ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was House Of Bagels 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: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Dec 13, 2024 to Oct 8, 2026.
Has House Of Bagels ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 13, 2024.
The Full Inspection History
4 inspections
Follow-Up Inspection
Oct 8, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Observed the ambient temperature of the Front service cold holding display unit at 44F. No PHF's were currently inside the unit at the time of inspection. Per PIC, they are going to discontinue using the unit for PHF's.
[CA] Repair refrigeration unit so it can maintain required food temperatures. Discontinue using the unit for potentially hazardous food until compliant performance is verified.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source
Routine Inspection
Oct 5, 2026
Conditional Pass
18 recorded violations
minorCode K41Water, plumbing, and sewage
Official Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Observed a leak occurring at faucet on food prep 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.
Observed sanitizer compartment in ware washing sink measuring at <50PPM. No active ware washing occurred during inspection.
[CA] Maintain chemical solution for manual ware washing at 100 ppm (1 Tbs of bleach (5.25%)/gal of water) for chlorine.
[COS] PIC fixed the concentration of sanitizer during inspection and achieved 100PPM.
**REPEAT VIOLATION**
Observed mold-like substance present inside ice machine.
[CA] Frequently clean and sanitize the inside of the ice machine
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.
Observed 2-4 flies throughout food facility in food prep area and behind front service counter. No food contamination occurred at time of inspection.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed food employee handle a soiled wiping cloth that was not maintained in a sanitizing solution and proceed to return to food prep area.
[CA] Wash hands with cleanser and warm running water before food preparation and after activities that contaminate the hands, including handling raw animal food or soiled equipment (wiping cloths). No food contamination observed during inspection.
[COS] Specialist intervened and had food employee wash their hands before returning to food prep.
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.
Lack of thermometers inside cold holding units throughout the facility. Observed single door under counter freezer nearest front service counter has a thermometer available.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 whole milk by the customer service coffee area measuring at 78F. Per PIC, this item is moved back in the fridge every 2 hours to reach 41F and then moved back to the counter for service. The remainder of the whole milk product is thrown away at the end of the day. The whole milk was unlabeled.
[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] PIC labeled the whole milk with discard time of 12 PM and understood that the item cannot be refrigerated after establishing time as public health control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Front service display refrigerator has an ambient temperature of 56F. Additionally, the three door under counter cooler should be serviced.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue storage of PHF's inside the front display unit until the unit is fixed.
Handles were missing from the ice bin. Per PIC, this item is being serviced.
[CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained 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.
**Repeat Violation**
Observed the hand wash sink near the front service counter was partially obstructed by a trash can.
[CA] Keep hand washing sinks clean, unobstructed and accessible at all times.
[COS] PIC removed partial obstruction from hand wash sink.
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.
Observed the lack of consumer advisory warning on menu inside facility. Menu shows service of raw lox salmon.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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.
Observed wiping cloths stored near food prep surfaces and not fully submerged in sanitizing solution in their designated buckets.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine)
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
1. Observed back door of facility open during inspection with mesh curtain in place with small 1/4 gap openings present during inspection.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
2. Ceiling panel near warewash station had a gap greater than 1/4 inch.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
3. Observed personal belonging (purse) near front service prep counter near food storage of nuts and personal cooking equipment in food preparation area.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Remove personal cooking equipment from the food prep area.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
During inspection, ambient temperature of food facility inside the kitchen measured at 89F with temperature probe thermometer with the oven off. The dinning area measured at an ambient temperature of 82F measured with temperature probe thermometer. Per PIC, the HVAC system mainly works on cooling the front of the facility, but not the kitchen.
[CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
1. **MAJOR** Observed sliced cheese and hummus inside 3 door under counter cooling unit measuring at 46F. Per PIC, these items were stored overnight in the walk-in cooler and then brought to 3 door under counter unit in the morning and have been inside the cooler for about 4 hours. The ambient temperature measured at 43F.
2. **MAJOR** Observed multiple individually packed cream cheeses (4oz and 8oz packages) and cut fruit packages (melon) in the front display cold holding unit measuring at 56F. Per PIC, these items were placed in the unit at 6AM. The ambient temperature of the unit is 56F.
3. **MAJOR** Inside food prep inserts on the 3 door cold holding unit, sliced cheese measured at 51F. Per PIC, this item was pulled at 6AM. Other PHF's inside prep inserts measured at 41F.
3. *MINOR* Observed cooked bagel dog in two door under counter near prep area measuring at 45F. Per PIC, this item was cooked yesterday and stored inside the walk-in cooler overnight and then brought to the prep units around 6AM. The ambient of two door under counter unit measured at 39F. Remeasured the bagel dog at the end of inspection at 42F.
[CA] PHFs shall be held at 41°F or below. Close doors and lids to cold holding units to keep the temperature at 41F or below.
[COS] PIC voluntarily discarded sliced cheese's, hummus, cream cheese packages, and packaged cut fruit cups. Additionally, lowered the temperature of the three door under counter unit (remeasured the ambient temperature at 41F). Discontinue storage of potentially hazardous foods (cream cheese and cut melon) inside the front display cold holding unit until its fixed. 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.
Lack of hand wash signs for employees at hand wash sinks throughout the food facility.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
Observed a merry chef oven on top of food prep service counter without ventilation hood. Per PIC, this item was placed into the facility about 12 months ago.
[CA] Any new construction, remodeling, structural change to the food facility, must submit complete plans within 60 days to DEH at 408-918-3400 or obtain plan check requirement at www.ehinfo.org
1. The MerryChef oven must be located below an approved Type or Type II exhaust hood unless exempted by this department. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
2. Submit a written letter or report from a licensed mechanical engineer to verify that the ventilation where the Merrychef ovens are located will be adequate to dissipate any heat, steam, or vapors released by the units. The letter of report must also address the latent and sensible heat load emitted from such appliances. The letter must have the mechanical engineer stamp and signature.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Food scoop handles for large bulk storage containers were stored improperly.
[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.
Observed food storage containers were missing labels in the food prep area and near the front service counter.
[CA] Identify working containers of food or ingredients removed from their original packages with the common name of the food unless readily and unmistakably recognizable.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Shelving for food storage and front service counter shelving has dust/grime built up.
[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
Oct 3, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Handwash sink located near the front counter was partially obstructed by trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to properly wash their hands when required.
[COS] Trash bin was relocated.
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.
Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside of the ice machine
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.
Toxic substances properly identified, stored, used
Inspector’s Notes
Multiple spray bottles in the facility are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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.
Wiping towels were observed used, reused, and stored on prep counter.
[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.
Boxes of food and beverages are stored on the floor and under shelving inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off floor to protect food from contamination, and to ensure adequate space under shelving for ease of frequently cleaning.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Oct 3, 2025 · Original Source
Routine Inspection
Dec 13, 2024
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Reach-in cooler located behind the front counter has an ambient temperature measured at 56F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.
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.
Handwash sink located nearest the front counter is partially obstructed by shelf stored in front of the sink. [CA] Keep handwash sinks unobstructed and easily accessible when in operation to allow employees to properly wash hands when required.
[COS] Employee relocated shelf that was obstructing the handwash sink.
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.
Yogurt inside the reach-in cooler was measured at 51F. Per employee, the yogurt has not been used all day. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Employee discarded the yogurt into the trash.
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.
Utensils (spoons, forks, and knives) placed on front counter for consumer self-service are stored with the handles facing down exposing the food contact end to contamination. [CA] Utensils placed out for self-service shall be stored in a manner where the food contact end of the utensil is protected from contamination.
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.