89
Latest score
100%
Pass rate
2
Inspections
2
Critical violations

Location

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Latest inspection

PASSED
Feb 12, 2026ROUTINE INSPECTION184 days ago

Inspection Timeline

Feb 12, 2026Latest
PassedScore: 89/100
ROUTINE INSPECTION
89
Feb 19, 2025
PassedScore: 86/100
ROUTINE INSPECTION
86

Violations Analysis

2
Critical Violations
2 in last 3 inspections
3
Non-Critical
5
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Feb 12, 2026
89/100

ROUTINE INSPECTION

2 reported violations
  • K06: Adequate handwash facilities supplied, accessible

    Found paper towel stored outside of mounted dispenser at hand wash station located in back prep area. [CA] Single-use sanitary towels shall be provided in dispensers.

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

    PHFs a at the serving line warmer, cold sandwich line and self service sauce area subject to TPHC without time logging. Chef stated that all items were removed from temperature control less than 1 hour prior. [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. [COS] All PHFs at the serving lines placed on TPHC logs with a start and discard time.

Pass Feb 19, 2025
86/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Intuit MTV Kitchen 20 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: The Turbochef I5-9500-1 (1) and Turchef Sota (2) are conditionally approved without an exhaust hood system for the heating of precooked food items and sandwiches only—NO COOKING OF RAW ANIMAL PROTEINS. If there is a future change in menu or operation, or the use of this equipment causes any sanitation, ventilation or safety problem, the exhaust hood exemption may be revoked and an approved mechanical exhaust system must be installed, or the unit removed. Ventilation problems include, but are not limited to, excess heat in the facility that results in uncomfortable work conditions for employees. The exemption shall not be deemed to supersede any local building and fire code requirements. In the event that a future change in ownership occurs, the new owner shall be made aware of these conditions. * Submit time as a public health control procedures to inspector for review and approval.

3 reported violations
  • K14: Food contact surfaces clean, sanitized

    Measured the high temperature ware washing machine at a maximum temperature of 155 F. (the final sanitizing rinse read out stated 113 F). [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Wares washed within the main kitchen machine.

  • K21: Hot and cold water available

    Measured the hot water temperature at a maximum of 113 F to 115 F at all sinks within the kitchen. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

  • K07: Proper hot and cold holding temperaturesCritical

    Measured PHF's at the salsa bar at greater than 50 F. PIC stated that the salsas were removed from temperature control 2 hours prior. Measured pico de gallo at 48 F to 51 F within container in the reach in refrigerator and displayed for self service at the line. Cook stated that the pico de gallo was produced at 7:30 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Salsa bar discarded after a total serving time of 4 hours. Pico de gallo voluntarily discarded.

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