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KALI GREEK KITCHEN

290 JANE STANFORD WY, STANFORD, CA, 94305 +16506609873
Pass
83
Latest score
100%
Pass rate
3
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Jul 2, 2025ROUTINE INSPECTION409 days ago

Inspection Timeline

Jul 2, 2025Latest
PassedScore: 83/100
ROUTINE INSPECTION
83
Nov 18, 2024
PassedScore: 88/100
ROUTINE INSPECTION
88
Sep 12, 2024
Passed
ROUTINE INSPECTION

Violations Analysis

1
Critical Violations
1 in last 3 inspections
9
Non-Critical
10
Total Violations
Across 3 inspections

Complete inspection history

3 inspections
PassLatest Jul 2, 2025
83/100

ROUTINE INSPECTION

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

    Potatoes in warmer measured at 110F. [CA] Maintain hot food hot 135F and above. [COS] Potatoes were reheated to 165F.

  • K27: Food separated and protected

    Observed raw shelled eggs above a case of beer in walk in . [CA] Store raw eggs below ready to eat food.

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

    Espresso drain lines noted draining directly into floor sink. [CA] Provide a minimum of 1 inch air gap between rim of floor sink and drain lines.

  • K38: Adequate ventilation/lighting; designated areas, use

    There is one light bulb out at the ventilation hood. [CA] Replace the light bulb.

  • K06: Adequate handwash facilities supplied, accessible

    Sanitizer bucket noted inside the hand sink next to gyro grill. [CA] Keep hand sink unobstructed at all times.

Pass Nov 18, 2024
88/100

ROUTINE INSPECTION

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

    Observed unlabeled bulk dry ingredient containers. [CA] Label with ingredient name.

  • K01: Demonstration of knowledge; food safety certification

    Lack of food handler cards available for review. [CA] Keep copies of food handler cards on site for review.

  • K07: Proper hot and cold holding temperatures

    Measured fried fish on grill at 130F, yogurt sauces in bottle at front prep station at 43F. [CA] Maintain potentially hazardous food 135F and above or 41F and below.

  • K27: Food separated and protected

    Observed raw shelled eggs stored above ready to eat food in walk in. [CA] Store raw eggs below ready to eat food. Observed employee mixing yogurt directly on the floor. [CA] During food prep, keep food 6 inches off of the floor.

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

    Liquid waste line for the espresso machine drains directly inside the floor sink. [CA] Provide a minimum of 1 inch gap above the rim of the floor sink.

Pass Sep 12, 2024
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Kali Greek Kitchen NEW OWNER: Torsten Shulz The applicant has completed the change of ownership application process for an Environmental Health Permit. The permit category for this facility is FP11. 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: 10/01/2024 - 09/30/2025. 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 09/12/2024. *Permit condition:vNone. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

No reported violations

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