Follow-Up Inspection
Jun 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 5, 2026 · Original Source
Santa Clara County, CA
Home Eat Banquet
88 S 4th St # 150
Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗
Pass
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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
5 inspectionsRoutine Inspection
Jun 4, 2026
Conditional Pass
3 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash station at the bar was missing paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the 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 problemscriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Facility's water heater stopped working during the inspection. Water measured at <100F at all plumbing fixtures. tHe water heater stated there was a blocked exhaust and that water heating was disabled. Tank temperature read at 81F. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [COS] Staff turned the water heater on and off. Water heater began working and hot water was returned to plumbing fixtures at time of the inspection.
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 problemsminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
The handwash sink drains slowly. [CA] Ensure the drains are working properly.
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, Jun 4, 2026 · Original Source
Follow-Up Inspection
Aug 28, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Two bus bins of meat were found in the cooler that was not working and measured between 47-49F. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. [COS] Items were VC&D.
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 28, 2025 · Original Source
Routine Inspection
Aug 27, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Tub of cooked beef measured 64F while maintained in a bus bin on the table in the banquet hall. Per the PIC, beef had been cooked 3 hours prior. [CA] PHF shall be maintained at or below 41F to prevent the growth of bacteria. [COS] Beef relocated to upright 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 temperaturecriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Flies observed landing in a bus bin full of meat sauce maintained on the table in the banquet area. [CA] Food shall be kept covered to prevent adulteration. [COS] Meat sauce Vc&D. See VC&D report.
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 contaminationcriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Sewage backup observed in main facility. Banquet hall is unable to function independently of main facility. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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, Aug 27, 2025 · Original Source
Routine Inspection
Jan 21, 2025
Pass
1 recorded violation
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The bar area hand sink lacked soap and paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Staff provided a roll of paper towels and soap for use.
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, Jan 21, 2025 · Original Source