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MR FALAFEL INC

17455 S MONTEREY RD, MORGAN HILL, CA, 95037 +14087787777
Pass
94
Latest score
100%
Pass rate
3
Inspections
1
Critical violations

Location

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Latest inspection

PASSED
May 20, 2026ROUTINE INSPECTION87 days ago

Inspection Timeline

May 20, 2026Latest
PassedScore: 94/100
ROUTINE INSPECTION
94
Jun 10, 2025
PassedScore: 85/100
ROUTINE INSPECTION
85
Nov 25, 2024
PassedScore: 97/100
ROUTINE INSPECTION
97

Violations Analysis

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

Complete inspection history

3 inspections
PassLatest May 20, 2026
94/100

ROUTINE INSPECTION

2 reported violations
  • K01: Demonstration of knowledge; food safety certification

    No FSC available at time of inspection. [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.

  • K09: Proper cooling methods

    Observed cooked eggplant cooling in the food prep cold hold unit and measured at 145F. [CA] Discontinue cooling PHFs in the food prep cold hold unit. Follow cooling parameters (135F to 70F within 2 hours and from 70F to 41F within 4 hours). Use rapid cooling methods (depending on type of food) such as smaller portions, frequent stirring, ice bath, ice paddle, ice as an ingredient, and/or blast chiller. PHFs shall be fully cooled to 41F or below in either a walk-in cooler or top shelf of a reach-in cooler. [COS] PIC moved cooked eggplant to reach-in cooler.

Pass Jun 10, 2025
85/100

ROUTINE INSPECTION

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

    Observed potentially hazardous foods that measured in the temperature danger zone located in the display cooler and food prep cooler. Per staff, the PHFs loaded in the display cooler have been in the unit for 20 minutes. The PHFs in the food prep unit have been in the unit since 11am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the PHFs in the food prep cold hold unit.

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

    Observed panini press on food prep surface. [CA] Position panini press under hood OR submit mechanical ventilation exemption to Plan Check (email inspector for application). Discontinue use of panini press unless it is under the hood.

  • K06: Adequate handwash facilities supplied, accessible

    Observed garbage can and fan in front of handwash sink. [CA] Keep handwash sink clear accessible at all times.

  • K27: Food separated and protected

    Observed tray of baklava cooling on top of display refrigerator in dining area without cover. [CA] Keep food protected and covered.

Pass Nov 25, 2024
97/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: MR FALAFEL LLC NEW OWNER: MR FALAFEL INC 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: 12/1/2024 - 11/30/2025 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 11/25/2024 *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
  • K09: Proper cooling methods

    Observed potentially hazardous foods that measured in the temperature danger zone located in the reach-in refrigerator (rice 51F) and in the food prep cold hold unit (cooked eggplant 110F). The rice containers were covered with lids and stacked on top of each other. The cooked eggp [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as frequent stirring, shallow pans, ice paddles, ice as an ingredient, ice baths and/or blast chiller. [COS] PIC uncovered rice containers and moved the eggplant to reach-in refrigerator to complete the cooling process.

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