Santa Clara County, CA

Vito's Ny Trattoria

Name: Vito's Ny Trattoria
Address: 90 Skyport Dr 170, Santa Clara County, CA

90 Skyport Dr 170

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

May 5, 2026

Pass

2 recorded violations

minorCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

Sausage in steam table measured at 91F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash sink in dish station was obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and 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.

Aug 13, 2025

Pass

4 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet/soiled wiping cloths found on food preparation tables. [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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of single use paper towels at rear hand wash sink (dish station).

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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

sanitizer concentration in mechanical dishwasher measured <50PPM [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Clean equipment/utensils stored in vicinity of hand wash sink.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

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

Official record from Santa Clara County Department of Environmental Health, Aug 13, 2025 · Original Source

Routine Inspection

Dec 18, 2024

Pass

2 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Garlic in oil held at cook line measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

In plain English

More about food kept at an unsafe temperature

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Several wet/used wiping cloths held on food preparation tables. [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

Official record from Santa Clara County Department of Environmental Health, Dec 18, 2024 · Original Source