Santa Clara County, CA

Eos & Nyx - Dining Room & Lower Bar

Name: Eos & Nyx - Dining Room & Lower Bar
Address: 201 S Second St # 120, Santa Clara County, CA

201 S Second St # 120

Last inspected Apr 11, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Apr 11, 2026

Pass

4 recorded violations

minorCode K04Employee health and hygiene

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Observed employee drinking within the bar area at the time of inspection. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Drain line for the dish washer is inside of floor sink at the time of inspection. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air-gap into a floor sink or other approved type of receptor.

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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

PHFs within prep table next to cook line with proteins was measured between 57-58*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have unit serviced by contractor. [SA] Facility will use PHFs for a maximum of 4-hours and then dispose of all products in prep table. Small portions will be added. REPEAT VIOLATION. Failure to comply may result in enforcement action. A follow up inspection will be conducted to verify compliance.

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 temperature

minorCode K16Other

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Shell tags for oysters are being tossed into a binder and not in chronological order. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock 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 finding

Official record from Santa Clara County Department of Environmental Health, Apr 11, 2026 · Original Source

Routine Inspection

Nov 7, 2025

Pass

4 recorded violations

minorCode K49Permits, training, and postings

Official wording

Permits available

Inspector’s notes

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,663.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

One of the restrooms is out of order at the time of inspection. [CA] Make repairs to the restroom.

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 problems

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

1. Dust build up on the fan guards of the walk in. 2. Mold like substance is growing within the caulking around the wash down area. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove old caulking and add fresh silicon.

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 problems

Official record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source

Routine Inspection

Nov 22, 2024

Pass

4 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

In the kitchen area, at the handsink across the cookline, the hot water was turned off. Per Chef, the water went out at the sink this morning. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Correct within 24 hours.

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 problems

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. In the back of house area, at the ware washing area, the upright dishwasher measured at a 157.8°F while actively washing dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Machine was remeasured and it reach 160°F. Dishes were resanitized. 2. In the bar area, at the left undercounter dishwasher, chlorine was measured at 0 ppm while actively washing glassware. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chlorine bottle was replaced, machine was primed, and dishes were resanitized. Chlorine measured 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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the kitchen area, at the hand sink across the cookline, there was no soap in the dispenser. Note: There is another hand sink located around the corner. Refer to K21 for additional information about the hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

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.

Official wording

Food storage: food storage containers identified

Inspector’s notes

In the shared corridor space between the facility and other retail locations, on a speed rack, scallion biscuits were found cooling. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.