Santa Clara County, CA

Victoria's Restaurant

757 1st St

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Victoria's Restaurant last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 4 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 Jun 4, 2025 to Oct 6, 2026.
Has Victoria's Restaurant 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 4, 2025.

The Full Inspection History

2 inspections

Routine Inspection

Oct 6, 2026

Pass

4 recorded violations

minorCode K40Cleaning and sanitizing

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Multiple wiping cloths around the kitchen area not within sanitizer buckets at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

Ceiling panels in the front bar area and prep area are perforated. [CA] Ceilings of all rooms where non-prepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Change ceiling panels for correct ones.

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 K41Water, plumbing, and sewage

Official Wording

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

Inspector’s Notes

1. Hot water valve for prep sink is not functioning properly at the time of inspection. [CA] Repair plumbing fixture and maintain in clean and good repair. 2. Hot water heater drain line is inside of the floor sink at the time of inspection. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

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 K44Pests

Official Wording

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

Inspector’s Notes

Weather strip in the back door of facility is warn out. [CA] Replace the weather strip under the door.

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 6, 2026 · Original Source

Routine Inspection

Jun 4, 2025

Pass

7 recorded violations

minorCode K01Permits, training, and postings

Official Wording

Demonstration of knowledge; food safety certification

Inspector’s Notes

Food handler cards for employees expired this year. [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 issues

minorCode K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

FRP in the back of the facility closest to grease trap is starting to warp and come off wall. [CA] Adhere the FRP back onto the wall properly.

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

criticalCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

Only hand wash station within the kitchen area has a hot water valve that is not functional at the time of inspection. [CA] Hand wash stations must be fully functional at all times and have warm water to wash hands properly. [SA] Employees will was hands within 2-compartment sink.

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.

Official Wording

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

Inspector’s Notes

Hot and cold water valves within the mop sink are damaged at the time of inspection. [CA] Repair plumbing fixture and maintain in clean and good repair.

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 K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

PHFs within reach in closest to the cook line were measured between 49-50*F at the time of inspection. Per PIC, they are going to call a contractor to look at unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC has decided to move PHFs into additional reach in.

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 K35Equipment and utensils

Official Wording

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

Inspector’s Notes

Facility is lining reach in with plastic wrap and foil, not allow cold air to flow throughout reach in properly. [CA] Refrigeration must be capable of maintaining PHFs at 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 issues

minorCode K38Facility maintenance

Official Wording

Adequate ventilation/lighting; designated areas, use

Inspector’s Notes

Hood system has grease build up on it at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Santa Clara County Department of Environmental Health, Jun 4, 2025 · Original Source

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