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MELADOS HELADERIA

1710 BERRYESSA RD # 111, SAN JOSE, CA, 95133 +14087974187
Pass
85
Latest score
80%
Pass rate
5
Inspections
3
Critical violations

Location

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Latest inspection

PASSED
Jun 17, 2026ROUTINE INSPECTION59 days ago

Inspection Timeline

Jun 17, 2026Latest
PassedScore: 85/100
ROUTINE INSPECTION
85
May 5, 2026
Passed
ROUTINE INSPECTION
Oct 13, 2025
PassedScore: 73/100
ROUTINE INSPECTION
73
Aug 21, 2024
Passed
FOLLOW-UP INSPECTION
Aug 15, 2024
ConditionalScore: 78/100
ROUTINE INSPECTION
78

Violations Analysis

3
Critical Violations
1 in last 3 inspections
17
Non-Critical
20
Total Violations
Across 5 inspections

Complete inspection history

5 inspections
PassLatest Jun 17, 2026
85/100

ROUTINE INSPECTION

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

    FOUND A BOX WITH GLOVES STORED INSIDE THE HAND WASH SINK. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.

  • K21: Hot and cold water available

    FOUND THE HOT WATER AT THE FRONT SERVICE AREA HAND WASH SINK AT 81F. [CA] PROVIDE 100F HOT WATER TEMPERATURE. COS

  • K40: Wiping cloths: properly used, stored

    FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION TABLE IN THE BACK. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

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

    FOUND TWO SCOOPS WITH THE HANDLE TOUCHING THE ICE IN THE ICE MACHINE. [CA] KEEP THE SCOOPS OUTSIDE THE ICE. FOUND PLASTIC LIDS STORED UNDER THE WALL PAPER TOWEL DISPENSER. [CA] RELOCATE THE BEVERAGE LIDS TO REDUCE CONTAMINATION FROM WATER SPLASH AND DRIPPINGS.

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

    THE LIGHT IN THE WALK IN COOLER IS NOT WORKING. [CA] PROVIDE A WORKING LIGHT.

  • K22: Sewage and wastewater properly disposed

    FOUND WATER ACCUMULATED ON THE FLOOR IN THE WALK IN COOLER. [CA] REMOVE THE WATER

Pass May 5, 2026
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Melados Heladeria NEW OWNER: El Peri Latin Food LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP09 An invoice for the permit fee in the amount of $664.00 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: 06/01/2026 - 5/31/2027 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. 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 5/5/2026 *Permit condition: FACILITY HAS ONLY A TYPE 2 HOOD, NO COOKING ALLOWED THAT REQUIRES A TYPE 1 HOOD. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

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

    A non-commercial Toshiba microwave on the rear preparation counter. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Email inspector new microwave spec sheet prior to installation.

Pass Oct 13, 2025
73/100

ROUTINE INSPECTION

8 reported violations
  • K07: Proper hot and cold holding temperaturesCritical

    Miso soup is 114F; per staff miso soup temperature was placed to medium less than 2 hours ago. Potstickers are at 65F inside the prep table top well; container is placed on top of another container; per staff, pot stickers have been out of unit for about about 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Reheat miso soup to 165F and maintain 135F or higher. Pot stickers were placed back in refrigeration unit.

  • K40: Wiping cloths: properly used, stored

    Observed unclean wiping cloths stored on counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

  • K05: Hands clean, properly washed; gloves used properly

    Observed employee cleaning table with wiping cloth with gloves on, then took off gloves, discarded gloves and placed a new pair of gloves on. Employee did not wash hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. Specialist discussed with employee importance of washing hands in between tasks and instructed employee to wash hands.

  • K18: Compliance with variance/ROP/HACCP Plan

    Observed vacuum packaged fish thawing inside the walk-in cooler without being vented. [CA] Ensure to vent or open vacuum packaged raw fish when removing from the freezer to prevent bacterial growth. [COS] employee vented packages.

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

    Grease accumulation observed under the 3 comp sink and in the back kitchen area. [CA] Walls and/or floors in food preparation area shall be kept clean.

  • K06: Adequate handwash facilities supplied, accessible

    Soap dispenser is empty and rear hand sink; a pump soap dispenser is being used, but pump does not work. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels. Provide soap in the dispenser and maintain stock.

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

    Observed 1 large American cockroach dead on the right side of the walk-in freezer. No live evidence of vermin observed. [CA] Remove dead cockroach and clean and sanitize impacted area.

  • K08: Time as a public health control; procedures & records

    Rice using TPHC has no label/time mark for when the rice was prepared or when it is to be discarded. Per employee, rice was prepared about 20 minutes ago. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Provide a time mark for the rice.

Pass Aug 21, 2024
N/A

FOLLOW-UP INSPECTION

Follow up inspection for inspection conducted on 8/15/2024. Facility has hired a licensed pest control company. Pest control company fogged facility. Owner is requesting pest control for report. No live cockroaches observed at the time of inspection. 1 dead cockroach observed on the floor near cashier. Clean and sanitize all food contact surfaces prior to reopening. Fridge temperature measured at 44F but food inside fridge is non-potentially hazardous food. (vegetables only) Owner may remove fridge and replace to a counter. Continue to correct violation dated on 8/15/2024 report.

No reported violations
Conditional Pass Aug 15, 2024
78/100

ROUTINE INSPECTION

A follow up inspection will be conducted. The first follow-up inspection is free of charge. Subsequent follow up inspections after first follow up shall be billed $298/hr during business hours; $645/hr during non business hours (after 4:30pm Monday through Friday, county holidays and weekends) upon availability. Failure to comply may result in enforcement action. Provide pest control report from licensed pest control company for next follow up inspection. Sushi rice will be on TPHC. Food will be labeled with discard time. Per PIC, food is cooked in Santa Clara location and transported to facility for reheat. PIC would like to upgrade type 2 hood to type 1 hood in the future. Provide plan check information at the time of inspection. For more information about plan check requirement, please visit: https://deh.santaclaracounty.gov/ Under Food and retail tab Under Plan review for restaurants OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: AKITA SUSHI NEW OWNER: AKITA SUSHI GOURMET, INC. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP 11. An invoice for the permit fee in the amount of $1,580.00 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: 09/01/24 - 08/31/25 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 08/15/24 *Permit condition: FACILITY HAS ONLY A TYPE 2 HOOD, NO COOKING ALLOWED THAT REQUIRES A TYPE 1 HOOD. *All other food employees must have valid food handler cards within 30 days from hire date.

5 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    Opened ceiling panel in the water heater area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

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

    Ambient temperature for open top fridge well measured at 56F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

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

    Plastic bowl was used as scoop in bulk container. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

  • K07: Proper hot and cold holding temperaturesCritical

    Raw salmon in fridge well measured at 50F. Per PIC, raw salmon was placed in open top well since last night. Imitation crab at fridge well measured at 44F. Imitation crab was placed since this morning. Raw fish, tamago and cooked eel in open top fridge measured 49F. Per PIC, food was placed in open top fridge since last night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D items. Imitation crab is placed in walk-in fridge for cooling.

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

    1 live cockroach was found near floor sink at food preparation sink. 1 live cockroach was found on the floor near walk-in fridge. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). [COS] PIC killed both cockroaches. Per PIC, there is no licensed pest control schedule but will schedule a pest control service today.

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