Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Fresco World Market- Bakery & Tortilleria last inspected?
The most recent inspection on record was on Oct 5, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 3 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 Oct 15, 2024 to Oct 5, 2026.
Has Fresco World Market- Bakery & Tortilleria ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 15, 2024.
The Full Inspection History
3 inspections
Routine Inspection
Oct 5, 2026
Pass
3 recorded violations
minorCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
Fruit flies noted around the hood system in the back of the kitchen area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Unable to provide test strips for chlorine at the time of inspection.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Dust build up on the fan guards noted at the time of inspection.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, Oct 5, 2026 · Original Source
Routine Inspection
Dec 3, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Observed numerous butane powered burners and a single burner connected to a propane tank. Bakery department manager stated that the propane tank is relocated to under the ventilation hood to prepare hot cocoa.
[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove unapproved equipment.
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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Employee returned from break, donned on gloves, and began food preparation/touching food contact surface.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat foods.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
[COS] Instructed employee to wash hands prior continuing with task.
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.
Hot water at the hand wash sink at the front of the tortilleria measured at 66F.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Observed paper cup used as scoop for cocoa powder.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Observed handle in direct contact with powdered sugar inside the bulk ingredient bin.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Observed heavy leak at the faucet of the three-compartment sink.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Employees' cellphone and personal beverage container stored in areas of food preparation.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Routine Inspection
Oct 15, 2024
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Observed scoops with handles in direct contact with ingredient.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Time as a public health control; procedures & records
Inspector’s Notes
Observed tray of baked bread with shrimp and bell peppers maintained out in ambient temperature. Manager stated that item is usually discarded within 2 hours if not sold. Employee stated that items were brought out approximately 30 minutes prior.
[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] Employee provided time label.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.