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ZARZOUR KABOB & DELI

2056 CURTNER AV, SAN JOSE, CA, 95124 +14085593397
Pass
90
Latest score
100%
Pass rate
2
Inspections
2
Critical violations

Location

Latest inspection

PASSED
Nov 17, 2025ROUTINE INSPECTION271 days ago

Inspection Timeline

Nov 17, 2025Latest
PassedScore: 90/100
ROUTINE INSPECTION
90
Nov 25, 2024
PassedScore: 90/100
ROUTINE INSPECTION
90

Violations Analysis

2
Critical Violations
2 in last 3 inspections
2
Non-Critical
4
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Nov 17, 2025
90/100

ROUTINE INSPECTION

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

    Measured cooked chicken legs at 95 F within a double stacked container at the steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken reheated to 165 F and placed directly into the steam table to be held at 135 F.

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

    Facility lacks quat sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Pass Nov 25, 2024
90/100

ROUTINE INSPECTION

NEW FACILITY NAME: Zarzour Kabob And Deli NEW OWNER: Zarzour Kabob And Deli Inc The applicant has completed the application 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: 12/1/24 - 11/30/25. 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 11/25/24.* Plan check consultation is available Monday - Friday from 7:30am - 10:00am in person or by phone at 408/918-3400. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

2 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Found several single use containers being reused for storage of other food items in prep area. [CA] Single use food container shall not be reused to store food.

  • K07: Proper hot and cold holding temperaturesCritical

    Major: Measured container of beef & celery stew holding at 64F in 2 door upright for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135Fs. [COS] Operator directed to reheat PHFs to 165F. Minor: Measured container of lamb chunks and spinach stew holding between 44F - 46F in 2 door upright for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.

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