80
Latest score
100%
Pass rate
4
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Jul 9, 2026ROUTINE INSPECTION37 days ago

Inspection Timeline

Jul 9, 2026Latest
PassedScore: 80/100
ROUTINE INSPECTION
80
Jul 23, 2025
Passed
ROUTINE INSPECTION
Jul 15, 2025
PassedScore: 98/100
ROUTINE INSPECTION
98
Mar 19, 2025
PassedScore: 90/100
ROUTINE INSPECTION
90

Violations Analysis

1
Critical Violations
1 in last 3 inspections
11
Non-Critical
12
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Jul 9, 2026
80/100

ROUTINE INSPECTION

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

    Observed housemade "INI" sauce stored inside a single-use container for ground pepper. [CA] Discontinue storage of foods inside single-use containers. All equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

  • K05: Hands clean, properly washed; gloves used properly

    Observed employee taking orders at the register and phone, handling cash, then proceeding to put on gloves without an intermediate handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Specialist intervened and directed employee to wash hands.

  • K26: Approved thawing methods used; frozen food

    Observed frozen chicken thawing in the preparation sink in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

  • K40: Wiping cloths: properly used, stored

    Observed soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

  • K07: Proper hot and cold holding temperaturesCritical

    Measured bacon stored for hot holding on the grill at 108F. Observed bacon is double stacked inside another container on top of the grill. Per PIC, bacon was placed onto the grill 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, bacon shall be fully cooked or discarded within the next 2 hours (within 4 hours of initial removal from temperature control).

  • K21: Hot and cold water available

    Measured the maximum water temperature at the 3-compartment and the preparation sink at 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash stations).

Pass Jul 23, 2025
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: iniBurger Santa Clara NEW OWNER: MR & NR, LLC 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 $1148.00 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: 08/01/25 - 07/31/26 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 07/23/25 *Permit condition: None *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

1 reported violation
  • K45: Floor, walls, ceilings: built,maintained, clean

    Floor tiles in front of the 4 drawer cooler unit in the front of house area are broken. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Pass Jul 15, 2025
98/100

ROUTINE INSPECTION

--48 HOUR NOTICE— Our records indicate this facility is operating under new ownership without a valid permit. Facility will need to fill out the Facility Evaluation Application (Change of Ownership Application) on the Department's website at www.Ehinfo.org and pay associated fees within 48 hours. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

1 reported violation
  • K49: Permits available

    Facility operating without a valid health permit. Per owner request, he would like the current permit deactivated since the previous owner will take over the facility. [CA] A food facility shall not be open for business without a valid health permit. Facility will have 48 hours to submit Change of Ownership application and fees or will be subject to closure.

Pass Mar 19, 2025
90/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: INIBURGER NEW OWNER: PARKASH 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: 04/01/2025 - 03/31/2026. 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 03/19/2025 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

4 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    Observed a few gaps in ceiling panels. [CA] Properly install ceiling panels and minimize gaps.

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

    Observed both handwash sinks to be leaking. [CA] Repair sinks and maintain in good condition.

  • K09: Proper cooling methods

    Observed pan of chicken cooling with a lid on. Per PIC, the chicken has been cooling for 30 minutes. [CA] Ensure cooling foods are left uncovered. Foods must cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

  • K14: Food contact surfaces clean, sanitized

    Sanitizer dispenser above 3 comp sink was not dispensing enough quat sanitizer (measured at 0ppm). [CA] Ensure dishes are properly washed and sanitized with either 200ppm of quat or 100ppm of chlorine.

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