Santa Clara County, CA

Zpizza

Name: Zpizza
Address: 1190 N Fairoaks Av, Santa Clara County, CA

1190 N Fairoaks Av

Last inspected Nov 13, 2025 · 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

3 inspections

Routine Inspection

Nov 13, 2025

Pass

5 recorded violations

minorCode K48Other

Official wording

Plan review

Inspector’s notes

Observed the installation of an Avantco 2 element electric range beside the pizza oven, outside of the hood system. Installation of range was not approved by this department. [CA] Remove unapproved equipment. A person proposing to add new cooking equipment shall submit plans and specifications for review and shall receive plan approval prior to the installation of any equipment. 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 finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw shell eggs stored above RTE food items within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food handler cards and food safety certificate not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

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

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The facility lacks paper towels at both hand wash sinks within the kitchen. No paper towels within the facility. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Employee obtained paper towels and placed at hand wash sinks.

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.

Nov 8, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Nov 8, 2024 · Original Source

Routine Inspection

Oct 31, 2024

Conditional Pass

5 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

1. There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. REPEAT VIOLATION: 2. There are no valid Food Handler Cards available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

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

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the back of house area, at the hand wash sink near the ware washing, there were no paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the dispenser at time of the inspection.

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

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

REPEAT VIOLATION: The walk in cooler is not maintaining PHFs at 41°F or below. [CA] 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 issues

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water at the three compartment sink measured at a peak of 117°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially Hazardous Foods stored in the walk in cooler were found above 60°F. Per PIC the walk in cooler started failing yesterday and is in the process of being serviced. Food was stored in the cooler overnight. PIC stated service technician left the facility shortly before inspector arrived. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Affected PHFs were discarded. See VC&D report.

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

Official record from Santa Clara County Department of Environmental Health, Oct 31, 2024 · Original Source