Santa Clara County, CA

Coffee Service

301 S Market St

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Coffee Service last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Nov 12, 2024 to Oct 8, 2026.
Has Coffee Service ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 12, 2024.

The Full Inspection History

3 inspections

Routine Inspection

Oct 8, 2026

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

Repeat Violation: Water at the three compartment sink measured at a maximum of 107°F. [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.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K40Cleaning and sanitizing

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Wet cloths under the espresso machine used to clean in between uses was found in a container with no sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC made a chlorine solution for the wet cloths.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source

Routine Inspection

Nov 7, 2025

Pass

3 recorded violations

minorCode K09Food temperature

Official Wording

Proper cooling methods

Inspector’s Notes

Facility had multiple containers of breakfast items (ham and cheese croissants, burritos, etc) cooling with tight fitting lids. Items measured between 50-66°F around 11:30 am. Per PIC of where the food came from, the items came out of the facility around 2.5 -3 hours prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Items were uncovered to facilitate proper cooling. Discussed receiving temperatures of food with PIC.

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.

More about food kept at an unsafe temperature

minorCode K41Water, plumbing, and sewage

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

The mop sink faucet is missing a backflow prevention device. [CA] The potable water supply shall be protected with a backflow or back siphonage protection device.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

Water at the mop sink and the three compartment sink measured at a maximum of 110°F. [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.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source

Routine Inspection

Nov 12, 2024

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official Wording

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

Inspector’s Notes

1. One of the open air coolers are in disrepair. 2. One of the warming cabinets is in disrepair. 3. The turbo chef oven is in disrepair. [CA] Ensure to maintain all equipment clean and in good repair.

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.

More about equipment or utensil issues

minorCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

There is no soap dispenser at the only handwash station in the service area. Facility has a pump bottle of soap. [CA] Provide handwashing cleanser in dispenser at handwash stations 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.

Official Wording

Nonfood contact surfaces clean

Inspector’s Notes

The microwave plate had an accumulation of food debris and was dirty. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. [COS] Staff cleaned the microwave plate at time of the inspection.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Staff were observed skipping the sanitizing step of ware washing at the service area dump sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Ensure to wash, rinse, and sanitize all equipment and utensils in the three compartment ware wash sink. [COS] The microwave plate was sent to the back of house and properly sanitized.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Nov 12, 2024 · Original Source