Santa Clara County, CA

Wingstop

Name: Wingstop
Address: 171 Branham Ln # 4, Santa Clara County, CA

171 Branham Ln # 4

Last inspected Feb 6, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Feb 6, 2026

Pass

1 recorded violation

minorCode K44Pests

Official wording

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

Inspector’s notes

FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND AN EMPLOYEES’ MEAL AND DRINK STORED ON A TABLE NEXT TO TO GO TRAY CONTAINERS IN THE FOOD PREPARATION AREA. [CA] NO EMPLOYEE SHALL EAT OR DRINK IN THE FOOD PREP, FOOD CONTACT STORAGE, OR FOOD STORAGE AREAS, USE DESIGNATED AREA.

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 6, 2026 · Original Source

Routine Inspection

Jul 11, 2025

Pass

2 recorded violations

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

FOUND CORN BEING THAWED IN STANDING WATER AT THE FOOD 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 A 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 temperature

minorCode K35Equipment and utensils