Santa Clara County, CA

Margarita's Bar & Grill

Name: Margarita's Bar & Grill
Address: 411 Vineyard Town Center, Santa Clara County, CA

411 Vineyard Town Center

Last inspected Apr 24, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Apr 24, 2026

Pass

3 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed leak under warewash machine and under 3 comp sink in kitchen. [CA] Repair leaks and maintain in good condition.

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

Observed potentially hazardous food to measured in the temperature danger zone located in the walk-in cooler and in the food prep cold hold unit across from the cookline. Per PIC, there was a recent delivery and the walk-in cooler door was propped open for a while. PIC also stated that the PHFs in the food prep unit were loaded at 11am and that they might be warm due to frequent opening and closing. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue propping cooler doors for too long (adjust colder if necessary to account for frequent opening). [SA] PIC will have staff keep the walk-in cooler closed to bring the temperature down. PIC will have staff discard the PHFs in the food prep unit at 3pm and use time marking control until the unit can be adjusted or repaired (food must be time marked for 4 hours and discarded at the end of the 4 hour mark).

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

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash station at bar area was blocked by equipment (buckets in the basin, sink surrounded by cleaning chemical bottles). [CA] Ensure all handwash stations are clear and accessible at all times.

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.

Jul 19, 2025

Pass

3 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Broken floor tiles observed throughout facility. [Corrective Action] Maintain floors in good condition. 2. Observed holes in the wall at the warewash area. [Corrective Action] Seal all holes.

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

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

1. Observed gap under the back door by the mop room. [Corrective Action] Ensure no gaps larger than 1/4 inch. 2. Observed back doors left open. [Corrective Action] Ensure back doors are closed to prevent entry of pest or vermin.

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 insects

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed water dripping from the faucets at the 3 compartment sink and prep sink. [Corrective Action] Repair to stop the leak.

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, Jul 19, 2025 · Original Source

Routine Inspection

Jul 18, 2025

Closed

The health department recorded a closure at this inspection.

5 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous foods that measured in the temperature danger zone located in food prep cold hold units (sliced tomatoes 49F, pico de gallo 48F). Per PIC, the PHFs were recently prepared and loaded into the units. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue prepping PHFs and putting directly into food prep cold hold units; cool down in walk-in cooler or reach-in cooler to 41F prior to loading into food prep cold hold unit. [COS] PIC put PHFs into walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed clean lids stored in a container with dirty/cloudy water. [CA] Store clean equipment in a clean container. Clean and sanitize lids.

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

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed fresh rodent droppings on top of keg refrigerators in bar area, in the dry storage area on the floors and on top of cans, in the mop sink/water heater room, and in various corners of the facility. Observed one live cockroach in a trap under the warewash machine and a dying cockroach on its back under the food prep table. Also observed approx 20-30 dead cockroaches in the dry storage room. [CA] Eliminate pests from facility. Deep clean facility and work with a professional/licensed pest control company. Remove evidence of cockroaches and rodents, seal gaps and holes, set approximately 30 monitoring traps and leave them in place until follow-up inspection. Clean and sanitize food prep surfaces and cans with diluted bleach solution (100ppm) Observed numerous fruit flies in bar area. [CA] Recommend working with professional pest control to eliminate fruit flies.

In plain English

More about signs of rodents or insects

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed holes, gaps and a missing ceiling panel in ceiling. [CA] Minimize/seal/replace panels were needed.

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

minorCode K30Other