Follow-Up Inspection
Sep 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source
Santa Clara County, CA
Fish With You
156 Castro St
Last inspected Sep 9, 2026 · 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
Aug 13, 2026
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
sanitizer dispenser to 3 compartment sink not connected to sanitizer container [CA]maintain sanitizer dispensers in good repair
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
a can of 'Raid' stored in dry storage area [CA]discontinue using non commercial insecticide
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 unsafelyminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
several wiping clothes on food contact surface [CA]maintain wiping clothes in sanitizing solution when not in use
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
slice beef at 49F and water bottle at 47F in 2 glass door reach in cooler [CA]maintain perishable food under 41F (or 45F for dairy products)
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, Aug 13, 2026 · Original Source
Follow-Up Inspection
Aug 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 25, 2025 · Original Source
Routine Inspection
Aug 13, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
handsink next to dishwashing blocked with worktable [CA]handsinks should be easily accessible at all time
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
door gap to back delivery door [CA]eliminate door gap to prevent pest entry
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
beef at 48F in 3 door prep table cooler, fish at 48F in 2 glass door cooler [CA]maintain perishable food under 41F (or 45F for dairy products)
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
no probe thermometer [CA]obtain an accurate probe thermometer
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
no quat ammonium from 3 comp sink sanitizer dispenser [CA]maintain sanitizer dispensers in good repair
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Aug 13, 2025 · Original Source