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ENOTECA LA STORIA

320 W ST. JOHN ST, SAN JOSE, CA, 95110
Pass
93
Latest score
100%
Pass rate
3
Inspections
0
Critical violations

Location

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Latest inspection

PASSED
Jun 3, 2026ROUTINE INSPECTION73 days ago

Inspection Timeline

Jun 3, 2026Latest
PassedScore: 93/100
ROUTINE INSPECTION
93
Sep 23, 2025
PassedScore: 98/100
ROUTINE INSPECTION
98
Feb 11, 2025
PassedScore: 89/100
ROUTINE INSPECTION
89

Violations Analysis

0
Critical Violations
8
Non-Critical
8
Total Violations
Across 3 inspections

Complete inspection history

3 inspections
PassLatest Jun 3, 2026
93/100

ROUTINE INSPECTION

3 reported violations
  • K21: Hot and cold water available

    Water temperature at hand wash station measured at 117F . [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

  • K30: Food storage: food storage containers identified

    Boxed food stored directly on the floor of dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

  • K36: Equipment, utensils, linens: Proper storage and use

    Multiple pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Pass Sep 23, 2025
98/100

ROUTINE INSPECTION

1 reported violation
  • K36: Equipment, utensils, linens: Proper storage and use

    Clean knives stored wedged between preparation refrigerator. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Ice scoop is not stored on top of equipment/table. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Pass Feb 11, 2025
89/100

ROUTINE INSPECTION

The following was discussed with the operator: Reduced oxygen packaging If you do not currently have an approved plan, you must cease and desist ROP of food at your facility. You are in violation of California Retail Food Code Section 114419(b). ? Exemption: Your retail food facility is not required to have an approved HACCP plan for ROP of potentially hazardous food if all the following standards are always met: 1. The food is labeled with the production time and date. 2. The food is held at 41° F or lower during refrigerated storage. 3. The food is removed from its package in the food facility within 48 hours after packaging.

4 reported violations
  • K18: Compliance with variance/ROP/HACCP Plan

    Reduced oxygen packaging observed at facility. Facility does not have a current HACCP plan. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Mark current ROP for use or discard in 48 hrs or cut all ROP bags and obtain HACCP plan prior to resuming ROP.

  • K36: Equipment, utensils, linens: Proper storage and use

    Handles in food containers in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Multiple Co2 thanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

  • K07: Proper hot and cold holding temperatures

    Sliced sausage stacked in insert at preparation refrigerator measured at 47F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

  • K21: Hot and cold water available

    Hot water throughout facility measured a maximum of 100F. [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.

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