LUCY'S MEXICAN GRILL
Contact & location
- Address
- 615 BLOSSOM HILL RD
San Jose, CA 95123 - Phone
- +14082271430
Hours
- Mon–Fri
- 8 a.m. – 9 p.m.
- Sat–Sun
- 9 a.m. – 9 p.m.
Hours from osm,
verified 2026-05-03.
Times are local Pacific.
Show raw OSM source
Mo-Fr 08:00-21:00; Sa-Su 09:00-21:00
Compliance history
Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.
- 2026-01-28 ROUTINE INSPECTION Passed Score 77 View public record →
7 items noted
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K33Nonfood contact surfaces clean
The floor of the walk in is soiled with food particles. [CA] Thoroughly clean the floors in the walk in. -
K14Food contact surfaces clean, sanitized
The walk in refrigerator door had a particle of raw meat on the handle. [CA] Do not touch any other items after touching raw meat, eggs, seafood, or poultry until after washing hand properly. If gloves are being used then they must be removed then hands washed before touching any other items/ task change. [CA] Employee sanitized the door handle and washed hands. - Critical
K07Proper hot and cold holding temperatures
The rice and beans are at approximately 130 degrees F less than 4 hours. [CA] They must be on the warmer at 135 degrees F. [CA] The steam table was turned higher and held food at 135 degrees F minimum. -
K36Equipment, utensils, linens: Proper storage and use
The scoops are stored in bins with the handle touching the food. [CA] The scoops must be stored with the handle not touching the food. Observed bowls being used. [CA] Use only scoops with handles. -
K01Demonstration of knowledge; food safety certification
No FSC available and not all cooks have a food handler card. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. -
K10Proper cooking time & temperatures
Observed hot food set up to cool during inspection. The containers were plastic and about 7 inches deep with meat and rice. [CA] [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquid [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] The employees corrected the issue. -
K40Wiping cloths: properly used, stored
Observed several used wiping towels on table tops in the kitchen. [CA] The used towels must be stored in sanitizer between each use.
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- 2025-06-05 ROUTINE INSPECTION Passed Score 90 View public record →
4 items noted
-
K36Equipment, utensils, linens: Proper storage and use
Observed the thin plastic shopping bags being used for direct food contact in the freezer for several food items.[CA] Use only food grade storage bags, containers, plastic wrap, etc that is approved for direct food contact storage. -
K09Proper cooling methods
Observed cooling in the large gray plastic bins. It is about 6 inches deep with rice that was just cooked and poured into it during inspection. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [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. -
K39Thermometers provided, accurate
Observed not thermometer in the refrigerator. [CA] Replace the missing thermometer in the upright refrigerator to monitor that it keeps food 41 degrees F and below. -
K01Demonstration of knowledge; food safety certification
No employee that works here has a food safety certificate. Employees helping to prepare food do not have a food handler card. [CA] At least one employee must have a food safety certificate and all employees must have a food handler card if they will help prepare food.
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- 2024-08-15 ROUTINE INSPECTION Passed Score 92 View public record →
3 items noted
-
K07Proper hot and cold holding temperatures
The walk in refrigerator was at 50 degrees at start of inspection. According to the mgr they were just stocking it. [CA] The food in the walk in must be at 41 degrees F maximum. [COS] The refrigerator temperature went down to hold food at 41 degrees F. -
K09Proper cooling methods
Observed the rice that was just cooked put into plastic bus bins to cool in the walk in. [CA] Cooling must not be done in deep plastic containers. It can be done in shallow, about 2 inches deep, stainless steel containers to cool as fas as possible. You may also use an ice paddle in the large containers of food for cooling. -
K35Equipment, utensils: Approved, in good repair, adequate capacity
The hot water handle faucet at the dish sink does not work. l[CA] Repair the faucet handle for the hot water.
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- 2024-06-20 FOLLOW-UP INSPECTION Passed 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 -
overture— verified 2026-05-03 · view source -
osm— verified 2026-05-03 · view source
Last verified: 2026-05-03. See something wrong? Submit a correction.