Follow-Up Inspection
Feb 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 26, 2026 · Original Source
Santa Clara County, CA
Vitality Bowls #113
1167 Lincoln Av
Last inspected Feb 26, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Feb 18, 2026
Pass
3 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Measured water temperature holding between 64F - 94F at hand wash station located in front and back area. Per operator, previously had issue with water heater. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Facility directed to use warewash sink to wash hands until warm water is provided at hand wash station. 2. Measured water temperature holding at 66F at hand wash station located in restroom used by entire building. Hand wash station is under a sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hands upon entering kitchen. Note: Warewash sink measured with hot water greater than 120F.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Missing water knob at 1-compartment that can control water being turned on and/or off. [CA] Replaced water knob.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs holding between 46F - 47F: chicken & steak in 2 door reach in for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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, Feb 18, 2026 · Original Source
Routine Inspection
Jul 24, 2025
Pass
5 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The kitchen entrance hand wash sink and food preparation sink are separating from the wall. [CA] Reseal and securely attach sinks to wall surface.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Single use cups and straws stored on the floor of the preparation area. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured quinoa at 75 F within a turned off warmer at the preparation line. PIC stated that the quinoa was removed from cooking 30 minutes to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Quinoa reheated to 165 F and is to be held at 135 F or above.
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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The posted health permit is expired. [CA] The valid health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
A non-functional 2 door upright refrigerator stored within the rear storage area (not in use to store food items). [CA] Remove unused equipment. Refrigeration must be capable of maintaining PHFs at 41°F 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, Jul 24, 2025 · Original Source
Routine Inspection
Nov 5, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured quinoa at 120 F within the counter top warmer. PIC stated that the quinoa was made greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Quinoa voluntarily discarded at the time of inspection.
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, Nov 5, 2024 · Original Source