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Santa Clara County, CA

Ristorante Tre Monti

270 Main St

Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗

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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 Ristorante Tre Monti 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?
Yes: 6 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Oct 2, 2025 to Oct 5, 2026.
Has Ristorante Tre Monti ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 2, 2025.

The Full Inspection History

3 inspections

Routine Inspection

Oct 5, 2026

Pass

6 recorded violations

minorCode K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

1. Observed missing base coving tiles at the bar and warewashing area where FRP panels have been replaced. [CA] Replace the missing base coving tiles. 2. Observed decorative tile in the restroom

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 K35Equipment and utensils

Official Wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s Notes

1 .Observed the glass left door of the three door upright cooler to be cracked/damaged. 2. Gaskets at the three door upright cooler are damaged/torn. 3. The keg cooler at the bar is in operable. [CA] Maintain equipment 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 issues
criticalCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

CLOSURE CRITERIA: Hot/warm water is unavailable in the facility due to the lack of gas. The maximum water temperature was measured at 76F throughout the facility. It was discussed that the renewal of services through PG&E was requested and is pending resumption of services. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [COS] PG&E was on site at this time and able to restore gas and therefore hot water to the facility.

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
minorCode K23Pests

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

Observed dead adult german cockroaches in the following locations: - 1 on the floor below the preparation sink in the kitchen - 1 on side of the upright cooler and freezer between the units - 2 on the floor below the stairwell to the side of the reach in cold top unit at the hallway cooler line No evidence of live cockroach activity was observed at this time. It was additionally discussed that pest control services are conducted via Orkin twice monthly. [CA] Maintain the facility free of vermin. Clean and sanitize all affected surfaces.

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 K43Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s Notes

Restroom doors are not 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 problems
minorCode K44Pests

Official Wording

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

Inspector’s Notes

Observed large gap below back door. [CA] Install a door skirt, threshold, or other means to eliminate the gap. Eliminate gap greater than 1/4" 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 insects

Official record from Santa Clara County Department of Environmental Health, Oct 5, 2026 · Original Source

Follow-Up Inspection

Oct 20, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Oct 20, 2025 · Original Source

Routine Inspection

Oct 2, 2025

Pass

10 recorded violations

minorCode K27Other

Official Wording

Food separated and protected

Inspector’s Notes

Open bags of bulk food items in upstairs storage area. [CA] 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 finding
minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

No water available at bar hand wash sink. Water appears to be turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.

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
minorCode K01Permits, training, and postings

Official Wording

Demonstration of knowledge; food safety certification

Inspector’s Notes

Food safety manager certificate not available for review. One employee food handler certificate is not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are readily 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 issues
minorCode K09Food temperature

Official Wording

Proper cooling methods

Inspector’s Notes

Lentil soup (123F) observed cooling on counter in a deep metal container. No active cooling observed. Food employee stated that soup was removed from temperature control 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. [SA] Soup was placed on ice bath. 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.

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

1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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.

More about equipment or utensil issues
minorCode K41Water, plumbing, and sewage

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

Ceiling leak observed in upstairs storage area. Owner stated that the landlord is aware of the leak and will be placing a work order. [CA] Repair leak.

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
minorCode K35Equipment and utensils

Official Wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s Notes

1) Ambient temperature of 3 door display cooler measured 60F. 2) Ambient temperature of 4 drawer preparation cooler measured 51F. Owner stated that work order was placed and technician will be arriving today. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit.

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

1) In the 3 door display cooler: raw steak, goat cheese, pancetta, and raw shell eggs measured between 60-62F. Per owner, food items were stored in unit for more than 4 hours. 2) In the 4 drawer preparation cooler: tomato meat sauce, raw shell eggs, and raw salmon measure between 51-52F. Food employee stated that all food items were stored in unit for more than 4 hours. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] All food items were 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.

More about food kept at an unsafe temperature
minorCode K34Cleaning and sanitizing

Official Wording

Warewash facilities: installed/maintained; test strips

Inspector’s Notes

Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical and manual 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 problems
minorCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

Bar hand wash sink is inoperable. Owner stated that a work order has been placed. Water appears to be turned off. [CA] Repair hand sink and maintain in good condition. [SA] Staff was instructed to wash their hands at the first compartment of the three composition sink until hand wash sink is repaired.

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 problems

Official record from Santa Clara County Department of Environmental Health, Oct 2, 2025 · Original Source

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