Santa Clara County, CA

Luigi's

2495 S Winchester Bl

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

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Luigi's 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: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Nov 6, 2024 to Oct 8, 2026.
Has Luigi's ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 6, 2024.

The Full Inspection History

4 inspections

Routine Inspection

Oct 8, 2026

Pass

5 recorded violations

minorCode K33Cleaning and sanitizing

Official Wording

Nonfood contact surfaces clean

Inspector’s Notes

Observed build up of mildew/debris on fan condenser in walk-in cooler. [CA] Clean area more frequently to avoid build up of debris/mildew.

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

minorCode K47Permits, training, and postings

Official Wording

Signs posted; last inspection report available

Inspector’s Notes

Handwashing signs not posted on some hand wash stations in 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.

More about paperwork, training, or posting issues

minorCode K30Other

Official Wording

Food storage: food storage containers identified

Inspector’s Notes

Observed several open bags of food in shelving through facility. [CA] After opening bagged foods immediately store open dry foods in approved food grade containers with tight fitting lids to prevent contamination and pest harborage.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K23Pests

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

Two house flies found at kitchen/prep area. No direct contamination observed. [CA] Food facility shall be kept free of 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.

More about signs of rodents or insects

minorCode K44Pests

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

Observed medical /vitamins pills stored in 3- door lower cooler. Employee stated they were vitamins for their personal use. [CA] Personal care items (medication/vitamins) shall be label & stored in a designated storage area for personal items. [COS] Employee removed item from cooler and stored in employee designated area.

In Plain English

More about signs of rodents or insects

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

Routine Inspection

Aug 27, 2025

Pass

3 recorded violations

minorCode K34Cleaning and sanitizing

Official Wording

Warewash facilities: installed/maintained; test strips

Inspector’s Notes

Expired Chlorine test strips. [CA]: Provide non-expired Chlorine test strips/approved testing method for measuring Chlorine sanitizer level.

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

minorCode K44Pests

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

Front door propped open. [CA]: Facility shall be fully enclosed to prevent entrance and harborage of vermin.

In Plain English

More about signs of rodents or insects

minorCode K23Pests

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

A fly was observed at the cook line. No direct contamination observed. [CA]: Remove fly using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination.

In Plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Aug 27, 2025 · Original Source

Follow-Up Inspection

Nov 8, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Nov 8, 2024 · Original Source

Routine Inspection

Nov 6, 2024

Conditional Pass

4 recorded violations

minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

Maximum water temperature at prep sink measured at 116F. [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

criticalCode K09Food temperature

Official Wording

Proper cooling methods

Inspector’s Notes

In the walk in cooler, meat sauces in the 20 L plastic containers sealed with lids measured between 49F - 52F. Per Cook and Manager, food items were cooked last night and cooled down in the walk in cooler. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Food items were voluntarily discarded.

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 K39Equipment and utensils

Official Wording

Thermometers provided, accurate

Inspector’s Notes

Facility does not have a probe thermometer. [CA]: Provide a probe thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

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

criticalCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

MAJOR: On the counter near the stove at cook line, penne pasta measured at 44F and spaghetti noodles measured at 69F. Per Cook, food items have been on the counter for approximately 1 hour. MINOR: Near the front service line, caesar sauce measured at 47F and ranch sauce measured at 48F, both stored in insufficient ice bath in which ice and water were not in direct contact with the sauce containers. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. Ensure food containers in ice bath are completely submerged and in direct contact with ice and water at all times. [COS]: Penne pasta and spaghetti noodles relocated to refrigerator. Ranch and caesar sauces were re-stored in proper ice bath.