Follow-Up Inspection
Sep 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Santa Clara County, CA
Top Cafe
1075 S De Anza Bl
Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up Inspection
Sep 1, 2026
Conditional Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source
Routine Inspection
Aug 31, 2026
Conditional Pass
10 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
By the side prep area, observed only hot water available at the handwash station. [CA] Ensure both hot and cold water is provided at the handwash station for handwashing.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer for the warewash machine is provided at 50 PPM.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the dry storage room, observed storage of unused equipment and excessive clutter on shelving. [CA] Ensure all unused equipment is removed from the facility to prevent clutter and possible 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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
[REPEAT VIOLATION] In the kitchen area, across from the cookline, underneath a prep table, observed two live cockroaches. In the dry storage room, observed multiple dead cockroaches on the floor. [CA] Ensure facility is kept free of cockroach activity. Seal all cracks and crevices to prevent further harborage. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. [SA] Operator eliminated live activity underneath the prep table. Operator to deep clean, de-clutter, remove all cardboard from the dry storage area, and have pest control service facility. Follow-up inspection to occur on Tuesday, 08/31/2026. Any signs of continuing activity will result in facility closure.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, on an undercounter shelf, measured a pot of braised beef cooling at 92F. Per operator, braised beef stored cooling for 1.5 hours. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: shallow containers, separating food into smaller portions, in an ice bath, by adding ice, using ice paddles, and/or using rapid cooling technology. [COS] Operator moved pot of braised beef into an ice bath and placed in the walk-in refrigerator to facilitate 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 K27Other
Official wording
Food separated and protected
Inspector’s notes
In the 3 compartment sink, observed raw pork thawing in the leftmost compartment with dirty dishes stored immediately above on the left drainboard. [CA] Ensure food preparation and warewashing does not occur at the same time in the 3 compartment sink. Store all dirty utensils and equipment away from the area to prevent possible contamination. [SA] Operator removed the raw pork from the leftmost compartment and placed in the walk-in refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the dry storage room, observed bowls used as scoops stored in containers of dry food. [CA] Ensure only approved scoops are used to handle dry food. Ensure scoops are stored with the handle facing away from the food item.
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
Observed cracks and crevices around installed wooden shelving in the dry storage room. At the service window, observed cracks and crevices underneath the shelf. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Observed accumulation of food debris and dust on the ceiling, on the floor in the dry storage room, around the cookline, and behind refrigeration. [CA] Ensure facility is frequently cleaned and maintained to prevent harborage of vermin.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
In the kitchen area, observed employees touching their head/hair and attempt to conduct food preparation. [CA] All employees shall maintain clean hands for food preparation to prevent contamination of food and food contact surfaces. Hands that have been contaminated shall be properly washed at the handwash station using warm water, hand soap, and paper towels. [SA] Employees were instructed to wash their hands at the handwash station using warm water, hand soap, and paper towels.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the prep top for the 4 door prep unit, measured potentially hazardous foods between 52F and 58F including raw shelled eggs, pooled eggs, cooked chicken, cooked pork, cut ham, cut imitation crab, shredded cheese, fried tofu, and fried taro. Per operator, potentially hazardous foods stored on the prep top for 2 hours. In the kitchen area, on the counter-top, measured bean sprouts at 62F. Per operator, bean sprouts stored from 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator added ice to containers of raw shelled eggs, cooked chicken, cooked pork, cut ham, cut imitation crab, and bean sprouts. Remeasured temperatures at 41F and below. Operator moved container of pooled eggs, shredded cheese, fried tofu, and fried taro to undercounter refrigerator to facilitate proper holding temperatures. In the walk-in refrigerator, measured bean sprouts and tofu at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
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, Aug 31, 2026 · Original Source
Follow-Up Inspection
Mar 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2025 · Original Source
Routine Inspection
Mar 13, 2025
Conditional Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the 4 door prep top, measured a container of shredded cheese, fried potatoes, fried taro, raw shelled eggs, and raw beef at 50F. Per operator, shredded cheese, fried potatoes, fried taro, raw shelled eggs, and raw beef stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator discarded container of shredded cheese, moved fried potatoes, fried taro, and raw shelled eggs to 2 door reach in refrigerator, and moved raw beef to walk-in refrigerator to facilitate proper holding temperatures. In the 3 door prep unit, measured pooled eggs, and egg whites at 51F. Measured ambient air temperature of the unit at 51F. Per operator, pooled eggs and egg whites stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below. Provide repairs to equipment where equipment is able to maintain potentially hazardous foods at 41F or below. [SA] Operator moved pooled eggs and egg whites to nearby 2 door reach in refrigerator to facilitate proper holding temperatures.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, in the shelving corners underneath the steam table, observed 3 live cockroaches and accumulation of cockroach droppings. By the warewash area, around shelving, observed cockroach droppings in crevices of shelving. In the dry storage room, observed cockroach droppings around a stored steel pipe, and around wall panels by the water heater. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination of food. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent continued activity. Contact pest control to provide service for facility. Any live activity observed during follow-up inspection may result in closure of facility. [SA] Operator eliminated live activity around the shelving corners below the steam table. Operator to clean and seal areas to prevent continued harborage and contact pest control for service. Follow-up inspection scheduled for Wednesday, 03/19/2025.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In the kitchen area, measured a container of raw beef thawing at 50F in a pot of cold water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [SA] Operator moved raw beef to walk-in refrigerator to facilitate proper holding temperatures and proper 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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused equipment and clutter/refuse stored in the kitchen areas. [CA] Ensure all unused equipment and refuse are removed from the facility to prevent clutter and possible 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 insectsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed scissors, knife, and cooking utensils stored on an unclean wall by the cookline. [CA] Ensure equipment is stored in an area and manner that prevents contamination. [COS] Operator moved utensils/equipment to the warewash area for cleaning and sanitizing.
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
In the dry storage room, observed cracks and crevices around the wooden shelving, and between wall panels. In the kitchen area, observed cracks and crevice around shelving, and in shelving corners below the steam table. At the left side of the cookline, observed a single board/panel installed to the side of the walk-in refrigerator wall. Observed accumulation of grease and debris at the cookline and at the shelving below the steam table. [CA] Ensure facility is frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.
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
In the kitchen area, measured ambient air temperature of 3 door prep unit at 51F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.
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, Mar 13, 2025 · Original Source