DONA MARIA MEXICAN RESTAURANT

Contact & location

Address

3974 S BASCOM AV
San Jose, CA 95124

Phone

+14085591768

Website

http://www.dona-maria-restaurant.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00593730 Issued 18-JUN-2018 · Expires 31-AUG-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

• 2025-01-14 FOLLOW-UP INSPECTION Passed
  1 item noted

  • K07 Proper hot and cold holding temperatures
    1. Measured container of rice holding at 44F in 3 door reach in at cooks line. 2. Measured a container of tripe holding at 45F in 3 door upright. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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• 2025-01-09 ROUTINE INSPECTION Conditional Score 71
  5 items noted

  • Critical K09 Proper cooling methods
    Measured several containers of cooked rice holding between 46F - 52F in 3 door reach in at cooks line. Per operator, PHFs were cooled since yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Operator voluntarily discarded PHFs in trash.
  • Critical K06 Adequate handwash facilities supplied, accessible
    1. Found ONLY hand wash station in prep area blocked by container of vegetables. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated container. 2. Found mounted paper towel dispenser at ONLY hand wash station in prep area currently inoperable. [CA] Replace battery for mounted paper towel dispenser. [COS] Operator provided single use paper towel outside of dispenser.
  • K18 Compliance with variance/ROP/HACCP Plan
    Found bags of manufactured fish sealed in reduced oxygen packaged when thawed. [CA] When in process of being thawed/already thawed, fish content shall be removed from bag. [COS] Operator directed to open ROP bags.
  • Critical K07 Proper hot and cold holding temperatures
    Major: Measured the following PHFs holding between 114F - 122F at hot holding inserts: chicken and beef. Observed PHFs container stored on top of other inserts and not in hot holding insert itself for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Minor: Measured the following PHFs holding between 45F - 46F in 3 door upright for less than 4 hours: raw beef, refried beans and raw shrimp. [CA] Maintain all cold PHFs held at or below 41F.
  • K36 Equipment, utensils, linens: Proper storage and use
    Found a knife stored in between prep table and 2 door cold top. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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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
• overture — verified 2026-05-03 · view source

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