ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Cucina Venti last inspected?
The most recent inspection on record was on Jul 31, 2025. 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 Nov 6, 2024 to Jul 31, 2025.
Has Cucina Venti ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Nov 6, 2024.
The Full Inspection History
2 inspections
Routine Inspection
Jul 31, 2025
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Measured the chlorine sanitizer concentration at 25 ppm from the bar warewashing machine.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 31, 2025 · Original Source
Routine Inspection
Nov 6, 2024
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Measured the chlorine sanitizer level at 0 ppm within the bar warewashing machine.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Time as a public health control; procedures & records
Inspector’s Notes
Chicken bullion sauce stored at room temperature at the preparation line. Sauce lacked a time marking. Cook stated that the sauce was removed from temperature control at 12pm and is discarded at 4pm.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Sauce discarded at 4 pm.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.