Follow-Up Inspection
Apr 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source
Santa Clara County, CA
Voyager Craft Coffee
111 W St John St # 100
Last inspected Apr 8, 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
Apr 8, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Facility is prepackaging yogurt parfaits, chia seed puddings, and orange juice. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. Note: Ensure to add pasteurization warning clause to juices. "WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness i nchildren, the elderly, and persons with weakened immune systems."
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Prepackaged food and food related equipment are stored under black pipes in the downstairs storage area. [CA] Ensure food and food related equipment are not stored under pipes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Facility lacks an adequate supply of hot water. Note: Observed a copper pipe from the water heater dispensing a steady supply of water into the mop sink that measured at 90F. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Facility shall close until hot water is restored and written authorization is issued from this department.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source
Routine Inspection
May 1, 2025
Pass
6 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has added several refrigeration units to their operation in the basement storage area across the restrooms. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
A fly was observed to be on a piece of pastry in the clear display unit. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Ensure to maintain food protected from contamination. Provide a cover, curtain, door or other method of protecting the food in the display case. [COS] Staff discarded the bread.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Oatmilk in a self service thermos container measured at 70°F at 12 pm. Per Manager they place it there around 11 am. [CA] 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. [SA] Oatmilk was time marked for discard.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Milk in a gallon was measured at 49°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Milk was returned to the cooler to rapidly cool. Discussed use of TPHC with manager.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility has three refrigeration units in the basement storage area. One of the units is an upright freezer that is holding bread. The rest of the storage area has food related equipment such as cups and other paper products. The storage room has unapproved finishes and no cove base. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Submit plans to have the space approved for food storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at each of the hand sinks in the restrooms did not reach 100°F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 1, 2025 · Original Source