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SIMPLETEA

2520 BERRYESSA RD, SAN JOSE, CA, 95132 +14084495998
Pass
81
Latest score
100%
Pass rate
2
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Mar 20, 2026ROUTINE INSPECTION148 days ago

*Doors to facility found propped open at time of inspection to allow airflow(air conditioner not functioning). Keep doors closed to prevent entry/harborage of vermin. Provide working ventilation for the comfort of employees during times of extreme heat.

Inspection Timeline

Mar 20, 2026Latest
PassedScore: 81/100
ROUTINE INSPECTION
81
Jan 22, 2025
PassedScore: 85/100
ROUTINE INSPECTION
85

Violations Analysis

1
Critical Violations
1 in last 3 inspections
11
Non-Critical
12
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Mar 20, 2026
81/100

ROUTINE INSPECTION

*Doors to facility found propped open at time of inspection to allow airflow(air conditioner not functioning). Keep doors closed to prevent entry/harborage of vermin. Provide working ventilation for the comfort of employees during times of extreme heat.

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

    FSC is not available for review 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.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Unused cooking equipment found in dry storage room (gas range). [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

  • K34: Warewash facilities: installed/maintained; test strips

    Lack of test strips for measuring sanitizer concentration at 3 compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Buildup found on floor in service area.[CA] Regularly clean under cooking equipment to prevent accumulation of debris.

  • K08: Time as a public health control; procedures & recordsCritical

    Boba is subject to TPHC, but is not time marked for discard at 4 hrs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

  • K27: Food separated and protected

    Raw eggs stored above ready to eat food in standing refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Pass Jan 22, 2025
85/100

ROUTINE INSPECTION

Explained to owner on phone that drying food by deep frying may require HACCP (Hazardous analysis critical control point) plan from the state. Therefore, calamari in facility is considered as potentially hazardous food until plan is approved. For detail about obtaining a HACCP plan, please visit: https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram.aspx

6 reported violations
  • K30: Food storage: food storage containers identified

    Container of onion store on the floor in kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

  • K08: Time as a public health control; procedures & records

    PIC stated that boba and calamari are on TPHC and time is not labeled. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

  • K34: Warewash facilities: installed/maintained; test strips

    Missing test strip to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

  • K21: Hot and cold water available

    No hot water supply in restroom. Cold water supply measured at 63F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

  • K06: Adequate handwash facilities supplied, accessible

    Paper towel dispenser in kitchen hand wash sink cannot dispense paper towel. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] A roll of paper towel nearby available.

  • K29: Toxic substances properly identified, stored, used

    Chlorine sanitizer spray measured at 200ppm. [CA] Provide 100ppm of sanitizer.

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