ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Chevron Station #1320 last inspected?
The most recent inspection on record was on Jan 13, 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, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Dec 31, 2024 to Jan 13, 2026.
Has Chevron Station #1320 ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Dec 31, 2024.
The Full Inspection History
2 inspections
Routine Inspection
Jan 13, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
*REPEAT VIOLATION*
Drinks observed to be stored in a Tuff Shed in the parking lot. Tuff shed does not have approved floors, walls, or ceilings for food storage.
[CA] Food or food related equipment shall be stored in an approved fully enclosed facility.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Drinks are stored in Tuff Shed in parking lot. Tuff Shed does not have approved floors, walls, or ceilings for food storage. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured Naked juice at 44F-46F, chicken sandwich at 44F, and ham and cheese sandwich at 47F in display cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHFs were voluntarily removed from sale.
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.