Follow-Up Inspection
Oct 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 17, 2025 · Original Source
Santa Clara County, CA
Dry Creek Grill
1580 Hamilton Av
Last inspected Oct 17, 2025 · 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
4 inspectionsRoutine Inspection
Oct 16, 2025
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One live adult cockroach was on a wall in the pantry area, in the main kitchen, behind a wooden board that was leaning against the wall. No other evidence of vermin was observed. [CA] Keep facility clear of vermin. [SA] The cockroach was immediately killed. A follow-up inspection will be conducted tomorrow, 10/17/25 to assess compliance.
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, Oct 16, 2025 · Original Source
Follow-Up Inspection
Jun 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2025 · Original Source
Routine Inspection
Jun 4, 2025
Conditional Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHF's within the upstairs walk in refrigerator measured at 52 F to 56 F (see measured observations). Ambient temperature of the unit measured at 52 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the walk in voluntarily condemned and discarded. Minor: Measured PHF's within the cook line right side preparation refrigerator at 43 F to 45 F. [CA] PHFs shall be held at 41°F or below or at 135°F or 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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed the build-up of a mold-like material on the inner nozzles for both soda dispensers at the bar. [CA] Clean and sanitize soda nozzles as needed to prevent the build-up of mold like materials. [COS] Soda nozzles cleaned and sanitized.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The dump sink at the waiter drink station is non-functional due to a leak. [CA] Repair plumbing fixture and maintain in clean and good repair. The cold water valve at the three compartment sink is striped and non-functional. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The restrooms lack employee hand wash reminder signs. [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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal jackets and aprons stored next to clean wares at the storage rack. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Clutter and unused equipment stored behind the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient air temperature of the upstairs walk in refrigerator at 52 F - 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's until it can maintain 41 F 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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink at the bar is non-functional, lacking a hot and cold water supply. [CA] The bar shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] The dump sink set up as a hand washing station.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Multiple employee food handler cards are expired. [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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
A can of Raid stored directly next to clean pans on the storage shelf. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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 unsafelyOfficial record from Santa Clara County Department of Environmental Health, Jun 4, 2025 · Original Source