Santa Clara County, CA

Vitality Bowls

Name: Vitality Bowls
Address: 1088 E Brokaw Rd Ste 25, Santa Clara County, CA

1088 E Brokaw Rd Ste 25

Last inspected Feb 9, 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

Feb 9, 2026

Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the right large prep unit: measured internal temperature of chicken (51 - 53F), mozzarella cheese (52F), and roast beef (48F). PIC stated the chicken had been held for 40 minutes, and the roast beef had been in the unit since 2/7/26 (2 days prior). Note: a metal probe thermometer measured the internal temperature of the unit to be 47F after the door was kept closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The roast beef was voluntarily discarded (see VCD form). The other potentially hazardous foods in the unit will be moved to a different refrigerator.

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

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The right large prep unit was unable to keep potentially hazardous foods at 41F and below (ambient temperature measured 47F with a metal probe thermometer after the door was kept closed for 30 minutes). [CA] Repair/adjust the prep unit so that it can keep potentially hazardous foods at 41F and below, even during busy prep times.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

In the rear dry storage area, observed personal items (bags, jacket, phone) stored on top of/on shelves above food containers. [CA] Store personal belongings away from/below food containers to prevent cross-contamination.

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

Official record from Santa Clara County Department of Environmental Health, Feb 9, 2026 · Original Source

Follow-Up Inspection

Jan 14, 2025

Pass

2 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Observed the front handwash sink was draining slowly. [CA] Repair handwash sink plumbing and maintain in good condition. Comply by 1/17/25. See notes below.

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

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed a stack of beverages partially blocking the front handwash sink. [CA] Keep the handwash sink unobstructed and easily accessible 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.

Dec 18, 2024

Pass

4 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

In bulk food bins, observed scoops with handles stored in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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 K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Observed handwash sink in the front preparation area is slow draining. Sink appears to be clogged. [CA] Repair plumbing fixture to ensure adequate drainage and maintain in good repair. Comply by end of day today, 12/18/24. Email a video of the front handwash sink repaired and properly draining water to mindy.nguyen@deh.sccgov.org by 12/19/24. Observed drain pipes extend into the floor sink under the freezer and between the 3-compartment and prep sink. [CA] Provide air gap between the drain pipe and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.

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

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

No probe thermometer available on-site. [CA] Provide a metal probe thermometer to accurately measure the temperatures of potentially hazardous foods.

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 K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Observed bag of steak thawing in standing water on the preparation sink. [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.