Routine Inspection
Jan 15, 2026
7 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Pooling of liquid on the floor at the 3 door undercounter cooler at the bar. [Corrective Action] Ensure liquid does not pool on the floor. 2. Old debris observed on the floor at the 3 compartment sink at the bar and at the ice machine. [Corrective Action] Thoroughly clean and maintain clean. 3. Slime like substance accumulation in the floor sink at the handwash at the bar. [Corrective Action] Maintain floor sink 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 problemsOfficial wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags for the last 90 days for fresh oysters not available for review. No fresh oysters on site today. [Corrective Action] 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 findingOfficial wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory note on the menu for raw items. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like grime observed inside of the ice machine. [Corrective Action] Thoroughly clean and sanitize inside ice machine.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple items and ambient air in the 2 door undercounter cooler was measured at 54 degrees Fahrenheit. Observed the rubber gaskets on the door to have fallen off the track creating large air gaps. [Corrective Action] Refrigeration unit shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. Repair or replace the rubber gaskets.
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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of manager Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Ceviche shrimp and tuna in the 2 door undercounter cooler in the kitchen was measured at 54 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Chef voluntarily discarded the ceviche.
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, Jan 15, 2026 · Original Source