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
Jun 9, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION*
Sliced tomatoes measured 50F while maintained in the upper cold-hold inserts of a preparation refrigerator at the cook-line. Per a label on the container, tomatoes had been prepared yesterday.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] GM voluntarily discarded tomatoes.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 9, 2026 · Original Source
Routine Inspection
Nov 13, 2025
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Black, mold-like growth observed on cutting board maintained on top of the left-side prep sinks in the main kitchen. Cutting board not actively in-use.
[CA] Food contact surfaces shall be maintained clean. When cutting boards become too scored/scratched to be properly cleaned, discard them and obtain new ones.
2. Clean, wet cutting boards observed to be stored stacked up in a pile.
[CA] Utensils and equipment shall be properly air dried prior to stacking.
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.
Partially-cooked bacon measured 105F while maintained in a metal container at the main cook-line. Per the PIC, bacon had been cooked less than 45 minutes prior.
Whipped cream measured 55F while maintained in an improper ice bath at the Midway Bar. Per staff, whipped cream had been relocated to the ice bath less than 2 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that ice in ice baths comes up to the maximal level of food in the container to facilitate proper holding temperatures.
[COS] Partially-cooked bacon relocated to preparation refrigerator. Whipped cream relocated to under-counter refrigeration unit.
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.
Three compartment sinks at both bars (Sports bar and Midway Bar) are capable of outputting water at a maximum of 113F. Per staff, three compartment sinks are used for the washing of glasses. Three compartment sinks observed to be properly set up to facilitate dishwashing.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
10+ flies observed at Midway Bar area. Flies observed flying close to uncovered glasses and drink dispenser nozzles/open-top bottles of alcohol.
[CA] Work with pest control to eradicate presence of flies within facility to prevent the contamination of food or food contact surfaces.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 13, 2025 · Original Source
Routine Inspection
Feb 11, 2025
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine at 0 ppm in bar warewash machine. No active warewashing at time of measurement. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Three compartment sink will be used for wash, rinse, and sanitizing until machine is repaired.
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.
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.
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.
Three drain flies present in Fairway bar area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, drain flies, 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.