Routine Inspection
Jun 17, 2026
Result not listed
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 17, 2026 · Original Source
Santa Clara County, CA
Nick The Greek
2855 Stevens Creek Bl Ste 2465
Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗
Result not listed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Oct 23, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Shredded cooked chicken and beef in the line warmer drawer 107F and 111F respectively. The top drawer is not keeping foods 135F or warmer. Use time as public health control (TPHC) or repair the unit to maintain 135F or warmer. Manager stated that they use TPHC and showed me the timer that they use, however, chicken and beef were not discarded after 4 hours and manager could not produce a written policy. The following were discarded due to temperature violation and sanitizer was poured over them Chicken 5 pounds 107F Beef 6 pounds 111F
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: Pink slime buildup on the ice machine inside panel [CA] Clean and sanitize the panel.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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, Oct 23, 2025 · Original Source