PassLatest Feb 12, 2026
100/100ROUTINE INSPECTION
Pass
100
Latest score
100%
Pass rate
2
Inspections
1
Critical violations
Location
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Feb 12, 2026ROUTINE INSPECTION184 days ago
Inspection Timeline
Feb 12, 2026Latest
PassedScore: 100/100
ROUTINE INSPECTION100
Feb 19, 2025
PassedScore: 90/100
ROUTINE INSPECTION90
Violations Analysis
1
Critical Violations
1 in last 3 inspections
1
Non-Critical
2
Total Violations
Across 2 inspections
Complete inspection history
Pass Feb 19, 2025
90/100ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: INTUIT MTV Bayside Cafe - Servery NEW OWNER: Compass Group USA Inc The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,148.00 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: 03/01/2025 - 02/28/2026 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 2/19/2025 *Permit condition: Tortilla Hot Plate only for warming tortilla. Food prep that generates grease, odor or steam will require Hood installation.
2 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Two of the reach-in cooler located at the center work station was unable to hot potentially hazardous foods at or below 41F. Ambient temperature of the units was measured at 58-60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K07: Proper hot and cold holding temperaturesCritical
1) Potentially hazardous foods in reach-in coolers located at the center work station is measured at improper cold holding temperatures. Cream cheese, cheeses, chicken salad, potato salad, and roast beef sandwich were measured at 57-60F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the sandwiches was prepared at 9AM and will be subject to time where it will be discarded if not served by 1 PM. The other food items were voluntarily discarded by employee. 2) Potentially hazardous foods at the work stations along the wall were measured at improper hot holding temperatures. Measured cooked mixed vegetables at 125 F above stenos at the serving line. Measured cooked pizza at 110 F at the pizza display warmer. Measured chicken and fish at 110 F to 115 F within pans at the serving/ cook line. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] PIC stated that the items were cooked/ removed from temperature control at 11 am or later and will be subject to time where they will be discarded after the lunch service around 2 PM. Provide TPHC procedures to inspector for review and approval.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.