Follow-Up Inspection
Oct 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source
Santa Clara County, CA
Grande Pizzeria
150 E San Carlos St
Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Grande Pizzeria last inspected?
- The most recent inspection on record was on Oct 7, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Aug 11, 2026 to Oct 7, 2026.
- Has Grande Pizzeria ever been closed by the health department?
- The records we hold show 1 closure, most recently on Aug 11, 2026.
The Full Inspection History
4 inspectionsRoutine Inspection
Oct 1, 2026
Conditional Pass
10 recorded violations
minorCode K29Chemicals
Official Wording
Toxic substances properly identified, stored, used
Inspector’s Notes
1. A residential insecticide spray can was found on the floor of the bar. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. 2. A bottle of caulking was stored over bags of flour. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
A raw shelled egg was found stored above produce in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Marinara and meat sauce were cooling in 5 gallon plastic buckets in an ice bath. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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 temperatureminorCode K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Sanitizer buckets were measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemsminorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
The upright dishwasher was found measuring at less than 50PPM of chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to manually sanitize dishes at the three compartment sink.
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 problemscriticalCode K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Staff were observed picking up a bread on the floor, throw it away, and proceed to prep foods. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] EH inspectors instructed staff to wash their hands.
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.
More about handwashing problemsminorCode K24Permits, training, and postings
Official Wording
Person in charge present and performing duties
Inspector’s Notes
There was no PIC onsite. Spoke with permit holder, Nicandro, that a PIC shall be onsite at all hours of the operation. Nicandro stated it was the manager's day off. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
The back door was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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.
More about signs of rodents or insectscriticalCode K13Contamination
Official Wording
Food in good condition, safe, unadulterated
Inspector’s Notes
1. A small fly was found adulterating bread in a plastic bag. 2. Staff were observed using an unsanitized ice paddle that had ran through a dishwasher not meeting the minimum chlorine requirement. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. 3. Salmon was found thawed in an ROP state and not thawed per manufacturer's directions. Per staff, it had been thawing since yesterday. [CA] Fish shall be in a frozen state before, during , and after vacuum packaging. Salmon's handling directions state to remove form packaging and thaw under refrigeration. [COS] Items were VC&D.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
Small flies were present in the facility, particularly around the bar area. [CA] Maintain the facility free of animals, pests, and vermin.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Oct 1, 2026 · Original Source
Routine Inspection
Aug 11, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
minorCode K49Permits, training, and postings
Official Wording
Permits available
Inspector’s Notes
Facility does not have a valid permit to operate. [CA] A food facility shall not be open for business without a valid permit.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source
Routine Inspection
Aug 11, 2026
Pass
1 recorded violation
minorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
1. Facility lacks drain plugs to fill the basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks testing materials for their choice of sanitizer, chlorine. [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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source