Follow-Up Inspection
Sep 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source
Santa Clara County, CA
Kirk's Steakburger
2509 S Bascom Av
Last inspected Sep 14, 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
4 inspectionsRoutine Inspection
Sep 11, 2026
Conditional Pass
6 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Upon arrival, Owner informed us that the water heater is currently not working and a technician is en route to replace the water heater. Water temperature at the following locations were checked to verify if water heater was working: -Handwashing sink in kitchen measured 79F -Prep sink in kitchen measured 79F -3 comp sink measured at 93F towards later of inspection upon installation of water heater replacement Facility was ordered to close and cease food operation and sale until hot water supply is on. [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. Handwashing sinks shall have a minimum temperature of 100F. [COS]: 100F of warm water observed at hand sinks and 120F of hot water observed at 3 comp sink and prep 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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION* Observed personal unsecured drinks in the following areas: - 3 beverages in freezer - 1 beverage on bar counter top next to cleaned pitchers [CA] No person shall store clothing or personal effects in any area used for the storage and preparation 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.
More about signs of rodents or insectsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed Women's restroom handwashing sink hot water faucet not properly functioning. Very low water flow observed. [CA] Ensure sufficient warm water flow is supplied in restroom handwashing sink used by employees.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured bar dishwasher sanitizer at 0ppm. No active ware-washing at the time. [CA] Ensure dishwasher is dispensing chlorine at 50ppm. Observed wet dishes stacked at dishwashing station. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed wood panel ceilings in food prep area and back ware-wash area. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* Measured cooked mushrooms under heat lamp at 105F. Cook stated that the mushrooms were cooked 30 minutes prior to measurement. [CA] Potentially hazardous foods shall be held at 41°F or below or at 135°F or above. [COS] Cook reheated mushrooms to 172F and placed in hot holding 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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Sep 11, 2026 · Original Source
Routine Inspection
Sep 11, 2025
Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Personal cellphone and medication pills stored on shelving of prep line coolers. 2. Unsecured beverage cup stored on prep table next to prep line cooler. No contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation 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.
More about signs of rodents or insectsminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
*REPEAT VIOLATION* Floor sink underneath prep sink is draining slowly. [CA]: Repair/assess floor sink and ensure it is draining wastewater adequately.
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
MAJOR: 1. Ranch and kirk's sauce (contains dairy) measured at 63F - 65F and 65F - 66F respectively in insufficient ice bath. Observed ice touching the bottom of the sauce containers only and sauces are stored beyond the fill line of the container (over stacked). Cook stated sauces were placed in ice bath approximately 1.5 hours prior to measurement. 2. At cook line underneath a heat lamp, cooked jalapeno measured at 102F and cheese measured at 80F. Jalapeno placed in unit approximately 30 minutes and cheese placed in unit approximately 1 hour prior to measurement per PIC. MINOR: 3. Cooked bell peppers on stove top measured at 131F. Cook stated it was cooked approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA/COS]: 1. Sauce containers were fully submerged in ice bath to cool down. Sauce beyond the fill line were relocated to walk in cooler. 2. Jalapeno and cheese were time marked to be discarded 4 hours after it was removed from temperature control. Discussed Time As A Public Health Control (TPHC) with Manager. 3. Cook decided to discarded cooked bell peppers as a safety precaution.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Food handler training certificates not provided.. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* Single use towels at the hand sink stations located at the bar area and at the back storage area near ice machine were not stored in a dispenser. [CA]: Single use towels shall be properly stored in a permanently installed dispenser.
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, Sep 11, 2025 · Original Source
Routine Inspection
Nov 22, 2024
Pass
8 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Floor sink underneath prep sink is draining slowly. [CA]: Repair/assess floor sink and ensure it is draining wastewater adequately.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At the bar, the left hand sink station was not providing cold water. Bar has another available hand sink station. [CA]: Hand sink stations shall have warm and cold water at all times.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the bar, roll of single use towels are not stored in an approved dispenser. [CA]: Single use towels shall be stored in an approved dispenser.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer buckets at the cook line had 0 ppm of sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Solution in the sanitizer bucket was re-made and Specialist observed 200 ppm of Quat sanitizer solution.
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 K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
In the warmer, Chili measured at 91F, grilled onion measured at 92F, cooked mushroom measured at 92F, marinara sauce measured at 84F, and cheese measured at 75F. Per Staff, food items were being reheated in the warmer and were placed in the warmer approximately 1 hour prior to measurement. Water temperature of warmer measured at 119. [CA]: Potentially hazardous foods that were cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. [COS]: All food items were reheated on the stove top and Specialist measured reheated items at temperatures between 172F - 180F. Water temperature in warmer measured at 140F.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Multiple open bags of food stored at the dry storage rack. [CA]: Ensure all open bags of dry food are transferred to food grade containers or stored in food grade containers and covered with a fitted lid. 2. Containers of food stored directly on the floor in the walk in cooler. [CA]: Food containers shall be stored elevated and 6 inches off the floor.
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
Food handler training not provided for most employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Cook handled raw burger patty with gloves on, removed gloves, and grabbed new gloves to be donned on without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed Cook to wash hands.
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, Nov 22, 2024 · Original Source