Follow-Up Inspection
Dec 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Santa Clara County, CA
Duke Of Edinburgh
10801 N Wolfe Rd
Last inspected Dec 3, 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
2 inspectionsRoutine Inspection
Jun 18, 2025
Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Following PHFs measured above 41 F: Sliced tomatoes at 58F, cheese at 9F at bangers at 48F in prep unit in front off cookline. Per PIC, all the items were pulled from walk in cooler in last 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Limit food maintained in the unit until refrigerator is repaired. Repair the refrigerator to ensure all the PHFs are at 41F or below. [SA] PIC used ice baths for all the PHFs.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Above raw eggs stored above ready to eat food in walk in cooler. [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. Ice machine is stored in the backside of the facility, with back door open and flies near the machine. [CA] All food shall be separated and protected from possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep refrigerator in front of cook line is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door leading to the water heater area is propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed fly sticky rolls used to catch flies in dry storage area and back area of the facility. [CA] Use approved methods to eliminate flies in the food preparation area.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed trash, dust and dirt along the walls at the back area of the facility near water heater and ice machine. [CA] Clean the floors and maintain 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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards and food manager certificate are not available for review. [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. 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 issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed old rodent droppings in back area of the facility between trash area and water heater area. Observed multiple traps inside the facility. Per PIC, the traps are for prevention. No droppings observed inside the facility. [CA] Clean and sanitize area of old droppings. Observed flies in back area near ice machine. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed grime on pipes under drink dispenser in bar area. [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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine measured at 0 ppm in dish machine, no active warewashing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 18, 2025 · Original Source