Santa Clara County, CA

Urban Plates

Name: Urban Plates
Address: 300 W Mckinley Av # 100, Santa Clara County, CA

300 W Mckinley Av # 100

Last inspected Aug 13, 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

3 inspections

Routine Inspection

Aug 13, 2026

Pass

4 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloths stored on prep surfaces at front prep line. [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

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Clean cookie sheet with food remnants stuck to food surface stacked on shelf with other clean dishes. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

RTE foods stored under raw meat in walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

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

More about other finding

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Hot water knob on prep sink next to dishwasher was leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

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 problems

Official record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source

Risk Factor Inspection

Nov 18, 2025

Pass

1 recorded violation

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured at 115F at warewash sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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 problems

Official record from Santa Clara County Department of Environmental Health, Nov 18, 2025 · Original Source

Risk Factor Inspection

Jun 9, 2025

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

In the warewash area, at the 3 compartment sink, measured hot water at 110F. [CA] Ensure hot water at the 3 compartment sink is maintained at 120F to provide adequate hot water for cleaning of utensils and equipment.

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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the front counter, at the salad station, in the 2 door prep unit, measured caesar salad dressing cups and bottled caesar salad dressing at 53F. Per operator, caesar salad dressing cups and bottle caesar salad stored since around 9:00am. At the front counter, on the counter-top, measured hollandaise sauce cups and dispenser container of hollandaise at 87F and 95F respectively. Per operator, hollandaise stored for an unknown time-frame. At the service line, in the hot holding drawers, measured three containers of mashed potatoes between 120F and 128F. Per operator, mashed potatoes prepared about 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] Caesar salad dressing cups, bottled caesar salad dressing, hollandaise sauce cups, and container of hollandaise were VC&D due to time and temperature abuse. Operator moved containers of mashed potatoes to the kitchen for reheating to 165F. Mashed potatoes re-stored in the hot holding drawer unit. In the walk-in refrigerator, measured container of liquid egg yolks at 47F. Per operator, container of liquid egg yolks stored for an unknown time-frame. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Container of liquid egg yolks was VC&D due to time and temperature abuse.

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, Jun 9, 2025 · Original Source