1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: WILLOW STREET WOOD FIRED PIZZA
Address: 1554 Saratoga Avenue P401, San Jose, CA 95129
Type: Restaurant 26+ Employees
Total inspections: 8
Last inspection: Apr 2, 2013

Score
(the higher the better)
96

Add photo of this business × Description:

Ratings Summary

Based on 1 vote

Overall Rating:		4.5
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		3.0
Ambience:		4.0
Cleanliness:		4.0

Restaurant representatives - add corrected or new information about WILLOW STREET WOOD FIRED PIZZA, 1554 Saratoga Avenue P401, San Jose, CA 95129 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 18.224.34.64 will be logged.

Violation descriptions and comments

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
COOKED ONIONS, STEAK, SALMON, AND SEVERAL OTHER ITEMS IN THE PREP UNIT (ACROSS FRYER) MEASURED AT 47F TO 49F.
DISH LOADING RACKS STORED DIRECTLY IN FRONT OF THE BAR SINK.
PLASTIC TUBS USED TO STORE CLEAN UTENSILS ARE DIRTY.
SANITIZER AT 3 COMPARTMENT SINKS WERE VERY LOW.

1 User Review:

NoMoreSnowForMe

Added on May 28, 2014 1:43 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

I love Willow Street Pizza. I normally go to the one on Willow Street in Willow Glen, and go for lunch, as I’m on a fixed income. My favorite dish is the shrimp pasta in vodka alfredo sauce. Their lunch special is a great deal and they give you plenty of food. I usually end up taking some of the pasta home as leftovers.

Their salads are amazing, even just the small salads that come with a meal. They’re not just lettuce, but include lots of other veggies. They will also give you bread with oil and balsamic vinegar. They also serve wine and beer.

If you get on their email list, they will send you special offers and a special deal for your birthday.

I don’t go out often, since I’m on a fixed income, so when I go out, I want to be sure I will feel my money was well spent. When I’m in the mood for Italian, Willow Street Wood Fired Pizza is where I go. For the price, I’m amazed at how “gourmet” it is. And, I can go dressed casually in tee-shirt and jeans. How can you beat that?

Would you recommend WILLOW STREET WOOD FIRED PIZZA to others? Yes

+ That's helpful!  |  Report review

WILLOW STREET WOOD FIRED PIZZA respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend WILLOW STREET WOOD FIRED PIZZA to others? (optional)

Yes

  

No

Add photo of WILLOW STREET WOOD FIRED PIZZA (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (18.224.34.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS COFFEE #8639	San Jose, CA
STARBUCKS COFFEE #6553	San Jose, CA
BON APPETIT @ FLEXTRONICS CAFE	San Jose, CA
PANDA EXPRESS #752	San Jose, CA
TACO BELL #28810	San Jose, CA
SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants