Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Chick-Fil-A last inspected?
The most recent inspection on record was on Feb 26, 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?
2 inspections on record, from Apr 2, 2025 to Feb 26, 2026.
Has Chick-Fil-A ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Apr 2, 2025.
The Full Inspection History
2 inspections
Routine Inspection
Feb 26, 2026
Pass
1 recorded violation
criticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
THE SOAP DISPENSER IN ONE OF THE RESTROOMS IS EMPTY. [CA] ENSURE THAT SOAP IS AVAILABLE AT ALL TIMES.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
FOUND A COUPLE OF MOPS STORED INSIDE THE MOP BUCKETS. [CA] HANG THE MOPS TO AIR DRY.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
FOUND A COUPLE OF RACKS STORED ON THE KITCHEN COUNTER WITH COOKED CHICKEN AT 67F WITH A TIME MARKER SHOWING 7:30 AM. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D
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.