Follow-Up Inspection
Jul 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 28, 2026 · Original Source
Santa Clara County, CA
Fleming's Prime Steakhouse + Wine Bar
2762 Augustine Dr Ste 110
Last inspected Jul 28, 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
5 inspectionsRoutine Inspection
Jul 27, 2026
Conditional Pass
7 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed to handle garbage bin and then shuck oysters prior to washing hands or changing gloves. [CA] After touching contaminated surfaces, wash hands with soap and water for at least 20 seconds prior to handling food. [COS] Employee washed hands with soap and changed gloves.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Poke tuna (raw tuna) observed to be stored above cut lettuce inside prep cooler drawers by cookline. [CA] Store raw meats under ready to eat foods and produce. [COS] Poke was moved to bottom drawer to prevent cross contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Shelves where racks of glasses were kept observed to have food debris. [CA] Keep shelves clean
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
French fries measured to be 55F. Per operator french fries are kept on by fryer at room temperature for 2 hours at a time and then discarded and that there is a label. No label observed on container of fries. [CA] When using TPHC (Time as public health control) to maintain food safety, ensure PHFs are time tracked. [COS] Label was retroactively added to fries.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Blue cheese butter observed to be in ice bath where ice did not contact bottom of container of butter. Blue cheese butter measured to be 61F. [CA] Keep PHFs at 41F and below for cold holding. When using ice baths, ensure bath has sufficient ice and water to submerge sides of PHF containers. [COS] Blue cheese was VC&D. Ice bath was set up such that ice water level submerged sides of PHF containers. Blue cheese butter measured to be 41F
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice paddle observed to stored with food contact surface on top of ice machine. Top of ice machine observed to accumulated dust and debris. [CA] Store utensils and with food contact surfaces on and in clean containers/surfaces to prevent contamination. [COS] Ice paddle was taken to 3-comp sink to clean and sanitize. Top of ice machine was wiped down and clean prior to returning utensil.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Handwash sink in the middle of back prep area observed to have water valves turned off. Other handwash sinks were available for use in kitchen prep area. [CA] Provide hot and cold running water for handwash sink at all times. [COS] Employee turned on water valves under the sink.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 27, 2026 · Original Source
Routine Inspection
Mar 11, 2026
Pass
4 recorded violations
minorCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Raw tuna fish observed to be thawing under ice bath in ROP packaging. Per label on tuna, raw tuna shall be kept frozen while under ROP and shall be removed from packaging prior to thawing. [CA] Remove fish from ROP packaging prior to thawing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Blue cheese observed to be in ice bath. Ice bath was too low to make contact with container of cheese. Cheese measured to be 44F. Shrimp and crab in 2 door upright cooler in back prep area measured to be 42-43F. Door to unit on bottom observed to be open. Other items in cooler measured to be 38F (see measured observations). [CA] Maintain PHFs at 41F and below for cold holding. Esnure ice water level in ice bath surrounds container of PHFs to maintain temperature effectively. Keep cooler doors closed when not actively in use. [COS] Door for cooler was closed and ice and water was added to ice bath.
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
Raw tuna observed to be thawing in center compartment of 3-compartment sink. Warewash sink not in use at time of inspection [CA] Keep PHFs away from sources of contamination. [COS] Tuna was moved into walk in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in back prep area and handwash sink next to dishwasher observed to be missing batteries for paper towel dispenser. Paper towels were inaccessible. Other handwash sinks were fully stocked and available near those handwash sinks. [CA] Ensure paper towels are stocked and easily accessible at handwash stations.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Oct 8, 2025
Pass
3 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Raw oysters observed to be side prep area upright cooler in plastic bin with ice and no shell stock tag. [CA] Raw shellstock shall bear a legible label that identifies the name, address and certification number of the shucker-packer or repacker and a "sell by" date or "best if used by" date. Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container with source properly identified. [COS] Chef provided shellstock tag for this batch of oyster and tag was left inside container. Once shellstock has been sold, hold tags for the next 90 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
2 food handler cards observed to be 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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Soup measured to be 139F internally, and 45F externally in ice bath inside walk in cooler. Soup was made 1 hour and 30 minutes prior per label. After stirring soup measured to be 85F. [CA] Frequently stir soup to ensure soup is cooled evenly. Ensure PHF is cooled from 135F to 70F within the first 2 hours and then 70F to 41F within the next 4 hours.
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, Oct 8, 2025 · Original Source
Routine Inspection
May 19, 2025
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Salad prep cooler at end of cookline measured to have: -Ranch at 43F -Cut tomatoes at 43F Drawer under one side of cooler observed to have been left partially opened. Other PHFs in cooler measured to be 41F (see measured observations). 2) Cream sauces in ice bath measured to be 45F. [CA] Keep PHFs at 41F and below for cold holding. Ensure ice water level in ice bath raises above sides of containers to effectively keep PHFs cold. [COS] Drawer was closed and after 1 hour, PHFs measured to be More ice and water was added to ice bath.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping clothes at coffee area measured to have 0ppm quat ammonia. [CA] Keep wiping cloths in sanitizer solution. [COS] Sanitizer solution was refreshed.
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, May 19, 2025 · Original Source