100
Latest score
100%
Pass rate
3
Inspections
1
Critical violations

Location

View this restaurant on the map

Show interactive map

Latest inspection

PASSED
Feb 27, 2026ROUTINE INSPECTION169 days ago

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: ANDRO'S ROSTILJ MAIN KITCHEN NEW OWNER: ANDRO'S ROSTILJ LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP14. An invoice for the permit fee in the amount of $2478 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: 3/1/26 - 2/28/27 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 2/27/26 *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.

Inspection Timeline

Feb 27, 2026Latest
PassedScore: 100/100
ROUTINE INSPECTION
100
Jan 20, 2026
PassedScore: 100/100
ROUTINE INSPECTION
100
Aug 15, 2024
PassedScore: 86/100
ROUTINE INSPECTION
86

Violations Analysis

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

Complete inspection history

3 inspections
PassLatest Feb 27, 2026
100/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: ANDRO'S ROSTILJ MAIN KITCHEN NEW OWNER: ANDRO'S ROSTILJ LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP14. An invoice for the permit fee in the amount of $2478 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: 3/1/26 - 2/28/27 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 2/27/26 *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.

No reported violations
Pass Jan 20, 2026
100/100

ROUTINE INSPECTION

No reported violations
Pass Aug 15, 2024
86/100

ROUTINE INSPECTION

-TPHC, cooking, holding temperature, and high temperature sanitizer logs observed. -Discussed proper ware-washing procedures and food storage with staff and manager. -Specialist observed roast beef on wheeled cart being pushed by staff. Staff stated roast beef was going to be discarded via trash due to roast beef being left out on speed cart to cool down. Specialist measured roast beef between 88-95F. Staff stated cooling process began approximately 2 1/2 hours prior to measurement. Specialist observed staff discard roast beef.

3 reported violations
  • K21: Hot and cold water available

    Maximum water temperatures at all prep sinks and 3 compartment sinks measured between 107 - 109F. [CA]: Provide hot water of at least 120F at all sinks except for hand washing sinks. Non-adjustable hand sinks shall maintain warm water temperature of 100 - 108F. Manager contacted on site maintenance to assess water heater.

  • K09: Proper cooling methodsCritical

    MAJOR: Roast beef at walk in cooler #1 measured between 93F - 104F, stored in a deep metal container that's completely wrapped in plastic. Per staff, roast beef started cooling down approximately 2 1/2 hours prior to measurement. MINOR: Cooked rice at walk in cooler #4 measured at 84F, stored in a metal container that's completely wrapped in plastic. Per staff, rice was relocated from steam table approximately 30 minutes prior to measurement and it's going to be donated. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. Proper rapid cooling guidance in English and Spanish provided to manager. [COS]: Roast beef was voluntarily discarded. Plastic wrapping of rice in metal container was loosened.

  • K14: Food contact surfaces clean, sanitized

    Washed and wet plastic containers stacked on top of each other at ware-washing station near high temperature dish machine. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

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