Follow-Up Inspection
Jun 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 30, 2026 · Original Source
Santa Clara County, CA
Blue Water Seafood And Crab
4180 N First St # 10
Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jun 29, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: One live nymph on the wall next to the ice machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Craig, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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, Jun 29, 2026 · Original Source
Follow-Up Inspection
Jun 12, 2026
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink was measured at a maximum temperature of 116 degrees Fahrenheit. [Corrective Action] Ensure hot water is provided at a minimum temperature of 120 degrees Fahrenheit.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Deteriorated floor grout observed by the deep fryers. [Corrective Action] Maintain floors in good condition.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 12, 2026 · Original Source
Routine Inspection
Jun 11, 2026
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed the use of unapproved cockroach chemical bait stations. [CA] Discontinue the use of unapproved insecticides. Work with pest control to apply approved chemicals.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shell eggs stored directly over tortillas and sliced vegetables in the two-door under-counter cooler across from the cook-line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at a maximum of 82F at the hand sink to the left of the fryer cook-line. [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
At the right-side steam table (oriented facing the dining area), clam chowder and salsas measured between 112F and 121F. Per staff, items had been taken out of refrigeration, reheated on the stove top, and placed into hot holding approximately 2 hours prior. At the preparation refrigerator near the cook-line, pico de gallo, shredded cheese, raw beef, calamari, soft boiled eggs, and sliced cantaloupe measured between 44F and 49F. Ambient of the unit measured 46F via probe. Per staff, some of the items had been maintained inside the unit since 9:00AM this morning, and other had been placed into the unit less than 1.5 hours prior. In the drawer coolers directly underneath the grill, sliced cheese measured between 48F and 49F, and various types of fish, calamari, and shrimp measured between 44F and 45F. Per staff, items had been placed into refrigeration at the start of lunch service, approximately 3.5 hours prior. At the upper inserts of the open-top prep cooler adjacent to the fryers, fish, calamari, and shrimp measured between 44F and 46F. Per staff, items had been refilled prior to lunch service, approximately 3.5 hours prior. In the walk-in cooler, numerous potentially hazardous foods measured 43F. Ambient of the unit measured 43F via probe. Per staff, ambient of the unit had read at 40F until approximately 1 hour prior, during which a large delivery of beer arrived and the door had been repeatedly opened and closed. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were voluntarily discarded due to time and temperature abuse. All other potentially hazardous foods relocated to working refrigeration. After leaving the unit closed for approximately 1 hour, ambient of the walk-in cooler measured 41F. Continue to monitor using available internal and probe thermometers.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of grease on the casters underneath the fryer units at the side cook-line. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease on the hood filters above the cook-line. [CA] Clean regularly to prevent the attraction of vermin, and to allow for the adequate ventilation of heat/grease.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling raw oysters, then did not wash hands thereafter until prompted to. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - 10+ live German cockroaches of varying life stages in the electrical conduits/wiring of the two-door under-counter refrigeration unit, behind the back panel, located directly across from the main cook-line - 1 live adult cockroach crawling underneath the aforementioned refrigeration unit - 1 live juvenile cockroach crawling on the floor at the back preparation area, near the oyster refrigerator - Dead nymph cockroaches under refrigeration units at the main cook-line - Cockroach droppings observed on the wall at the back preparation area, behind the two-door upright cooler and one-door upright freezer Per the owner, facility receives a weekly pest control service from Orkin. Pest control service report from Orkin conducted on 6/4/2026 was provided for review, stating that the facility was treated and German cockroach activity was observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: J. Rubingh 4. Notification: The people in charge during inspection, Sarah and Craig, have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectscriticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
In the oyster refrigerator, one metal container of oysters, and one yellow mesh bag of oysters observed stored without tags. Shell stock tags could not be provided. Per an employee, the tags for these particular batches may have accidentally been thrown away. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. Maintain shell stock tags with correlated batches of shell stock. [COS] Oysters were voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the back preparation area near the oyster refrigerator lacked soap. *Note: Additional, properly stocked hand wash sink was available nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 0 ppm in the under-counter bar dishwasher while not in active use to wash dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Accumulation of brown buildup on soda machine dispenser nozzles. [CA] Food contact surfaces shall be maintained clean.
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
Ambient of the walk-in cooler measured 43F via probe. Ambient of the prep cooler near the cook-line measured 46F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 11, 2026 · Original Source
Routine Inspection
Oct 17, 2025
Pass
8 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher at the bar area while not actively in-use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Black mold-like buildup observed on the inside of the left-side soda gun at the bar area. Per the PIC, the left side of the bar is never used (only the right). [CA] Clean and sanitize regularly to prevent buildup. 3. Pink mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize regularly to prevent buildup.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Three dead german cockroaches of varying life stages observed under the prep cooler in the middle of the kitchen. *No other evidence of cockroaches observed* PIC provided a pest control report from Orkin from last month, which noted german cockroach activity. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize area of dead cockroaches. 2. 10+ flies observed throughout the facility. [CA] Work with pest control to eliminate fly presence to prevent the adulteration of food.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Facility is thawing raw fish while in ROP (reduced oxygen packaging). [CA] Facility shall cut open bags of ROP'd fish prior to thawing (to introduce oxygen) to prevent the growth of Clostridium botulinum.
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
Multiple clean rubber spatulas observed to be heavily chipped, with large pieces of rubber missing. [CA] Replace equipment when it becomes worn/damaged to prevent contamination of 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 issuescriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Fly observed landing on a cob of corn stored in an uncovered prep insert to the left of the fryers. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Corn cob VC&D into the trash. See VC&D report.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw fish and shrimp measured 48F-49F in the upper prep inserts of the prep cooler to the left of the fryer. [CA] Potentially hazardous foods (PHF's) intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. [COS] Employee added ice. PHF's remeasured at 41F or below.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash at the main cook-line obstructed with a bin full of dirty wiping cloths. Aforementioned handwash sink lacked a functional paper towel dispenser. Note: Additional, properly stocked handwash sink located nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstruction removed. Paper towel dispenser fixed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at 67F at the handwash sink next to the soda machines. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC turned diverter valve on. Water measured at 100F.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 17, 2025 · Original Source