PassLatest Nov 25, 2025
100/100ROUTINE INSPECTION
Pass
100
Latest score
100%
Pass rate
3
Inspections
1
Critical violations
Location
Latest inspection
Nov 25, 2025ROUTINE INSPECTION263 days ago
Inspection Timeline
Nov 25, 2025Latest
PassedScore: 100/100
ROUTINE INSPECTION100
Aug 15, 2025
Passed
ROUTINE INSPECTIONMar 17, 2025
PassedScore: 88/100
ROUTINE INSPECTION88
Violations Analysis
1
Critical Violations
1 in last 3 inspections
4
Non-Critical
5
Total Violations
Across 3 inspections
Complete inspection history
Pass Aug 15, 2025
N/AROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: _____________Round Table_Pizza__________ NEW OWNER: ______Amir Shobeiri_______________________ The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP_10___. An invoice for the permit fee in the amount of $_1107.00___ will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: _9_/1__/_25_ -8 __/31__/26__ This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 8__/15__/__ 25 *Permit condition: : A food prep sink is needed- submit plans before 12/1/25 and complete process by 07/31/2026 Thanks *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
2 reported violations
- K07: Proper hot and cold holding temperatures
The salad bar is not holding food 41 degrees maximum. Holding the beets at 44 degrees and the cheese at 43 degrees. These temperatures are with ice in the unit. This unit must hold food at no higher than 41 degrees F.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
There are broken and deteriorated areas of the shelves in the kitchen. [CA] Repair these broken/deteriorated areas.
Pass Mar 17, 2025
88/100ROUTINE INSPECTION
Note: Food safety manager certificate: Nethan Kennedy - 9/8/2027
3 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Working utensils including the pizza slicers were stored on unclean surface. [CA] All reusable utensils must be stored in clean container/surface in between use. Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
- K07: Proper hot and cold holding temperaturesCritical
Cheese and dressings stored on the salad bar were measured above 51 oF. The owner said the bins were refilled three hours ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please do not use the unit as a sole cold-holding unit. One small bin of cheese and six small bins of dressings were voluntarily condemned and destroyed by the owner (COS).
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of one of the salad bar fridge located in the dining area was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.