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MOCHINUT

925 BLOSSOM HILL RD # 1319, SAN JOSE, CA, 95123 +14084595043
Pass
91
Latest score
60%
Pass rate
5
Inspections
5
Critical violations

Location

Latest inspection

PASSED
Jun 23, 2026ROUTINE INSPECTION53 days ago

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Mochinut NEW OWNER: Fleetwood Group Inc. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1377.00 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: 07/01/2026 - 06/30/2027. 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 06/23/2026. *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.

Inspection Timeline

Jun 23, 2026Latest
PassedScore: 91/100
ROUTINE INSPECTION
91
Mar 19, 2026
Passed
FOLLOW-UP INSPECTION
Mar 16, 2026
ConditionalScore: 64/100
ROUTINE INSPECTION
64
Feb 27, 2025
Passed
FOLLOW-UP INSPECTION
Feb 26, 2025
FailedScore: 70/100
ROUTINE INSPECTION
70

Violations Analysis

5
Critical Violations
3 in last 3 inspections
16
Non-Critical
21
Total Violations
Across 5 inspections

Complete inspection history

5 inspections
PassLatest Jun 23, 2026
91/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Mochinut NEW OWNER: Fleetwood Group Inc. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1377.00 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: 07/01/2026 - 06/30/2027. 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 06/23/2026. *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.

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

    Observed open bag of bulk food in preparation area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

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

    Chlorine test strips were not provided at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

  • K07: Proper hot and cold holding temperatures

    Cheese and hot dogs in preparation unit measured 49F. Per PIC, they had been there for one hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Items removed to other refrigeration.

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

    Ambient air of preparation unit measured 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Pass Mar 19, 2026
N/A

FOLLOW-UP INSPECTION

No reported violations
Conditional Pass Mar 16, 2026
64/100

ROUTINE INSPECTION

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

    Observed scoop handle in contact with food in bulk storage container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

  • K07: Proper hot and cold holding temperaturesCritical

    Raw shelled eggs on counter measured 69F. Did not observe any food preparation happening. Per PIC, they had been out for less than 2 hours when he originally made donuts. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed into reach in fridge to cool down.

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

    Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

  • K14: Food contact surfaces clean, sanitizedCritical

    No sanitizer was provided on site. [CA] Ensure that sanitizer is provided on site at all times during operation. [COS] PIC went to the store to provide bleach for facility.

  • K30: Food storage: food storage containers identified

    Observed several bags of food stored on the floor in both the back and front preparation areas. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

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

    Observed employee wash hands in the wash compartment of the three compartment sink. [CA] Ensure that hands are properly washed with soap and water at handwash sink.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Soap dispensers at both handwash sinks were not working. Unable to get soap to wash hands. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC went to the store and purchased soap dispensers. Paper towels were not provided at handwash sink in back preparation area. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] PIC provided napkins. Minor- Handwash sink in back prepration area was blocked by towels and boxes. [CA] Ensure that handwashing sink is clear and available for use at all times.

  • K21: Hot and cold water available

    Hot water at three compartment sink measured 117F. [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.

Pass Feb 27, 2025
N/A

FOLLOW-UP INSPECTION

Owner requested follow up inspection.

1 reported violation
  • K21: Hot and cold water available

    Water heater has been repaired the previous day however and temperature setting on hot water heater meaured 140F however, hot water measured up to 106F and dropped down to 103F. [CA] Hot water must be supplied at a minimum 120F at all sinks except the handwash sinks (100F). PIC will send a video of the hot water at 120F when it is repaired again using a probe thermometer. Video must be sent by 03/04/25 to prevent a charged follow up inspection.

Fail Feb 26, 2025
70/100

ROUTINE INSPECTION

8 reported violations
  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Observed employee belongings stored on preparation counter and food storage equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

  • K01: Demonstration of knowledge; food safety certification

    1. Food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.

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

    Written procedures were not available at time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

  • K40: Wiping cloths: properly used, stored

    Observed wiping cloths stored on preparation counters while not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Hand wash soap was not available at both hand wash stations in facility. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [COS] PIC provided soap in dispensers. Observed tea shaker in hand wash sink. [CA] Ensure that hand wash sink is kept clear at all times and used for hand washing only.

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

    Observed heavy accumulation of debris/grease in ventilation hood. [CA] Ventilation hood filters shall be maintained clean and good repair.

  • K30: Food storage: food storage containers identified

    Observed open bulk donut base in back preparation area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

  • K21: Hot and cold water availableCritical

    Hot water measured 70F at handwash sink and three compartment sink. Per PIC, the hot water heater has been broken for two weeks. [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. Facility is hereby closed for failure to supply hot water.

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