Follow-Up Inspection
Sep 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 13, 2026 · Original Source
Santa Clara County, CA
Villa Pasta & Pizza
3050 Hecker Pass Hy
Last inspected Sep 13, 2026 · View Map ↗ · Compare ↗
Pass
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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 inspectionsRoutine Inspection
Sep 7, 2026
Conditional Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the upper portion of the prep cooler (for pizza toppings) at the middle of the kitchen measured 58F via probe. Condenser vent leading to the upper portion of the unit does not appear to be dispensing cold air. Observed approximately 1/4 inch of water accumulation at the bottom of the interior of the unit. [CA] Refrigeration shall be capable of maintaining 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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
On a prep table adjacent to the output of the pizza oven, a squeeze bottle of garlic in oil sauce measured 53F. Per employees, sauce had been removed from refrigeration approximately 15 minutes prior. PIC stated that the sauce is usually maintained in an ice bath. In the open-top prep cooler at the middle of the kitchen, pepperoni measured 47F, cheese measured 44F, and tomato sauce measured 42F. Ambient of the upper portion of the unit measured 58F via probe. Per staff, items had been removed from adequate refrigeration approximately 20 minutes prior, and placed into the improperly functioning unit. Observed approximately 1/4 inch of standing water at the bottom of the unit. PIC stated that there have been ongoing issues with the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Garlic in oil sauce was placed into an ice bath. Staff relocated potentially hazardous foods in the improperly functioning prep cooler to one of the functional upright coolers.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed brown buildup on the nozzles of the soda dispenser at the front service counter. [CA] Food contact surfaces shall be maintained clean. Ensure that nozzles are cleaned at a rate frequent enough to preclude buildup.
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 problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the prep cooler with drawers at the front of the kitchen, 5 hotel pans of cooked pasta kept covered with plastic wrap measured between 55F and 63F while maintained in separate drawers. Per staff and per the PIC, pasta had been cooked last night and placed into the unit to cool. *Note: Ambient of the upper portion of the unit measured 34F, and ambient of the lower portion measured 37F via probe. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pasta was voluntarily condemned and discarded due to improper 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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen bolognese sauce thawing in water that measured 76F. Per staff, they have been having issues with the three compartment sink in that the water is not sufficiently cold enough for thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F 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.
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, Sep 7, 2026 · Original Source
Routine Inspection
May 17, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHfs within prep table were measured between 44-51*F at the time of inspection. Some items were placed in unit since yesterday and other have just been placed in unit recently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] The melons within the unit were VCD and other items will be tossed before 4-hours. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One of the light bulbs within the hood system is out at the time of inspection. [CA] Replace the light bulb within the hood system.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer within the 3-compartment sink is not connected to sanitizer at the time of inspection. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for 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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 17, 2025 · Original Source