MINI GOURMET

Contact & location

Address

599 S BASCOM AV
San Jose, CA 95128

Phone

+14089631661

Website

http://www.minigourmetrestaurant.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00545548 Issued 05-SEP-2014 · Expires 28-FEB-2027 · Source: California ABC

Compliance history

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

• 2025-09-16 ROUTINE INSPECTION Passed Score 79
  7 items noted

  • K30 Food storage: food storage containers identified
    CARTONS OF VEGETABLE A TUB OF MEAT STORED ON FLOOR INSIDE THE WALK IN COOLER. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K49 Permits available
    --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,148.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
  • K34 Warewash facilities: installed/maintained; test strips
    DISHWASHER CYCLE CAME OUT WITH CLEAN DISHES AND ONE WIPING CLOTH. [CA] Wiping cloth can not be washed in a dishwasher. Wiping cloth can be washed in a sink separate from dishes.
  • K45 Floor, walls, ceilings: built,maintained, clean
    BUILD UP OF DUST AND GREASE DEBRIS ON EQUIPMENT AND HARD TO REACH AREAS. [CA] Keep facility clean from debris by frequently cleaning equipments and hard to reach areas.
  • K01 Demonstration of knowledge; food safety certification
    REPEAT VIOLATION: LACK FOOD SAFETY CERTIFICATION. [CA] 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. REPEAT VIOLATION: LACK FOOD HANDLER CARDS. [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 and posted for viewing.
  • Critical K07 Proper hot and cold holding temperatures
    1. STEAM TABLE WITH GRAVY AND BROTH IS MEASURED 100F - 120 F. PER CHEF, IT WAS TOO HOT AND FOOD WAS DRYING SO HE ADJUSTED THE TEMPERATURE SETTING TO LOW. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 2. DISPLAY UNIT WITH CAKES AND PIES WAS MEASURED 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the temperature setting to bring down the temperature to minimum 41F.
  • K40 Wiping cloths: properly used, stored
    MULTIPLE WIPING CLOTH IN USE WITHOUT A SANITIZER BUCKET. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] SANITIZER BUCKET WAS MADE.
  View public record →
• 2024-12-17 ROUTINE INSPECTION Passed Score 88
  5 items noted

  • K01 Demonstration of knowledge; food safety certification
    Lack Food Safety Certification. [CA] 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. Lack Food Handlers Cards for some employee. [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.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Front cook line hand washing sink has no water connection at the hot water side lever. [CA] Fix/ repair the hot water connection lever to wash hand with minimum 100F - maximum 108F.
  • K30 Food storage: food storage containers identified
    Boxes of meat and ice cream on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • K34 Warewash facilities: installed/maintained; test strips
    Lack sanitizing test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • K14 Food contact surfaces clean, sanitized
    Food prep table cutting board was scratched and scored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
  View public record →

Other details

Cuisine

diner

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

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