ensure the level of the ice water submerges sides of the containers of PHFs to allow for effective cold holding. PHFs shall be maintained at 41F and below for cold holding. [COS] Water and ice were added to all ice baths to raise level of ice water to sides of container.

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, Jan 12, 2026 · Original Source

Routine Inspection

Jul 22, 2025

Pass

4 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Large pile of sauteed spinach observed on cooling rack measuring 141F interiorly and 97F exteriorly. [CA] When cooling PHFs portion PHFs into smaller portions to ensure effective air flow and cooling, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Ensure PHFs is mixed routinely to ensure even cooling. [COS] Operator spread spinach between 3 different sheet trays and placed trays on speed rack inside walk in cooler to completely cool.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink between back area and main cookline observed to be missing paper towels. 3 other sinks observed to be fully stocked available for handwashing. [CA] Provide handwashing cleanser in dispenser at handwash stations 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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Scoops in water well observed to be stored in a dry well. [CA] Scoops shall be kept under continuously circulating water to prevent bacterial build up. Facility may wash, rinse, and sanitize scoops every 4 hours on a schedule.

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility only has chlorine test stripes and is missing quat ammonis test stripes. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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

Official record from Santa Clara County Department of Environmental Health, Jul 22, 2025 · Original Source

Routine Inspection

Dec 23, 2024

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Ice cream scoop observed to be stored in scoop well without running water. [CA] Scoops used for PHFs shall be stored in running cold water or in hot water above or washed every 4 hours. [COS] Scoop well faucet was turned on.

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

Wiping cloth observed to be stored on counter tops and food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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

Official record from Santa Clara County Department of Environmental Health, Dec 23, 2024 · Original Source