ZAZIL COCINA MEXICANA

Contact & location

Address

377 SANTANA ROW # 1120
San Jose, CA 95128

Phone

+14085644162

Licenses & credentials

On-Sale General - Eating Place

active 00391285 Issued 28-FEB-2003 · Expires 31-JAN-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 5 actions on file. See how we present this data.

• 2026-01-30 ROUTINE INSPECTION Passed Score 88
  3 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    One out of two Co2 spray nozzle has a debris. [CA] Clean more frequently to prevent cross contamination. [COS] Employee clean the nozzle and a holder.
  • K38 Adequate ventilation/lighting; designated areas, use
    Food prep area on the other side of the cook line was hot. After investigation learned hood exhaust is not working. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
  • Critical K07 Proper hot and cold holding temperatures
    Multiple food items were measured 44F - 47F at the food prep table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Prep cooler lid shall kept closed to maintain temperature. NOTE: Food prep area on the other side of the cook line was hot. After investigation learned hood exhaust is not working. Multiple food items were measured 44F inside the walk in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep the door close to maintain temperature. Ambient temperature was measured 35F. Pieces of chicken breast was measured 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chicken was moved to a walk in cooler.
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• 2025-12-19 FOLLOW-UP INSPECTION Passed
  4 items noted

  • Critical K14 Food contact surfaces clean, sanitized
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
  • Critical K09 Proper cooling methods
  • Critical K07 Proper hot and cold holding temperatures
  View public record →
• 2025-12-17 ROUTINE INSPECTION Conditional
  9 items noted

  • Critical K09 Proper cooling methods
    MAJOR: Operator prepared food from day before and temperatures measure the next day during inspection is above 41°F. [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. Multiple food items cooked today had plastic cover on it. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
  • K34 Warewash facilities: installed/maintained; test strips
    Lack testing equipment for the high heat dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • K21 Hot and cold water available
    Hand washing sink in the warewash area was measured 66F. [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.
  • K18 Compliance with variance/ROP/HACCP Plan
    Commercially vacuum sealed salmon is measured 41F, thawing inside walk in unit was not vented. [CA] Vent or open fish vacuum packaging when removing from freezer. [COS] PIC open packaged.
  • Critical K14 Food contact surfaces clean, sanitized
    MAJOR: Water in rinse cycle was measured 128ºF at high temperature dishwasher. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
  • Critical K07 Proper hot and cold holding temperatures
    MAJOR: Raw shrimps wrapped with bacon was measured 47F inside the walk in cooler, prepared 2 days ago. [CA]Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. NOTE: Tempurature near fans was measure 45F and 50F near door inside the walk cooler.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Hand washing sink near warewash was leaking. [CA] Fix/repair plumbing problem.
  • K36 Equipment, utensils, linens: Proper storage and use
    Knifes were stored between equipment space. [CA] Store knifes in a space that is easily cleanable.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Walk in cooler is measured above 41F. [CA] Walk in cooler shall measure 41F and below. [SA] Repair / fix the walk in cooler.
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• 2025-08-12 ROUTINE INSPECTION Passed Score 84
  4 items noted

  • Critical K07 Proper hot and cold holding temperatures
    FOOD INSIDE THE WALK IN REFRIGERATION IS MEASURED 44F AND FOOD NEAR THE DOOR IS MEASURED 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. NOTE: ALREADY HAS A REPAIR REQUEST AND WAITING FOR THE TECHNION.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    THREE COMP SINK NEXT TO DISHWASHER WAS LEAKING. [CA] Repair/fix the leakage. WALK IN COOLER FAN WAS DRIPPING WATER. [CA} Repair/fix the leakage.
  • K09 Proper cooling methods
    CONTAINER OF SAUCE WAS COOLING WITH MINIMUM ICE AT THE BOTTOM OF THE CONTAINER. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Ice shall reach where food stops in the container.
  • K23 No rodents, insects, birds, or animals
    OBSERVED FLIES INSIDE THE KITCHEN AREA. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and flies. [SA] FACILITY ALREADY INSTALLED UV LAMPS TO KILL FLIES. NEED MORE PREVENT CARE TO ELIMINATE THE FLY PROBLEM.
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• 2024-12-04 ROUTINE INSPECTION Passed Score 97
  1 item noted

  • K06 Adequate handwash facilities supplied, accessible
    Second bar hand washing sink on the other corner has no soap dispenser and using soap pump. [CA] Provide soap dispenser on the second hand washing sink for proper hand washing.
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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

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