Follow-Up Inspection
Sep 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source
Santa Clara County, CA
Athena Grill Ga LLC
1505 Space Park Dr
Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsRoutine Inspection
Sep 16, 2026
Conditional Pass
8 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Measured chlorine solution in sanitizer bucket at 0ppm. [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] Dishwasher replaced sanitizer solution and tested solution to ensure appropriate concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed slight deterioration in ceilings, walls, and floors. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed shelves with grime build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Observed handwashing sink lacked warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
The following items were measured: -Roasted veggies on countertop: 112F -Lasagna on countertop: 110F As per cook, the items were cooked an hour ago and will be used for service as orders come through. The following items were measured: -Cut tomatoes on cart in ice bath: 45F -Falafel on cart in ice bath: 50F -Cut tomatoes in prep cooler: 45F -Cheese in prep cooler: 50F -Dressing in prep cooler: 50F [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure ice baths have enough ice water to surround sides of PHF containers to effectively hold foods. [COS] Cook placed roasted veggies and lasagna in oven to reheat and keep at hot holding temperature. Cook placed cut tomatoes, cheese, and dressing in an ice bath to ensure proper cold holding temperature is met. Cut tomatoes and falafel in ice bath were placed deeper into ice bath. **REPEAT VIOLATION**
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Can opening observed to have grime build up on cutter area. [CA] Keep equipment clean and sanitize in good repari. Gaskets for 3-door upright cooler observed to be fraying. [CA] Repair gaskets Prep cooler door observed to have loose seal for doors. When one door closes, other door observed to open. [CA] Repair door and ensure cooler doors have tight seal.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
MAJOR: Grilled mushrooms measured to be 81F per operator mushrooms were cooked about 2 hours prior. MINOR: Measured cooling rice at 110F in reach in refrigerator observed to be in deep metal tray. Cook stated that rice was cooked 1 hour prior. Soup in plastic container observed to be on counter top next to handwash sink measuring 135F. Per employee soup was cooked about 45 minutes prior and is going to be cooled down on countertop. [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] Cook placed rice and soup in an ice bath to speed up the cooling process. Mushrooms were placed on ice and immediately cooled to below 70F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Rice in water bath on stove measured to be 109F. Per operator rice is currently being beheld and had been placed there 1 hour prior. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Ensure PHFs are reheated to 165F prior to being held. [COS] Operator turned up water bath to boiling to reheat rice all the way to 165F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source
Follow-Up Inspection
Mar 2, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Rice measured to be 131F and roasted vegetables measured to be 139F. Per employee rice and vegetables are going to be used today for lunch service and are kept there for use. [CA] Hot PHFs shall be kept hot at 135F and above for hot holding. PHFs shall be under active temperature control. [COS] Both items were placed into heated oven to reheat to 165F and shall keep PHFs at 135F and above.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source
Routine Inspection
Feb 26, 2026
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1) Prep cooler in front of house cookline measured to have: -Feta cheese at 52F (upper insert) -Yogurt sauce at 57F (upper insert) -Cut tomatoes at 47F (upper insert) -Milk at 44F (lower reach in) -Cooked beef at 45F (lower reach in) -Hummus at 44F (lower reach in) Per employee prep cooler inserts was stocked about 1 hour prior for start of lunch. 2)Eggplant dip observed to be sitting on top of container in ice bath and measured to be 58F. Per employee dip was placed there about 45 minutes prior when opening. MINOR: 3) Rice on second prep table shelf measured to be 131F and roasted vegetables next to back cookline measured to be 134F. per employee rice was cooked and removed from heat about 30 minutes prior and vegetables were roasted and pulled from oven about 45 minutes prior. Per employee both items will be used during lunch service. 4) Falafel observed to be next to ice bath at 45F. [CA] Keep PHFs at 41F and below for cold holding or at 135F and above for hot holding. Ensure coolers can maintain 41F ambient temperature or lower. Keep PHFs in ice bath submerged inside ice baths with ice water level submerging sides of containers for effective cooling. [COS] 1)PHFs in prep cooler reach in was moved to reach in cooler by 3-comp sink. PHFs in upper reach in portion was moved into ice bath to keep cold. Cooler observed to have lowered ambient temperature to 37F internally at the end of inspection and PHFs were returned to cooler reach in compartment. Continue to monitor cooler 2) Eggplant dip will be served for the next 3 hours and then discarded. Eggplant dip will be kept for 4 hour periods but must be discarded if not served. Eggplant shall be labeled with time. 3) Rice and roasted vegetables were reheated in oven to 165F and will be kept in oven to keep at 135F or above. 4) Falafel was moved into ice bath.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors in back kitchen area missing cove basing. Floor tiles observed to be missing underneath shelves. Wall paint observed to be peeling in side area by back door. [CA] Provide cove basing around areas where food is stored and prepared. Keep floors and walls in good repair
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket for all doors of 3-door upright cooler by dishwasher observed to be fraying. [CA] Repair cooler gaskets and maintain in good condition.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door observed to have gap between door and frame. [CA] Close and seal any gaps to prevent entry of pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Feb 26, 2026 · Original Source
Routine Inspection
Sep 2, 2025
Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors in back kitchen area missing cove basing. [CA] Provide cove basing around areas where food is stored and prepared.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
2 door walk in gasket in back most room and the produce cooler gasket in middle storage. [CA] Repair gasket and maintain in good condition.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Falafel and cut fruit in ice bath measured to be 46F and 44F. Containers of these PHFs observed to be not submerged enough in ice. Other items in ice bath measured to be below 41F (see measured observations). [CA] Keep sides containers of PHFs submerged in ice bath to ensure PHFs are 41F and below. [COS] Both items were placed deeper into ice bath.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door observed to have gap between door and frame. [CA] Close and seal any gaps to prevent entry of pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source
Routine Inspection
May 8, 2025
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: At the front right prep top well cut tomatoes measured at 50F. Per staff, cut tomatoes were placed in the unit approximately 1 hour prior to measurement. Ambient temperature of unit measured at 50F. MINOR: At the front right prep top well, tzaziki and feta cheese measured at 46F and 48F respectively. Per staff, food items were placed in the unit approximately 1 hour prior to measurement. Ambient temperature of unit measured at 50F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Some PHFs were placed in an ice bath and some PHFs were relocated to other cooling units.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet plastic containers near dish machine were stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line cooler's ambient temperature measured at 50F. [CA]: Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs at 41F or below. Note: Ambient temperature of prep line reach in compartment decreased to 39F but the ambient temperature of prep top wells remained to be 50F or above.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Two flies observed at the back prep line and dish washing area. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Entry doors propped open. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, May 8, 2025 · Original Source
Routine Inspection
Mar 4, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops in dry bulk foods on shelves in back storage room observed to be single use containers an cups. [CA] Provide durable multi use food grade scoops with handles for dry bulk foods. Store scoops such that handles are not in direct contact with food.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In large metal chaffing trays inside 3 door upright cooler by dishwasher: -sauteed vegetables measured at 127F -cooked rice measured at 115F. Per employee vegetables and rice were made about 1.5 hour prior. Smaller portion of vegetables made at the same time in cooler measured to be 71F. [CA] Properly cool PHF's using small and shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Vegetables and rice were moved to smaller containers and placed back into reach in cooler to cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors in back kitchen area missing cove basing. [CA] Provide cove basing around areas where food is stored and prepared.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Ice bath by back stove measured to have: -cut tomatoes at 48F -Feta cheese at 45F Containers in ice bath observed to dry and containers were sitting on top of ice. Per operator tomatoes were just cut in the last couple minutes and feta cheese was stocked in the last 1.5 hours around opening time. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure ice bath has ice and water and ensure food containers are partially submerged in ice to effectively cool containers. [COS] Containers were placed deeper into ice bath and cut tomatoes measured to be 43F after half an hour.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Mar 4, 2025 · Original Source