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PALO ALTO CITY HALL CAFE

250 HAMILTON AV, PALO ALTO, CA, 94303 +16503294137
Pass
93
Latest score
100%
Pass rate
2
Inspections
0
Critical violations

Location

Latest inspection

PASSED
May 8, 2026ROUTINE INSPECTION99 days ago

Owner stated a new owner might be taking over this facility sometime this year. Ensure this department is notified prior to change of ownership. Permits are non-transferable. You may contact this inspector at 408-918-3450 or email aleli.crutchfield@deh.sccgov.org or dehweb@deh.sccgov.org of the new ownership changes.

Inspection Timeline

May 8, 2026Latest
PassedScore: 93/100
ROUTINE INSPECTION
93
Mar 13, 2025
PassedScore: 90/100
ROUTINE INSPECTION
90

Violations Analysis

0
Critical Violations
7
Non-Critical
7
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest May 8, 2026
93/100

ROUTINE INSPECTION

Owner stated a new owner might be taking over this facility sometime this year. Ensure this department is notified prior to change of ownership. Permits are non-transferable. You may contact this inspector at 408-918-3450 or email aleli.crutchfield@deh.sccgov.org or dehweb@deh.sccgov.org of the new ownership changes.

3 reported violations
  • K01: Demonstration of knowledge; food safety certification

    Lack of food safety managers certificate. [CA] At least one person must be food safety certified.

  • K26: Approved thawing methods used; frozen food

    Raw chicken thawing at 3 comp sink. [CA] Thaw raw meat under refrigeration or under running water in the food prep sink.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Observed leaves from a plant inside empty containers in prep unit. Plant located on top of refrigerator. [CA] Relocate plant to prevent contamination of food contact surfaces. [COS]

Pass Mar 13, 2025
90/100

ROUTINE INSPECTION

4 reported violations
  • K09: Proper cooling methods

    Observed rice and beef cooling in a covered container. [CA] When cooling keep food uncovered. 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. [COS]

  • K01: Demonstration of knowledge; food safety certification

    Lack of food safety managers certificate. Assisted operator in finding a course in Korean. [CA] At least one person shall be certified.

  • K29: Toxic substances properly identified, stored, used

    Observed chemicals stored next to beverages on floor. [CA] Store chemicals away from food/beverages.

  • K26: Approved thawing methods used; frozen food

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.