PassLatest Apr 29, 2026
N/AFOLLOW-UP INSPECTION
Follow-up inspection to the routine inspection conducted on 4/28/26. On site to verify unapproved cooking equipment has been removed from the premises.
Pass
88
Latest score
100%
Pass rate
4
Inspections
0
Critical violations
Location
Latest inspection
Apr 29, 2026FOLLOW-UP INSPECTION108 days ago
Follow-up inspection to the routine inspection conducted on 4/28/26. On site to verify unapproved cooking equipment has been removed from the premises.
Inspection Timeline
Apr 29, 2026Latest
Passed
FOLLOW-UP INSPECTIONApr 28, 2026
PassedScore: 88/100
ROUTINE INSPECTION88
Mar 13, 2026
Passed
ROUTINE INSPECTIONMay 1, 2025
PassedScore: 89/100
ROUTINE INSPECTION89
Violations Analysis
0
Critical Violations
12
Non-Critical
12
Total Violations
Across 4 inspections
Complete inspection history
Pass Apr 28, 2026
88/100ROUTINE INSPECTION
A follow up inspection will be conducted within 24 hours to verify unapproved cooking equipment has been removed from the front patio area. The 1st follow-up inspection is free of charge. Any and all subsequent follow-up inspections will be billed at the approved hourly rate of $323/hr, minimum of one hour. Note: Discussed approved cooling procedures with food employee. Provided cooling handout. Facility is currently cooling at least 3 different food items: beans, chicken, beef. Permit category will be upgraded to risk category 3 - FP11. *At least one person in the facility shall maintain a Food Safety Manager Certificate. Provide certificate by 5/12/26.(60 days from change of ownership) Ensure food safety manager certificate and food handler certificates are available for review at all times.
5 reported violations
- K48: Plan review
Pitco fyer installed without prior plan check approval. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at (408)918-3400 www.ehinfo.org to obtain plan check requirements. Submit plans by 6/11/26.
- K39: Thermometers provided, accurate
*Repeat violation Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
- K09: Proper cooling methods
In the 2 door upright cooler, cooked whole pinto beans measured 89F. Food employee stated that beans were removed from temperature control 30 minutes prior. [CA] After heating or hot holding, 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] Employee placed container of beans in ice bath.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved Griddle/2 warmer combo observed on front patio area of facility. Equipment was not in use during inspection. Signs for Tamales and Atole observed on front door. Food items are not included on current menu. [CA] Remove unapproved equipment from the premises within 24 hours. Ensure no food prep/sales are taking place outside of facility. Provided an updated menu by 5/1/26.
- K06: Adequate handwash facilities supplied, accessible
No paper towels available at restroom hand wash sink. [CA] Ensure paper towels are stocked at all times. [COS] Employee restocked paper towels.
Pass Mar 13, 2026
N/AROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW OWNER: Moroni Terrazas Navarro FACILITY NAME: Latinas American Flavors Factory Operation start date: 3/23/26 The applicant has completed the change of ownership application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,721.25 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: 04/01/2026 - 03/31/2027. 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. Post permit in public view. Structural Review inspection conducted on 03/13/2026. Prior to the installation of any new equipment, submittal is required to Plan Check. Plan check consultation hours are Monday – Friday: 730AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at http://www.ehinfo.org/ Any installation of new equipment, without prior notification to district specialist/Plan Check is subject to impound. Unapproved equipment will not be allowed for use. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Food Safety Manager Certificate and Food Handler cards shall be available for review. Facility shall notify district specialist should there be a change of number of employees or change in menu. District specialist shall be notified prior to the addition, replacement, or removal of any equipment. Facility is recommended to have professional pest control services.
3 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Lack of plugs/stoppers to fill up the 3 compartment warewashing sink. [CA] Plugs/stoppers shall be available to properly fill up the warewashing sink.
- K39: Thermometers provided, accurate
Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
- K48: Plan review
Pitco fryer installed without prior Plan Check approval. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements. Submit plans to our department by 6/11/26.
Pass May 1, 2025
89/100ROUTINE INSPECTION
4 reported violations
- K21: Hot and cold water available
No cold water available at preparation sink. Cold water handle appears to be broken. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
- K06: Adequate handwash facilities supplied, accessible
Restroom hand wash station is lacking hand soap. [CA] Ensure all hand wash stations are stocked with hand soap at all times. [COS] Operator provided hand soap.
- K34: Warewash facilities: installed/maintained; test strips
Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the applicable sanitization method used during manual warewashing.
- K09: Proper cooling methods
Tomatillo salsa cooling in 2 door upright cooler measured at 70F, observed with lid on container. [CA] After heating or hot holding, 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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.