ARAUJO'S MEXICAN GRILL

Contact & location

Address

1501 BERRYESSA RD STE 10
San Jose, CA 95133

Phone

+18018858309

Website

https://araujosmexicangrill.com/locations/

Hours

Mon–Sun

9 a.m. – 10 p.m.

Hours from osm, verified 2026-05-03. Times are local Pacific.

Mo-Su 09:00-22:00

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-07-22 FOLLOW-UP INSPECTION Passed View public record →
• 2025-07-21 ROUTINE INSPECTION Conditional Score 71
  7 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    1. Tortillas observed to be stored in a plastic to-go bag. [CA] Discontinue the use of to-go bags to store food. 2. Open bags of food observed to be tied/twisted shut. [CA] Food shall be stored in a rigid container with a tight fitting lid.
  • K23 No rodents, insects, birds, or animals
    10+ flies observed in kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
  • K09 Proper cooling methods
    Chicken measured 50F in front cold holding insert in a layer greater than 6 inches deep. Per the manager, chicken was cooked 3 hours prior and is currently cooling. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
  • K21 Hot and cold water available
    One of the hand sinks in the kitchen area could not provide cold water via the designated handle. Hot water measured greater than 120F. Note: Alternative usable hand sinks nearby. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] Manager adjusted valve underneath sink, thus allowing sink to output cold water in addition to hot.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Ice scoop handle observed to be stored on top of ice machine. [CA] Handle to ice scoop shall be stored in a location that precludes possible contamination. 2. Scoop handle in bulk food bin observed to be stored directly in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
  • Critical K07 Proper hot and cold holding temperatures
    Multiple PHF's measured less than 135F in the front hot holding electric unit: - Refried beans measured 110F - Rice measured 112F - Cooked peppers measured 94F - Chicken and bell pepper measured 97F *Per the manager, all food in the hot-holding unit had been cooked less than 4 hours prior. [CA] PHF's intended for hot holding shall be held at or above 135F. [COS] PHF's were reheated to 165F. Note: Hot holding equipment must be capable of holding food at or above 135F. ____________ Minor Violation: 1. Multiple PHF's measured greater than 41F in the front facing pass through refrigerator: - Pico de gallo measured 48F - Cut tomatoes measured 46F - White sauce measured 44F * Per the manager, food was placed into the pass through refrigerator less than 4 hours prior. 2. Sliced tomatoes measured 48F and pico de gallo measured 45F in front cold holding unit inserts. Per the manager, tomatoes had been sliced less than 4 hours prior. [CA] PHF intended for cold holding shall be held at or below 41F.
  • Critical K14 Food contact surfaces clean, sanitized
    Table mounted can opener blade observed to have large amounts of accumulated black/brown food buildup. [CA] Food contact surfaces shall be maintained clean. [COS] Manager cleaned and sanitized can opener via wash/rinse/sanitize in the 3 compartment sink.
  View public record →
• 2024-09-19 ROUTINE INSPECTION Passed Score 86
  3 items noted

  • Critical K08 Time as a public health control; procedures & records
    Per PIC, Time as a Public Health control (TPHC) is used for the salsa bar, but no time-marking was available. [CA] When using TPHC rather than temperature control, foods must be immediately time-marked upon removal from temperature control. [COS] PIC turned on timer as a means for TPHC time-marking. Minor violation: Written procedures for TPHC were not available. [CA] Have TPHC written procedures available.
  • K14 Food contact surfaces clean, sanitized
    Observed grey residue on panel inside ice machine. Ice was not in direct contact with the residue. [CA] Keep inside of ice machine clean. [COS] Employee removed panel from ice machine to be cleaned.
  • K06 Adequate handwash facilities supplied, accessible
    Observed the center handwash sink did not have soap or paper towels. Observed one handwash sink's paper towel dispenser was empty. A third fully-stocked handwash sink was located nearby. [CA] Keep all handwash sinks stocked with soap and paper towels at all times. [COS] Soap and paper towels were restocked/provided at the handwash sinks.
  View public record →

Other details

Cuisine

mexican

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.