Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was C110 Brocade Pizza / Panini last inspected?
The most recent inspection on record was on Sep 27, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Oct 6, 2024 to Sep 27, 2026.
Has C110 Brocade Pizza / Panini ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 6, 2024.
The Full Inspection History
4 inspections
Routine Inspection
Sep 27, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Measured prepared pizza at 55 F within the 1 door upright fridge (rack bag was blocking the fan).
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Pizza placed on TPHC to be discarded within 4 hours or less.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, Sep 27, 2026 · Original Source
Risk Factor Inspection
Feb 8, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Pizza measured at 47-53F in upright refrigerators. Ambient temperature of both units at 43-44F. Per PIC, refrigerator doors were fixed 10 minutes ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC directed employees to moved most of the PHFs from refrigerator to walk in cooler in main kitchen. Only small batch stored in the refrigerators until ambient temperature is 41 or below.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.