Santa Clara County, CA

Lazy Dog Restaurant & Bar

Name: Lazy Dog Restaurant & Bar
Address: 19359 Stevens Creek Bl, Santa Clara County, CA

19359 Stevens Creek Bl

Last inspected Jun 23, 2026 · View Map ↗ · Compare ↗

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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 inspections

Routine Inspection

Jun 23, 2026

Pass

3 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap for the only handwash sink located at the bar. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Employee refilled soap 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.

Official wording

Hot and cold water available

Inspector’s notes

Hot water for the three compartment sink at the bar is measured at 68F. [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. At time of inspection, the three compartment sink for the bar is not in use. All items are washed in dishwasher or taken to the back warewashing area.

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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the prep insert unit at the cook line, potentially hazardous foods are stored in a secondary containers and measured at improper cold holding temperatures. Cut chicken measured at 49F and slice cheeses measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee removed the secondary containers from under the potentially hazardous foods.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Jun 23, 2026 · Original Source

Routine Inspection

Jan 21, 2026

Pass

2 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Accumulation of food debris inside the floor sinks located by the wok station and the three compartment sink. [CA] Nonfood contact surfaces shall be cleaned regularly or as needed to prevent accumulation of debris.

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 problems

criticalCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Floor sink located under the three compartment sink was clogged and overflowing onto the floor by the dishwasher. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall not contaminate the kitchen. Impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] Employee cleaned and cleared the clog in the floor sink. Water from the three compartment sink was able to drain freely into the floor 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 problems

Official record from Santa Clara County Department of Environmental Health, Jan 21, 2026 · Original Source

Routine Inspection

Oct 9, 2025

Pass

4 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Container of raw shell eggs were double stacked in the insert unit by the wok station and measured at 45 - 49F. [CA] Potentially hazardous food when cold holding shall be held at or below 41F. Avoid double stacking containers to ensure food is held at the proper temperatures.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink located at the cook line is obstructed with equipment stored over the basin of the sink. [CA] Keep all handwash sinks unobstructed and readily accessible for employees to wash their hands when required. [COS] Employee relocated equipment away from the sink

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.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Utensils by the wok station in use and reuse are stored in the dipper well without running water. [CA] Utensils used for potentially hazardous foods and will be reused can be stored in dipper well with cool running water. [COS] Water for the dipper well was turned on.

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 issues

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Open container of cooked broth is cooling in the walk-in cooler while placed on shelf under containers of raw chicken. [CA] Cooked foods shall be stored above or separate from raw foods to prevent cross-contamination. [COS] Employee relocated the open container of broth.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Oct 9, 2025 · Original Source

Routine Inspection

Mar 3, 2025

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Raw shell eggs at the insert unit of the cook line were over stacked and measured at 59F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee voluntarily discarded the over stacked eggs.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Mar 3, 2025 · Original Source

Routine Inspection

Nov 26, 2024

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water at the three compartment sink was measured at 102F. [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 where it shall reach a minimum of 100F.

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 problems

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping towels were used, reused, and stored on food prep surfaces at the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 problems

Official record from Santa Clara County Department of Environmental Health, Nov 26, 2024 · Original Source