Santa Clara County, CA

Trail Dust BBQ

Name: Trail Dust BBQ
Address: 17240 Monterey Rd, Santa Clara County, CA

17240 Monterey Rd

Last inspected Apr 8, 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

3 inspections

Routine Inspection

Apr 8, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous foods located in the reach-in cooler that measured in the temperature danger zone (brisket 52F and tri tip 46F). The brisket was cooked and cooled the day before and recently portioned/wrapped. The tri tip was labeled 4/2/26. Observed the refrigerator to be really full and the door to not fully shut when closed softly. [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. Minimize preparation time by preparing in smaller batches. Recommend reorganizing refrigerator contents so that the doors fully close. [COS] PIC voluntarily discarded bin full of tri tip.

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, Apr 8, 2026 · Original Source

Routine Inspection

Feb 10, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food located in the hot holding unit to measure in the temperature danger zone (tri-tip 127F-129F). Per PIC, the trip tip was put into the unit about 30 minutes prior. [CA] Ensure PHFs are properly hot held at 135F or above OR cold held at 41F or below. Repair, adjust or replace unit if necessary. [COS] PIC had staff reheat the meat on the outside bbq.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source

Routine Inspection

Feb 7, 2025

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed a missing cove base tile under the warewash machine. [CA] Replace tile.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food located in the warmer to measured in the temperature danger zone (cooked chicken 119F-132F). Per PIC, the chicken finished cooking approximately 1 hour prior and was transferred to the hot holding unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [SA] PIC had staff reheat the chicken to 165F.