Follow-Up Inspection
Sep 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 23, 2026 · Original Source
Santa Clara County, CA
Nick The Greek
143 W Santa Clara St
Last inspected Sep 23, 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
Sep 17, 2026
Conditional Pass
10 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed beef and lamb gyro in the vertical broiler with no time control in place. Per cook, beef and lamb gyro was placed in vertical broiler at 11am. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Cook removed and discarded beef and lamb gyro due to improper time control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink measured at 110F. [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.
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
Chicken skewers measured 123F and Beef skewers 105F in a heated drawer unit that was turned off. Per cook, they were made about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff elected to discard items rather than reheat to 165F and hot hold or place on TPHC.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
There is ice build up on the ceiling of the walk in cooler. Note: The ice is shaped as a sharp icicle. [CA] Clean the ice build up.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a sheet pan of pork that was adulterated with small flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Person in charge, VC&D pulled pork due to adulteration.
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 contaminationminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed using a cloth towel to wipe gloved hands after handling ready to eat foods with gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH inspector instructed staff to wash their hands and change their gloves. Educated staff to cease use of the cloth towel. Provided option of using a utensil to handle ready to eat foods from the heated drawer unit rather than handle with 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 problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured cut tomatoes in walk-in and salad line prep cooler from 45-49F. Cook stated that tomatoes were cut at 11am. [CA]Ensure food is properly cooled from room temperature to 41F in 4 hours. [COS] Person in charge, VC&D cut tomatoes due to improper cooling.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed small flies in the facility were onions are kept [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shelled eggs were found stored above produce in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The cove base near the mop sink has a gap at the junction near the wall. [CA] Keep flooring in good repair. Seal gaps to prevent vermin entrance and harborage. 2. The floor of the basement storage room has an accumulation of food debris from soda syrups and unused equipment. [CA] Keep the floors of the facility clean and in good repair. Clean the area.
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, Sep 17, 2026 · Original Source
Routine Inspection
May 5, 2026
Pass
3 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Kitchen staff were observed handling raw meat skewers and then try to make a salad with the same gloves without first washing hands. Staff wiped hands with a cloth towel. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Inspector instructed staff to stop, take off their gloves, wash their hands, and put on new gloves. Educated staff of handwash requirements. Discussed with kitchen lead about using tongs or other utensils for salad items.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The back of house handwash sink was obstructed by several dirty dishes. [CA] Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. Ensure to maintain the sink easily accessible.
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 K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Shaved chicken from the chicken cone measured between 140-150F. Staff then placed the chicken into the warming drawer. [CA] Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. [COS] Inspector instructed cook to finish cooking the shaved chicken and the rest of the chicken in the 1/2 hotel pan to 165F. Discussed with kitchen lead on changing practice from Vertical Broiler -> Warming Drawer -> Flat Grill -> Service to Vertical Broiler -> Flat Grill -> Warming Drawer -> Service
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, May 5, 2026 · Original Source
Routine Inspection
Jan 22, 2026
Pass
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Repeat Violation: In the back of house area, near the mop sink, there is a cove base and wall tile missing. 2. Repeat Violation: In the back of house area, above the mop sink, the ceiling tile around the water heater has several gaps. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. Repeat Violation: Floors of the walk in freezer are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A majority of the staffs' food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The soda machine is in disrepair and leaking. [CA] Ensure all equipment is maintained clean and 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Forks were stored with prongs facing up. [CA] Single-use utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 2. The pressurized cannisters in the basement are not restrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 3. Facility is using a plastic cup as a scooper for peanuts. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Repeat Violation: In the restroom the exhaust vent cover was missing. [CA] Replace or repair the vent cover.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Repeat Violation: The basement area of the facility has several pieces of equipment that are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source
Routine Inspection
Jun 26, 2025
Pass
9 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The basement area of the facility has several pieces of equipment that are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. In the back of house area, at the ware wash hand wash station, the sink was obstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Staff removed the obstruction. 2. In the back of house area, at the ware wash hand wash station, the soap dispenser was not working. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] The soap dispenser is in disrepair. Staff to wash their hands at the other hand sink in the back of house area.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
the restroom door's self closer has been removed. Per PIC, it was removed after a member form the public destroyed it. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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
1. In the back of house area, near the mop sink, there is a cove base and wall tile missing. 2. In the back of house area, above the mop sink, the ceiling tile around the water heater has several gaps. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. Floors of the walk in freezer are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, on a sheet tray, shaved beef was found measuring between 90-105°F. Per cook, the beef has been cooling for about an hour and a half. Also per cook, they shave beef as it is cooking on the vertical broiler and place it in the same batch as the cooling beef. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Sheet tray of beef was moved to the walk in cooler to rapidly chill below 70°F. Recommend hot holding beef until it is all cooked on the vertical broiler and then cooling it one batch. This will prevent several batches of beef from commingling at different time and temperature relationships.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1. In the kitchen area a sheet tray of beef was found cooling on a trash can. 2. In the back of house area a hotel pan of feta was found stored on a trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
In the restroom the exhaust vent cover was missing. [CA] Replace or repair the vent cover.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the drawer cooler, falafel measured between 47-49°F. Per cook they placed them in the cooler around 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Falafel were moved to the walk in freezer to rapidly chill.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeat Violation: The scoop for rice was found stored in containers with water measuring between 80°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container. 2) in running water. 3) in a container of water at 135°F or above. 4) at room temperature if washed within 4 hours of initial use.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source