ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Vino Locale last inspected?
The most recent inspection on record was on Dec 17, 2024. 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, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Dec 17, 2024 to Dec 17, 2024.
Has Vino Locale 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 17, 2024.
The Full Inspection History
2 inspections
Routine Inspection
Dec 17, 2024
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Lack of food safety managers certificate and food handler card. [CA] Renew immediately. At least one person shall be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
Email certificates to aleli.crutchfield@ deh.sccgov.org
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.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2024 · Original Source
Routine Inspection
Dec 17, 2024
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Food safety managers certificate on file expired 5/2024. [CA] Renew immediately, at least one person shall be food safety certified.
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.
Observed rice at 145F cooling in a full plastic covered container on counter. [CA] Cool foods rapidly by leaving uncovered in shallow metal pans, with solid foods no more than 2 inches high, liquids no more than 4 inches. [COS]
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.