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RESTORANT ANTOJITOS Y PUPUSERIA LOLITA

414 E WILLIAM ST # A, SAN JOSE, CA, 95112 +14085640306
Pass
88
Latest score
75%
Pass rate
4
Inspections
5
Critical violations

Location

Latest inspection

PASSED
May 20, 2026FOLLOW-UP INSPECTION87 days ago

This is the first follow up inspection. Observations: - Cheese and milk mixture for the pupusas was cooling down in the prep cooler and measured at 66F after 4 hours of cooling. - Rice in the walk in cooler measured at 49F. Per cook, it was made the night before and cooled. Rice was VC&D. Discussed changing cooling practices with the chef. Chef stated they will move to cooling items in shallow hotel pans rather than in plastic bags. - Cooling handout and logs were provided. Facility to fill out logs for three days and send to district specialist for review. - Chlorine at the three compartment sink was measured at 100 ppm. Continue to correct any and all pending violations.

Inspection Timeline

May 20, 2026Latest
Passed
FOLLOW-UP INSPECTION
May 12, 2026
Conditional
ROUTINE INSPECTION
Jan 14, 2026
PassedScore: 88/100
ROUTINE INSPECTION
88
Feb 7, 2025
PassedScore: 80/100
ROUTINE INSPECTION
80

Violations Analysis

5
Critical Violations
4 in last 3 inspections
12
Non-Critical
17
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest May 20, 2026
N/A

FOLLOW-UP INSPECTION

This is the first follow up inspection. Observations: - Cheese and milk mixture for the pupusas was cooling down in the prep cooler and measured at 66F after 4 hours of cooling. - Rice in the walk in cooler measured at 49F. Per cook, it was made the night before and cooled. Rice was VC&D. Discussed changing cooling practices with the chef. Chef stated they will move to cooling items in shallow hotel pans rather than in plastic bags. - Cooling handout and logs were provided. Facility to fill out logs for three days and send to district specialist for review. - Chlorine at the three compartment sink was measured at 100 ppm. Continue to correct any and all pending violations.

1 reported violation
  • K09: Proper cooling methodsCritical

    Rice was found cooling in the walk in cooler. Rice was measured at 49F at around 2:30 pm. Rice was in a tied up plastic bag. Per chef, the rice was cooked last night and moved to the walk in cooler to cool after 2 hours of cooling at ambient temperatures. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Rice was discarded.

Conditional Pass May 12, 2026
N/A

ROUTINE INSPECTION

Notes: - A limited inspection was done in conjunction with a Foodborne Illness Investigation at the adjacent MFF. CO0159647. - This is the first inspection after a change of ownership in January 2026. - A follow up inspection will be conducted within 5 business days to verify compliance with major violations noted. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $282.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability.

5 reported violations
  • K05: Hands clean, properly washed; gloves used properly

    1. Staff were observed rinsing their hands in the first compartment of the three compartment sink. 2. Staff were observed dropping a piece of bread on the floor, pick it up, and attempt to make food without first washing their hands. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] 1. EH Inspector instructed staff to wash their hands at the dedicated handwash sink. [COS] 2. EH Inspector instructed staff to cease food preparation and wash hands.

  • K01: Demonstration of knowledge; food safety certification

    No food handler cards for staff were 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.

  • K07: Proper hot and cold holding temperaturesCritical

    A pot of refried beans measured at 115F. Per cook, it had been removed from the stove about 30 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Bans were reheated to 165F.

  • K09: Proper cooling methodsCritical

    Rice was found cooling in the walk in cooler. Rice was measured at 60F at around 4 pm. Rice was in a large metal pot with the lid on. Per chef, the rice was cooked last night at 9 pm, moved to the MFF for hot holding, moved back to the restaurant and left on the prep table over night. Per chef, they came in at 8 am and moved it into the walk in cooler. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Rice was discarded.

  • K14: Food contact surfaces clean, sanitizedCritical

    Staff were observed skipping the sanitizing step of warewashing. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] A chlorine solution was made and dishes were sanitized.

Pass Jan 14, 2026
88/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Restorant Antojitos y Pupuseria Lolita NEW OWNER: Johanna Elizabeth Pascacio Barraza The applicant has completed the facility evaluation 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 $1,107.00 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: 02/01/26 - 01/31/27 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 01/14/26 *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.

5 reported violations
  • K41: Plumbing approved, installed, in good repair; proper backflow devices

    The mop sink lacks a backflow prevention device. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

  • K23: No rodents, insects, birds, or animals

    Two old rodent droppings were observed near the water heater. [CA] Clean and sanitize area of old droppings.

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

    1. Several holes near the water heater were observed to be filled with metal scrubbers. 2. A hole under the handwash sink in the restroom was filled with metal scrubbers. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair to prevent entrance and harborage of vermin. 3. The ceiling above the front of house area is unapproved for food service. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 4. The wood material above the handwash sink in the front of house area is unapproved. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface such as FRP, tile, or stainless steel.

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

    The walk in cooler is in disrepair. Note: Per PIC, it went out 3 days ago and have it scheduled to be repaired next week. [CA] Ensure all equipment is kept clean and in good repair.

  • K07: Proper hot and cold holding temperatures

    A pot of beans was found measuring between 65-68F on a shelf above the flat griddle. Per cook, they removed the beans from the cooler to further process about an hour and half prior, but got busy. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans were returned to cooler for rapid cool down. Discussed with cook about removing items from temperature control only when needed.

Pass Feb 7, 2025
80/100

ROUTINE INSPECTION

6 reported violations
  • K23: No rodents, insects, birds, or animals

    In the kitchen area, near the water heat, a couple old rodent droppings were observed. No other evidence observed. [CA] Clean and sanitize area of old droppings.

  • K07: Proper hot and cold holding temperaturesCritical

    In the upright reach in cooler, on the lowest shelf, numerous potentially hazardous foods were found in grocery bags measuring between 47-52°F. Per staff the bags were placed there last night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.

  • K27: Food separated and protected

    REPEAT VIOLATION: In the upright reach in cooler, on the middle shelf, raw eggs were stored above ready to eat foods. [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.

  • K36: Equipment, utensils, linens: Proper storage and use

    REPEAT VIOLATION: Facility is using plastic grocery bags to store food. [CA] Ensure to use approved equipment such as food grade containers and bags.

  • K38: Adequate ventilation/lighting; designated areas, use

    REPEAT VIOLATION: In the kitchen area, near the cook line and ware wash area, three of the light bulbs are missing the shielding. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

  • K01: Demonstration of knowledge; food safety certification

    Some of the food handler card's have expired. [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.

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