Follow-Up Inspection
Oct 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 5, 2026 · Original Source
Santa Clara County, CA
Rincon Sabroso Restaurant
122 Rengstorff Av
Last inspected Oct 5, 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 Rincon Sabroso Restaurant 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?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Nov 13, 2024 to Oct 5, 2026.
- Has Rincon Sabroso Restaurant 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 13, 2024.
The Full Inspection History
4 inspectionsRoutine Inspection
Sep 30, 2026
Conditional Pass
6 recorded violations
minorCode K43Cleaning and sanitizing
Official Wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s Notes
The restroom door lacks a self closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
The walk in refrigerator door gasket is in disrepair. [CA] Replace gasket and maintain in good repair. The surfaces of the front serving counter and cabinet underneath are in disrepair. [CA] Surfaces of counters and cabinets 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.
More about equipment or utensil issuescriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Measured sliced tomatoes at 54 F, shredded cheese at 53 F and salsa at 48 F within the open top preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit placed within deep metal containers and containers rearranged to fill gaps. Ambient temperature remeasured at 36 F.
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 K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Measured cooked shrimp at 74 F and cooked ground beef at 72 F within deep, covered containers in the walk in refrigerator. PIC stated the items were removed from cooking 1 - 1.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Shrimp and beef uncovered to allow for proper airflow.
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 K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
The hand wash sink at the cook line lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towels provided.
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 problemscriticalCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
Measured the hot water temperature at a maximum of 80 F from all sinks within the facility. [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. [COS] Hot water heater was turned back on. Hot water measured at 120 F from all 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 30, 2026 · Original Source
Routine Inspection
Jul 29, 2025
Pass
7 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Measured the ambient air temperature of the built in preparation refrigerator at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's until it can maintain 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.
More about equipment or utensil issuesminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
The wood cabinet surfaces below the preparation line/ cash register are in disrepair. [CA] Repair the cabinet surfaces with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Chlorine sanitizer test strips are not available 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.
More about cleaning or sanitizing problemsminorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Measured the chlorine sanitzier concentration at 25 ppm within the 3 compartment sink during active use. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer solution increased to 100 ppm.
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 K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Food safety certificate has expired. Employee food handler cards not available for review at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Open bulk dry food bags stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Measured pork at 52 F, diced tomatoes at 55 F, salsa at 50 F and shredded cheese at 52 F within the open preparation fridge at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PIC stated that the pork was placed within the unit at 9am. The diced tomatoes, salsa and shredded cheese were placed within the unit less than 1 hour prior. [COS] Pork voluntarily discarded. Diced tomatoes, salsa, and cheese relocated to an alternate refrigerator to be cooled to and held at 41 F or below.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source
Routine Inspection
Nov 13, 2024
Pass
5 recorded violations
minorCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Measured rice at 80 F and cooked ground beef at 85 F within deep 6 inch pans within the walk in refrigerator. Cook stated that the rice and beef were placed within the unit 30 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and beef divided into multiple shallow containers to allow for rapid cooling.
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 K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Multiple employee food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K43Cleaning and sanitizing
Official Wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s Notes
The restroom door is non-self closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
The front kitchen entrance hand wash sink lacks a soap supply (an additional fully stocked hand wash sink was available for use). [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.
More about handwashing problemsminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
Containers of raw chicken stored on the floor under the preparation sink during cutting. [CA] All food shall be separated and protected from possible contamination. Store working containers of food a minimum of 6 inches off the ground.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source