ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Paris Baguette Camden last inspected?
The most recent inspection on record was on Jul 16, 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?
2 inspections on record, from Dec 29, 2025 to Jul 16, 2026.
Has Paris Baguette Camden ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Dec 29, 2025.
The Full Inspection History
2 inspections
Routine Inspection
Jul 16, 2026
Pass
3 recorded violations
minorCode K41Water, plumbing, and sewage
Official Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Found cold water knob loose at hand wash station located at front area. Unable to turn off water using knob. [CA] Ensure cold/hot water knob is able to turn on and off easily.
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.
Found a few flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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, Jul 16, 2026 · Original Source
Routine Inspection
Dec 29, 2025
Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Lacking quat test strips to test concentration of sanitizer. [CA] Provide quat test strips.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
1. Found 2 bulk bags opened in small storage rack. [CA] Once bulk food is open, store food content in food containers.
2. Found scoop handle in direct contact with food items in back storage area. [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.
1. Measured container of milk holding at 46F in 2 door reach in.
2. Measured the following PHFs holding between 47F - 49F at customer self-service area: half & half and whole milk.
Per operator, PHFs placed there for less than 4 hours.
[CA] Maintain all cold PHFs held at or below 41F.
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.
1. Lacking single use paper towel at hand wash station located at front station and at warewash sink. Note: Another hand wash station is located at cooks line stocked with paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
2. Lacking soap at hand wash station located at fronts service. Note: Another hand wash station located at warewash/cooks line stocked with soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.