Santa Clara County, CA

Zareen's Restaurant

Name: Zareen's Restaurant
Address: 365 S California Av, Santa Clara County, CA

365 S California Av

Last inspected Jun 1, 2026 · View Map ↗ · Compare ↗

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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

4 inspections

Routine Inspection

Jun 1, 2026

Pass

5 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed soiled multiuse wiping cloths stored on the cutting boards of the main preparation line between use. [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 K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

The current health permit was not posted in a conspicuous location. [CA] The 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 issues

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Observed to go containers used as scoops that do not have a dedicated handle. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Observed knives stored in an unsanitary manner wedged between the preparation table and adjacent cooler [CA] Store utensils in an approved manner to prevent cross 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

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed the handwashing sink in the back preparation area to be inaccessible and blocked by a large cart with plastic bins. The cook's line handwashing sink and warewashing area handwashing sink are not adequately accessible for prep staff at this station. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The rolling cart was relocated to make the handwashing station accessible.

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.

More about handwashing problems

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Observed a leak below the back preparation area hand washing sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

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

Official record from Santa Clara County Department of Environmental Health, Jun 1, 2026 · Original Source

Routine Inspection

Apr 29, 2025

Pass

1 recorded violation

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

There was no paper towel supply on the handwash station located next to the mechanical dishwasher. [CA] Refill the paper towel dispenser immediately. The PIC refilled the supplies (COS). The handwash station located next to the dishwasher was partially blocked. [CA] The handwash station must be easily accessible for employees to wash hand whenever it is necessary.

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.

More about handwashing problems

Official record from Santa Clara County Department of Environmental Health, Apr 29, 2025 · Original Source

Routine Inspection

Feb 20, 2025

Pass

4 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Washed and wet containers stacked on top of each other at the drying rack near the ware-wash station. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Soiled wet wiping cloth stored on prep table at cook line without being placed back into the sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. [COS]: Employee placed wiping cloth into sanitizer bucket.

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

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The only hand sink at the ware-wash station did not have single use towels in the dispenser. [CA]: All hand sink stations shall have single use towels and soap in permanently installed dispensers at all times. [COS]: Employee provided single use towels in the dispenser.

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.

More about handwashing problems

minorCode K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

Toilet tissue rolls stored outside of dispenser at multiple restroom stalls. [CA]: Toilet tissue rolls shall be stored in a permanently installed dispenser at all times.

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, Feb 20, 2025 · Original Source

Routine Inspection

Jan 6, 2025

Pass

4 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Beef patty within mental trays were completely covered with plastic and still in the cooling process. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] PIC moved the plastic from one side of the tray to allow are flow.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Food debris noted around and under the cooking equipment at the time of inspection. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Grilled onions within metal tray were measured at 123*F at the time of inspection. No on a heated surface or being hot held. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Metal tray was moved to the flat grill and being re-heated to 165*F.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station next to the dish washer has a damaged soap dispenser at the time of inspection. [CA] Install a new dispenser within this hand wash 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.

More about handwashing problems

Official record from Santa Clara County Department of Environmental Health, Jan 6, 2025 · Original Source