Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Sap Center-216 Full Concessi last inspected?
The most recent inspection on record was on Oct 14, 2025. 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, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Dec 11, 2024 to Oct 14, 2025.
Has Sap Center-216 Full Concessi 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 11, 2024.
The Full Inspection History
2 inspections
Routine Inspection
Oct 14, 2025
Pass
1 recorded violation
criticalCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Observed the follow items holding between 45F - 128F on ice bath and warmer unit. Per operator, PHFs under time as a public health control (TPHC), no time log or time mark observed. [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] Operator provided time log.
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 14, 2025 · Original Source
Routine Inspection
Dec 11, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Vegetable burrito measured >41F,<135F,<4hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF placed on TPHC for discard at 4 hrs.
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.