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PIZZA MY HEART

850 EL PASEO DE SARATOGA, SAN JOSE, CA, 95130 +14083640400
Pass
95
Latest score
100%
Pass rate
2
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Mar 11, 2026ROUTINE INSPECTION157 days ago

Note: -With Too Good To Go procedure in which pizzas are cooked, placed in room temperature to cool for 2 hours using a timer, then placed in the refrigerator for later sale, health permit may be upgraded to FP11 for cooling multiple pizzas. -Current HACCP procedure does not state any temperature parameters when the 2 hours is reached. Provide an updated HACCP that indicates that any pizza slices that are measured beyond 70F after the 2 hour mark shall be discarded/cannot be placed in the refrigerator. As a reminder, 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). -Send updated HACCP to Specialist via email at Princess.Lagana@deh.sccgov.org.

Inspection Timeline

Mar 11, 2026Latest
PassedScore: 95/100
ROUTINE INSPECTION
95
Mar 5, 2025
PassedScore: 82/100
ROUTINE INSPECTION
82

Violations Analysis

1
Critical Violations
1 in last 3 inspections
6
Non-Critical
7
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Mar 11, 2026
95/100

ROUTINE INSPECTION

Note: -With Too Good To Go procedure in which pizzas are cooked, placed in room temperature to cool for 2 hours using a timer, then placed in the refrigerator for later sale, health permit may be upgraded to FP11 for cooling multiple pizzas. -Current HACCP procedure does not state any temperature parameters when the 2 hours is reached. Provide an updated HACCP that indicates that any pizza slices that are measured beyond 70F after the 2 hour mark shall be discarded/cannot be placed in the refrigerator. As a reminder, 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). -Send updated HACCP to Specialist via email at Princess.Lagana@deh.sccgov.org.

2 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Multiple utensils stored in ice. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

  • K13: Food in good condition, safe, unadulterated

    *REPEAT VIOLATION* Minor dent on canned artichokes. [CA]: Thoroughly check canned food items and ensure canned items are in good condition.

Pass Mar 5, 2025
82/100

ROUTINE INSPECTION

Discussed proper storage of utensils that are in between use.

5 reported violations
  • K40: Wiping cloths: properly used, stored

    At the front prep area, sanitizer bucket contained 0 ppm of Quat Ammonium sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer.

  • K34: Warewash facilities: installed/maintained; test strips

    Testing method for measuring Quat ammonium sanitizer not provided. [CA]: Provide a testing method (for ex: test strips) for Quat ammonium sanitizer.

  • K18: Compliance with variance/ROP/HACCP Plan

    Last routine inspection report from 08/07/2024 stated the facility's plan in rolling out "To Good To Go" in which pizzas that were removed from temperature control after two hours are to be on sale for an additional 1 hour. "To Good To Go" program observed in place during inspection. HACCP plan on file states "if a pizza reaches the two-hour mark, that pizza is discarded. PIC stated that "To Good To Go" per corporate does not deviate from HACCP plan. No HACCP plan was provided at the time of inspection. [CA]: Facility shall maintain HACCP plan on site and available upon request. Facility shall follow HACCP plan at all times. PIC to provide updated HACCP plan to Specialist via email at Princess.Lagana@deh.sccgov.org. Otherwise, facility may submit Time As A Public Health Control (TPHC) procedure to Specialist in which Potentially Hazardous Food (PHFs) are discarded within 4 hours after it was removed from temperature control.

  • K13: Food in good condition, safe, unadulterated

    Minor dent on canned artichoke quarters. [CA]: Thoroughly check canned food items and ensure canned items are in good condition. [COS]: PIC discarded canned artichoke quarters.

  • K07: Proper hot and cold holding temperaturesCritical

    *REPEAT VIOLATION* At the front prep line cooler, cut tomatoes measured at 51F. PIC stated cut tomatoes were relocated from the walk in cooler approximately 20 minutes prior to measurement. All other PHFs in the unit measured at 41F or below. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PIC decided to voluntarily discarded cut tomatoes.

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