Follow-Up Inspection
Mar 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 23, 2026 · Original Source
Santa Clara County, CA
Jimmy V's Sports Center
641 Campus Dr
Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Jimmy V's Sports Center has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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 inspectionsRoutine Inspection
Mar 9, 2026
Pass
6 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Unlabeled bulk dry ingredient bins. [CA] Label bulk containers with ingredient name. Observed bottles of liquid shortening stored below the 3 compartment sink. [CA] Store food items away from plumbing fixtures and relocate to designated dry storage area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of quaternary ammonium test strips available for sanitizer dispenser at 3 compartment sink. The wrong test strips were provided (ph test strip). [CA] Provide quaternary ammonium test strips and test daily at 200 ppm.
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
The glass cabinet warmer measured at 120F, the dial was set to the highest level (10). [CA] Repair/replace unit with a new one. Discontinue use of this unit until it has been replaced. Note- You may monitor unit without food by using an oven temperature thermometer that reads over 135F. Inoperable dipper well for the ice cream scoops noted at front service area. The faucet is unable to turn on. [CA] Dipper well shall be fully functional with continuous running water and draining. The gasket is worn out for the stainless steel upright warming unit (where breakfast items are hot held). The door does not have a tight seal when closed. [CA] Replace the door gasket with a new one. Keep equipment 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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer for the stainless steel upright hot holding unit and glass door hot holding unit. [CA] Provide thermometers in unit to ensure food is held 135F and above.
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
Burger patties located in the glass door warmer unit measured between 122F-129F. Per manager, patties were cooked 1-2 hours ago. Reheat patties to 165F and hot hold at 135F and above. [COS] Top layer of breakfast sausage measured at 129F in stainless steel upright hot unit. [CA] Reheat sausage in oven to 165F and hot hold at 135F. [COS]
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Automatic Ecolab soap and sanitizer dispenser at 3 compartment sink is not functional and liquids do not dispense when turned on. Observed rinse aid cleaner is connected to the detergent dispenser and found an empty sanitizer bottle connected to the sanitizer dispenser/line. [CA] Replenish with correct detergent solution and provide a new sanitizer bottle.
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, Mar 9, 2026 · Original Source
Routine Inspection
Dec 13, 2024
Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at 3 compartment sink faucet at 110F. [CA] Maintain a minimum of 120F at the faucet. Facilities has been working on addressing the hot water for the building.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured mashed potatoes in warmer at 110F. [CA] Reheat mashed potatoes to 165F and hot hold at 135F. [COS]
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonium measured at 0 ppm at 3 comp sink sanitizer dispenser. Sanitizer bottle found empty. [CA] Maintain at 200 ppm quaternary ammonium. Lack of quat ammonium test strips. [CA] Provide and test at 200 ppm.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw chicken above raw beef. [CA] Store raw chicken below raw beef.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Dec 13, 2024 · Original Source
More restaurants nearby
Pass
Maples Pavilion At Stanford - Me 213 Espresso Stand
Stanford · Santa Clara County, CA
Pass
Maples Pavilion At Stanford - M2-219 Grill Stand
Stanford · Santa Clara County, CA
Pass
Maples Pavilion At Stanford - 203 Hot Dog Stand
Stanford · Santa Clara County, CA
Pass
Maples Pavilion - Pizza
Stanford · Santa Clara County, CA