80
Latest score
100%
Pass rate
2
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Nov 11, 2025ROUTINE INSPECTION277 days ago

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Meze & Kebab/ Ayse Foods, LLC NEW OWNER: Koray Altinsoy/ Ayse Foods, LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,723.00 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: 12/1/2025-1/31/2026 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 11/11/25. *Permit condition: None. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

Inspection Timeline

Nov 11, 2025Latest
Passed
ROUTINE INSPECTION
Oct 7, 2025
PassedScore: 80/100
ROUTINE INSPECTION
80

Violations Analysis

1
Critical Violations
1 in last 3 inspections
7
Non-Critical
8
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Nov 11, 2025
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Meze & Kebab/ Ayse Foods, LLC NEW OWNER: Koray Altinsoy/ Ayse Foods, LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,723.00 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: 12/1/2025-1/31/2026 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 11/11/25. *Permit condition: None. *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
  • K23: No rodents, insects, birds, or animals

    Observed a few fruit flies in the bar area. [CA] Eliminate the fruit flies and contact pest control service.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Missing tile/floor piece near floor sink at the bar. [CA] Repair the floor where the tile is missing. A hole noted on the ceiling above the large ice machine. [CA] Seal the hole to prevent entrance of vermin.

Pass Oct 7, 2025
80/100

ROUTINE INSPECTION

6 reported violations
  • K06: Adequate handwash facilities supplied, accessible

    Lack of paper towels at hand sink in back area. Additional stocked hand sink near by. [CA] Keep dispensers stocked at all times. [COS]

  • K27: Food separated and protected

    Observed raw fish above ready to eat food in front prep unit. [CA] Store raw seafood below ready to eat food. [COS]

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Faucet k at FOH is leaking. [CA] Maintain hand sink in good repair.

  • K09: Proper cooling methodsCritical

    Measured 2 full covered containers of cooked chicken w/ sauce in walk in cooler between 49-60F. Manager stated chicken was cooled last night. [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. If using a blast chiller, ensure temperature is measured after the cooling process (timer) to ensure it reaches 41F. Recommend to change reading from farenheit to celsius instead. [COS] Food was discarded in trash. See VC&D form.

  • K14: Food contact surfaces clean, sanitized

    Measured chlorine at dishwasher in kitchen area at 0 ppm chlorine. [CA] Maintain a minimum of 50 ppm.[COS] Bottle of chlorine was changed out with a new one. Re-tested and measured at 50 ppm. Interior ice panel at large ice machine noted with pink/black mold like substance. [CA] Clean and sanitize panel regularly.

  • K40: Wiping cloths: properly used, stored

    Soiled wiping cloths noted on prep tables. [CA] Store wiping cloths in sanitizer bucket between uses. [COS]

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