Follow-Up Inspection
May 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source
Santa Clara County, CA
Firehouse No. 1 Bar & Grill
69 N San Pedro St
Last inspected May 26, 2026 · View Map ↗ · Compare ↗
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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
May 22, 2026
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Second Repeat Violation: In the bar area, at the cold bin, there is pooling water. The undercounter reach in cooler is also pooling water. 2. The prep cooler holding ranch and ketchup is pooling water in the bottom section. [CA] Ensure to maintain all equipment clean and in good repair. Repair, replace, or service the units.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The floor under cookline equipment, inbetween the prep coolers, and under the three compartment sink/grease trap have an accumulation of food debris and grime. 2. Repeat Violation: There is a gap between the wall of the bar and the bar top that may allow for the entrance and harborage of vermin. 3. Repeat Violation: There is a rectangular hole in the hole in the bar where the soda lines are coming from. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair to prevent the entrance and harborage of vermin.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Two live cockroaches of the same life stage in the undercounter dishwasher in the kitchen. - Numerous amounts of dead cockroach bodies and hatched oothecas in teh door of the dishwasher and backs of prep coolers. - Dead cockraoches in the door jams of the kitchen entrance. 2. Photographs: Taken for documentation purposes. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Facility eliminated the two live cockroaches immediately. No other activity was observed. Facility also cleaned the affected areas during the inspection. A pest control report dated for 05/18/2026 was reviewed which indicated no pest control activity reported. Facility contacted their pest control which arrived onsite at time of the inspection as well. A follow up inspection will take place within 48 business hours to verify continued 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, May 22, 2026 · Original Source
Routine Inspection
Oct 2, 2025
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. In the upstairs storage area there are several holes in the wall. 2. The FRP near the handwash sink is beginning to detach from the wall. 3. There is a gap between the wall of the bar and the bar top that may allow for the entrance and harborage of vermin. 4. There is a rectangular hole in the hole in the bar where the soda lines are coming from. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair to prevent the entrance and harborage of vermin.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeat Violation: In the bar area, at the cold bin, there is pooling water. The undercounter reach in cooler is also pooling water. [CA] Ensure to maintain all equipment clean and in good repair.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
A dead cockroach was found behind the undercounter cooler in the bar. [CA] Clean and sanitize area of dead cockroaches. [COS] Staff immediately cleaned the area. Note: Reviewed pest control dated 9/29/2025 that indicated no activity. Continue to provide pest control as necessary.
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 2, 2025 · Original Source
Routine Inspection
Nov 12, 2024
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the upstairs dry storage area, there are several small holes in the walls. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility is lacking the consumer advisory for undercooked beef in steaks and burgers served. [CA] 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 temperatureminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Facility was found cooling chicken wings in a plastic tub with a tight fitting lid. Per PIC the chicken wings began cooling about 3 hours prior and measured at 61. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal, and use shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Additionally, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC transferred the chicken wings to a sheet pan for rapid cooling in the walk in cooler.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. In the bar area, at the cold bin, there is pooling water. [CA] Ensure to maintain all equipment clean and in good repair. 2. In the upstairs dry storage area there is a non - ANSI vacuum sealing machine. No vacuum sealed products observed. Note: Per PIC, they do not use the vacuum sealing machine and do not have any vacuum sealed products. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the cook line, a 1/3 hotel pan of lightly fried bacon was measured at 81°F. Per PIC the bacon had been out of temperature control for about 6 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff VC&D the bacon. See VC&D report.
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, Nov 12, 2024 · Original Source