Follow-Up Inspection
May 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 28, 2026 · Original Source
Santa Clara County, CA
District
65 N San Pedro St
Last inspected May 28, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
May 22, 2026
Conditional Pass
4 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Staff were observed wiping counters down with a cloth towel in sanitizer, then proceed to grab pickled radishes with the same gloves. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Staff were educated to wash hands and change gloves when switching tasks from cleaning to food preparation. Pickled radishes were discarded.
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 contaminationcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Fried chicken in a sheet rack across the cook line measured between 90-100°F at around 6:00 pm. Per staff, they cooked the chicken around an hour prior. 2. Fries were held out of temperature control across the fryer and measured around 80°F. Per staff, they removed it from the cooler about 45 minutes prior. Staff stated they leave the fries out for 2 hours then return them to the cooler to cool down and cycle between batches. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to move the chicken into refrigeration to cool down. Chicken was moved to the walk in cooler. [COS] 2. Staff returned the fries to refrigeration. Staff were educated that the 2 hours of diligent prep are cumulative and the prep time does not reset when returned to temperature control.
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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
A container of oysters were found to be missing the shellstock tag. Per chef, they move the tag to their recordkeeping system when they are moved to be used. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] The tag was returned to the pan of oysters.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floor under the soda syrups has an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and 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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 22, 2026 · Original Source
Routine Inspection
Oct 2, 2025
Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Facility lacks testing materials for their choice of sanitizer at the dishwashers, chlorine. 2. Facility lacks testing materials for their choice of sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Chicken tenders in a sheet rack across the cook line measured between 90-100°F at around 7:00 pm. Per staff, they cooked the chicken tenders around 4:00 pm. 2. Fries were held out of temperature control across the fryer and measured around 50°F. Per staff, they removed it from the cooler about 30 minutes prior. Staff stated they leave the fries out for 2 hours then return them to the cooler to cool down and cycle between batches. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to place chicken tenders for sliders on TPHC and discard after 4 cumulative hours from removal of temperature control. [COS] 2. Staff returned the fries to refrigeration. Staff were educated that the 2 hours of diligent prep are cumulative and the prep time does not reset when returned to temperature control.
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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The restrooms lack hand wash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Facility is not keeping shellfish tags for the last 90 days in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floors of the bar area have an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the staff's food handler cards were not available upon request. [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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeat Violation: Food was found stored on the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 2, 2025 · Original Source
Routine Inspection
Oct 23, 2024
Pass
3 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food in containers stored directly on the floor of the walk in refrigerator and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Linen used to cover food in walk in refrigerator. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags removed from container of oyesters.[CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.[COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source