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TOMATINA

5245 PROSPECT RD, SAN JOSE, CA, 95129 +14083800040
Pass
85
Latest score
80%
Pass rate
5
Inspections
4
Critical violations

Location

Latest inspection

PASSED
May 18, 2026FOLLOW-UP INSPECTION89 days ago

Follow-up for routine inspection conducted on 5/15/26. The following violations has been corrected or are still in compliance: - Potentially hazardous foods are measured at the proper holding temperatures or are subject to time. See measured observations. - Dishwasher is able to provide chlorine sanitizer at the proper concentration. - Probe thermometer is available for use. The following violation has not been corrected. - Drawer coolers at the prep unit located across from the pizza oven is still unable to hold potentially hazardous foods at the proper temperature. Per PIC, a part is still missing to complete the repairs. The food items inside the drawer coolers are subject time and tracked using a timer where they are discarded every 4 hours. Discussed with PIC regarding proper time-marking.

Inspection Timeline

May 18, 2026Latest
Passed
FOLLOW-UP INSPECTION
May 15, 2026
PassedScore: 85/100
ROUTINE INSPECTION
85
Jul 2, 2025
Passed
FOLLOW-UP INSPECTION
Jul 1, 2025
ConditionalScore: 80/100
ROUTINE INSPECTION
80
Sep 5, 2024
PassedScore: 92/100
ROUTINE INSPECTION
92

Violations Analysis

4
Critical Violations
1 in last 3 inspections
5
Non-Critical
9
Total Violations
Across 5 inspections

Complete inspection history

5 inspections
PassLatest May 18, 2026
N/A

FOLLOW-UP INSPECTION

Follow-up for routine inspection conducted on 5/15/26. The following violations has been corrected or are still in compliance: - Potentially hazardous foods are measured at the proper holding temperatures or are subject to time. See measured observations. - Dishwasher is able to provide chlorine sanitizer at the proper concentration. - Probe thermometer is available for use. The following violation has not been corrected. - Drawer coolers at the prep unit located across from the pizza oven is still unable to hold potentially hazardous foods at the proper temperature. Per PIC, a part is still missing to complete the repairs. The food items inside the drawer coolers are subject time and tracked using a timer where they are discarded every 4 hours. Discussed with PIC regarding proper time-marking.

No reported violations
Pass May 15, 2026
85/100

ROUTINE INSPECTION

4 reported violations
  • K39: Thermometers provided, accurate

    Lack of probe thermometer. [Corrective Action] Provide probe thermometer to be able to verify proper cooking temperature.

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

    1. The 4 drawer prep cooler was observed not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Deep scores in the green cutting board and observed the deep scores having blackened. [Corrective Action] Repair or replace the green cutting board.

  • K14: Food contact surfaces clean, sanitized

    1. The chlorine sanitizer in the dishwasher machine was measured at zero ppm. Observed the chlorine bucket to be empty. Facility was not using the dishwasher machine to clean and sanitize utensils at the time of inspection. Per general manager, their service provider will swap in a new chlorine bucket today. [Corrective Action] Ensure chlorine sanitizer in the dishwasher machine is maintained at 50 ppm. Temporarily sanitize utensils in the 3 compartment sink. 2. Mold or mildew like substance was observed inside the ice machine near the ice chute area. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.

  • K07: Proper hot and cold holding temperaturesCritical

    Multiple Potentially Hazardous Foods in the 4 drawer prep cooler were measured at 60 degrees Fahrenheit. Per chef, the foods were placed in the unit since 10:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Foods in the 4 drawers were voluntarily discarded.

Pass Jul 2, 2025
N/A

FOLLOW-UP INSPECTION

Follow-up for routine inspection conducted on 7/1/25. The following major violations are observed still in compliance: - Soap was available at all designated handwash sinks. - Potentially hazardous foods was measured at proper holding temperatures. See measured observations. Also verified that plumbing in facility is operating properly with no signs of sewage back-up or clogs. Ran sinks for kitchen, bar, and dishwasher and all floor sinks drained properly with no slow downs or back up. Toilets in both Men and Women's restroom were also properly flushing. Floor sinks also appear to be cleaned and sanitized.

No reported violations
Conditional Pass Jul 1, 2025
80/100

ROUTINE INSPECTION

At time of inspection, was notified by operator that facility had sewage back flow the previous night with floor sinks backing up and toilets not flushing. Affected areas has been cleaned and sanitized. Water was ran through different sinks (handwash, three compartment, food preparation) including running the dishwasher multiple times. The floor sink at the bar, prep sink, and the dishwasher was slow draining, but no back-up or overflow in floor sinks was observed Toilets in the restrooms was still flushing but slowly. Operator states that a plumber is scheduled for the next morning to resolve the above issues. A follow-up inspection will be conducted within the next 24 hours. Facility shall self-close if back-flow occurs.

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

    Meat ball and marinara sauce at the cook line was measured at improper hot holding temperatures. Meat ball measured at 111F and marinara sauce measured at 102F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the items. Minor violation: Potentially hazardous foods in the food prep unit insert was measured at improper cold holding temperatures. Cut tomatoes and salami measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

  • K33: Nonfood contact surfaces clean

    Floor sinks at the bar and at the dishwasher are unclean with black grime-like substance. [CA] Clean and sanitize nonfood contact surfaces.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Lack of soap at the only handwash sink located in the back kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands. [COS] Employee placed soap by the handwash sink.

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

    The floor sink at the bar, prep sink, and the dishwasher are slow draining. [CA] Repair plumbing issues and ensure proper drainage of liquid waste.

Pass Sep 5, 2024
92/100

ROUTINE INSPECTION

Discussed with operator about properly and frequently cleaning the inside of the ice machine. Spoke with PIC about ownership change, Facility is required to apply for a new Environment Health Permit if there are changes to Ownership. Per operator, it is only internal changes and the permit owner remains, NBR TOMATINA SAN JOSE, LLC.

1 reported violation
  • K07: Proper hot and cold holding temperaturesCritical

    Potentially hazardous foods inside the food prep unit insert located nearest the kitchen door was measured at improper cold holding temperatures. Diced tomatoes, cheeses, and salami measured at 53-54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] The items will be subject to time. Per employee, the food items were taken out at 11am and shall be discarded if not used by 3 pm.

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