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CAFE LA LUNE

116 PASEO DE SAN ANTONIO, SAN JOSE, CA, 95112 +14082922070
Pass
98
Latest score
75%
Pass rate
4
Inspections
2
Critical violations

Location

Latest inspection

PASSED
Jan 9, 2026ROUTINE INSPECTION218 days ago

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Cafe La Lune NEW OWNER: Chez V Corporation 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: 02/02/26 - 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 01/09/26 *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. * Per PIC, Fariba, they are planning on adding a plug in soup warmer to heat up prepackaged soups for service.

Inspection Timeline

Jan 9, 2026Latest
PassedScore: 98/100
ROUTINE INSPECTION
98
Nov 4, 2025
PassedScore: 87/100
ROUTINE INSPECTION
87
Dec 26, 2024
Passed
FOLLOW-UP INSPECTION
Dec 11, 2024
FailedScore: 71/100
ROUTINE INSPECTION
71

Violations Analysis

2
Critical Violations
12
Non-Critical
14
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Jan 9, 2026
98/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Cafe La Lune NEW OWNER: Chez V Corporation 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: 02/02/26 - 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 01/09/26 *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. * Per PIC, Fariba, they are planning on adding a plug in soup warmer to heat up prepackaged soups for service.

1 reported violation
  • K27: Food separated and protected

    Facility has a baguette held ontop of the bakery display without protection from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] PIC moved the baguette to the back of house for storage.

Pass Nov 4, 2025
87/100

ROUTINE INSPECTION

Note: - This is the first routine inspection since the LLC changed ownership. - Ensure to obtain a Food Safety Certificate. - Per PIC, customers are allowed to use the restroom in the shared hallway when inquired. - Per PIC, they have added salads to their menu and plan on adding soups as well. Facility lacks food prep sink. Any future violations in regard to lack of washing produce may lead to the requirement of installing a prep sink. - Facility intends to add a cold hold unit, a steam table, a dishwasher, and a few refrigeration units. Ensure to consult with our plan check unit if plan submittal will be required for any or all of these projects. A plan check unit is available Monday -Friday from 7:30 am - 10:00 am and also via appointment.

5 reported violations
  • K07: Proper hot and cold holding temperatures

    Milks were found measuring between 48-60F on the counter of the espresso bar. Note: Per PIC, cow milks were being used after a large catering order was finished and alternative milks were held in at room temperature before opening. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All milks were returned to the undercounter cooler to cool down.

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

    Facility has a non ANSI undercounter mini cooler near the espresso bar. [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).

  • K14: Food contact surfaces clean, sanitized

    The interior back wall panel of the ice machine has a yellow/green film of biological growth. [CA] Ensure to maintain the food contact surfaces of the ice machine clean and sanitized.

  • K01: Demonstration of knowledge; food safety certification

    Facility lacks a food safety certified person. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

  • K39: Thermometers provided, accurate

    Facility lacks a a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Pass Dec 26, 2024
N/A

FOLLOW-UP INSPECTION

This is a follow up inspection for the routine inspection conducted on 12/11/24. Observations: K14: Dishes were wash ed, rinsed, and sanitized in the dishwasher. K21: Hot water has been restored to the facility and is going through plan check for an approved water heater K35: Facility has removed the undercounter cooler and the non ANSI microwave. K43: Facility is now offering restrooms to customers that dine in. Consumers have access via an external door that leads to the hallway where the restroom is. Continue to correct any pending violations. Okay to operate.

No reported violations
Fail Dec 11, 2024
71/100

ROUTINE INSPECTION

Notes: - Contact District Specialist to schedule follow up inspection. 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 $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30am to 4:30pm or $645/hour minimum two hour during non business hours, and upon inspector availability. - Per staff there is a water shut off tomorrow (12/12/24) and they will be self-closed. - Facility has the following plumbing fixtures: - 1x Hand Sink - 1x Dump Sink - 1x Three Compartment Sink - 1x Undercounter Dishwasher - 1x Janitorial Sink

8 reported violations
  • K21: Hot and cold water availableCritical

    1. Major Violation: Facility lacks hot water in the facility. Water was measured at 73°F at all plumbing fixtures. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Facility is hereby closed until water supply is restored. 2. Water was measured at a peak of 81°F in the employee restroom. Note: Restroom is located in the hallway connecting neighboring facilities. Per staff the restroom is shared with Philz Coffee and The Fab. Staff are unaware of who cleans and maintains the restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

  • K43: Toilet facilities: properly constructed, supplied, cleaned

    Facility offers indoor and outdoor seating but does not have restrooms for customers. Note: Facility has a sign stating "No Public Restrooms" [CA] A permanent food facility shall provide clean toilet facilities in good repair for consumers, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space.

  • K14: Food contact surfaces clean, sanitizedCritical

    Staff were observed washing dishes in the front area dump sink and skipping the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Staff sanitized dishes in the undercounter dishwasher.

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

    1. The faucet at the three compartment sink does not turn off. 2. REPEAT VIOLATION: The cold water handle at the three compartment sink faucet has a leak. [CA] Ensure to maintain plumbing fixtures in good repair.

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

    1. The two door undercounter cooler near the coffee bar area is in disrepair and not working. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. service, repair, replace, or remove the unit. 2. The microwave in the kitchen area is not ANSI certified. [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).

  • K48: Plan review

    Facility has replaced the water heater without going through plan check. The water heater installed is a residential water heater and is undersized for the facility. Water Heater Specifications: Bradford White: 50 Gallon Electric Water Heater 3.5-6.0 kW Model Number: RE350S6 - 1NCWW [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

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

    Staff were observed donning gloves without properly washing hands first. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to properly wash their hands.

  • K42: Garbage & refuse properly disposed; facilities maintained

    The enclosed garbage enclosure is not maintained secured and has an offensive odor. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin.

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