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BON APPETIT @ JUNIPER ZETTABYTE

1133 INNOVATION WY, SUNNYVALE, CA, 94089 +14082047457
Pass
84
Latest score
50%
Pass rate
2
Inspections
2
Critical violations

Location

Latest inspection

PASSED
Feb 25, 2026FOLLOW-UP INSPECTION171 days ago

Follow up due to major cooling and holding violation. Upon inspection: 2 door upright cooler by fryer measured to have: -Potatoes at 37F -Eggs at 38F -Cheese at 38F -Ambient Temperature at 35F Observed potatoes, rice, and curry cooling. All items were in shallow trays in coolers. Potatoes measured to be 90F and was pulled about 45 minutes prior. Curry measured to be 109F and pulled 30 minutes prior. Major violations were corrected. Continue working on minor violations from routine inspection report.

Inspection Timeline

Feb 25, 2026Latest
Passed
FOLLOW-UP INSPECTION
Feb 23, 2026
ConditionalScore: 84/100
ROUTINE INSPECTION
84

Violations Analysis

2
Critical Violations
2 in last 3 inspections
0
Non-Critical
2
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Feb 25, 2026
N/A

FOLLOW-UP INSPECTION

Follow up due to major cooling and holding violation. Upon inspection: 2 door upright cooler by fryer measured to have: -Potatoes at 37F -Eggs at 38F -Cheese at 38F -Ambient Temperature at 35F Observed potatoes, rice, and curry cooling. All items were in shallow trays in coolers. Potatoes measured to be 90F and was pulled about 45 minutes prior. Curry measured to be 109F and pulled 30 minutes prior. Major violations were corrected. Continue working on minor violations from routine inspection report.

No reported violations
Conditional Pass Feb 23, 2026
84/100

ROUTINE INSPECTION

NOTE: Facility shall have name changed to Bon Appetit @ Juniper Bldg B.

2 reported violations
  • K09: Proper cooling methodsCritical

    Red rice measured to be 90F. Per label rice was made about 2.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend using shallower trays and stirring frequently to cool rice down. [COS] Operator VC&D red rice.

  • K07: Proper hot and cold holding temperaturesCritical

    2 door upright cooler by grill measured to have: -Pooled eggs at 67F -Cooked sausage at 65F -Cheese at 66F -Cut melon at 68F. -Ambient temperature at 55F [CA]Maintain PHFs at 41F and below. [COS] Per operator sausages were made today and placed inside walk in after lunch about 2.5 hours prior. All PHFs were VC&D.

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