Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was St Johns last inspected?
The most recent inspection on record was on Feb 19, 2026. 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 Jun 5, 2025 to Feb 19, 2026.
Has St Johns ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jun 5, 2025.
The Full Inspection History
2 inspections
Routine Inspection
Feb 19, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
In the second prep insert, cheese was stacked above fill line. Cheese above fill line measured at 50F. Per PIC cheese was placed there less than 30 mins prior to inspection for lunch rush.
[CA] PHFs shall be held at 41°F or below.
[COS] Cheese above fill line was placed in under counter cooler.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 19, 2026 · Original Source
Routine Inspection
Jun 5, 2025
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Black and brown mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside of the ice machine or as needed.
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.
Potentially hazardous foods measured at improper holding temperatures. Slice cheese and cut tomatoes are overstacked in the food prep unit insert and measured at 50F. Cooked mushrooms hot holding on the grill was measured at 114F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F.
[COS] Employee relocated the excess cheese and tomatoes into the reach-in cooler, and the mushroom was reheated.
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.
Burgers can be ordered medium rare and a consumer advisory is not posted or available on the menu. [CA] When service food that are undercooked or raw, a consumer advisory shall be visible to the consumer.
A consumer advisory handout is provided to PIC.
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.