CALI SPARTAN MEXICAN KITCHEN

Contact & location

Address

1008 BLOSSOM HILL RD
San Jose, CA 95123

Phone

+14086132983

Website

http://www.calispartanmexican.com/

Licenses & credentials

On-Sale General - Eating Place

active 00657572 Issued 10-JUN-2024 · Expires 31-MAY-2027 · Source: California ABC

On-Sale Beer & Wine - Eating Place

active 00624577 Issued 25-MAY-2021 · Expires 30-APR-2026 · Source: California ABC

Compliance history

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

• 2025-08-06 ROUTINE INSPECTION Passed Score 85
  7 items noted

  • K40 Wiping cloths: properly used, stored
    Observed used wiping towels on table tops in the kitchen and front prep area. [CA] The towels must be stored in sanitizer bucket between each use.
  • K45 Floor, walls, ceilings: built,maintained, clean
    The floor and walls in the back storage room are soiled. [CA] Thoroughly clean the back storage room
  • K39 Thermometers provided, accurate
    Observed refrigerators without thermometers. [CA] Replace the missing thermometers.
  • K38 Adequate ventilation/lighting; designated areas, use
    Observed light bulbs out in the kitchen. [CA] Replace the missing light bulbs.
  • K01 Demonstration of knowledge; food safety certification
    Not all of the food handler's have food handler cards available. [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.
  • K27 Food separated and protected
    Observed raw fish stored above other cooked foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
  • K29 Toxic substances properly identified, stored, used
    Observed an unlabeled spray bottle of sanitizer. [CA] Label the bottle with the contents.
  View public record →
• 2024-11-06 ROUTINE INSPECTION Passed Score 92
  3 items noted

  • K21 Hot and cold water available
    The bar dish sink does not have hot water. Water reached 74 degrees F. [CA] The water must reach 120 degrees F. It may also need to go through plan check before using. Please do not use until the bar setup has been approved through plan check as explained.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed the scoop handles in the bulk food bins to be in the food. [CA] The scoop handles must be stored not touching the food. [COS] The employee removed the scoops to wash them.
  • K19 Consumer advisory for raw or undercooked foods
    Since ceviche is served not cooked then the consumer advisory is needed. [CA] Add the consumer advisory to the menu.
  View public record →
• 2024-06-04 ROUTINE INSPECTION Passed Score 87
  3 items noted

  • Critical K23 No rodents, insects, birds, or animals
    Observed several gnat-like flies. [CA] Take effective measures to eliminate the insects from inside the facility. Cover all food from possible contamination. According to the owner he has had a pest control service out for treatment last week and will have another service this week. A reinspection will be made for correction of this. Thoroughly clean out the floor drains as this may help with the proplem.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Observed the large prep table to have accumulated food debris. [CA] Clean the prep table that is in the middle of the kitchen as it has accumulated encrusted debris and stained shelving.
  • K19 Consumer advisory for raw or undercooked foods
    Ceviche is served here. [CA] The consumer advisory for raw or undercooked foods is needed.
  View public record →

Sources

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

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source

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